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Vegan Samoas

Vegan Samoas

I decided this year was the year I couldn’t live without another Samoa. These cookies have that nostalgic toasted coconut flavor and are sweetened with dates and maple syrup. Filled with creamy almond butter and free from refined sugar, animal products, and hydrogenated oils, these tasty little cookies are the perfect treat for any time of the day.

Cookies

You know when recipes just work? That’s what happened with this one. I honestly didn’t expect them to be so irresistable on the first try (I’m talking eat-the-whole-batch-in-a-day-irresistable) considering they’re gluten-free, butter-free, and refined sugar-free.

The shortbread cookies are absolutely delicious on their own. They’re buttery, coconutty, and just slightly sweet. It’s the gluten-free shortbread cookie I never knew I needed. Topped with the almond butter-caramel layer and dark chocolate drizzle, they’re everything dreams are made of.

cookies

  • Servings: 15 cookies
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 1/2 cups oats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 tsp baking soda
  • pinch of salt
  • 4 tbsp coconut oil (softened, but not melted)
  • 2 tbsp maple syrup

Coconut caramel layer:

  • 1/4 cup almond butter
  • 5 dates
  • 1 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1 cup coconut
  • 2 tbsp coconut cream

Chocolate drizzle:

  • 1/2 cup cacao butter
  • 1/2 cup cacao powder
  • 2 tbsp maple syrup (you can also use melted vegan chocolate if desired)

Directions

  1. Preheat oven to 325 degrees.
  2. Combine oats and coconut in a food processor and pulse until you have a coarse flour.
  3. Mix in baking soda and salt.
  4. Mix in coconut oil and maple syrup, then combine with hands until it forms a sticky dough (if it seems too dry, add a splash of plant milk until it sticks).
  5. Place parchment paper on a surface and place dough on top. Cover with another sheet of parchment paper and roll dough with a rolling pin.
  6. Use a circular cookie cutter to make cookies. Use a metal straw to poke holes (optional).
  7. Bake at 325 degrees for 17 to 20 minutes.
  8. Combine almond butter, dates, coconut oil, maple syrup, and coconut cream in food processor and blend until sooth.
  9. Toast coconut over medium-low on stove top.
  10. Stir 3/4 of toasted cocont into almond butter mixture.
  11. Once cookies have cooled, spoon the mixture on top, then roll in the remaining toasted coconut. Repeat with all cookies.
  12. In a double boiler, combine finely chopped cacao butter, cacao powder, and maple syrup (or melt chocolate chips)
  13. Dip the bottom of each cookie in chocolate and place on parchment paper. Then drizzle remaining chocolate on top.