Best Samoa Girl Scout Cookies Refined-Sugar-Free, Gluten Free, Oil-Free

A much healthier and delicious take on the traditional Samoa Girl Scout Cookies, using no oil, wheat, or refined sugar. If you love samoas, you’re going to love this HV version!

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Samoa Cookies

Cookie Base:

3/4 cup oat flour
3/4 cup almond flour
1/3 cup date sugar
1/4 cup date paste (see my recipes)
1/4 cup nut or seed butter
1/4 tsp baking soda
1 1/2 tsp vanilla extract.

Date-Caramel Coconut Topping:

1 cup date paste
2 tbsp cashew butter
1 tsp vanilla extract
1 cup toasted coconut

1 1/2 cups date sweetened chocolate chips ( for dipping )

Instructions

Combine all the dry ingredients in one bowl and mix well. Next, combine the wet ingredients in a separate bowl and mix thoroughly.

Add the wet ingredients to the dry ingredients and mix to form a ball of cookie dough.

Place the ball of dough onto a parchment paper, place another piece on top and roll between ⅛-¼ of an inch thick. Use a 2 1/2 inch cookie cutter to cut the cookies and a ¾ inch circle to cut the hole in the middle of the cookie. Place cut cookies onto a parchment -lined baking sheet. Gather any scraps of cookie dough and reroll them and cut them into more cookies. Continue this process until all the cookies are cut and placed on the baking sheet.

Bake the cookies at 315 F for 20-30 minutes. The baking time will vary slightly based on how thick your cookies are. Watch the cookies closely after the 12 minute mark. You want to bake them until you can see a light golden color under the cookie. The cookies will still be a little soft to the touch in the center, but will crisp as they cool.

Prepare the date-caramel by combining the date paste, vanilla, and cashew butter in a pan over medium-low heat. Stir constantly for about 5-7 minutes, or until the paste has thickened. Mix in toasted coconut and set aside to cool.

Melt chocolate in a double broiler. Allow the cookies to cool completely before dipping them in chocolate. Dip the base of each cookie in the melted chocolate and place them on a parchment-lined baking sheet. Place in the refrigerator until the chocolate has set completely.

Using your hands, take the date-caramel and roll it into a rope. Gently press the caramel onto each cookie base. Sprinkle some toasted coconut on top and drizzle with melted chocolate. Enjoy!