Healthier Homemade Samoas Cookies

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This delicious and healthy twist on the classic Samoas cookies features nourishing fats, dates for sweetness, and a generous chocolate drizzle.

Prep Time20

Cook Time15

Chill time15

Total Time50

Course: Dessert

Servings: cookies

Calories: 123kcal

Author: Katie Wells

1 cup Medjool dates (pitted, about 10 dates)
1 cup unsweetened shredded coconut
½-1 tsp vanilla extract
⅛ tsp salt
1 and ½ TBSP coconut cream (OR 1 Tbsp melted coconut oil OR 1 Tbsp melted grass-fed butter or ghee)
⅓ cup dark chocolate (70–85% cacao)
½ tsp coconut oil (for melting chocolate)

Preheat the oven to 400°F. Spread shredded coconut evenly on a baking sheet and toast for 3–5 minutes, watching closely, until golden. Remove and let cool slightly.
Add dates to a food processor and pulse until sticky and broken down. Add toasted coconut, vanilla, salt, and your chosen fat. Pulse until a thick, cohesive dough forms.
Scoop out about 1 tablespoon of dough, roll into a ball, and flatten slightly. I used the back of a ½ measuring cup with parchment between the cookie and the measuring cup. Use a straw or chopstick to punch a hole in the center. Reshape as needed.
Reduce oven temperature to 350°F.
Place cookies on a parchment-lined baking sheet and bake for 12–15 minutes, until edges are lightly golden and cookies feel set. Allow cookies to cool completely on the pan.
Transfer cooled cookies to the freezer for 5 minutes to firm up before dipping.
Using a double boiler, melt dark chocolate with coconut oil (or butter) until smooth.
Dip the bottoms of the cookies into the melted chocolate. Place back on parchment and drizzle remaining chocolate over the tops.
Refrigerate for 10–15 minutes, until chocolate is fully set.

For chewier cookies, bake closer to 12 minutes
For crispier cookies, bake closer to 15 minutes and toast the coconut a bit darker