Vegan Samoas – Namely Marley

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Toasted coconut and chocolate are the flavors of these vegan Samoa cookies. This recipe is a vegan Girl Scout cookie copycat, except this version is almost no-bake.

A stack of vegan Samoa cookies with a bite from the top sits in front of more cookies in the background.

I love the coconut and chocolate flavors. One of the reasons I made these Chocolate Coconut Balls. So finding new reasons to combine these two tastes is a passion.

Original Samoas have a cookie base. I decided it was too much work. Instead, this is a virtual no-bake recipe (we’ll toast the coconut). Once that coconut is toasted, turn off your oven!

How to Make Vegan Samoas

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

  1. Spread the coconut flakes in the pan and bake until golden brown, about 5 minutes.
    Coconut flakes are lined in a pan with parchment paper.
  2. Add the oats to a food processor along with the toasted coconut. Pulses are briefly pounded until a coarse dough develops.
    Oats and toasted coconut flakes in a food processor.
  3. Add the tender dates to the almond butter, maple syrup, vanilla and salt. Briefly knead the dough until it comes together and forms a dough ball.
    Adding maple syrup to a food processor.
  4. Use a glass to flatten the cookie dough balls.
    One hand holds a glass, pressing balls of cookie dough into flat disks.
  5. Use a large smoothie straw to make a hole in the center of each cookie Then freeze for 10 to 15 minutes
    One hand holds a skewer, making rounds on discs of flattened cookie dough.
  6. Melt the chocolate and coconut oil in a bowl in the microwave.
  7. Dip each cookie base into the melted chocolate.
    A hand dips a cookie into melted chocolate. A pan with more cookies sits next to it.
  8. Drizzle more chocolate on top. Then refrigerate until the chocolate sets.
    A hand sprinkles chocolate over a row of cookies.
  9. Store cookies in an airtight container in the refrigerator for up to 2 weeks.

the main ingredient

Here are the ingredients you will need for this recipe:

  • Medjool Dates – You will need 10 to 12 dates depending on their size.
  • Shredded Coconut — I like to use unsweetened coconut flakes.
  • Oats — We’ll be using rolled oats (also known as old-fashioned oats) for these cookies.
  • Nut Butter – You can substitute your favorite nut or seed butter.
  • Maple Syrup – Feel free to substitute agave nectar.
  • Vanilla extract – A bit of vanilla adds just the right flavor.
  • Salt – We’ll balance out all the sweetness with a pinch of salt.
  • Chocolate – Use your favorite dairy-free chocolate chips or substitute a semi-sweet chocolate bar.
  • Coconut Oil — I use refined coconut oil to thin the chocolate a bit, making the cookies easier to dip.
Looking at the Vegan Samoa Cookie, taking a bite out of it.

Why this recipe is a winner

  • healthy — Made with minimal added sugars, these healthy cookies are all plant-based.
  • simple — We’ll skip the cookie base, letting the chocolate base provide a crispy bite to each cookie.
  • kid-friendly — Kids young and old will love these delicious cookies!

Frequently Asked Questions

Is Girl Scout Samoa Vegan?

Depending on the bakery that supplies the cookies, some Girl Scout cookies are vegan, including Samoa (also known as Caramel Delights). Samoa is made with dairy products. But you can easily make your own toasted coconut vegan samoah at home!

Are Samoa Cookies Gluten-Free?

Most Samoa cookies are made with a cookie crust that is not gluten-free. However, you can make a no-bake Samoa cookie that is gluten-free or a gluten-free cookie base.

Storage Tips

Store cookies in an airtight container in the refrigerator for up to 2 weeks. They can be frozen in a freezer-safe container for up to 2 months.

Several dairy-free Samoa cookies sit on a white background.

Vegan Chocolate Coconut Treats

If you like these vegan Samoa cookies, be sure to try these chocolate coconut treats:

A stack of no-bake Samoa cookies sits in front of more cookies in the background.
A stack of no-bake Samoa cookies sits in front of more cookies in the background.

Prevent your screen from going dark

For the cookie base:

  • Preheat oven to 350°F/175°C. Line a baking pan with parchment paper.

  • Remove the pits from the dates and check their tenderness. If your dates are dry or hard (not sticky), place them in a microwave safe bowl and heat for 10 seconds until tender. Place them in the microwave to cool slightly. Use oven mitts to remove the bowl as it will be hot.

  • Spread the coconut flakes in the pan and bake until golden brown, about 5 minutes. Stir it a few times to prevent the coconut from burning.

  • Add the oats to a food processor along with the toasted coconut. Pulses are briefly pounded until a coarse dough develops.

  • Add the tender dates to the almond butter, maple syrup, vanilla and salt. Briefly knead the dough until it comes together and forms a dough ball.

  • Roll the dough into balls about the size of cherries. Then make flat cookies and use a glass bottom to flatten them. Place each cookie on a baking sheet lined with parchment paper. Use a large smoothie straw to make a hole in the center of each cookie. Once all the cookie shapes are done, place the pan in the refrigerator for 10 to 15 minutes.

For the dark chocolate topping:

  • Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, cover and set aside. Then stir until creamy. If it doesn’t melt all the way, heat in 15-second increments until melted. Set aside to cool for 5 to 10 minutes.

Dipping Cookies

  • Remove the pan from the freezer. Dip each cookie into the melted chocolate, placing each one on the pan. Once all the cookie base is coated, drizzle the top of the cookies with additional chocolate. Then place the pan in the fridge to set the chocolate.

  • Store cookies in an airtight container in the refrigerator for up to 2 weeks.

Cuisinart Food Processor

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Calories: 94kcal | Sugars: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 0.4g | Cholesterol: 0.1mg | Sodium: 42mg | Potassium: 118mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.3mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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