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plate of homemade samoa cookies

Homemade Healthy Samoa Recipe (Gluten-Free, No Sugar Added, Vegan)

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Makes 12 Cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free


Do you anxiously anticipate Girl Scout cookie season? Even though these cookies are downright addicting, they might not be the healthiest choice on a consistent basis. These Homemade Healthy Samoas are made with only eight ingredients and are a delicious, healthier alternative to the boxed variety.



Naturally Sweetened Caramel: 


  1. To toast the coconut flakes, spread onto a baking sheet and bake in the oven at 400F for 5-8 minutes, until golden in color. 
  2. Meanwhile, to make the crust, add the almond flour, monk fruit, baking powder and salt to a food processor. Pulse until mixed. Add the coconut oil and 1 tablespoon water and pulse until crumbly. You should be able to mold the dough with your hands. 
  3. Decrease the oven temperature to 350F. Scoop out the dough with a cookie scoop or tablespoon measuring spoon, flattening into a cookie shape before placing on a parchment-lined baking sheet. If the edges crack, it’s okay, they will firm up when baked. You should get 12 cookies total. To cut a hole in the center, use a straw to punch out the middle. If the cookie breaks, just use your fingers and gently mold back into a ring shape. Bake the cookies for 10 minutes until lightly golden in color. Cool to room temperature, then chill in the freezer until you’re ready to add the caramel topping. 
  4. While the cookies are baking, make the caramel sauce. Drain the dates from the soaking water and add to the food processor. You could also use a high-speed blender, like a vitamix or nutribullet. Add the coconut oil, coconut milk, vanilla and salt. Blend until smooth and creamy. The consistency will be thick! Transfer the caramel to a small bowl and mix in the toasted coconut flakes, reserving a small portion of the coconut flakes for topping. 
  5. Once the cookies are chilled, add about a tablespoon of the caramel mix on top of each cookie. Spread evenly on top of the cookie using your fingers (wetting them helps keep the caramel from sticking). Add back to the freezer to firm up for about 30 minutes. 
  6. When ready to dip and drizzle, add the chocolate chips and coconut oil to a microwave-safe bowl and heat at 30 second increments until the chocolate is melted, stirring as you melt. 
  7. Remove the cookies from the freezer and dip the bottom into the chocolate. Place back onto the parchment-lined baking sheet. Once all of the cookies are dipped, drizzle the remaining chocolate on top with a spoon or fork. Place back in the freezer to harden for at least 10 minutes.
  8. To store the cookies, transfer them to a ziploc bag or container and keep them in the freezer until ready to enjoy.


If using monk fruit sweetener, I recommend the golden variety. If you would prefer not to use monk fruit, you can substitute for coconut sugar

You can use any kind of chocolate chips you like. I used Lily’s chocolate for this recipe, but you could use any dark chocolate you have on hand. 

Soaking the dates helps to soften them up a bit and create a smooth consistency. There are several ways to do this, including covering with warm water for 30 minutes, microwaving in a bowl and covered with water for 3 minutes, then letting them sit for another 10 minutes or so, or just soaking them on the counter for a couple of hours. You can also save the soaking liquid to lightly sweeten oatmeal or smoothies. 

If you don’t have coconut milk on hand, you can use filtered water. I recommend using the full fat coconut milk that is sourced from the can for a decadent texture. 

To make this recipe easier, you could skip the step to punch a hole in the middle of the cookie, or you can press the crust mixture into the bottom of a square baking dish and bake, then layer the caramel and chocolate drizzle on top.


  • Serving Size: 1 cookie
  • Calories: 254
  • Sugar: 9g
  • Sodium: 115mg
  • Fat: 21g
  • Saturated Fat: 11g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: girl scout, girl scout cookies, caramel, caramel delight, samoas, healthy samoas, homemade samoas, almond flour, dates, date caramel, coconut, gluten free cookie, gluten free baking, monk fruit, monk fruit cookie, no sugar added

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