Not only are these the best healthy Samoas, but they happen to be gluten-free, sugar-free, dairy-free, egg-free, honey-free, wheat-free, nut-free, soy-free, and stress-free. That’s a lot to write as a title, so I stuck to “healthy” because “healthy” means different diets for different folks. My Samoas could not be sweeter or simpler! 

I almost called these samosas. Big difference. Whoopsie daisie. Also not to be confused with the wonderful Islands of Samoa, which is not populated by talking coconut chocolate caramel cookies. It’s not funded by Girl Scouts, either. That needs to change. Free advertising on both ends, right?! One is baked and one bakes in the sun!

Best Healthy Samoas Recipe

Yields 20 2.5-inch cookies

WHAT YOU’RE GONNA NEED:

• 1/2 cup (56g) coconut flour
• A scant teaspoon of baking powder
• 1/4 cup (50g) applesauce or coconut yogurt
• 6 tablespoons water or coconut water
• Liquid stevia or monk fruit, to taste (I used 65g or about 5.5 tablespoons)
• 5 large Medjool dates* OR 1 bag SmartSweets caramel candies, melted in the microwave for 15 seconds
• 2 ounces (28g) unsweetened chocolate OR 2 tablespoons of no-sugar-added chocolate chips
• 3 tablespoons (12g) reduced-fat shredded coconut**

WHAT YOU’RE GONNA DO:

1. Preheat the oven to 325F. If you forget, that’s okay, because it takes a minute to lay out all the cookies on the baking sheet. Oh, speaking of baking sheets, try to use a silicon one, please. Better for everyone, including the environment.
2. Dough time! Using a fork, mash together the coconut flour, baking powder, applesauce or yogurt, water, and sweetener. Let it sit for 2 minutes while you spin around in circles gathering the rest of the ingredients.
3. Scoop out 1/2 tablespoon-sized balls and flatten them on the mat. Take a straw or tiny circle cookie-cutter and poke holes in the center of each raw Samoa. Place the coconut shreds on the same mat to save space, if you can.
4. Bake for 5 minutes until the coconut (noix de coco in French, in case you’re interested,) is golden-brown and emitting a pina-colada-esque aroma. Remove dem shreds from the sheet and cool ’em down.
5. Continue baking the cookies for another 10-15 minutes, until the sides appear rust-colored.
6. Chop the dates into Tic-Tac-sized pieces. Melt the dark chocolate and DRIZZLE it over each cookie.
7. Sprinkle the toasted coconut and date caramel bits atop the choco stripes. If using a sugar-free caramel instead of dates, melt those bad boys into liquid gold and alternate drizzling with the chocolate.
8. Refrigerate ON THE PAN for about 20 minutes. Remove, plate, and enjoy.

INFO DE NUTRITION: 30 calories | .8g protein | 1.3g fiber | 2g fat (0.9g saturated)

*the squishier the better! Use scissors to chop them, as it’s the ideal method.

**Yes, you can use full-fat. But let’s try to minize the sat. fat. in the future. Sticking to unsweetened helps balance the nutrition and flavor of the recipe, too.

A realistic serving size is more like…  5 cookies. And for only 150 calories and ZERO added sugar, have at it! Be a cow without harming cows. They graze. I gaze upon these delectable caramel de-lites;)

Best Dishes,

The Hippie Happy Foodist™