These Healthy Samoa Cookies made with just 6 gluten-free ingredients and ready in 15 minutes. Such a delicious and easy dessert recipe for Girl Scout cookie lovers.
I am on a Girl Scout cookie ROLL over here! I shared those Paleo Thin Mints and then my healthy Tagalong Cookies and they are two of the most popular recipes on the blog ever.
And today we are making these new Samoa Cookies! They are a healthier way to enjoy a classic cookie we grew up with but made a bit healthier for us.
These Samoa Cookies are paleo, gluten-free, grain-free and sweetened with manuka honey.
I am all about eating cookies hot out of the oven with the chocolate all melted and perfect. But for these, I prefer them out of the freezer and with a little crunch, ya know? I find that is how I prefer most of my copycat girl scout cookies too.
These cookies are also a great Passover-friendly recipe if anyone is planning what they’ll be making in a few weeks. They are kinda like a macaroon meets Samoa too.
What ingredients you need to make gluten-free Samoas:
- Pasture-raised egg – I haven’t tested flax egg here. I don’t think it would work though but if you try please do let us know!
- Coconut sugar – adds a little grainy sweetness
- Honey or maple syrup – either of these liquid sweeteners work
- Shredded coconut – NOT the thicker flakes. The shredded coconut pieces work best here
- Chocolate chips – you can use milk chocolate, dark chocolate or semi-sweet!
How to make these healthy samoa cookies:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- In a medium bowl, mix together the egg, oil, sugar and honey or maple syrup
- Mix in the coconut shreds well then begin scooping about 2 spoonfuls into your hand to form the cookies and place on baking sheet (these won’t expand much)
- Bake in oven for 8-10 minutes and allow to cool for a few
- Melt the chocolate then gently dip the bottom of each cookie in chocolate and place bake onto baking sheet, drizzle extra on top and place in freezer to set in for a few minutes or allow the cookies to set at room temperature
FAQs and tips on making Girl Scout samoa cookies:
- Can I use thicker coconut flakes? I have only made these with the thin coconut shreds. I don’t recommend the thicker flakes as the constituency will be off and the cookies won’t stick together as well.
- What kind of chocolate do you use? Dark chocolate or semi-sweet usually but you can use any you’d like
- My cookies aren’t sticking together, what can I do? If your cookies aren’t forming or sticking together, add the dough to the fridge for a few minutes to firm up.
- How do you store these healthy samoa cookies? Airtight container for 5 days, fridge for a week or freezer for 2 months.
A few of my other nostalgic desserts to make:
Healthy Copycat Thin Mint Cookies (paleo)
Paleo Homemade Tagalong Girl Scout Cookies
The BEST Gluten-free Twix Bars!
PrintHealthy Samoa Cookies
These Healthy Samoa Cookies made with just 6 gluten-free ingredients and ready in 15 minutes. Such a delicious and easy dessert recipe for Girl Scout cookie lovers.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: 8-10 cookies 1x
Ingredients
- 1 pasture-raised egg
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup coconut sugar
- 1 tablespoon manuka honey or maple syrup
- 1 1/4 cup organic unsweetened shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- In a medium bowl, mix together the egg, oil, sugar and honey or maple syrup
- Mix in the coconut shreds well then begin scooping about 2 spoonfuls into your hand to form the cookies and place on baking sheet (these won’t expand much)
- Bake in oven for 8-10 minutes and allow to cool for a few
- Melt the chocolate then gently dip the bottom of each cookie in chocolate and place bake onto baking sheet, drizzle extra on top and place in freezer to set in for a few minutes or allow the cookies to set at room temperature
Notes
*I haven’t tested flax egg
**Store leftovers in airtight container for 5 days in fridge or freezer for longer
xx, Rach
Share this recipe
Elizabeth Campbell
★★★★★
Samoas have always been my favorite. Seeing this recipe made me so happy; the cookies taste fantastic! I can’t wait to make some for my family after COVID-19 quarantine is over! Thanks for sharing. 🙂
Rachel
woohoo!!
Abigail
Hi Rachel! I tried baking these but I’m not from the US so I can’t quite understand what 11/4 cup stands for.. Can you give me a hand? Thanks!
Rachel
hi there! please input into one of the conversion sites! that way it is most accurate.
Rachel
and it is 1 1/4 😉 so one and one quarter cup
April
These are just so good! Love them! I wish there were more coconut recipes on your blog.
Karlie Montesano
★★★★★
My family ate them up in one day! They are so easy and so yummy
Rachel
YAY thank you!!!
Maddy
So easy and SO good. A fun quarantine activity to make!
Maddy
★★★★★
So easy and so good – a very fun quarantine activity to bake!
Rachel
yayyyy thank you!!
Robyn
Delicious! I drizzled some Carmel on them too to make them more like girl scout’s Carmel delights
Rachel
YAAYY!!
Olivia
★★★★★
I subbed dates in for the coconut sugar and it turned out super yummy!
Rachel
yay thank you for sharing!
Rebecca
★★★★★
TOTALLY obsessed with these. made them in the shape of the OG samoa too and they held up just great!
Rachel
aw yay!!
Cara
★★★★★
These are insane better than Girl Scout Samoa’s in my opinion!! So so good!
Rachel
YAY thank you so much!
Amber
Hi Rachel, this recipe looks fantastic however my son and I cannot do egg. I am not a fan of egg replacers either. Is there anything else I can use as an egg replacer? Usually I use unsweetened applesauce but I don’t think that will work for this recipe. Thanks so much!
Rachel
I haven’t tried a sub here but flax egg would be the best bet!
Gerrianne
★★★★★
These cookies are So delicious and so easy to make! I used sweetened coconut so I didn’t add the coconut sugar, but I did add the maple syrup. I cooked them 5-7 minutes longer because I like my coconut toasted and crispy. I had wanted to add sliced almonds to the batter, but I forgot. Therefore, I added them to the tops of the cookies about 5 minutes into baking. While they were cooling, I drizzled dark chocolate over the top, and then put them in the freezer, until they were set. Next time I may sprinkle a little sea salt on the chocolate before it sets.
Rachel
thank you!! xx