Why Make This Recipe
If you love the classic Girl Scout Samoas cookies but want a healthier version, these Healthy-ish Homemade Samoas Cookies are perfect for you. They offer the same delicious flavors of caramel, coconut, and chocolate but with better ingredients. This recipe uses whole wheat flour and real maple syrup, making it a bit more wholesome while still satisfying your sweet tooth.
How to Make Healthy-ish Homemade Samoas Cookies
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup real maple syrup (or granulated sugar)
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup real maple syrup
- 1/2 cup canned full-fat coconut cream (using only the coconut cream, no water)
- 1 tablespoon creamy tahini, almond, or cashew butter
- 2 1/2 cups shredded unsweetened coconut, toasted
- 12 ounces dark chocolate, chopped
- Flaky sea salt (optional)
Directions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, baking powder, and salt. Beat until combined and the dough starts to form a ball. If the dough is crumbly, add 1 tablespoon of water until it comes together.
- Roll out the dough to 1/4 inch thickness. Use enough flour to prevent sticking. Cut the cookies using a 3-inch circle cookie cutter. Use a 1-inch circle cookie cutter to cut out the center of each cookie. Place the cookies on the prepared baking sheet. Roll out leftover scraps and repeat until all dough is used. Bake for 10-12 minutes or until lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- In a medium pot, combine 3/4 cup maple syrup and coconut cream, and bring to a boil over high heat. Boil for 5-8 minutes or until it thickens into a caramel-like sauce. Remove from heat and stir in tahini. Let it cool slightly, then mix in the toasted coconut. Press 1 tablespoon of this mixture onto each cookie. Place cookies in the freezer for 15-20 minutes to make dipping easier.
- Melt the chocolate. Dip the bottoms of the cookies in the chocolate and return to the parchment-lined baking sheet. Drizzle chocolate on the tops with a fork, then return to the freezer for about 10 minutes to let the chocolate set. Store in the fridge or at room temperature for up to 1 week.
How to Serve Healthy-ish Homemade Samoas Cookies
Serve these cookies as a delightful dessert after dinner or as a sweet snack during the day. They pair well with coffee or tea. Enjoy sharing them with friends or keep them all for yourself!
How to Store Healthy-ish Homemade Samoas Cookies
Store your cookies in an airtight container. You can keep them in the fridge or at room temperature for up to one week. If you live in a warm climate, fridge storage is best to prevent the chocolate from melting.
Tips to Make Healthy-ish Homemade Samoas Cookies
- Make sure your butter is at room temperature for easier mixing.
- Toast the coconut in the oven for enhanced flavor. Just keep an eye on it so it doesn’t burn!
- Adjust the sweetness by using more or less maple syrup according to your taste.
Variation
You can experiment with different nut butters, like crunchy almond or peanut butter, to change the flavor profile of the cookies. For a vegan option, substitute the butter with a plant-based butter alternative.
FAQs
Can I use regular flour instead of whole wheat flour?
Yes, but using whole wheat flour adds more fiber and nutrients to the cookies.
What kind of chocolate should I use?
Use dark chocolate for a richer flavor and health benefits. You can also use milk chocolate if you prefer a sweeter taste.
How do I make the cookies gluten-free?
You can substitute the whole wheat flour with a 1:1 gluten-free baking flour mix for a gluten-free version of these cookies.
Healthy-ish Homemade Samoas Cookies
Ingredients
Cookie Base
- 1/2 cup salted butter, at room temperature Ensure it is at room temperature for easier mixing.
- 1/4 cup real maple syrup or granulated sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat flour Can substitute with regular flour or gluten-free baking flour.
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Caramel Topping
- 3/4 cup real maple syrup
- 1/2 cup canned full-fat coconut cream Use only the coconut cream, no water.
- 1 tablespoon creamy tahini, almond, or cashew butter Can vary by preference.
- 2 1/2 cups shredded unsweetened coconut, toasted Toast in the oven for enhanced flavor.
Chocolate Coating
- 12 ounces dark chocolate, chopped Dark chocolate is recommended for health benefits.
- Flaky sea salt (optional) Sprinkle on top for extra flavor.
Instructions
Preparation
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, about 3-5 minutes.
- Add the flour, baking powder, and salt. Beat until combined and the dough starts to form a ball.
- If the dough is crumbly, add 1 tablespoon of water until it comes together.
- Roll out the dough to 1/4 inch thickness, using flour to prevent sticking.
- Cut out cookies using a 3-inch circle cookie cutter, and a 1-inch circle cookie cutter for the center. Place on prepared baking sheets.
Baking
- Bake for 10-12 minutes or until lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Making the Caramel
- In a medium pot, combine 3/4 cup maple syrup and coconut cream, and bring to a boil over high heat.
- Boil for 5-8 minutes or until it thickens into a caramel-like sauce. Remove from heat and stir in tahini.
- Let it cool slightly, then mix in the toasted coconut.
- Press 1 tablespoon of this mixture onto each cookie.
- Place cookies in the freezer for 15-20 minutes to make dipping easier.
Chocolate Dipping
- Melt the chocolate. Dip the bottoms of the cookies in the chocolate and return to the parchment-lined baking sheet.
- Drizzle chocolate on the tops with a fork, then return to the freezer for about 10 minutes to let the chocolate set.
