Oil-Free Vegan Samoa Girl Scout Cookies (Gluten-Free, 4-Ingredients)
Easy-to-make, super-healthy vegan Samoa cookies! This low-calorie recipe has the cleanest ingredient list you can find--scout's honor!
Ingredients
- 1¼ cups coconut flakes (80 grams)
- 1½ bananas (8-inch in length) (200 grams)
- ¼ tsp. vanilla powder or extract
- 1½ Tbsp. dark chocolate chips (Hu date-sweetened chips recommended) (20 grams, about 42 chips)
Instructions
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Preheat your oven to 350℉. Prepare a baking sheet with a piece or parchment paper or a Silpat pad. Set aside.
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Add the coconut flakes to a food processor and pulse until cut down into smaller shreds (about the length of long-grain rice).
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Peel and add the banana to medium mixing bowl and mash with a fork until smooth. Add the vanilla powder or extract and mix well.
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Add the processed coconut flakes and combine well.
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Scoop out 8 cookie balls (about 1 ½ Tbsp. each) onto your prepared baking sheet.
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Flatten the cookies with your fingers or spatula and then I use your finger dipped in water or a straw to make a hole in the center of each cookie.
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Bake for 20 to 22 minutes or until the cookies are starting to brown around the edges and very golden on the bottom.
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Allow the cookies to cool for 5 minutes then transfer them to a wire rack to fully cool down for 10 to 15 minutes.
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While cookies are cooling prepare the chocolate by adding your chocolate to a microwave-safe bowl. Heat in 30 to 20-second intervals, stirring well between each interval until a pourable consistency is achieved. Be careful not to over-cook, chocolate can burn easily.
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Drizzle the chocolate over the cookies and allow the chocolate to set for 5 to 10 minutes before handling.
Recipe Notes
I tested this recipe using a heavier baking sheet, if yours is lighter start checking for doneness at the 18-minute mark.
You can use the double-boiler method for melting your chocolate if you don't want to use the microwave.
For a more decadent-tasting cookie you can add 1/2 Tbsp. Oil-Free Date Caramel Sauce to each cookie after they have cooled but before drizzling with the chocolate.
Storage: The cookies will keep for up to 7 days in the fridge in a glass food storage container with tight-fitting snap-closure lid. They last for up to 2 months in the freezer.
To defrost: Just place a cookie on a plate and leave it on the counter to thaw for 10 to 15 minutes before eating.