If you’re a Girl Scouts cookie fan, you will love these healthier, vegan Samoa cookie bars! They are a vegan take on the classic cookie. They’re also refined sugar free and made with whole food ingredients, but you’d never guess it! They have a gluten-free cookie base, a coconut caramel filling, and are topped with decadent chocolate!Jump to Recipe
ingredients to make Samoa Cookie bars:
Almond Flour: Almond flour gives the cookie base the best, light texture! I haven’t tested any subs, however I think super finely ground sunflower seed flour would work! Just grind sunflower seeds in a high-powered blender until flour consistency.
Maple Syrup: Any sticky sweetener will work here, but I really love the flavor maple gives to the recipe.
Coconut flakes: I always opt for unsweetened coconut flakes!
Nut butter: I used the coconut almond butter from ground up – the perfect pair for these bars! You can use code “Dani15” for a discount at checkout.
Coconut oil: I love using coconut oil in this recipe, however you can sub in avocado oil or even vegan butter, ghee, etc.
Chocolate chips: I always use my fave Hu Kitchen! (Danishealthyeats for a discount).
How we’ll make the bars:
First, you’ll make the Samoa cookie base. All you have to do is mix together the cookie dough ingredients, press into the bottom of an 8×8 baking dish, and bake!
While the base is cooking and cooling, you can make the Samoa filling by mixing together nut butter, maple syrup, and a little coconut oil. Then you stir in coconut flakes. Once the base is cooled, you just spread the filling over the cookie base.
For the chocolate topping (arguably the best part, yes?) you’ll just melt the chocolate until smooth and pour it over the filling – the most satisfying part in my opinion. I like to tilt the pan to ensure the chocolate spreads out evenly. Then you just place the pan in the freezer so the layers can firm up.
I like to wait at least 2 hours before cutting them into bars.
How to store the cookie bars:
You’ll want to store the bars in an air-tight container or baggie, in the freezer. You can eat them straight out of the freezer (I like them this way) or let them thaw a few minutes before eating to allow the caramel to soften! They should last a month or so frozen (but they have never lasted long enough for me to know lol).
Other recipes you’ll love:
Vegan Samoa Cookie Bars
- 1 1/2 cups almond flour
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 tsp vanila
- 3/4 cup almond butter
- 5 tbsp maple syrup
- 1/3 cup unsweetened shredded coconut
- 1 tbsp coconut oil melted
- Pinch of sea salt
- 1 1/3 cups chocolate
- Preheat oven to 350f.
- Combine the base ingredients until cookie dough forms. Press into the bottom of a lined 8×8 baking dish. Bake for 10-12 minutes until golden around the edges. let cool.
- Mix together the filling ingredients. Spread over the cooled base.
- Melt the chocolate until smooth. If your chocolate is super thick, add a tbsp of coconut oil to thin it out. Pour over the filling and tilt the pan to make sure the chocolate covers the caramel filling.
- Place in the freezer for at least 2 hours, before cutting into bars.