Homemade Healthy Vegan Samoas
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
Smile. Eat cookies. But not just any cookies… these homemade healthy Samoas. They’re the best.
Ingredients
For cookies:
- 3/4 cup (90 g) white whole wheat flour OR almond meal
- 1/2 banana, mashed
- 2 tbsp (30 ml) coconut oil (For a lower fat version, please see below.)
- 3 tbsp erythritol OR cane sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For coconut caramel:
- 1/4 cup erythritol OR cane sugar
- 6 tbsp (45 g) unsweetened shredded coconut (I used reduced fat.)
- 2 tbsp (30 ml) almond milk
For chocolate topping:
- 2 tbsp chocolate chip
- 2 tbsp (30 ml) almond milk
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside
- Place the coconut oil in a large bowl and microwave for one minute, or until melted. (You can do this without a microwave by melting the coconut oil on the stovetop and then transferring it to the bowl.) Add in the eythritol or sugar, mashed banana, and vanilla extract until incorporated. Stir in the flour and salt until completely combined, but do not over mix.
- Roll the dough into 1 1/2-inch balls, flatten into cookie shapes, and place evenly apart on the prepared baking sheet. Using a small cookie cutter or the large end of a piping tip, cut the center out of the cookie. Bake at 325 degrees for about 12 minutes, or until firm and golden. Let cool on a wire.
- Meanwhile, in a medium skillet, cook the erythritol over medium low heat until completely melted, stirring constantly as it burns very easily. Once melted, add in the shredded coconut and continue to cook and stir until golden. Stir in the almond milk until completely incorporated (it will sizzle- that’s good!).
- Working quickly, spread the coconut caramel mixture in an even layer on the cooled cookies (a butter knife works well for this). As the mixture cools, it will become less pliable and easy to work with (but definitely less hot, see note below). Let the cookies cool once again.
- In a small microwave-safe bowl, microwave the chocolate chips and 2 tbsp of almond milk. Cook for 1 minute and stir until completely distributed and thickened. Feel free to add a little almond milk if you feel the mixture is too thick. (Note: You can double or triple the chocolate coating if you want to dip the bottom of the cookies with chocolate as well.) Drizzle the chocolate mixture onto the cookies and let them cool before eating/storing. These will keep in an airtight container (come sort of Tupperware is ideal) in the fridge for about 2 weeks, or in the freezer for about 2 months. Good luck keeping them around that long.
Notes
- For a low fat version, feel free to substitute the coconut oil for an extra 2 tablespoons of mashed banana (I would still warm the banan in the microwave before stirring in the sweetener).
- Keep in mind that the shortbread will not taste as authentic.
- I imagine you can use any kind of fat you want for the coconut oil.
- I also think applesauce could be subbed in place of the mashed banana.
- I love using white whole wheat flour, but I imagine any kind of wheat flour will work.
- For a low carb/paleo version, use almond meal or almond flour.
- Feel free to use erythritol, xylitol, cane sugar, sucanant, brown sugar… go for it.
- It’s your sweetener, your rules.
- I haven’t tried them all, but I’m 99.7% sure they all will work.
- I made a modest amount of chocolate topping for this recipe to keep the calories down, but you are welcome to double (or even triple) the chocolate topping component if you want to dip the bottoms of the cookies in chocolate like regular Samoas.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Baking
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Frequently Asked Questions
Can I reduce the fat in these cookies?
Yes — the recipe notes suggest replacing the 2 tbsp of coconut oil with an extra 2 tbsp of mashed banana for a lower-fat version. Keep in mind the notes warn that the shortbread will not taste as authentic with this swap.
What sweetener should I use — erythritol or cane sugar?
The recipe notes say erythritol, xylitol, cane sugar, sucanat, and brown sugar all work — “it’s your sweetener, your rules.” Erythritol keeps the cookies low-carb; cane or brown sugar gives a more traditional flavor. 
Why does the caramel step need to be done quickly?
The coconut caramel cools fast and becomes less pliable as it sets. The instructions say to work quickly when spreading it on the cooled cookies with a butter knife, before the mixture stiffens.
How do I get a thicker chocolate coating, like classic Samoas?
The recipe intentionally uses a modest chocolate drizzle to keep calories down. The notes say you can double or triple the chocolate coating (2 tbsp chips + 2 tbsp almond milk per batch) if you want to dip the cookie bottoms in chocolate like traditional Samoas.
How long do these cookies keep?
The instructions say they keep for about 2 weeks in an airtight container in the refrigerator, or about 2 months in the freezer.
