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vegan, brownies & bars, gluten-free, paleo, sweet · March 2, 2020

Samoa Cookie Bars

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A girl scout classic but homemade and healthier! Samoa Cookie Bars with a date caramel coconut filling and dark chocolate drizzle. Vegan and paleo!

Vegan Paleo Samoa Bars (vegan + paleo)
SPONSORED BY HU

Another Girl Scout cookie classic getting a healthier twist! And this time easier too because we turned cookies into bars, so there is no rolling and individual cookie cutting involved.

Bake the shortbread base, top with a generously thick layer of homemade salty-sweet date caramel jam packed with toasted coconut, slice into squares, and then drizzle all that gooey decadent goodness in our favorite dark chocolate – Hu Gems. If that description didn’t already clue you in, yeah these are better than the original.

Happy samoa in square form (more officially known as Samoa Cookie Bars) making to you!

Vegan Paleo Samoa Bars (vegan + paleo)
Vegan Paleo Samoa Bars (vegan + paleo)
Vegan Paleo Samoa Bars (vegan + paleo)
Vegan Paleo Samoa Bars (vegan + paleo)
Vegan Paleo Samoa Bars (vegan + paleo)
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Samoa Cookie Bars

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 squares 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

A girl scout classic but homemade and healthier! Samoa Cookie Bars with a date caramel coconut filling and dark chocolate drizzle. Vegan and paleo!


Ingredients

Scale

Shortbread Cookie

  • 1/3 cup (65g) coconut oil*
  • 2 tbsp (40g) maple syrup
  • 1 cup (120g) almond flour
  • 1/4 cup (30g) coconut flour
  • 1/4 tsp salt

Caramel Coconut Layer

  • 1 1/2 cups (105g) unsweetened shredded coconut, toasted**
  • 1/2 cup (125g) almond butter (or nut/seed butter of choice)
  • 1 cup (180g) pitted medjool dates, soaked for 10 mins
  • 1/4–1/3 cup water
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (80g) Hu Gems

Instructions

  1. Preheat the oven to 350ºF.
  2. Mix together all the cookie ingredients.
  3. Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
  4. Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.
  5. Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
  6. Pulse in the toasted coconut.
  7. Spread on top of the cookie base. Refrigerate or freeze until firm.
  8. Melt the Hu Gems.
  9. Slice the bars into 8-12 squares (depending on how big you want them).
  10. Dip the bottom of each in the melted chocolate. Drizzle the tops with remaining chocolate. 
  11. Chill until set, then eat!
  12. Keep leftovers in the fridge.

Notes

*For an oil-free cookie base, use this recipe instead.

**I toasted mine in the oven at 350ºF for about 5 minutes, stir/toss, then 5 more minutes until golden brown. Watch it carefully, it can burn quick!


Nutrition

  • Serving Size: 1 square
  • Calories: 342
  • Sugar: 16g
  • Sodium: 103mg
  • Fat: 23g
  • Saturated Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 5g

Keywords: vegan, paleo, chocolate, Girl Scouts, baking, healthy, easy, cookies, coconut, caramel, dates

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Comments

  1. Kimi Kallman says

    March 3, 2020 at 6:47 pm

    OMG…one of my fave GS cookies that I haven’t been able to eat in y-e-a-r-s! I cannot wait to try this recipe! Thank you, thank you, thank you!!!

    Reply
    • Natalie says

      March 3, 2020 at 8:09 pm

      YAY!! I hope you love them and they hit the Girl Scout cookie spot Kimi 🙂 Let me know what you think!

      Reply
  2. Isabelle says

    March 3, 2020 at 8:24 pm

    Could I use avocado oil instead of coconut?

    Reply
    • Natalie says

      March 3, 2020 at 8:26 pm

      Yes that will work for this one!

      Reply
  3. Aleks says

    March 16, 2020 at 8:10 pm

    I’ll have SAMOA those please! 😬😬😬 Thank you, that is all (I’ve been chuckling into my date-coconut caramel covered crumbs of sheer YUM since that thought first occurred to me)! I’ve never tasted the original version of these cookies, but I’m guessing that it pales in comparison with this delicious reboot! Thank you for cheering us up with such a yummy treat, Natalie!

    ★★★★★

    Reply
    • Natalie says

      March 17, 2020 at 1:34 pm

      What very kind compliments to these beautiful bars, I am SOOOOOOO happy you loved them!! Lol and the pun, top notch comment content happening here😂😂 I personally think these are much more indulgent than the original (but I might be biased) but who even cares when dates and coconut and caramel are involved🤗

      Reply
  4. marianne charbonneau says

    March 17, 2020 at 10:31 am

    I don’t have almond flour – it’s quite expensive. does anyone know if another flour can be used? I do have bob’s red mill all purpose GF, buckwheat, brown rice, teff flours & rolled oats I can grind.

    Reply
    • Natalie says

      March 17, 2020 at 1:35 pm

      Almond flour has a much higher fat content than any grain flour and any that you listed, so if you swap those in the bars will be drier and not as “buttery”😕 You could try grinding up a cheaper nut like walnuts to make your own nut flour though!

      Reply
      • marianne says

        March 17, 2020 at 2:28 pm

        thanks much for the explanation & very prompt reply! I might give that a try.

        Reply
  5. Nick says

    March 21, 2020 at 2:01 pm

    OMG! This is so indulgent! Such a fun recipe! This is the the fourth recipe of yours that I’ve made. Thank you for the great content!

    My cookie base was a little too crumbly. It seems cooked through. Well, I struggled with dipping into the melted chocolate and had to use a little extra chocolate to compensate 😉

    ★★★★★

    Reply
    • Natalie says

      March 21, 2020 at 3:08 pm

      I am so happy you are enjoying them Nick! Hmm the cookie should hold together quite sturdily, how dry/crumbly was your dough?

      Reply
      • Nick says

        March 21, 2020 at 11:31 pm

        Hi!! The cookie was pretty moist. I weighed the ingredients. Thank you for providing the weights! I didn’t know almond flour needed packing.

        It may come down to a little skill. This was just my first attempt. I’ll try again!

        ★★★★★

        Reply
        • Natalie says

          March 22, 2020 at 8:53 pm

          Hmm I don’t really pack it, but if you are going by weight should be fine. Maybe try a little less flour next time just to be safe!

          Reply
  6. Laura says

    February 8, 2021 at 10:11 pm

    what is the fat free crust name; the link isn’t working for me…

    Reply
    • Natalie says

      February 9, 2021 at 7:56 am

      This recipe: https://feastingonfruit.com/vegan-magic-cookie-bars/

      Reply
  7. Laura says

    March 9, 2021 at 8:12 pm

    I attempted these as I have several friends who are GF and Paleo and I am No sugar sooooo, the crust was so so oily and did not set up until after the oil drained off, and I even tried making it into cookie shapes, but that did not work either. Not sure what Is going on…. I am a seasoned baker, and was excited to make this. Wish I had done the oat crust instead. I haven’t given up, that date/almond butter caramel layer is so good from my taste test in the processor.

    Reply
    • Natalie says

      March 10, 2021 at 11:22 am

      Hi Laura! I so sorry the crust isn’t working for you, perhaps I can help troubleshoot. Are you measuring by weight or volume? And is your coconut oil solid or liquid? You can a) start with just 1/4 cup coconut oil and add more only if needed or add more coconut flour to offset or b) chill the dough after mixing for 15 mins or so. I have tested these measurements by weight multiple times so they should work, hard for me to say why they are not for you without being in your kitchen. But I hope that helps!

      Reply
      • Laura says

        March 10, 2021 at 3:14 pm

        Thanks for the tips, but I had already made it as listed, and YES the coconut oil was oozing out of the crust, so I tried it as cookies, and it oozed some more. I ended up putting 1 cups of the toasted coconut into it, and pressing into 24 mini muffin tins, and topping with the caramel , and 1/2 tsp remaining coconut each and then, freezing, They are cookie shaped, and now topped with chocolate. I was determined not to waste this recipe or the expensive ingredients. Love your site as I shift my baking to recipes without sugar. Again, Thanks for replying and your amazing blog.

        Reply
  8. Alexis says

    March 11, 2021 at 10:44 am

    Can’t wait to try these! Should the coconut oil in the shortbread base be solid/room temp or melted?

    Reply
    • Natalie says

      March 11, 2021 at 10:49 am

      Mine was melted but either will be fine! Melted is a little easier to mix in 🙂 Hope you love them!

      Reply
  9. Melissa says

    May 9, 2021 at 10:15 am

    If I wanted to use compressed dates already mashed how much would I need? I don’t have medjool dates!

    Reply
    • Natalie says

      May 9, 2021 at 11:12 am

      I’ve never worked with compressed dates so I’m not sure what the cup equivalent would be, but if you go by weight (same 180g) that would be the most accurate way to swap it!

      Reply
  10. Kristin says

    September 12, 2021 at 5:45 pm

    Hello! These look delicious. Do these freeze well if I wanted to make ahead of time for an event? Thanks!

    Reply
    • Natalie says

      September 12, 2021 at 6:01 pm

      I haven’t tried freezing these, but should be fine!Also they can easily last a week or so in the fridge so if that’s enough time it’d probably be a safer option 🙂

      Reply

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Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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