December 3rd, 2024
Recipes
No-Bake Samoa Date Cookies
Valentina P
- Difficulty
•
- Time 20" plus chill time
Satisfy your cravings with these chewy-delicious homemade samoa cookies. Made with only five ingredients: shredded coconut, dates, chocolate, and coconut or almond butter. Just blend, shape, dip, and freeze. Enjoy.
How To MakeDiet Type: Plant-based
Shopping List
-
Cookies
- 1 1/2 cups unsweetened shredded coconut
- 10 pitted medjool dates
- 1 tablespoon coconut butter or smooth almond butter (Note 1)
- 1/2 tablespoon agave syrup
- 1/4 teaspoon vanilla extract (optional)
- small pinch of salt Chocolate Dip
- 1/4 cup plant-based chocolate chips
- 1/2 tablespoon coconut oil (optional)
Instructions
- Step 1: Preheat the oven to 350°F. Spread the coconut on a baking sheet and bake for 2 to 3 minutes, or until it begins to turn golden. Keep an eye on it to avoid burning. Once toasted, transfer immediately to a bowl to stop cooking.
- Step 2: In a food processor, combine the dates, 1 cup of the toasted coconut (reserve the rest for later), coconut butter or almond butter, optional vanilla, and a little pinch of salt. Pulse until a thick dough is formed and the dates are well broken down.
- Step 3: Stir in the remaining 1/2 cup of toasted coconut. Transfer the cooking dough to a cutting board and use your hands to roll out about 9 little balls. Flatten each ball with your hand into a flat cookie-shaped disk. They will feel a little oily, but those natural oils from the coconut will harden as soon as the cookies are chilled.
- Step 4: Next, use a straw or chopstick to poke a hole through the middle of each cookie. Wiggle the straw or chopstick a bit to widen the hole and reshape the cookie as needed. Note: The hole in the middle is purely for aesthetic and you can skip this step to make it even easier.
- Step 5: Place all of the cookies on a parchment-lined cutting board or cookie rack and place in the freezer to firm up a bit.
- Step 6: While cookies are in the freezer, melt the chocolate chips and optional coconut oil in a microwaveable bowl or double boiler until super smooth (the coconut oil makes it a bit smoother). If using a microwave, melt the chocolate in 20 to 30 seconds increments to avoid burning.
- Step 7: Dipping time! Dunk the bottoms of the chilled cookies into the melted chocolate and scrape off the excess dripping with a knife. Place the cookies, chocolate side facing up, on a wire rack or piece of parchment. Repeat this with all of the cookies and then freeze them for another 10 minutes, or until the chocolate bottoms have hardened.
- Step 8: Flip the cookies over and drizzle the tops with the remaining melted chocolate. Transfer cookies back into the freezer for at least 10 minutes. Once they’ve hardened, remove the cookies from the parchment paper or wire rack and transfer to a container. Refrigerate or freeze until ready to eat.
- Serve: Place the cookies on the counter for a few minutes before eating to soften. Enjoy.
Recipe Notes
Note 1: Recipe adapted from Brittany of Eating Bird Food. Note 2: Coconut butter is made from coconut flesh, whereas coconut oil is made from the extractable oil. The two are not interchangeable in this recipe.
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Nutrition
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What you should eat next
No-Bake Samoa Date Cookies
PT20M 1 1/2 cups unsweetened shredded coconut 10 pitted medjool dates 1 tablespoon coconut butter or smooth almond butter (Note 1) 1/2 tablespoon agave syrup 1/4 teaspoon vanilla extract (optional) small pinch of salt 1/4 cup plant-based chocolate chips 1/2 tablespoon coconut oil (optional) Gluten Free Paleo Vegan 9 Servings
Ingredients:
