I’m all for supporting my local Girl Scout troops, but I also don’t need 539854723 boxes of cookies in my house. So, I politely said “no, thank you” when they asked me if I wanted to buy some, and I did what any good food blogger would do – I went home and made my own, with better ingredients.
Thin Mint and Samoas are my two favorites. I decided to start with Samoas because I already had an idea in mind of how I’d make them, and I knew it’d be a quick and easy process. If you make them, let me know what you think / how they compare to the OGs. I took them to a dinner with family this weekend and they were a hit!
Copycat Samoas (Vegan)
- 10 pitted dates
- 3/4 cup shredded coconut
- 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chips use vegan chocolate to make the whole recipe vegan!
- 1 tbsp coconut oil
- flaky salt for sprinkling
- In a food processor or high powered blender, mix together the dates, coconut, and vanilla extract until it’s evenly mixed and forms a ball.
- On a sheet of parchment paper, form the mixture into 12 circles. Using the handle of a wooden spoon, poke a hole in the center of each cookie. Transfer to the freezer for 10 minutes.
- Meanwhile, melt the chocolate chips + coconut oil in the microwave in 30-second intervals, stirring each time until the mixture is smooth.
- Carefully remove each cookie from the parchment paper and dip the bottom in the melted chocolate.
- Let set on the parchment paper and drizzle with more chocolate on top and sprinkle with sea salt. Store in the freezer until ready to consume!