[Grain-Free] Samoa Cookie Bars
What was your favorite Girl Scout cookie growing up? Mine was definitely a tie between the Thin Mints and the Samoa Cookies.
I love pretty much anything that combines caramel, coconut, and chocolate. You really can’t go wrong with that combo, and I could put DOWN a few samoa cookies from time to time.
But of course, my Girl Scout cookie days were cut off when I couldn’t eat gluten anymore. I know, they technically have GF cookies now, but I still haven’t had the chance to get my hands on them yet.
So I decided that I was going to make my own Samoas, except this time, in the form of a bar. The bottom would be the cookie layer, then on top of that a date carmel with coconut flakes, and then chocolate drizzled on top.
SIGN ME UP.
This recipe is so easy, and I love that it is in bar form because you are essentially just making one giant cookie, which means less work for you!
And of course, the ingredients are minimal and healthier than the traditional samoa. But not to fear, JUST as delicious. I made them grain-free by using almond flour, and they are naturally sweetened with real maple syrup (the good stuff).
You’re going to want a batch of these in your fridge basically at all times now. You’ve been warned.
*this post is in partnership with NOW Foods. I love their products, and all opinions are my own. (I used their maple syrup, coconut oil, and shredded coconut for this recipe)
[Grain-Free] Samoa Cookie Bars
Ingredients
- 1 cup medjool dates
- 1/3 cup unsweetened non-dairy milk (I used soy milk)
- 1 tbsp real maple syrup
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup unsweetened shredded coconut
- 1/3 cup chocolate chips (I used dairy-free Enjoy Life)
Cookie Layer
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour, salt, vanilla extract, coconut oil, and maple syrup. Use a wooden spoon to stir until it starts to come together to form a ball. It will still be slightly crumbly, and that is okay.
- Line an 8×8 baking dish with parchment paper, and then use your hands to press the dough into the dish. Make sure you press it all the way out to the sides and corners, and flattening it into an even layer as much as possible. Bake for 15-17 minutes, until the top is just slightly starting to turn golden brown.
- In the meantime, make your caramel layer. Remove the pits from the dates, and then soak them in hot water for 5 minutes to soften them. Once soaked, add them to a food processor. Next, add the milk, maple syrup, vanilla, and salt. Turn the food processor on and let it run for about 30 seconds to really break up the dates (you might have to scrape down the sides halfway through). You want it to turn into a smooth paste.
- Next, remove the blade from the food processor, then add the shredded coconut. Use a spoon to stir until completely combined.
- Once the cookie layer is done baking, set it aside and let it cool completely.
- Once cooled, you can spread the coconut date mixture over the top in an even layer. Next, melt the chocolate and use a spoon to drizzle it over the top.
- Let the bars sit in the fridge for at least 2 hours to chill and set up before cutting into them.