4-Ingredient Healthy Samoa Cookies made with clean ingredients. These delicious chocolate-dipped coconut cookies are a healthier treat that is easy to make and tastes heavenly!
I was never a Girl Scout, but growing up, I was always SUPER PUMPED for Girl Scout Cookie season, which as far as I was concerned, was one of the more important seasons of the year. Thin Mints and Samoas (also known as Caramel deLites). That’s the answer to your question.
Funny how when it comes to preferences of Girl Scout Cookies, the opinions are torrid!
Without getting political ( 😉 ) I will say, I have for us a healthy version of Samoa cookies, which includes a super secret ingredient. Okay, fine, I’ll divulge. It’s banana.
These cookies are almost entirely naturally sweetened with banana (and a touch of pure maple syrup).
Do they taste like banana? Yes, yes they do. Do they have that caramel chew to them? No, not quite.
So if you feel like your samoa cookies must be banana-flavor free and/or have that amazing caramel chew to them, this recipe is not for you.
BUT, if you like a healthy treat that gives you that dessert vibe but makes you feel like you’ve done your body a favor, these beauties are right up your alley.
Are Samoas the Same as Caramel deLites?
I googled this, and I what I found is it is claimed there are a few key differences between Samoas and Caramel deLites… but really they’re basically the same. The reason the name was changed was because the Girl Scouts switched manufacturers, and the original manufacturer of Samoa cookies had a federal trademark on the name. Hence: Samoas are now Caramel deLites.
It is said that the toppings are somewhat different and that the new Caramel deLites are more milk chocolatey. I’ll leave it up to you to decide the differences.
After all, these are truly not Samoa cookies or Caramel deLites…they’re a healthy shredded coconut cookie sweetened with banana dipped in chocolate 😉
Let’s chat ingredients.
Ingredients for Healthy Samoa Cookies:
Ripe Bananas: Use up those spotted ripe bananas you have hanging around to make these healthier Samoas! They need to be mashed until they reach a creamy consistency and most of the lumps are out. The banana is what makes up the majority of the sweetness of these cookies.
Pure Maple Syrup: The first time I tested this recipe, I used only banana without pure maple syrup and I found they just weren’t sweet enough (even for me). Adding just a touch of pure maple syrup boosts the sweetness without adding too much sugar.
Unsweetened Shredded Coconut: The iconic ingredient of the Samoa cookie! Unsweetened shredded coconut makes up the bulk of these cookies. It takes the place of flour and gives that amazing creamy coconut flavor. If you prefer sweetened shredded coconut, go for it!
Dark Chocolate Chips & Coconut Oil: Melting chocolate chips with coconut oil ensures the chocolate chips melt evenly and don’t burn into a big ball of unusable burned chocolate. I actually use a dark chocolate bar, which I chop, but you can easily use your favorite chocolate chips.
I do find the chocolate to be a pivotal part of this recipe – without it on both the bottom and the drizzle on top, the Samoas are a bit lackluster. But with the chocolate, they have amazing flavor and texture.
How to Make Healthy Samoas:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Mash the bananas in a mixing bowl until most of the lumps are out. Stir in the pure maple syrup and shredded coconut until very well combined. This mixture will be thick and sticky, but should come together easily.
Form small disc shapes out of the mixture and place on the baking sheet. If you’d like, poke a hole in he center of each cookie disc to make them look more like Girl Scout cookies. Bake for 20 to 25 minutes, until the cookies are golden-brown around the edges and feel firm when poked.
Add the chopped chocolate bar (or chocolate chips) and coconut oil to a bowl and heat in the microwave for 20-second intervals, stirring very well in between intervals, until the chocolate has melted, about 1 minute total.
Dip each cookie in chocolate, and place it chocolate side up on the baking sheet until they dry.
Once the chocolate has hardened, use the rest of the chocolate to drizzle on top (you may need to re-melt the chocolate in the microwave).
Enjoy!
More Healthy Banana-Sweetened Dessert Recipes:
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Ingredients
- 2 large ripe bananas, mashed
- 1 to 2 Tbsp pure maple syrup, optional
- 2 cups unsweetened shredded coconut
- 1 3-oz dark chocolate bar, chopped (or 1 cup chocolate chips)
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mash the bananas in a mixing bowl until most of the lumps are out. Stir in the pure maple syrup and shredded coconut until very well combined. This mixture will be thick and sticky, but should come together easily.
- Form small disc shapes out of the mixture and place on the baking sheet. (Note: you can poke holes in the center of the cookies to make them look like original Girl Scout cookies). Bake for 20 to 25 minutes, until the cookies are golden-brown around the edges and feel firm when poked.
- Add the chopped chocolate bar (or chocolate chips) and coconut oil to a bowl and heat in the microwave for 20-second intervals, stirring very well in between intervals, until the chocolate has melted, about 1 minute total.
- Dip each cookie in chocolate, and place it chocolate side up on the baking sheet until they dry. Once the chocolate has hardened, use the rest of the chocolate to drizzle on top (you may need to re-melt the chocolate in the microwave).
Nutrition
Jenna
Saturday 26th of March 2022
Hello! I love this recipe, I believe that whole food feels healthy for my body and this recipe is a wonderful creation to honor that!
I am not always a big coconut fan, but I got my yearly box of Samoas and am absolutely delighted when eating them. It got me thinking that if I could make a whole-food version of these I could have my sweet tooth fixed (daily chocolate intake over here) with something much healthier year round!
My question is, do you think there is any room for peanut butter in this recipe? or nuts in general? I always want to eat banana flavored food with peanut butter and it would make the cookie more filling for me.
Where, if at all, do you think peanut butter or crushed peanuts/cashews would fit in this recipe?
ALSO, so happy your recipe involves baking ... every other recipe required sticking them in the freezer, I just prefer a baked cookie they look amazing!!
Julia
Saturday 26th of March 2022
Hi Jenna!
I love the idea of incorporating peanut butter and nuts! If I were to try it myself, I would use 1 banana (instead of two) and add 1/3 cup of peanut butter. I hope that works out! Definitely let me know what the end result is like if you try it!
In terms of crushed peanuts or cashews, I would sprinkle them on the chocolate (on the bottom of the cookie) while it's still wet. Sounds amazing! Hope you enjoy! xo
Lisa
Wednesday 23rd of February 2022
Will definitely try to make them as my kids love coconut cookies.
Julia
Wednesday 23rd of February 2022
Love that! Thanks for sharing, Lisa!
Shirley
Wednesday 23rd of February 2022
I had wondered why the name change. Thank you for the info. This is my favorite Girl Scout cookie, and I could eat a whole box myself. I truly appreciate a healthier version!
Julia
Wednesday 23rd of February 2022
They're lots of fun, even if they're less sugar-filled :D xo
Dee
Wednesday 3rd of March 2021
I tried these today and they are delicious. I don't find them to exactly be a dupe for Samoas, but more like a chocolate banana macaroon. I had the idea to make some date caramel and spread it on the bottom of the cookies before dipping them in the chocolate. It added that nice caramel touch. These are wonderful, healthy, decadent tasting cookies.
Julia
Thursday 4th of March 2021
Oooh, I love the idea of adding the date caramel! What a brilliant idea! Thank you for the feedback, Dee xoxoxo :D
Casey Meyer
Monday 1st of March 2021
I'm disappointed with this recipe... I was expecting the cookie to look just like yours- a crisp-ish nicely golden cookie... And after following the recipe exactly how it written, they came out more gooey. :( Did you use a specific kind of coconut or run it through a food processor or anything? What suggestions do you have to make it more like a cookie, rather than a haystack? They taste awesome, but the texture isn't right. ❤️
Julia
Monday 1st of March 2021
Hi Casey,
I use Bob's red mill's unsweetened shredded coconut. I would think most brands would turn out similarly, but maybe theirs is dryer...I'm sorry to hear the cookies didn't turn out as expected! It could also be that the bananas were very moist. If you try it again and the dough seems sticky or wet, try adding more shredded coconut until the cookies form easily.