Homemade Samoas Girl Scout Cookies: Your New Favorite Cookie Recipe

Craving the irresistible taste of Samoas but looking for a homemade, better-for-you version? These Homemade Samoas deliver the same chewy caramel, toasted coconut, and rich chocolate flavors—just with a lighter twist!

No need to wait for Girl Scout cookie season when you can make these at home with simple ingredients and a few easy steps. Whether you’re looking for a mindful indulgence or just love a good baking project, this recipe will satisfy your sweet tooth without going overboard.

Why You’ll Love This Recipe

Lightened-Up Yet Decadent: All the flavor, with a better balance.
Crispy & Chewy Texture: A satisfying crunch with every bite.
Naturally Sweetened Options: Uses coconut sugar or honey as alternatives.
Easy to Make: No preservatives, just simple pantry ingredients.
Perfect for Sharing: A homemade treat everyone will love!

Ingredients

For the Cookie Base:

• 1 cup almond flour (or whole wheat flour for a firmer texture)
• ¼ cup coconut oil (melted)
• ¼ cup maple syrup or honey
• ½ tsp vanilla extract
• ¼ tsp salt

For the Topping:

• ¾ cup unsweetened shredded coconut
• 6 tbsp soft caramel sauce (use a light version or date caramel for a healthier alternative)
• ½ tsp vanilla extract

For the Chocolate Drizzle:

• ½ cup dark chocolate chips (or sugar-free chocolate for fewer carbs)
• 1 tsp coconut oil (for a smooth melt)

Instructions

Prepare the Cookie Base

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, coconut oil, maple syrup, vanilla extract, and salt until a dough forms.
3. Roll the dough into a thin sheet and use a round cutter (or a glass) to cut out cookie shapes.
4. Use a smaller cutter or bottle cap to cut out the center hole for the classic Samoas look.
5. Bake for 10-12 minutes or until golden brown. Let cool completely.

Toast the Coconut & Make the Caramel Layer

1. In a dry pan, toast shredded coconut over medium heat, stirring until golden brown. Set aside.
2. Warm caramel sauce and stir in vanilla extract.
3. Mix toasted coconut with the caramel until well coated.

Assemble the Cookies

1. Spread a thin layer of caramel coconut mixture on each cooled cookie.
2. Let the topping set for about 10 minutes in the fridge.

Add the Chocolate

1. Melt chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
2. Dip the bottom of each cookie into the chocolate and place them back on parchment paper.
3. Drizzle extra melted chocolate on top of the cookies for the signature stripes.
4. Refrigerate for 15-20 minutes until the chocolate hardens.

Nutritional Information (Per Cookie)

Calories: 120 | Carbs: 10g | Fat: 8g | Protein: 2g | Fiber: 2g

Tips for Success

• Use Almond Flour for a Softer Cookie: It gives a light, crisp base without being too dense.
• Don’t Skip Toasting the Coconut: It enhances the nutty, caramelized flavor.
• Chill the Cookies Before Drizzling Chocolate: Helps the topping set and prevents melting.
• Make It Dairy-Free: Use dairy-free chocolate chips and coconut-based caramel.
• Want a Crunchier Cookie? Use whole wheat flour instead of almond flour.

Why This Recipe Works

• Healthier Ingredients: Uses coconut sugar, maple syrup, and almond flour for a better balance.
• Same Classic Flavors: All the chewy caramel, crunchy coconut, and rich chocolate you love.
• No Artificial Preservatives: Homemade means control over what goes in!
• Great for Meal Prep: Store well in the fridge for a week or freeze for longer.

These Homemade Samoas bring all the nostalgic flavors of the beloved Girl Scout cookies with a lighter, homemade twist. Each bite is a perfect blend of crunch, chewiness, and rich chocolate, making them just as satisfying as the original.

Whether you’re enjoying them with a cup of coffee or making a batch to share, these delicious treats will quickly become a new favorite in your kitchen. Try them today and indulge guilt-free!