5-Ingredient Samoas Inspired by Eating Bird Food
A healthier version of a classic treat
If you were ever a Girl Scout growing up, you know that cookie season was a big deal. And for good reason…. Thin Mints, Tagalongs, Shortbread, our mouths are watering just thinking about these delectable and nostalgic treats! But our absolute favorite were Samoas. The coconut and chocolate combination made it easy to eat half of the box in a sitting (and then return a few hours later for more).
Now a little bit older and a lot more health conscious, we were so excited when we came across Eating Bird Food’s Samoa Recipe. With just four simple ingredients, it is a much healthier version of the classic treat. The recipe is amazing as-is (and is the basis for our recipe below), but if you want to add an extra nutritional punch, try adding a fifth ingredient: milled flax seed.
Prep Time: 15 minutes
Cook Time: N/A; 15 minutes of freezer time
Total Time: 30 minutes
Yield: 20 cookies
5-INGREDIENT SAMOAS INSPIRED BY EATING BIRD FOOD
Ingredients:
2 cups pitted medjool dates
We bought Trader Joe’s 12 ounce box (only $5.49!) and used the whole container. It ends up being slightly more than 2 cups, which we needed when adding the milled flax seed
2 cups unsweetened shredded coconut
2/3 cup dark chocolate (chips or bar)
For a clean, high-quality option, try Thrive Market’s Organic Dark Chocolate Chips
1 tbsp. coconut oil
Optional (we added): 1/4 cup milled flax seed
We like Wheat Montana’s Organic Milled Flax Seed, which you can find at HomeGoods
Directions:
Preheat oven to 400F.
Spread shredded coconut onto a baking sheet. Toast in oven for 5-7 minutes until it is a light golden-brown. Be sure to watch closely, it can burn quickly!
Combine toasted coconut and pitted dates in a food processor and mix for 10-15 seconds or until it forms a dough.
Optional: Add the milled flax seed in with your hands, ensuring it’s evenly combined.
Roll dough into one inch balls and shape into a round cookie. Use a toothpick to make a hole in the middle of the dough. Move it around to make it wider, if needed.
Place all cookies on a sheet lined with parchment paper and put in the freezer for 5 minutes.
Meanwhile, add the dark chocolate chips and coconut oil to a shallow microwave-safe bowl. Melt in 20-30 second increments, stirring between, until it is melted enough to drizzle.
Grab cookies from the freezer and dip each one into the chocolate to coat the bottom. Place on the parchment paper and use remaining chocolate to drizzle on the top.
Put cookies back into the freezer for 10 minutes.
Remove from parchment paper and enjoy! We loved them with a hot cup of coffee — it’s the perfect afternoon treat! The cookies are best when kept in the freezer.
Thank you to Eating Bird Food for the awesome inspiration! Be sure to check out her blog for amazing recipes and healthy spins on some classic recipes!
