One of my favorite Girl Scout cookies is the Samoa cookie. I choose that or Thin Mint every time. If you are like me, you will absolutely devour these no bake Samoa cookies. They are gluten free, naturally sweetened, easy to make, and full of protein, fiber and healthy fats! Oh and they are just as addicting as the original.
I have to admit this to you, I laid in bed and day dreamed about making these cookies. About 2 weeks ago one of the ladies in the gym mentioned that her daughter was selling Girl Scout Cookies and that night I laid in bed and thought about how I could recreate my favorites. I’m still perfecting the Thin Mint, but I literally went through each of the ingredients in this cookie in my mind and was on a mission the next day to make these. I’ve made these cookies 3 times since then. They disappear before I have a chance to get pictures of them.
Dave told me the other day on a walk that before we started dating he didn’t have a “sweet tooth” and we talked about how when foods aren’t available in the house, you don’t crave them as much. Well that sweet tooth definitely does exist now! I think we are both guilty of grabbing a healthy cookie or two instead of making a real meal because they are easy and they are so stinking good. So when I make them, I try really hard to make sure to pack as much nutrition as possible in them. These cookies have quinoa, dates, coconut flakes, chia seeds, protein powder, cacao powder, coconut oil and dark chocolate in them.
Trust me no one in your family will know how healthy these are. I do make my protein chocolate coating in this recipe, but I have to warn you, these cookies have to stay pretty cool or the chocolate coating gets really soft since it’s got a base of coconut oil. If you are trying to take these with you somewhere, you might want to just melt down dark chocolate and use that, it’s less likely to melt as quickly.
This recipe is really simple to make. However, it does require some hands on time. The mixture takes about 3 minutes with the food processor, but forming the cookies by hand and then drizzling them with chocolate is kind of a labor of love. I think these cookies took me about 15 minutes to make. Not too terrible but definitely more time than traditional drop and bake cookies. But these cookies are oh so worth it!
For this recipe, you will need a food processor, a baking sheet that will fit in your fridge and wax paper. To get the chocolate to harden on the cookies you will need to keep them on the baking sheet in the fridge, so make sure you have room in the fridge.
- 8 medjool dates, pitted and soaked in hot water for 10 minutes
- 3-4 tbs. water from the dates after soaking
- 1 cup shredded unsweetened coconut flakes
- 1 cup cooked quinoa
- 1 scoop vanilla protein powder
- 1 tbs. chia seeds
- 1 tbs coconut flour
- 1 tsp. vanilla extract
- ½ bar dark chocolate
- 1½ tbs. coconut oil
- 1 scoop chocolate protein powder
- 1 tbs. cacao powder
- In a food processor quickly process the pitted dates and date water until a paste is formed (10-15 seconds)
- Add the coconut flakes and quinoa, process again until combined, you may need to scrape down the sides.
- Add the chia seeds, protein powder and process again 30 seconds.
- Add the coconut flour and the vanilla extract, it will start to get very thick but should combine well.
- Carefully take the blade out of the food processor. Add the ingredients to a bowl (this makes it easier to scoop out the batter, this is optional)
- Add wax paper to a baking sheet.
- Take about a tablespoon of the cookie dough in your palm. Press it together in a tight ball then press it on the wax paper until it forms a flat cookie. Continue with the remaining cookies. I made about 20 cookies with this recipe.
- Place the cookies on the baking tray in the fridge while you make the chocolate drizzle.
- Break up the chocolate into smaller pieces and add the coconut oil to a glass bowl. Microwave for 1 minute.
- Remove from microwave and stir until all the chocolate has melted.
- Add the chocolate protein and the cacao powder. Stir well.
- Take the cookies out of the fridge and carefully spoon the chocolate mixture all over the cookies to coat the top of the cookies completely (these will eventually be the bottom of the cookies).
- Place the cookies back in the fridge and allow the chocolate to harden this will take maybe 5-10 minutes max.
- Once hard to the touch, flip the cookies over. Drizzle the chocolate over the top of the cookies and place back in the fridge.
- Allow the chocolate to harden before storing in a zip lock bag in the fridge.
What about you?
- Favorite girl scout cookie
- Do you ever stay up thinking about food?
- What is your go to snack food?