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Samoa Cookie Pie (paleo & nut free)

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A secretly healthy cookie pie inspired by the classic Girl Scout Cookie! The base is a soft, melt-in-your-mouth cookie, covered in a layer of dark chocolate, and topped with a (vegan & dairy free) caramel coconut layer. And, just like the cookie, we can’t forget the chocolate drizzle! This Samoa Cookie Pie is made better-for-you as it contains no refined sugars, flours, or oils and is still absolutely delicious! This recipe is paleo-friendly (gluten/grain/dairy free) and nut free. Prepare to have your Girl Scout Cookie cravings crushed with this healthier cookie pie recipe!

What Does This Healthy Samoa Cookie Pie Taste Like?

This Samoa Cookie Pie has all the delicious elements of the classic Samoa (cookie, chocolate, caramel, coconut) but in a healthier cookie pie form! The base of this layered cookie pie is a soft, chewy, and perfectly dense cookie. The cookie is topped with a layer of luscious dark chocolate. And, to complete the Samoa flavor trifecta a sticky (dairy free and vegan!) caramel-like sauce is mixed with toasted coconut and sprinkled over the chocolate. And to keep up the appearance of a Samoa, we drizzle on some more dark chocolate. This cookie pie is so incredibly delicious and such a fun way to enjoy a homemade version of a Samoa cookie.

What Ingredients Are Used to Make This Paleo Samoa Cookie Pie?

This Samoa Cookie Pie is made better-for-you as it contains no refined sugars, flour, or oils. Unlike the original Girl Scout Cookie, this Samoa cookie recipe has no weird ingredients like artificial flavors or gums. This healthier Samoa recipe is paleo-friendly meaning it’s gluten free, grain free, and dairy free. Plus it’s nut free!

Here’s a look at the ingredients used and some possible substitutes/variations:

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Sunflower Seed Butter – Makes the cookie layer soft and chewy. I love sunflower seed butter for nut free baking, I use Sunbutter. Feel free to use any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter. Just be sure to choose one that contains only 1 ingredient and has no added sugars or oils.
  • Avocado Oil – Adds moisture to the cookie without making it too dense.
  • Egg – Gives the cookie lift!
  • Vanilla – Adds flavor to the cookie and the caramel.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the dough.
  • Baking Powder – The leavener in the cookie and gives it the perfect light but chewy texture.
  • Salt – To add balance to the cookie and caramel layers.
  • Dark Chocolate – I use and love Guittard baking wafers when making a simple chocolate mixture like this. Use any dark chocolate you like! To keep this strictly paleo, use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks. Some good options are Hu Simple Dark or Eating Evolved.
  • Coconut Cream – To create the dairy free & vegan caramel layer, coconut cream is used in place of traditional heavy cream. Use a can of full fat coconut milk for best results.
  • Maple Syrup – Sweetens the caramel mixture!
  • Coconut Oil – Helps thin out the melted chocolate so it is easier to spread and drizzle.
  • Toasted Coconut Shreds  – Toasting the coconut shreds is optional, but encouraged. Toasting adds great flavor and texture to the coconut shreds and it only takes a few minutes in the oven!

How Do You Make A Samoa Cookie Pie?

This Samoa Cookie Pie is super easy to make! There are three different layers which are each made in their own way, so there will be a few more dishes than a one-bowl-bake, but I can assure you, it’s absolutely worth it. Here’s a look at the steps:

  1. Toast the coconut. Optional but encouraged.
  2. Make the cookie dough. Mix the wet ingredients together, then add the dry, and stir until well combined.
  3. Bake the cookie base for only 14-16 minutes!
  4. Melt the chocolate with some coconut oil in a microwave or double boiler.
  5. Spread the chocolate over the cookie and store in the freezer to set the chocolate.
  6. Make the caramel mixture by heating coconut cream, maple syrup, and coconut oil in a small pot until thick and golden. Remove from heat and stir in the vanilla and a dash of salt. Mix in the nut/seed butter until thick and creamy, then stir in the toasted coconut and distribute over the chocolate layer.
  7. Drizzle with some more melted chocolate!
  8. Return to freezer to set all the layers.
  9. Slice and enjoy once everything is firm.

Storage: Store in the fridge or freezer until read to serve. The cookie pie is much easier to slice when frozen solid. Store in fridge for up to 5 days. Keep in an airtight container in the freezer to store for longer!

What Is the Best Baking Dish To Use For Cookie Pies?

The best baking dish to use for a cookie pie recipe is a springform pan. The clasp on the side of the pan makes it easy to release the cookie pie inside without disturbing the layers. Here’s a list of some good baking dish options.

  • Best Option – 8 inch Springform Pan: Perfect layer thickness and easy to remove cookie pie from pan. Not many good options for this on Amazon.
  • Also Good – 9 inch Springform Pan: Easy to remove cookie pie from pan but layers will be thinner.
  • Good But Tricky – 8 inch Cake Pan: Perfect layer thickness but tricky to remove from pan.

I used the above linked 8 inch cake pan because I like thicker layers. If you are using the same, you could use parchment paper to easily remove the cookie pie, but you may get some odd ridges along the outer edges of the layers.

Here are a few tips on removing the cookie pie from a cake pan without using parchment paper.

  1. Oil the bottom and sides of the pan well beforehand, even if you have a non-stick pan.
  2. Make sure the cookie pie is frozen solid before attempting to remove.
  3. Run an offset spatula along the edge of the pan to release anything sticking to the sides.
  4. Press down slightly on the top layer and twist the cookie pie in the pan to unstick the bottom of the cookie
  5. Place your hand on the top of the cookie pie and invert the pan to release the cookie.
  6. Gently place on a plate or cutting board.

Or, skip the pie shape entirely, and make cookie bars in an 8 inch square baking dish lined with parchment paper!

This Samoa Cookie Pie is everything you want from the classic Girl Scout Cookie but in a healthier layered cookie pie form! It’s incredibly delicious and such a fun way to enjoy Girl Scout Cookie season using real, simple ingredients!

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

Check Out These Girl Scout Inspired Recipes!

SHARE THE LOVE!

If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Samoa Cookie Pie

A delicious way to enjoy the classic Girl Scout Cookie using simple, real ingredients. A soft cookie base, a layer of dark chocolate, and topped with a caramel-like coconut mixture. And of course, a chocolate drizzle.

paleo-friendly, nut free, refined sugar free

Ingredients

Cookie Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/4 cup (64 grams) sunflower seed butter* or other thick & creamy nut/seed with 1 ingredient.
  • 1/4 cup (61 grams) avocado oil or melted and cooled coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup (47 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Chocolate Layer

  • 3/4 cup (143 grams) dark chocolate chips or chunks*
  • 1 1/2 tsp coconut oil

Caramel Coconut Mixture

  • 1/4 cup (59 grams) coconut cream solid upper layer from a fresh can of coconut milk
  • 1/4 cup (78 grams) maple syrup
  • 3/4 tsp coconut oil
  • 2 tbsp sunflower seed butter* almond or cashew butter (with 1 ingredient)
  • 1/2 tsp vanilla
  • dash sea salt
  • 1 1/2 cup (135 grams) toasted coconut*

Instructions

  1. Heat oven to 360 degrees (yes, 360) and prepare 8 or 9 inch springform or cake pan (see notes in original post for baking dish options) by greasing sides and bottom with avocado oil or melted coconut oil. If using a springform pan, line bottom with parchment paper.

  2. Make the cookie dough. In the bowl of a stand mixer or a large bowl if mixing by hand, stir together the coconut sugar, sunflower seed butter, avocado oil, and egg together until well combined.

  3. Scrape down the sides and bottom of the bowl. Add the vanilla and beat on medium-high until the mixture it thick, glossy, and sticks to the sticks of the bowls, about 2 minutes.

  4. Add the dry ingredients and stir on low until the flour is just full incorporated. Scrape down the sides of the bowl once during mixing to ensure ingredients are well distributed.

  5. Pour the cookie dough into the prepared baking dish and use a silicone spatula to spread cookie dough into an ever layer.

  6. Bake the cookie for about 15-16 minutes if using an 8 inch pan, 14-15 minutes if using a 9 inch pan. Cookie is done when the edges and top are golden brown.

  7. Make the chocolate while the cookie cools. In a double boiler or in a heatsafe bowl, using short 5 second bursts, melt the chocolate and coconut oil together and stir well until chocolate is shiny and smooth. Reserve 1/4 cup of melted chocolate to use for the final drizzle.

  8. Pour remaining chocolate over the cookie and, using a silicone spatula, spread it to the edges of the cookie. Gently tilt the pan back and forth to get an even chocolate layer. Store in the freezer to set to the chocolate.

  9. Make the caramel mixture by heating the coconut cream, maple syrup, and coconut oil in a small pot over medium-high heat. Let it bubble and reduce for 5-6 minutes, stirring often, until the mixture is thick, golden, and glossy. Remove from heat, stir in the vanilla and a dash of salt. Mix in the nut/seed butter until well combined (use a whisk if necessary), then stir in the toasted coconut.

  10. Distribute the caramel coconut mixture over the chocolate layer and gently press down using your hands or a spatula so coconut clumps together.

  11. Drizzle reserved chocolate on top of the coconut and return to freezer to set all the layers.

  12. Once everything is firm (about 20-30 minutes), run an offset spatula or a plastic knife between the edge of the cookie pie and the pan to free anything stuck to the pan. Remove the cookie pie from the baking dish by unclasping the springform pan or lifting up using the parchment paper. (See notes on removal in original post if using a cake pan with no parchment paper).

  13. Slice and enjoy!

Recipe Notes

How To Toast Coconut – Spread coconut on a baking sheet, bake at 400 for 3-4 minutes, stir the coconut after 2 minutes. Be sure to watch the coconut closely, it can go from perfectly toasted to burnt, very quickly. Coconut is done when it's just turning golden.

Storage: Store in the fridge or freezer until ready to serve. It is much easier to slice when frozen solid. Store in fridge for up to 5 days. Keep in an airtight container in the freezer to store for longer!

Helpful Kitchen Tools (affiliate links): 9 inch springform pan, 8 inch cake pan, silicone spatula, kitchen scale

Ingredient Notes:
Sunflower Seed Butter – Use any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter. Just be sure to choose one that contains only 1 ingredient and has no added sugars or oils. Always stir the nut butter well in the jar before measuring. Do not use compacted paste at the bottom for baking.

For Strictly Paleo – To keep this strictly paleo, use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks for the chocolate layer and drizzle. Some good options are Hu Simple Dark or Eating Evolved

Nut/Seed Butter in Caramel – I made this several times with both sunflower seed butter and cashew butter. I prefer cashew butter in the caramel as it has a slightly more neutral flavor than sunflower seed butter making for a more caramel-y caramel. I use Artisana cashew butter.

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Thin Mint Cookie Cups (paleo & vegan)

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The classic Girl Scout cookie reimagined as a healthy mini tart. It’s like a Thin Mint cookie got a major glow up! A crunchy, chocolatey crust is filled with a luscious, minty chocolate ganache-like filling. These Healthy Thin Mint Cookie Cups are so easy to make and made with real, whole ingredients! These fun chocolate and mint tarts are paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan!

What Do These Healthy Thin Mint Cookie Cups Taste Like?

These delicious little tarts are all the flavors you’d expect from a Thin Mint, they are deeply chocolatey, minty, and refreshing. The almond-base cookie crust is crunchy, just perfectly sweet, a little minty and chocolatey so as not to overshadow from the main event, the filling. The filling is similar to a ganache but firms up into a truffle-like texture. Made from dark chocolate, it’s rich and luscious, but perfectly balanced by the addition of peppermint to create the perfect chocolate and mint combination. These Thin Mint inspired tarts are a delicious way to indulge in a Girl Scout Cookie craving, just made healthier!

What Ingredients Are Used to Make These Vegan Thin Mint Tarts?

This healthy Thin Mint inspired dessert is made better-for-you as it contains no refined sugars, flours, or oils. Plus, there are no preservatives, dyes, or any other weird ingredients. This Thin Mint Cookie Cup recipe is paleo-friendly, meaning they are gluten-free, grain-free, and dairy free! And they are vegan!

Here’s a look at the ingredients and some possible subs/variations:

  • Raw Almonds – The base of the tart, the almonds make the crust perfectly crunchy and adds some buttery-ness! Use any similarly hard nut (like pecan, walnut, or hazelnuts and not cashew or brazil nut).
  • Coconut Flour – Acts as the binding flour for the crust.
  • Cocoa Powder – Use any unsweetened cocoa powder you like! The cocoa powder is used in the crust to give it the chocolate cookie flavor.
  • Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips, or bar chopped into chunks (or these!). My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar. I used Guittard in this recipe.
  • Coconut Cream –  The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional ganache recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the filling.
  • Coconut Oil – Firms up the filling and adds moisture to the crust. Use refined coconut oil for a no-coconut flavor.
  • Nut/Seed Butter – To keep this dairy free, I use a nut/seed butter to make the filling soft and creamy. I went with cashew butter because of its neutral flavor. Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as sunflower seed or almond butter. After cashew, my next best recommendation is sunflower seed butter.
  • Maple Syrup – Sweetens the crust and adds a bit more sweetness to the filling.
  • Peppermint Flavor –  Wouldn’t be a Thin Mint without the chocolate and mint combination! I love this one.
  • Salt – Enhances all the flavors!

How Do You Make These Healthy Thin Mints?

These Healthy Thin Mint Tarts are super easy to make! The crust comes together in a flash in a food processor. The chocolate filling is made easily in a small pot! These sweet little tarts can be made in just over 40 minutes. You can enjoy these with the filling still warm and melty or let them firm up so the filling becomes like a minty chocolate truffle.

Here’s a look at the steps:

  1. Make the crust. Just blend the crust ingredients together in a food processor.
  2. Form cookie crusts. Distribute the crust mixture into 6 muffin cavities. Then either push the mixture down and up the sides with your fingers to create a cup shape or use a small, lightly greased shot glass to press into the crust mixture and create a deep well. I used the small top insert from my food processor as it was the perfect size.
  3. Bake the crusts. For about 16-18 minutes or until they are dark and firm. Let cool slightly, they will crisp up more as they cool. Then, when cool enough to handle gently twist the cups to release and lift them up from the muffin tin. Transfer to a cooling rack. While the cups cool more, make the filling.
  4. Make the minty chocolate filling. First melt the chocolate, coconut cream, and coconut oil in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
  5. Pour chocolate mixture into the cups. 
  6. Enjoy! Either with the filling still warm or let stand at room temperature to set completely. I personally prefer these once the chocolate has set and is firm. The truffle-like filling is positively delicious and the mint flavor is more pronounced once cool.

Storage: These will keep at room temperature, stored in an airtight container in a cool dry place, for about 2 days. These are amazing cold or frozen. These will keep in the freezer for a few months!

These Thin Mint inspired cups are a delicious elevated take on the classic Girl Scout cookie. All the chocolate minty goodness of the original cookie but made into an enticing mini tart. Made with healthier ingredients and no weird ingredients, you might just skip the Girl Scout stand entirely from now on. I can’t wait for you to try them!

Check Out These Girl Scout Inspired Recipes!

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan

SHARE THE LOVE!

If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Thin Mint Cookie Cups

The classic Girl Scout cookie reimagined as a healthy mini tart.  A crunchy chocolatey, crust is filled with a luscious, minty chocolate ganache-like filling.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan

Servings 6 2 1/2 inch tarts

Ingredients

Crust Ingredients

  • 1 cup (145 grams) raw almonds
  • 1/4 cup (24 grams) coconut flour
  • 1/4 cup (23 grams) cocoa powder unsweetened
  • 1/4 tsp salt
  • 5 tbsp (83 grams) maple syrup
  • 1/4 cup (50 grams) coconut oil
  • 1/4 tsp peppermint flavor

Mint Chocolate Filling

  • 3/4 cup (4 oz) dark chocolate chunks, chips, or melting wafers
  • 1/4 cup + 2 tbsp (80 grams) coconut cream solid part from the top of a fresh can of coconut milk
  • 1/2 tbsp (6 grams) coconut oil
  • 1 1/2 tbsp (24 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
  • 1 tbsp (19 grams) maple syrup
  • 1/2 -1 tsp peppermint flavor
  • dash sea salt

Instructions

  1. Heat oven to 350 degrees and if necessary grease the muffin tin with a little cooking spray or some additional oil.

  2. Make the crust. Blend the almonds, coconut flour, cocoa powder, and salt until the almonds are small bits. Add the remaining ingredients and pulse several times until everything is fully incorporated.

  3. Form cookie crusts. Distribute the crust mixture into 6 muffin cavities. Then, either push the mixture down and up the sides of each well with your fingers to create a cup shape or use a small, lightly greased cup or shot glass to press into the crust mixture and create a deep well.

  4. Bake the crusts for about 16-18 minutes or until they are dark all around and firm. Let cool slightly, they will crisp up more as they cool. When cool enough to handle gently twist the cups to release and lift them out of the muffin tin, transfer to a cooling rack. While the cups cool, make the filling.

  5. Make the Mint Chocolate filling. In a small pot melt together the chocolate, coconut cream, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.

  6. Remove from heat and stir in the cashew butter, maple syrup, 1/2 tsp peppermint, and dash of sea salt and stir together until everything is one creamy mixture. Taste and add additional peppermint flavor and/or maple syrup per your preference.

  7. Distribute chocolate filling into the 6 cookie cups. Let cool slightly and enjoy while filling is still melty or let set completely in the fridge or at room temperature (if ambient temperature is cool) to set completely.

Recipe Notes

I personally prefer these once the chocolate has set. The filling becomes truffle-like, it's positively delicious and the mint flavor is more pronounced once cool. If your kitchen is warm, let the chocolate cool down completely before moving to the fridge or freezer to avoid cracking. 

Helpful Kitchen Tools: muffin tin, silicon spatula, kitchen scale

Storage: These will keep at room temperature, stored in an airtight container in a cool dry place, for about 2 days. These are amazing cold or frozen and will keep in the freezer for a few months!

Ingredient Substitutions/Variations:
Peppermint Flavor – The most important part of a Thin Mint is the mint! I used Peppermint Flavor by Frontier Co-op. 

Almonds - Use any similarly hard nut (like pecan, walnut, or hazelnuts and not cashew or macadamia).

Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers.

Maple Syrup - The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more in small increments if you prefer it sweeter.

Nut/Seed Butter – Use any thick and creamy nut or seed butter (that contains only 1 ingredient) you like such as sunflower seed or almond. I used cashew butter for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results.

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Healthy Thin Mints! (paleo, vegan option)

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Saved the BEST (well, best, in my humble opinion) girl scout cookie for last! Healthy Thin Mints! And while it’s been a long while since I’ve had the original, I do believe that these are even better than how I remember them. This healthy version is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!
And while there are certainly some steps involved to make these delicious cookies, it’s not as difficult as I originally imagined. The cookie comes together in just one bowl with simple ingredients and the dough, after it rests, is very easy to work with! After the cookies are cut and baked, they are dipped in chocolate, pop back in the fridge/freezer to set and viola! fresh Thin Mints that you can feel good about eating! These are paleo-friendly if using your favorite paleo chocolate bar cut into pieces for the coating. Easily made vegan by replacing the egg with a flax egg. You can bet these were gone in a flash at our house!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Tagalong Cookies

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Thin Mints

This healthy version of the Girl Scout classic is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!

paleo (gluten/grain/dairy free), vegan option, refined sugar free

Servings 20 cookies

Ingredients

Cookie Ingredients

  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 1 egg or flax egg
  • 1 tsp vanilla
  • 1/2 tsp peppermint oil
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/4 cup tapioca flour

Chocolate Coating

  • 7.5 oz chocolate chips or chunks about 1 heaping cup
  • 3/4 tsp coconut oil
  • 1/2 tsp peppermint oil

Instructions

  1. In the bowl of a stand mixer or in a medium mixing bowl beat together the coconut sugar, coconut oil, egg, and vanilla until well mixed and lightly frothy. Then mix in the peppermint extract.

  2. Add in the coconut flour, cocoa powder, baking powder, and salt and blend until just well incorporated.

  3. Then add in the tapioca flour and mix again until no white streaks remain and a soft dough forms.

  4. Wrap tightly in parchment paper and place in the fridge for at least 1 hour or in the freezer for 15 minutes (fridge is preferable).

  5. Once dough is firm, roll out dough between two pieces of parchment paper into a rectangle about 1/4 in thick. Then use a 2 in or 2.5 in round cookie cutter to cut out cookies. Re-roll the dough until all pieces are used.

  6. Heat oven to 350 degrees and bake cookies on parchment lined baking sheet for 12-14 minutes. Cookies will be slightly firm and just a bit darker around the edges.

  7. Remove from oven and let cool on baking sheet for 3 minutes then move to cooling rack to let cool completely.

  8. While the cookies are cooling, prepare the chocolate coating. Melt the chocolate chips or chunks and coconut oil in a large bowl in either a double boiler or in short bursts in the microwave stirring often. One melted, remove from heat and stir in the peppermint oil.

  9. Using a fork, dip each cooking into the chocolate and flip over so it's completely coated, then lift cookie with the fork and tap the side of the bowl to allow excess chocolate to drip off. Place back on parchment lined baking sheet.

  10. Place in freezer to allow chocolate to set. Drizzle with extra chocolate if you like!

  11. These, like the original Girl Scout Cookies, are phenomenal when frozen. They will keep for about a week in the fridge.

Recipe Notes

Dough can be made ahead and kept in the fridge for a day or so. 

I used and loved the Peppermint Flavor by Frontier Co-op. If using peppermint extract, you'll need far less than what I have listed in the ingredients. Start by adding a few drops, taste and add more to adjust to your preference. 

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Healthy Tagalongs (paleo, vegan option)

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Continuing with my Healthified Girl Scout Cookies Week with these Healthy Tagalongs! If you’re craving a chocolate and peanut butter situation, these are IT! It’s a simply made pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating. Do I even need to say more?

Well, just in case you’re not sold on these. The recipe is made with just 10 good-for-you ingredients and are actually very easy to make! The cookie dough base comes together in just one bowl, then flattened and poked to make a well, and filled with your favorite peanut butter or other nut/seed butter. And finished with a 2 ingredient chocolate coating. This recipe can be made completely paleo by using almond butter instead of peanut and coated with your favorite coconut sugar or maple syrup sweetened dark chocolate. I use and love Hu Simple Dark chocolate bars, but Enjoy Life also makes really good allergen free dark chocolate chips (although they are sweetened with cane sugar). These are also easily made vegan by replacing the egg with a flax egg!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Thin Mints

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Tagalongs

If you're craving a chocolate and peanut butter situation, these are IT! It's a simply made but pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating.

paleo friendly, vegan option, refined sugar free

Course Dessert

Ingredients

Cookie Base

Wet Ingredients

  • 1/3 cup coconut sugar
  • 2 tbsp coconut oil melted and cooled
  • 1 egg or flax egg
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Filling and Coating Ingredients

  • 7-8 tbsp natural peanut butter or other nut/seed butter
  • 7.5 oz chocolate chips or chunks about 1 cup
  • 3/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line baking sheet with parchment paper.

  2. Make the cookies by mixing the wet ingredients together in a medium mixing bowl or in the bowl of a stand mixer. Mix until light and frothy.

  3. Add in the dry ingredients and mix until just fully incorporated.

  4. Scoop ping pong sized dough balls out onto the baking sheet. Using the palm of your hand press down slightly on the balls, then with your finger create a little well in the center on each ball.

  5. Bake for 9-10 minutes or until cookies are just turning golden brown and lightly puffed.

  6. Remove from oven and let cool slightly, about 3 minutes. Then fill each cookie well with about 1/2 - 1 tsp of peanut butter (or other nut/seed butter). Place baking sheet in the freezer to let things firm up, about 15 minutes.

  7. Meanwhile, melt the chocolate and coconut oil either using a double boiler or in short burst in the microwave, stirring often.

  8. Once the peanut butter filing is firm start coating the cookies. Using a fork dip each cookie into the bowl of melted chocolate with the cookie side down, using a spoon pour chocolate over the top of the cookie to coat. Lift the cookie from the bowl and tap the fork on the side of the bowl to remove excess chocolate. Place back down on the cookie sheet. Repeat until all cookies are coated. Place cookies in fridge or freezer to set the coating and until ready to eat!

Recipe Notes

When coating the cookies, it's best to work in batches to help keep the filling in tact when working with the warm chocolate. Keep cookies in the freezer as long as possible before coating them. 

Store finished cookies in fridge or freezer. Like other Girl Scout Cookies we prefer to eat these straight out of the freezer! 

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Healthy Samoas Bars (paleo, vegan)

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It’s a classic Girl Scout cookie gone bar form! And I like to think, a more sophisticated version. These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with some more coconut and a healthy drizzle of dark chocolate. Coconut lovers rejoice! Because these Healthy Samoas Bars will satisfy any craving for the classic Girl Scout cookie. 

While the recipe may look intimidating, fret not! These are actually very easy to make. If I can do it, you can to! The cookie layer is made in just one bowl, the no-fail caramel is made with simple ingredients in a sauce pot (no candy thermometer or blender needed!), and the drizzle of chocolate is as easy as melting two ingredients together. Plus it’s made with only good for you ingredients, is paleo-friendly, vegan, and has no refined sugar!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Tagalong Bars
Healthy Thin Mints

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Samoas Bars

It's a classic Girl Scout cookie gone bar form! These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with more coconut and a healthy drizzle of dark chocolate. These Healthy Samoas Bar will satisfy any craving for the classic Girl Scout cookie. 

paleo friendly (gluten/grain/dairy free), vegan, refined sugar free

Course Dessert

Ingredients

Cookie Base

  • 1 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil melted and cooled
  • 2-3 tbsp water

Caramel Layer

  • 1 cup coconut cream as much of the solid from the top of a can of coconut milk, it's ok if there is some liquid and not a full cup of cream.
  • 3/4 cup coconut sugar
  • 3 tsp coconut oil
  • 1/2 cup cashew butter
  • 2 tsp vanilla
  • dash of sea salt
  • 1 1/2 cup toasted coconut shreds
  • additional coconut shreds or flakes for topping (optional)

Chocolate Drizzle

  • 2.5 oz chocolate chips or chunks (about 1/2 cup)
  • 1/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line a square (8 or 9 inch) pan with parchment paper.

  2. Make cookie base by adding all dry ingredients to a large bowl or a stand mixer. Mix together until all ingredients are evenly distributed.

  3. Add in the coconut oil and 2 tbsp of water and mix again until it looks like soft clumpy sand. If it's still a little dry drizzle in the third tablespoon of water until it sticks together.

  4. Press the dough down firmly into the prepared pan so it becomes one even layer. You can use an additional piece of parchment paper to help press it down evenly.

  5. Bake for 20 minutes or until lightly puffed and golden brown.

  6. Remove from oven and as it cools prepare the caramel layer.

  7. In a small sauce pot add the coconut cream, coconut sugar, and coconut oil and simmer on a low flame, stirring often for about 5-6 minutes. The mixture will bubble and become a dark caramel color and be very aromatic. The caramel is ready when it has thickened slightly. Remove from heat and add the cashew butter, vanilla, and salt to the pot. Stir well until all is fully incorporated and caramel is thick. Then stir in the coconut.

  8. Pour the caramel layer over the cookie base and top with additional coconut shreds or flakes if desired and place in freezer to firm up (about 15 minutes).

  9. Prepare the coconut drizzle by melting the ingredients together over a double boiler or in short bursts in the microwave, stirring often. Once melted drizzle over the coconut caramel layer to your hearts content.

  10. Place back in the fridge or freezer until ready to eat. Slice and enjoy!

Recipe Notes

* Coconut caramel layer: I used two different types of coconut for this recipe. I used coconut shreds (toasted in the oven at 325 for 7ish minutes) for the caramel layer. And then used large toasted coconut flakes for the top. This is totally optional, I like that it adds a nice texture change between the filling and the topping. But do what feels right or use what you got in your pantry stores! 

* These will keep in the fridge for about a week, longer in the freezer! 

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Healthier Smores Stuffed Cookies (gluten/grain/dairy free)

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I’m SO excited to be kicking off my Healthified Girl Scout Cookies Week with these Healthier S’mores Cookies! This week I’ll be sharing FOUR healthier versions of Girl Scout Cookie flavors. If you either can’t have them due to dietary restrictions or the season is over and you need your cookie fix, I got you!

These Healthier S’mores Cookies have a soft and cinnamon-y cookie exterior and stuffed with melty chocolate and a gooey marshmallow. And they are absolutely glorious. My husband and I almost destroyed a whole pan of these bad boys in a single day. So here’s the warning, these are addictive! The good news is that the cookie is paleo-friendly and not overly sweetened to counter balance the sweet center. I used Hu’s Simple Dark chocolate bars, which are refined sugar free, but there is traditional sugar in the marshmallow. So while these are gluten, grain, and dairy free, they do have some refined sugar, making them “paleo-ish”. They are “healthier” because they definitely have less sugar than what you’d get from the boxed variety. So you can bet I’ll be making these again soon and alllll summer long, because this girl loves her s’mores and these cookies just hit the spot without the sugar overload.

While these do take a bit of prep, it is 100% worth the time it takes to create these. The cookie is made with just 9 simple ingredients and in just one bowl! Use your favorite brand of marshmallows and chocolate bar for the interior.

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthy Samoas Bars
Healthy Tagalongs
Healthy Thin Mints

paleo-ish, gluten free, grain free, dairy free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna so I can share it with the world!

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Healthier S'mores Cookies

These Healthier S'mores Cookies have a soft and cinnamon-y cookie exterior and stuffed with melty chocolate and a gooey marshmallow. And they are absolutely glorious.

paleo-ish, gluten free, grain free, dairy free

Course Dessert

Ingredients

Cookie Ingredients

Wet

  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup coconut sugar
  • 1 egg

Dry

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

S'mores Filling

  • 10-12 large marshmallows cut in half
  • 20-24 cubes of your favorite chocolate about 2 bars

Instructions

  1. Make the cookie dough by mixing the wet ingredients together either by hand or in a stand mixer. Mix until frothy.

  2. Next, add in all the dry ingredients and stir until just fully incorporated and a dough is formed.

  3. Using a large cookie dough scooper (I used a 3 tbsp, 50 mm) scoop out dough into large balls and place on parchment lined baking sheet.

  4. Fill the cookies by taking a dough ball, pressing it into a flat circle in the palm of your hand and stack a cube of chocolate then a marshmallow half in the center of the cookie. Fold the edges of the cookie over and place the filled cookie back on the pan. I found that keeping the dough ball with marshmallow on top keeps the cookies more in tact during baking.

  5. Place the baking sheet in the freezer for at least 30 minutes, preferably 1 hour, and up to overnight.

  6. Bake at 360 degree for 10-12 minutes or until the cookies are golden brown.

  7. These are amazing when served warm but will keep in an airtight container for a day or so. Afterwards move the fridge or freezer for longer storage.

Recipe Notes

  • I used a pair of kitchen scissors to cut the marshmallows in half (think hamburger bun style) and highly recommend that method. 
  • You can feel free to use chocolate chips and mini marshmallows if you prefer. However I found that the cube and half large marshmallow method made for easier filling. 
  • I firmly believe that these are at their true glory when eaten warm. Although I did not try it, I suspect these can be made in advance, frozen on a baking sheet, and then moved to a hearty freezer-safe bag or container to keep on hand for future baking. Should last a few months in the freezer.  

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