I’m sorry, I’m confused.

There was some kind of an “official” statistic going around that in the world of Girl Scout Cookies, they apparently sell more boxes of Thin Mints than they sell boxes of Samoas. How can this possibly be?

I mean, Thin Mints are good and everything. But I thought that this poll was going to be unanimous. Samoas are the best. Ever. The end.

But apparently not everyone thinks like I do. Or do they? I’ve been seeing a lot of samoa stuff lately. Like, too much of it. And I’m sure you have too. Probably so much samoa stuff that you’re totally sick of it and not even wanting to see these cookies. Right?

Yeeeah, right. NOT.

So these samoas. How do I put this. First let’s compare. Because I know that you’re probably like, “Ummm, why would I go through all the trouble to make these cookies at home when I can just as easily buy a box from the pack of little girls huddling around that fold-up table outside of Walmart?”

I will tell you why. And it’s pretty simple.

Because you didn’t watch them make those cookies.

Did you know that way way way back when, Girl Scouts would actually make the cookies themselves? Like, little girls baking cookies. And back then they were probably pretty okay for you. But not anymore. Not really.

Girl Scout Cookies that you buy from the cute little girls loitering around outside Walmart are made from: Sugar, vegetable oil, (partially hydrogenated palm kernel and/or cottonseed oil, soybean and palm oil), enriched flour, corn syrup, coconut, sweetened condensed milk (condensed milk, sugar), sorbitol, cocoa, glycerin, invert sugar, cocoa processed with alkali, cornstarch, salt, caramelized sugar, dextrose, soy lecithin, carrageenan, leavening (baking soda, monocalcium phosphate), natural and artificial flavors.

Did you miss the sugar in there? How could you! It was listed SEVEN TIMES.

Just two little cookies (and come on, who ever eats just two?) will leave you with 10 grams of highly-processed sugar and 18 grams of meaningless carbs.

These healthy samoas are made with a base of shortbread – flour, banana, coconut oil, a little bit of sugar (or erythritol) and some vanilla and salt. (Was that a little easier to pronounce?) Using banana will definitely yield more of a banana taste (obviously) but didn’t we all agree that coconut + banana were made for each other? (If you can’t stand this notion, try swapping the banana for another tablespoon of coconut oil and a splash of almond milk.)

Next is the coconut caramel and now I’m going to make it hard for you – because there’s two ways we can do this.

Option one is melting a little bit of erythritol (or sugar) in a pan and stirring in some coconut and almond milk. When it’s all sticky and caramelized, we work very quickly and carefully to smear the coconut caramel onto the cookies. (Carefully because it’s hot. Quickly because it doesn’t stay hot for long.)

I could eat this stuff (yes, just this topping) like candy. It’s that good.

Option two is personally my favorite (for obvious reasons). Date caramel mixed with a little coconut and almond milk. So amazing. Someone please give me a spoon. Or a cookie. Either one.

Finally, we drizzle on some dark chocolate magic shell. (cocoa, coconut oil, maple syrup. that is it.) This stuff is amazing. If you’ve never tired it, I warn you – it will quickly and drastically ruin your life. You will be pouring it all over everything because you won’t get over how good it is for you and how amazing it is.

I’m serious.

healthy homamade samoas (two ways!)

Prep Time: 20 minutes

Cook Time: 15 minutes

Yields: 18-20 cookies

Don't be scared off by the fact that these cookies are "healthy"! With sweet caramel, coconut and dark chocolate, there no flavor compromises happening here.


For the cookies:

3/4 cup white whole wheat flour

1/2 banana, mashed

2 tablespoons coconut oil, melted

3 tablespoons erythritol (or cane sugar)

1 teaspoon vanilla extract

1/4 teaspoon salt

OPTION #1 coconut caramel:

1/4 cup erythritol (or cane sugar)

6 tablespoons unsweetened shredded coconut

2 tablespoons almond milk

OPTION #2 coconut caramel:

1/4 cup date caramel

2 tablespoons unsweetened shredded coconut

1 tablespoon almond milk

For chocolate drizzle:

1/4 cup coconut oil, melted

1/4 cup unsweetened cocoa powder

2 tablespoons pure maple syrup


To make the cookies:

Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Melt coconut oil in the microwave or in a small saucepan over low heat. Mix in the eythritol (or sugar), mashed banana, and vanilla extract until combined. Stir in the flour and salt until completely combined. Be careful not to over mix.

Roll the dough into 1 1/2-inch balls, flatten into cookie shapes, and place evenly apart on the prepared baking sheet. Using a small cookie cutter or the large end of a piping tip, cut the center out of the cookie. Bake in the preheated 325 degree oven for about 12 minutes, or until firm and golden. Let cool on a wire rack.

To make the coconut caramel (OPTION #1):

In a medium skillet, cook the erythritol over medium low heat until completely melted, stirring constantly as it burns very easily. Once melted, add in the shredded coconut and continue to cook and stir until golden. Stir in the almond milk until completely incorporated (it will sizzle- that’s good!).

Working quickly, spread the coconut caramel mixture in an even layer on the cooled cookies (a butter knife works well for this). As the mixture cools, it will harden fairly quickly. Let the cookies cool once again.

To make the coconut caramel (OPTION #2):

In a small bowl, stir together the date caramel, coconut and almond milk until well combined. Spread the coconut caramel onto the cookies and place cookies in the refrigerator for 10 minutes to set a bit.

To make the chocolate drizzle:

In a small microwave-safe bowl, measuring cup, or in a small saucepan over low heat, melt the coconut oil. Add the maple syrup and cocoa powder and whisk or stir together with a fork until very smooth and no lumps remain. Carefully dip the bottoms of each cookie into the chocolate and use a spoon to drizzle more chocolate on top of the cookies. Transfer immediately to the refrigerator to let the chocolate topping harden. When the chocolate is set, remove from the refrigerator and devour.

These will keep in stored in an airtight container in the refrigerator for about 2 weeks or in the freezer for about 2 months.


If you don't like the taste of banana, try substituting the mashed banana in this recipe for 1 additional tablespoon of melted coconut oil and a splash of almond milk.

Recipe just slightly adapted from Foodie Fiasco.