3-Ingredient Samoa Cookies!

Wow! I stumbled across this recipe on Facebook and immediately thought, well, that looks dangerously easy. Naturally, I had to try it. And after making them once, I knew I had to share them with you here on the blog!

You guys… this recipe has three ingredients. THREE. That’s it. Which means there is very little standing between you and a plate of deliciousness.

Now, I was never a huge Girl Scout cookie person growing up. I vaguely remember liking the chocolate mint ones (Thin Mints! I had to look it up because my memory was failing me). But Samoas? I’m not sure I ever had the original version. Apparently they have a butter cookie base and caramel and all sorts of things going on.

These, however, are the ridiculously simple version. And let me tell you… they are SO tasty.

Now before the Whole Food Police come knocking on my door, I should mention that this does not qualify as a perfectly pure whole-food recipe because… well… chocolate. So yes, there is a little sugar involved. But it’s dark chocolate, and frankly I refuse to apologize for that. Life is about balance. And sometimes balance looks like three-ingredient Samoa cookies. 😊

So if you’re looking for something incredibly easy, slightly indulgent, and dangerously snackable, give these a try.

And of course, giving credit where due—here’s the recipe from the original poster: https://www.facebook.com/share/r/17Lap9CWoY/ The link directs you to a Facebook post by the way.. I can’t find a website for him. Note that I doubled his recipe.

ingredients

2 cups unsweetened shredded coconut
2 ripe bananas
2/3 cup dark (vegan) chocolate chips (most dark chocolate is vegan)

method

Preheat oven to 350°F.
Line a cookie sheet with parchment paper
Mash banana.
Mix in coconut.
Add love! ❤️
Scoop the batter onto the cookie sheet. I used THIS SCOOP which made 11 cookies with a level portion.
Flatten them a bit, then poke center holes. This can be tricky. I found a tool in my kitchen which was the right diameter, but you can just use your finger. They will break apart when you do this. Just gently push them back into shape. I used a mini silicone spatula which was perfect for the job.
Bake about 20 minutes, until the cookies have a slight golden color around the edges and on the bottoms (see photos).
Cool completely.

Melt chocolate chips. I used the double boiler method—place a glass bowl over a small pot of water and set heat to high. Add the chips to the bowl. Bring the water to a low boil while stirring the chips continually. It doesn’t take long to melt them. As soon as the chocolate starts to melt, remove the pot from the heat and keep stirring until it’s completely melted. I used a whisk.
NOTE: Let the melted chocolate cool for bit before working with it! It will be HOT! Don’t worry. it stays liquid for quite a while.
Dredge the bottom of each cookie in the melted chocolate and place them back onto the lined cookie sheet.
Transfer the remaining chocolate into a small ziplock bag. I placed the empty bag into a small measuring cup. This makes the process much easier, and less messy! When it’s sufficiently cooled, snip a small hole in one of the bottom corners, and drizzle the tops of the cookies. If the chocolate is still very hot, it will come pouring out of the hole and you will wind up with a mess. So… patience.
Cool completely. I usually place the entire cookie sheet into the fridge until the chocolate firms up. Store the cookies refrigerated. How long do they stay fresh? Who knows?! They disappear VERY quickly.
Devour. Hide. Hoard. Use as leverage. But most importantly, enjoy.
Makes 10-12 scrumptious, plant-based, copycat Girl Scout Samoa cookies.

Christmas Fruitcake