Low-Sugar Samoa Copycat Recipe

Your favorite Girl Scout cookie just got a wholesome makeover. These Samoa-inspired treats are bursting with the classic flavors you love—rich chocolate, toasted coconut and just the right touch of sweetness—without the sugar overload. Made with Oobli chocolate, maple syrup and naturally sweet dates, they’re a deliciously satisfying indulgence that’s kind to your blood sugar. No need to wait for Girl Scout cookie season, you can enjoy these all year long.

Ingredients:

• 1 ¼ cup almond flour

• ¼ cup maple syrup

• 2 tbsp olive oil

• 1 tsp vanilla extract

• ¼ tsp salt

• 1 bar Oobli Cacao Dreams

• 1 tsp coconut or olive oil (for melting)

• 1 cup dates, diced

• ¾ cup unsweetened shredded coconut

• 3 tbsp condensed coconut milk

Directions:

1. Preheat the oven to 350 degrees F and line a baking tray with parchment paper.

2. In a bowl, combine almond flour, maple syrup, olive oil, vanilla and salt. Mix to combine (the texture should be just like cookie batter).

3. Taking about ½ tbsp of the batter at a time, roll into a ball and place on the baking sheet. Repeat this step until all of the batter is gone.

4. Flatten each ball of dough on the cookie sheet into a thin layer and then place in the oven to bake for about 10 minutes (or until cookies are slightly golden around the edges).

5. While the cookie layer is baking, mix together the dates, shredded coconut and condensed coconut milk.

6. In a separate bowl, combine the Oobli Cacao Dream chocolate and coconut or olive oil. Microwave in 30 second intervals until fully melted.

7. Remove the cookies from the oven and top each with about ½ tbsp of the date/coconut mixture. Return cookies to the oven on a high broil for about 2-4 minutes (until date/coconut mixture is golden brown).

8. Once the cookies are done baking, dip the bottom half of each cookie in the chocolate mixture and drizzle chocolate on the top of each cookie for the Samoa effect!

9. Let cool to allow the chocolate to set. Once cooled, enjoy!