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Sharing a healthier take on the classic Girl Scout cookie with these Healthy…ish Homemade Samoas Cookies. Lightly sweetened, buttery, whole grain shortbread cookies, topped with a toasted coconut and maple syrup-based “caramel”, then dipped and drizzled in sweet chocolate. Every last bite is sweet, coconutty, hinted with caramel, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade Samoa Cookies. Bonus? These Samoa Cookies are easy to make, have no processed sugars, and can even be made vegan.

overhead photo of Healthyish Homemade Samoas Cookies

Happy, happy Friday!!! You guys, I just have to bring you all the positive vibes today because the world is out of control crazy and my brain simply cannot handle any more negativity…or scary news. Where is all this coming from? Well, we just got yet another, not so awesome, emergency alert sent to our phones (those notification sounds are frightening!). I just can’t stress about it anymore. No thank you. Instead, I’m going to be happy and excited and share some positivity with you guys. It’s Friday, so let’s celebrate and bake up some cookies!

Yes, there is a lot happening out there in the world, but this is going to be our escape from it all. And you know what? We’ll all have some seriously good cookies to chat about. So let’s get started.

We’ll talk cookies and then plan our weekend baking out to a T…I’m excited.

prep photo of shortbread cookie dough before baking

Now, the inspiration for these cookies…

I am sure you are all aware of the ever so popular Samoas Girl Scout cookies. These caramel and toasted coconut covered cookies tend to be everyone’s favorite Girl Scout cookie. Well, there could be some debate on that, but my point is that just about everyone loves a Samoas cookie.

Myself included. But what I don’t love? How overly sugary and full of processed ingredients they are. No offense to the Girls Scouts, but I figured I might be able to develop a recipe that’s similar in taste, but healthier.

prep photo of coconut caramel in bowl

Which brings me to these sweet little healthy…ish homemade Samoas cookies. They took me a while to get right, but I finally perfected the recipe and I’m so excited to share it with you all.

And with all of us staying at home right now, it gives us the opportunity to bake all weekend long. I’m not going to complain about that.

prep photo of Healthyish Homemade Samoas Cookies before adding chocolate

(before adding chocolate)

prep photo of Healthyish Homemade Samoas Cookies on baking sheet after adding chocolate

Here’s how you make these homemade Samoas.

Shockingly this recipe is a lot easier and simpler than you might think. It all starts with the buttery shortbread cookie base.

It’s a mix of butter, real maple syrup, and vanilla. I tried this recipe using a few other fats, but in the end, butter is BEST. That said, you can certainly use your favorite vegan stick butter to easily make these cookies completely vegan. Do what’s best for you!

Cream everything together until light and fluffy, this will take a few extra minutes since the maple takes longer to incorporate into the butter than a drier sugar. Add the whole wheat flour and a pinch of salt. These cookies are soft, buttery, and perfectly sweet with hints of both maple and vanilla throughout.

Once the dough comes together, roll it out. Then cut the dough into circles with the centers cut out.

overhead close up photo of Healthyish Homemade Samoas Cookies

Next, make the toasted coconut caramel. This is not your average caramel, but it’s just as delicious. I use maple for sweetness, coconut milk for creaminess, and nut butter to thicken the caramel up. It is delicious, and so simple to throw together.

Just boil everything on the stove until combined. Done. Then stir in plenty of toasted coconut and spread the mix over each cookie. And finally, dip, then drizzle each cookie with chocolate.

And that’s it! Simple, pretty healthy, and…

SO DELICIOUS.

overhead close up photo of Healthyish Homemade Samoas Cookies

A few tips for success…

Tip one, use a finely shredded coconut. This is the exact coconut I use and I find it to work really well for these bars. It’s finer shred creates the perfect cookie-like texture.

Tip two, use full-fat coconut milk and only use the cream, discard or save the coconut water for another use. Here’s the one that I use. You’ll want to use just the cream to ensure your caramel sets up nicely and is not too runny.

Tip three, make sure the cookies are thoroughly chilled before dipping into chocolate. This is probably my biggest tip. If the cookies are frozen, the chocolate will quickly set up on the bars and be easier to work with. Trust me, freeze the bars, then dip through the melted chocolate.

Added bonus? There are no yeast, all-purpose flour (using whole wheat flour for these!), or eggs in this recipe…just in case you’re beginning to run low on these staple baking ingredients. I’ve heard some scary stories this week…

overhead close up photo of Healthyish Homemade Samoas Cookies

So, what do these Samoas really taste like?

These cookies taste like true Samoas. Really, they do…and personally everyone on this side of the screen finds them to be so much better.

They’re buttery, heavy on the coconut, have hints of caramel, are very generously dipped in chocolate, and are even finished with a pinch of flaky sea salt too. The biggest difference is that these cookies are made minus any processed sugars, use whole grain flour, and instead of a sugar-induced headache, these Somoas will leave you feeling nothing but happy.

Very very much needed these days. So with that, who’s up for Friday night baking? I might just give the full how-to’s on my Instagram stories. I’m feeling the need to stress bake…

overhead close up photo of Healthyish Homemade Samoas Cookies

Looking for other things to bake this weekend? These are on my list…

Easy Homemade Pretzel Bagels

Chocolate Chunk Coconut Banana Bread

Sweet and Salty Teddy Bear Snickerdoodles

Cinnamon Sugar Brown Butter Popovers

overhead photo of Healthyish Homemade Samoas Cookies

If you make these healthy…ish homemade Samoas cookies., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Healthy-ish Homemade Samoas Cookies

Prep Time 30 minutes
Cook Time 30 minutes
chill time 30 minutes
Total Time 1 hour 30 minutes
Servings: 14 cookies
Calories Per Serving: 375 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
    2. In a large bowl, cream together the butter, 1/4 cup maple syrup, and vanilla until light and fluffy, 3-5 minutes. Add the flour, baking powder, and salt, beat until combined and the dough begins to form a ball. If the dough is crumbly, add 1 tablespoon water until the dough comes together.
    3. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut the cookies using a 3 inch circle cookie cutter. Using a 1 inch circle cookie cutter, cut out the center of each cookie. Transfer the cookies to the prepared baking sheet. Roll out the leftover scraps, and repeat until all the dough has been used. Bake the cookies for 10-12 minutes or until lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack.
    4. In a medium pot, combine 3/4 cup maple syrup and the coconut cream and bring to a boil over high heat. Boil 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in the tahini. Let the mix cool slightly, then stir in the toasted coconut. Press 1 tablespoon of the coconut mixture onto each cookie. Place the cookies in the freezer for 15-20 minutes to chill, this will make dipping them in chocolate easier.
    5. Melt the chocolate. Dip the bottoms of the cookies in the chocolate and return to the parchment lined baking sheet. Use a fork to drizzle the tops with chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge or at room temperature for up to 1 week.

Notes

Using Sweetened Coconut: If you are using sweetened coconut, omit the tahini from the recipe. The sweetened coconut thickens the sauce, so the tahini is not needed. For very best result, I would recommend using unsweetened coconut if you can. 
Tahini: if you don't have tahini or almond butter, you can leave this out. Your caramel will be a little looser, but still delicious. 
To make Vegan: use you favorite vegan stick butter.
To Make Gluten Free: I have not tested using GF flours, but I would recommend using an equal amount of your favorite gluten free flour blend in place of the whole wheat flour. I recommend Cup4Cup gluten free flour. I have not had success using only almond or only coconut flour. I recommend a blend for best results. 

overhead close up horizontal photo of Healthyish Homemade Samoas Cookies

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Comments

  1. 4 stars
    Hello! I really loved these cookies! They turned out a bit wonky with the dry coconut problem but after reading your awesome suggestions, I want to give it another go since these taste AMAZING. What size of brownie pan would you use to make this in bar form? I see that you suggested a brownie pan. Are you meaning an 8×8, 9×9, or a 9×13?

    1. Hey Alex,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! I would do an 8 inch pan. Have a great week:) xTieghan

    1. Hey Shirley,
      It is per 2 cookies. I hope you love the recipe, let me know if you give them a try! xTieghan

  2. Hi! I wanted to make these with my virtual 5th grade class this week, can you advise me if the whole wheat flour can be substituted for regular flour. Also, would peanut butter be ok as a sub?

    1. Hey Martha,
      Yes, both of those will work just fine for you. I hope you love the recipe, and have fun with your 5th graders! xTieghan

    1. Hey Lori,
      I used Chocolove, sweetened:) I hope you make this recipe, let me know how it turns out! xTieghan

    1. Hey there,
      Yes, that is correct. You are using 1/4 cup in step 2 and 3/4 cup in step 4. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rose,
      That is for 2 cookies. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Clare,
      The recipe calls for 2 1/2 cups of shredded, unsweetened coconut, toasted:) I hope you love the recipe! xTieghan

  3. 5 stars
    Hi! I made these and my caramel turned out very mapley ( it’s not bad!) but is it possible I didn’t boil it long enough? I think I did closer to 5 min. Are you supposed to stir constantly so it doesn’t burn because that’s what I did. Thank you!

    1. Hey Laura,
      I am so glad the recipe was enjoyed, thanks so much for giving it a try! Could be possible it was boiled for longer enough! Have a great week! xTieghan

  4. Hi there! Loving these so much – thank you for the recipe! Wondering if the calories noted above are per cookie? Or is it per serving, which is 14 cookies, and therefore only 27 calories per cookie? Thanks so much!!!!

    1. Hi Kelly! It’s per every 2 cookies. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  5. If I make it in a brownie pan how do I get the bottom covered in chocolate? Do I dipped it after its set. Thank you everything I tried so far turns out wonderful. Thank you for sharing

    1. Hey Johanne,
      I’ve never made these in a brownie pan, so I am not sure the best way to go about doing this. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  6. You say “2 1/2 cups shredded unsweetened, toasted” what does this refer to?? I assume coconut but want to make sure before trying the recipe. Thanks.

  7. 4 stars
    I only had 1.5″ cookie cutters and it made it take forever, but it was definitely a fun way to have my favorite girl scout cookie for sure! I struggled with mixing the dough at first using a mixer. Did you do by hand?

    1. Hi Becky,
      Thanks for trying the recipe. I used a stand mixer for this. You can the video that is saved to highlights on IG for a more step by step process. I hope this helps! xTieghan

  8. 4 stars
    My first reaction after making these was “these are not a keeper – There are to many things that are difficult to execute. However after everyone tasted the cookies we all decided they are really, really good! The recipe wasn’t difficult, but some things seemed off. My cookies seem huge and much thicker – a 3-inch cookie cutter is quite large. I even ended up with 18 cookies instead of 14. I think I would make them smaller next time (and we all agreed there should be a next time). There was no point in having the hole in the middle of the cookie, I could get the coconut mixture on the cookie but it filled in the hole. And it was nearly impossible to dip the cookie, so instead spread the chocolate. All in all a yummy cookie but would definitely make them smaller. –

  9. Hi! Just wondering if the calorie count is right? I know it says it’s not accurate, but the recipe says it makes 14 cookies and underneath, in servings, it says 375kcal. So…one cookie is 375 calories? How many cookies equal a serving?

    1. Hi Sarah,
      Yes, it is supposed to be for one cookie, but like stated the calorie counter isn’t always accurate, we are working to get a new system. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 3 stars
    These cookies were time consuming. I reduced the amount toasted coconut to 2 cups and the coconut mixture was really good. I had issues with it sticking to the dough as well but not a big deal. The dough however I had to add a significant amount of water because it was so dry. Also, I’m not sure if it’s because of the whole wheat flour but the taste for the cookie base was average. Overall a bit disappointed !

    1. Hi Nadia,
      So sorry you did not enjoy the cookie. I am wondering how I can help you? Please let me know! xTieghan

  11. I am so excited to make these! Finally found all of the ingredients…one question…is dark baking chocolate okay for this? Honestly not sure what the difference is. Thanks 🙂

    1. Hi Kate,
      Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. Hej!

    In your ingredients list, by “2 1/2 cups shredded unsweetened, toasted”
    you mean coconut, right?

    Thank you!

  13. 5 stars
    Made these tonight with earth balance dairy free butter and bobs red mill gluten free 1 to 1 baking flour they were delicious!!

  14. 5 stars
    Follow up to my earlier post. I made these with 2 cups of toasted coconut – watching closely so I didn’t run into problems … and maybe I could have added the full amount but it was perfect consistency and stickiness to put on the cookies but we had to work fast as it got more difficult to work with as it cooled. We also used heavy cream instead of coconut cream. Grandma thought they were even better than the real thing!

  15. We are getting ready to make these. I have read all the comments and confused as to the difference between coconut cream vs. coconut milk. I bought unsweetened coconut milk but I think that is not correct. I am going to just sub heavy cream unless I can find the coconut cream … not sure who will sell it. Maybe whole foods? Anyway, if you can comment as to the difference/clarification. Meanwhile, while the butter is coming to room temp will see what I can find!

    1. Hi Mary! Coconut cream does not contain the water that coconut milk does. You can also use heavy cream for this recipe! I hope you love this! Please let me know if you have any other questions! xTieghan

  16. I am so excited to make this! My dad and I love samoas (:
    I have sweetened condensed coconut milk, would I be able to use that for the coconut cream for the caramel sauce or should I just use heavy cream??

    Thanks so much 🙂

    1. Hi Nicole,
      I would recommend using the heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Hello,

    Looking forward to trying this recipe. How do you toast the coconut specifically? Don’t want to mess up that step.

    Thanks!

    1. Hi Robbie! I would suggest putting is all spread out on a baking tray and baking for about 5 minutes or until golden brown! I hope this helps, but please let me know if you have any other questions! xTieghan

  18. 5 stars
    SO TASTY!! I used a smaller cookie cutter so I had more cookies but the cookie and the topping and the chocolate was amazing! I didn’t have enough maple syrup so I used what maple syrup I had and subbed in molasses for the rest in the coconut mixture and it was still super tasty! This was a fun Sunday afternoon adventure. 🙂

  19. 5 stars
    Hey! Tried the recipe tonight but my coconut-caramel mix came out super dry and ended up falling apart/not sticking to the cookie or to itself. Any suggestions or tips for next time?

    1. Hi Lane! Is there anyway your caramel mixture was too thick before mixing it? Please let me know, I would love to help! xTieghan

  20. I wanted to like this recipe! The caramel mixture was SO good, but when I added just 2 cups of the coconut it soaked up all the caramel and left me with a dry coconut mix that wouldn’t stick to the cookies. Also, the cookies completely crumbled when I tried to add the dry caramel coconut mix on top. A total fail. I’m so sad.

    1. Hi Heather! I am really sorry to hear that! Was the caramel thin enough? I would love to help! xTieghan

  21. 5 stars
    These are soooo good! They sort of appear like a tedious recipe, but they aren’t. Plus, the recipe doesn’t make that many (14), just enough for the two of us in quarantine!, so any little steps aren’t that bad anyways, because there isn’t a huge number to “assemble.” I loved the cookie base, because it wasn’t super sweet, so it balanced well with the toppings. I did use sweetened coconut, so I omitted the tahini, as suggested. That coconut topping is the star. When I boiled the syrup with the coconut cream, I was afraid of burning it, so I didn’t turn the heat up high, and it wasn’t thickening up for me. So then I did turn up the heat, and that made a big difference in it coming together, so don’t be afraid to. I recommend storing them at room temp vs the fridge, because it’s a softer bite. They hold up well. We are trying not to eat the whole batch too quickly, and they make an excellent coffee companion. Never too early for sweets 🙂 Thanks for another wonderful recipe!

    1. Hi Caitlin! I am so glad you and your boyfriend enjoyed this recipe! Thank you so much for making these! I hope you are both staying healthy and safe! xTieghan

  22. 5 stars
    Had so much fun making these this weekend! I followed the recipe exactly and got 16 cookies and some leftover coconut caramel mixture. They are definitely very rich and substantial, so we will be savoring these slowly. I’d say the dark chocolate was a little overpowering with the more subtle flavors of the shortbread and coconut, so if I made these again I’d probably just do the drizzle on top or use a milk chocolate. Thanks for a great recipe!

  23. These look delish and I just bought all the ingredients to make them! But one question…how many cookies equal one serving? Hoping each cookie isn’t 375 calories ?

  24. These look delish and I just bought all the ingredients to make them! But one question…how many cookies equal one serving? Hoping each cookie isn’t 375 calories ?

    1. Hi Jennie,
      This is per cookie, but the calorie counter doesn’t always give the most accurate count, we are working on replacing this! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. Hey Tieghan! The can of coconut stuff I have is called “coconut cream,” not coconut milk. What’s your experience with that? Do you think it could work?

    1. Hi Renee,
      Yes coconut cream will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 3 stars
    I’m a little sad because the coconut mixture isn’t sticking well to the cookies…still not quite at completion of this recipe but feeling like I did it wrong already 🙁 I didn’t even use up to 2 1/2 cups of toasted coconut and the mixture is way too dry … I think it’s because I didn’t get to toast the coconuts. Definitely don’t omit this, guys.

    1. Hi Tish! Was the caramel like mixture cooked too long? You definitely want it to be thin! Please let me know if there is anything I can help with! xTieghan

  27. 5 stars
    Very very delicious! It took me a long time to cut out the cookies but will definitely make again! Next will bake the cookies a little longer

    Substituted whole wheat flour with regular all purpose flour, used sweetened coconut flakes, and did not use tahini, almond, or cashew butter.

    1. I am so glad these turned out so well for you Caleigh! Thank you so much for trying them! xTieghan

  28. 1 star
    2 1/2 cups of coconut is WAY too much for how much caramel there is. As soon as we put the coconut into the caramel, the caramel was absorbed and we ended up with a dry, sandy coconut mixture that would not stick to the cookies, it was not gooey and sticky like in these pictures. It was like sand. So disappointed, was looking forward to these.

    1. Hi Jen,
      I am so sorry you had issues with the cookies. I would just like to double check that you did use unsweetened coconut. If you did use sweetened coconut I just want to point out that the notes do say to omit the tahini because the sweetened coconut thickens the caramel. I hope this helps. Please let me know if you have any other questions! xTieghan

  29. Hey Tieghan,

    We just got through the caramel sauce step and after adding coconut it turned very dry and crumbly. Is this suppose to happen? Its not really staying on the cookies.

    thanks
    Paula

    1. Hi Paula! I think you must have cooked the mixture too long. You want the caramel to be thin! Please let me know if you have any other questions! xTieghan

  30. 5 stars
    These are delicious and worth the multi-step process! If you buy girl scout Samoa cookies you got to make them!

  31. 2 stars
    I was so excited to try this recipe, but sadly, like the other reviewers mentioned, the caramel and coconut mixture was super dry within minutes of mixing and wouldn’t stick to the cookies. Because it was so dry, I even tried making an extra batch of the caramel to add to the mixture, and that didn’t work, neither did heating it back up, so I couldn’t make assemble the cookies. 🙁 Each component tasted great though! Not sure why this one didn’t turn out for me.

    I still love your recipes though! Thank you for your site!

    1. Hi Anna! I am really sorry to hear that! The coconut caramel mixtures needs to be thin to add it onto the cookies. Is there anything that could have gone wrong while making these? xTieghan

  32. Hi!!

    What else can you substitute for the canned full fat coconut cream? I have coconut oil but not sure if there’s something else I can substitute with?

    Thanks!
    Morgan

    1. Hi Morgan,
      I would recommend using heavy cream. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  33. I made a mini tart version instead of cookies…shortbread crust, coconut caramel filling, and topped with chocolate ganache. Pretty tasty indeed!

  34. 2 stars
    We had the same problem as the commenter above — the coconut/caramel wasn’t thick enough to stick to the cookies. not sure what we did wrong as we followed the recipe exactly! it tastes delicious but we are eating the cookie + topping out of bowls, with forks. ¯\_(ツ)_/¯

    1. Hi Lo,
      I think you had a different issue than the person above, you are saying yours is not thick enough? I would recommend simmering the caramel for a it longer until it thickens up next time. I hope this helps, please let me know if you have any other questions!

  35. 3 stars
    The caramel mixture had too much coconut and wouldn’t stick to the cookies. I’m not sure how it worked out for other people. I followed the recipe precisely. Any advise?

    1. Hi Wendy,
      So sorry about this. For next time I would recommend melting your caramel until it is just combined so that it is more of a liquid consistency and not as thick, this should help with the coconut topping. Please let me know if you have any other questions! xTieghan

  36. Hi Tiegan! I’m glad you’re well! What if I am cut-out challenged and I make the cookies round but without the hole in the center? Thanks!

    1. Hi G! You should be fine without cutting out the hole in the middle.. I am a little bit confused as to what you are asking though? Let me know! xTieghan

    1. Hi Sara,
      You can use heavy cream instead of coconut milk. I hope this helps! Enjoy the recipe, xTieghan

  37. 5 stars
    I made this gluten free with Cup4Cup flour and it worked great!! I did just add a tablespoon of water to the cookie dough. I also ran low on maple syrup so I made up for what I didn’t have in honey also worked out great! These are delicious!! Thank you!!!

  38. 1 star
    When we made the coconut mixture it was so dry it wouldn’t stick to itself or the cookie. Followed the recipe, can’t figure out what went wrong.

    1. Hi Joanne,
      So sorry you had issues. Next time try to make sure your caramel is not to thick, this should help with the coconut topping. Please let me know if you have any other questions! xTieghan

  39. 4 stars
    These were super fun and delicious! My only complaint is that the caramel wasn’t gooey enough (my FAVORITE part about Girl Scout Samoas) and there was a lot left over. I think if I made them again, I would add less coconut to the caramel and see how that goes. But I can’t be too mad cause I loooove HBH recipes, and this was still a success! I got nothing but positive feedback about them! 🙂

    1. I am glad these turned out well for you Jenna! I hope they are even better the next time! xTieghan

  40. Hey, Tieghan.

    Thanks for the terif recipes and posts.

    You sounded a little down in this post so here is a little something to lift the spirits.
    This group used to be called Pub Choir which met in Melbourne (Australia). Temporarily called Couch Choir. Here is the premise and the link. Enjoy!
    A few days ago we asked the internet to stop misery scrolling for a moment, and to sing with us! Over 1000 people from 18 countries submitted a video of their performance of “Close To You”  
     https://www.youtube.com/watch?v=HezxInuN1YA

    1. Hi Arielle,
      Yes this will work! I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  41. Can’t wait to try this recipe! How long do you recommend toasting the coconut, and do you definitely have to toast it?

    Thank you!

    1. Hi Stephanie! I would only recommend toasting the coconut for 5-10 minutes. Please just make sure you are watching it, because it does not take long! Also, I would recommend toasting it, it gives it such a great flavor! Please let me know if you have any other questions! xTieghan

    1. Hi Kara! Yes, of course! It will change the flavor a bit though! Feel free to omit it all together as well! xTieghan

  42. Super excited to try. If my butter and maple syrup/vanilla combo does not become light and fluffy, instead becomes grainy, is it because the butter stick was still too cold?

    1. Hi Sarah,
      That is most likely your issue but the cookies should still come out okay. Please let me know if you have any other questions. I hope you love this recipe!

    1. Hi Vickie! Yes regular flour will work great! I would recommend the salted butter if you have it! xTieghan

  43. So excited to make these!! Your ongoing posts really brighten my day! Do you think I could use all-purpose instead of the whole wheat flour? I’m sure it would taste a bit different but would the texture be okay? Thanks in advance x

  44. These look delicious! I don’t have any but butter or nuts to make it. Do you think peanut butter would taste weird and set up properly?

    1. Hi Kiersten! I do not think it would taste weird, but you can also just omit the tahini/ almond butter! I hope you love these cookies! Please let me know if you have any other questions! xTieghan

  45. Hi Tieghan! I love your recipes so much! I’m excited to try this one. I was wondering if you think these would freeze well? If so, how would you recommend freezing and thawing? I love baking with my kids right now but we can’t keep up with eating all the baked goods 😉

    1. Hi Avery,
      This is per cookie, but please note we are looking for a new calorie counter as these aren’t always totally accurate!

  46. Love making all your recipes. My husband and 4 kids have given rave reviews every time, especially the sweets. I don’t have any tahini or nut butter on hand right now. Is there anything else I could substitute? Thank you & stay well!

    1. Hi Annie! You can leave out the tahini/ almond butter! The caramel will be a bit looser, but will still work! xTieghan

  47. My family will be so excited to help me make these, thank you! How important is the tahini or nut butter in the recipe? My son can’t have either as he has an allergy to tree nuts and sesame.

    1. Hi Laura! You can leave it out! The caramel will be a bit looser, but will still work! I hope you love this recipe! xTieghan

    2. Hi Laura,
      If you can’t use either of those just leave it out, your caramel will be a bit lose but they will still turn out great!

  48. These look wonderful and are definitely MY favorite Girl Scout cookie!
    Quick question . . . you often use maple syrup as a sweetener in your recipes and I despise all things maple. Is there an easy substitute? I’m thinking honey would work but just want to be sure.

    1. Hi Nicole,
      Thanks so much for your message! Yes you can sub honey for the maple syrup in this recipe. Hope you love the cookies!

  49. Hello Tieghan ! Thanks to keep teh goog work in this anxious time, your daily rendez vous it’s comforting more than usual !
    I just want to know : is it possible to make it as bars, to make it fuss free..
    Thank you !

  50. Good Morning,
    First, I want you to know that in these crazy days, I look forward even more to reading your daily posts. You are making my days better! I have all of the ingredients (except avocados!) to make yesterday’s skillet recipe AND today’s Samoas! I am so excited to have some fun cooking and baking to do today, especially since our Colorado spring is bringing some rain and snow!
    Good health and peace to you and your family!

  51. Hi! I have been reading your blog for years and own both your cookbooks, love you and hope you and your family are staying safe and healthy!

    I dont have an appropriate cookie cutter for these cookies (and am also kind of lazy), could I cook them as a sheet and cut them into bars?

    1. Hi Grace,
      Thanks so much for your kind message, so glad you are enjoying the recipes! I would recommend doing these in a brownie pan! Hope they are delish!

    1. Hi Lisa! I have not tried it, so I do not feel comfortable recommending it! If you do try, please let me know! xTieghan

  52. Looks delish but I am a little confused. In the body of your post you state,”Added bonus? There are no yeast, flour, or eggs in this recipe…just in case you’re beginning to run low on these staple baking ingredients”, but you list 1 3/4 cups of whole wheat flour in the ingredient list. Maybe you are working too hard and was thinking of another recipe for us? LOL. Take care.

    1. Hi Rie,
      Sorry about that! There is whole wheat flour in this recipe. I was trying to come up with something to use besides all purpose flour. Hope this makes sense!

  53. Hello!
    First- I love your baking!! You are a God send!
    Question: can I substitute the whole wheat flour for something else (gluten free preferred)?
    Thank you in advanced,
    Jess 🙂

    1. Hi Jessica! I am glad you like these! I have not made them with GF flour, so I do not feel comfortable recommending it! I have had success in other recipes with cup4cup though! Please let me know if there are any other questions I can help with! xTieghan