healthier Samoa cookies (high protein without protein powder)
These healthy Samoa cookies are chewy, chocolatey, and coated in a date-pb caramel that does a better job at "caramel" than most actual caramel recipes! They get their protein from hemp seeds and PB powder and sweetness from a banana base - no powder and no shortcut that makes them taste like a health food. These actually taste like Samoas 💃! Baking them (not just chilling) is what gives them the texture that no-bake versions can't match.
Servings: 12
Calories: 190kcal
Ingredients
cookie dough
- 1 cup unsweetened shredded coconut
- ½ cup hemp seeds
- ¼ c egg whites
- 1 ripe medium banana mashed smooth
- 6 Medjool dates pitted, soaked in hot water for 10 minutes and drained
- 2 tablespoons pb powder
- 2 tablespoons maple syrup
chocolate coating
- ⅓ cup dark chocolate chips or milk - whatever you like!
- 1 tablespoon coconut oil
- flaky sea salt for finishing
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment.
- Mash the 1 ripe medium banana in a large bowl until completely smooth. Stir in the 1 cup unsweetened shredded coconut, ¼ c egg whites, and ½ cup hemp seeds.
- Soak the 6 Medjool dates in hot water, covered, for 10 minutes. Drain well. Add the 2 tablespoons pb powder and 2 tablespoons maple syrup and mix to combine.Stir this into the banana coconut mixture until a dough forms.
- Scoop about a heaping tablespoon of dough per cookie. Press flat into a disk with your hands, then use one finger to push a hole through the center while holding the edges with your other hand. Lightly damp hands help prevent sticking. Place on the lined baking sheet.This makes 12 cookies but they don't spread so feel free to pack onto a tray.
- Bake 10-12 minutes, until the edges are golden and the tops look set and dry.Let cool on the pan for 5 minutes, then either carefully transfer to a plate or slide the whole tray into the freezer for 15 minutes while you make the chocolate.While they chill, melt the ⅓ cup dark chocolate chips and 1 tablespoon coconut oil together in the microwave in 30-second increments, stirring between each, until smooth.
- Dip the bottom of each cookie into the chocolate and set back on parchment. Drizzle remaining chocolate over the tops in stripes. Immediately sprinkle with flaky sea salt.
- Return to the freezer for 10-15 minutes to set then enjoy! Store in the fridge or freezer.
Video
Notes
Storage: Fridge for up to 5 days in an airtight container, or freezer for up to 2 months. Both work - the chocolate stays firm either way.
Shaping tip: Wet hands are your best tool. Keep a small bowl of water nearby while shaping.
Dates: Medjool dates mash much more easily than other varieties. The 10-minute hot water soak with a towel over the bowl makes a real difference in how soft they get.
The flaky salt: Don't skip it. It makes the chocolate-caramel flavor pop in a way that plain chocolate doesn't.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.001mg | Sodium: 20mg | Potassium: 177mg | Fiber: 3g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg