Vegan Samoas (Caramel DeLites) with Date Caramel

Girl Scout Cookies.

Yummy Vegan Caramel Delites (Samoas) with Date Caramel

Don’t pretend you don’t like them. Almost everybody has a soft spot for at least one of those delicious, seasonal sweet treats.

Delicious Vegan Samoas with Date Caramel

Coincidentally, several varieties of Girl Scout Cookies are vegan (#bless). Which is honestly such a gift to dairy-free and vegan people. It’s so nice to not miss out on the Girl Scout cookie fun.

Vegan Samoas with Date Caramel

Thin Mints: vegan. S’mores cookies: vegan. Peanut butter patties: vegan.

Vegan Date Caramel

But what’s not? Sadly, samoas (or caramel delites, depending on who you ask). Boo.

Vegan Caramel Delites with Date Caramel

Now. I have seen a million line-extensions of Girl Scout cookie products on the shelves that hypothetically I could enjoy. Girl Scout cookie cereals, granola bars, candy bars, even teas – but nothing is quite as satisfying as the cookies themselves.

Amazing Vegan Samoas with Date Caramel

So when life won’t give me a vegan Caramel DeLite, I will make one myself. Because I am a strong, independent woman and I do not need a mass-bakery to support my inner-cookie-lover. I will get creative and I will succeed. Just watch me.

Vegan Caramel Delites (Samoas) w: Date Caramel

So here we are: vegan samoas. I played around with two versions. One batch I made used date caramel. The other used this Coconut Milk Caramel. You could also just melt a bunch of these heavenly nuggets and use that instead. You do you. I’m not here to tell you how to live your best samoa life.

Anyways ~ On to the cookies. A little prep work is involved, yes, but I promise it’s worth it. Perfect and impressive and tasty for your next party or Instagram. Or in my case, empty Friday night.

#bless up, Girl Scouts:

Vegan Samoas (Caramel DeLights) with Date Caramel

Prep Time: 30 minutes
Cook Time: 20 minutes, and at least 20 additional minutes or refrigeration
Servings: 12 cookies


Shortbread Cookies:

  • 1/4 cup vegan butter (I like Earth Balance baking sticks)
  • 1/4 cup coconut oil, melted (can sub additional vegan butter)
  • 3/4th cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cup whole-wheat pastry flour (can sub additional AP flour)
  • dash of salt

Date Caramel Coconut Layer:

  • 8 ounces pitted dates (roughly 1 cup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional, adds richness)
  • 1/4 teaspoon salt
  • 2 cups shredded coconut

Alternatively, you can sub one batch of this Coconut Milk Caramel

  • 1 cups dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil (optional)


  • Preheat oven to 350F.
  • In a large bowl combine softened vegan butter and melted coconut oil. Add sugar and vanilla extract and whisk well. Add flour and fold into dough until just combined. If dough seems dry, add a tablespoon or 2 of water or non-dairy milk. Place dough in refrigerator to set, about 30 minutes.
  • Meanwhile, soak dates in 1 cup water for at least 10 minutes. Once dates have softened, drain them and place in a food processor. Add sunflower seed butter, vanilla and salt. Pulse until a smooth caramel dough forms; the caramel should be sticky.
  • Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
  • Remove dough from refrigerator. Roll out dough to be about 1/8th inch thick. Use a circle cookie cutter, and/or an inverted drinking glass to cut dough into circles. Use a knife to cut a smaller hole in the middle of each cookie, to resemble a doughnut shape.
  • Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
  • Remove cookies from oven and allow to cool.
  • Once cookies have cooled, use a spoon or your fingers (fingers are much easier, honestly) to distribute date caramel around cookies. Aim for about 1/4-1/3th inch of date caramel.
  • Once cookies have caramel layer, melt chocolate in a microwave safe bowl in the microwave using 30 second increments, and stirring occasionally. This will take 2-4 minutes. Once chocolate is melted, stir in coconut oil.
  • Pipe chocolate or drizzle it in a zig-zag pattern using a pastry bag, and/or by letting it run off the back of a spoon. Once all cookies have a chocolate drizzle, dip the bottom of each cookie into the remaining chocolate, placing back onto the parchment baking sheet after each dip.
  • Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
  • Enjoy!

homemade thin mints.

As I promised at the end of the Carmel deLites post, I recently attempted to make Thin Mints from scratch. And you know what? These are quite less labor intensive than the deLites (although, in my personal humble opinion, not quite as tasty). These are still pretty good though, and carry a “wow” factor much like their sister cookies. Speaking of sisters, I’m bringing these to my very own sister’s Bachelorette party this Saturday. hash tag exciting!


Also speaking of sisters, I’m no longer sobbing over the fact that girl scout sisters do not voyage up the five flights of stairs that lead to my apartment to knock on my door and try to sell me their cookies. At this point, I’m convinced I don’t even need them. The quest to make homemade Girl Scout Cookies has become a project of sorts for me, and I like the challenge of trying to re-create something so beloved and ionic. I think I may actually make it a goal of mine to attempt to re-create every flavor, or at the very least, all my favorites. So far, so good, so I’m gonna keep on keeping on!

Below you’ll find the recipe for the homemade thin-mints, which according to the Girl Scouts website, are the #1 selling cookie, accounting for 25% of their annual revenue.

The cookies that come out of your kitchen will lack high fructose corn syrup, preservatives, and palm oil that the conventional cookies have. This is a good thing. They also lack the portion-controlling sleeve. Now there’s no “holy fuck I just ate a whole sleeve of Thin Mints I gotta put the box down” afterthought to slow your consumption. But to keep yourself from eating yourself into a minty diabetic coma, I suggest sharing with friends. I don’t think they’ll mind.

i found peppermint oil at target for $4.99 and coconut oil at trader joes for $5.99 #gooddeals :)

i found peppermint oil at target for $4.99 and coconut oil at trader joes for $5.99 #gooddeals πŸ™‚

For the cookies:

  • 1 lb (2 sticks) butter, brought to room temperature
  • 1 cup white sugar
  • 1 cup cocoa powder
  • 2 egg whites, at room temperature (baking tip: egg whites dry out baked goods, which is what we want for a crunchy cookie. for a moist cookie or a richer dessert, yolk is used
  • 1 and 1/4 cup flour
  • pinch of salt

baking tip: you want the butter and eggs at the same temperature (room temperature) when baking so they cream evenly. if at different temperatures, they dough will get lumpy! let them sit out for a few minutes before you bake, or warm butter gently in the microwave for 10-20 seconds

For the mint-chocolate glaze:

  • 12 oz (one and a half bags) high-quality semi-sweet chocolate chips (i used ghardelli)
  • 3 tablespoons coconut oil (butter or vegetable shortening would also work)
  • 1 1/2 teaspoons peppermint extract (available at Target & Whole Foods if you can’t find it in your local grocery store)
the dough will be slighly denser than normal cookie dough. be sure not to overmix it or you will get a tough and unpleasant texture
the dough will be slighly denser than normal cookie dough. be sure not to overmix it or you will get a tough and unpleasant texture




  1. Cream butter and white sugar using a kitchen-aid mixer or hand-mixer at high speed for several minutes until fluffy and fragrant.
  2. Add powdered sugar in two portions, mixing well after each addition.
  3. Add cocoa powder in two portions, mixing well after each addition.
  4. Add egg whites and mix.
  5. Mix flour and salt in a seperate bowl, then add to the butter mixture, folding in gently with a spatula. (Do not overmix! Or you will get a tough cookie)
  6. Roll the dough into a log that is just over an inch in diameter. Yes, it will look like a big piece of poop.
  7. Wrap the log in Saran Wrap and stick in the freezer until frozen (about an hour) or overnight
  8. Preheat oven to 350 degrees about 20 minutes before you want to bake the cookies
  9. Remove log from oven.
  10. Slice into thin circles, about 1/8 inch wide (just eyeball it – go for what a thin mint looks like/is shaped like!)
  11. Arrange cookie dough slices about an inch apart on cookie sheets.
  12. Bake 8-10 minutes until the kitchen smells chocolatey and cookies are slightly darker and raised.
  13. Allow cookies to completely cool on a cooling rack.
  14. Melt chocolate chips & coconut oil in a large bowl in small increments (30 secondsish) in the microwave, stirring after each increment until smoothly melted. This can also be done on a double boiler on your stovetop. Once melted, add the mint extract and stir well.
  15. Dip each cookie into the chocolate mixture, and wipe off excess chocolate with a knife or with your fingers.
  16. Place chocolate-dipped cookies on a cookie sheet covered in parchment paper and stick into the freezer. Let these freeze until hard. The cookies should be able to peel right off the parchment paper when they’re frozen.
  17. Pop into an airtight container or plastic bag and store in the freezer or fridge until you are ready to enjoy them πŸ™‚


Happy eating! What Girl Scout Cookie should I attempt next? Peanut Butter Pattie? I actually have been thinking about how I could do this, and think I have it figured out. And it’d be pretty simple.

happy baking and happy eating!

kbakes out.