Oatmeal Samoa Cookies

Healthy cookies, you say? Well, maybe not truly healthy, but they are delicious and filled with old-fashioned oats. These cookies came about from my desire to recreate the Samoa Girl Scout cookies with an oat-y twist.  

The key to this recipe, besides using good quality dark chocolate, is to use a coconut oil that has a lot of coconut flavor. An extra virgin variety will have retained more flavor than some conventional brands that have been further refined. Experiment a little and find the brand that you like, to get the best results. 

Oatmeal Samoas

Oatmeal Samoas-Dairy-free

makes 3 dozen cookies


  • 3 cups old-fashioned oats
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened dried coconut
  • 1 1/4 cups brown sugar, lightly packed
  • 1 cup coconut oil, room temperature
  • 1 egg
  • 1/4 cup water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate, roughly chopped, or dark chocolate chips
  • 1/2 cup pecans, roughly chopped
A view inside the Oatmeal Samoa

A view inside the Oatmeal Samoa


Preheat oven to 350 F. In a medium bowl, combine oats, flour, dried coconut, salt and baking soda.

In a medium bowl, stir together coconut oil and brown sugar. Add egg, water and vanilla, mix to combine.

Fold the dry ingredients into the wet. Add the dark chocolate and pecans and stir to combine.

Using a small (2 1/2 Tablespoon) scoop, form cookies on a parchment lined sheet pan. Press down to flatten. Bake 12-14 minutes, rotating pan halfway through. For best results, bake one pan of cookies at a time. 

Cool 5 minutes on sheet pan, then remove to cooling rack. Cookies can be kept in an airtight container for a week.

Vegan Dark Chocolate Frosting


vegan chocolate frosting

Like most kids, my son thinks birthdays are awesome. As mine rolled around I let him help me figure out what kind of cake we were going to celebrate with. Chocolate cake with chocolate frosting was what he "ordered" (with green writing and chocolate candies). And, no cupcakes, he wanted a layer cake. He's only 3 and a half, but he certainly knows what he wants. REMINDER: my husband is lactose intolerant. That usually poses some challenges/creativity from me to find substitutes for the heavy use of dairy in desserts.

I quickly found a lovely chocolate cake recipe on Real Simple with an easy substitute of coconut oil for butter. And, then I went searching for frosting. Seven Minute frostings (like marshmallow fluff) are fine, but it wasn't the texture I was looking for. Buttercreams made with butter substitutes like EarthBalance are never great, in my opinion. And, that's when I found Elena's Pantry blog post for Paleo chocolate frosting. It's easy too. Just melt dark chocolate with coconut oil, add vanilla, chill and whip. It sounded delicious and boy did it deliver. Not too sweet, but rich, creamy, and oh so easy. I found my new favorite frosting for life!

Melting the dark chocolate and coconut oil.

Melting the dark chocolate and coconut oil.

Paleo Chocolate Frosting

Source:  Elena's Pantry , frosts a two-layer 8 inch cake


  • 2 cups dark chocolate chips (pick a dairy-free variety, my favorite is Ghiradelli's 60% Cacoa Bittersweet Chocolate Chips)
  • 2/3 cup coconut oil
  • 2 tablespoons vanilla extract
  • pinch of fleur de sel


  1. In a small saucepan over very low heat, melt chocolate and coconut oil.
  2. Off the heat, stir in vanilla extract.
  3. Pour mixture into a medium bowl and place frosting in refrigerator for 30-45 minutes to thicken.
  4. Remove from refrigerator, add a pinch of fleur de sel, and whip frosting with hand blender until thick and fluffy.
  5. Frost your cooled cake and decorate as desired.