Introducing, your new favorite healthy snack. My Samoa Cookie Protein Bites are loaded with protein, healthy fats, and fiber to keep you full all day, while tasting like the delicious Samoa Cookies that you know and love (you know which ones!) This recipe yields 8-12 bites that come together in a matter of minutes, so you can have a delicious, healthy snack ready for you any time!
It’s almost my favorite time of year – and no, I don’t mean Valentine’s Day. Friends, Girl Scout Cookie season is right around the corner, and I am SO ready! While I wasn’t a Girl Scout growing up, I always looked forward to getting a few boxes of cookies each year, and even now, it’s still something that brings me joy. Are they healthy? No. But are they delicious, comforting, and nostalgic? YES. Which is why I fully believe that a few Girl Scout Cookies, in moderation, is never a bad thing!
And in case you didn’t guess it from the title of this post, my favorite Girl Scout cookies are hands-down Samoas. I guess they’re called Caramel De-Lites now, but in my mind, they will forever and always be Samoas. I have fond memories of being a little girl and getting a box of Samoas all to myself. That first bite into the chocolatey, caramel-y, coconut-y goodness was the best feeling in the world. And to be honest, it still is!
However, as much as I’d like to eat a box of Samoas every day, I know that it isn’t good for my body. While the sugars and gluten are totally fine in moderation, I know I wouldn’t feel good eating them too often. So, I created these Samoa Cookie Protein Bites: a better-for-you snack with all of the nostalgia of Girl Scout Samoa Cookies.
This recipe is gluten-free, refined sugar-free, vegan-friendly, and is NO BAKE, meaning no ovens required! Plus, it comes together in just under 15 minutes, making this recipe SO easy to whip up, any time!
What You Need to Make These Samoa Cookie Protein Bites:
- Shredded Unsweetened Coconut: One of the most quintessential ingredients in Samoa cookies is toasted coconut, so for this recipe, we’re going to be toasting our own! I recommend using unsweetened coconut here, because this recipe is sweet enough, as is.
- Cashew Butter: Make sure you use a CREAMY cashew butter here, so that these bites maintain the perfect texture! If your cashew butter is too thick or crunchy, it will give these bites a different consistency.
- Maple Syrup: I love using maple syrup in my recipes, because it adds the perfect amount of sweetness without the refined sugars. You could likely use honey here, if you prefer, but I like maple syrup for the best flavor and consistency!
- Vanilla Extract: Vanilla extract is an essential ingredient in any sweet treat!
- Almond Extract: Almond extract is the KEY to making almost anything taste fresh from the bakery! In this recipe, the almond extract really gives these bites a cookie-like flavor.
- Blanched Almond Flour: I love almond flour because it is full of protein and healthy fats, and adds a light texture to these bites. This recipe has NOT been tested with any other flour, so substitute at your own risk!
- Ground Flaxseed Meal: Flaxseeds add plant-based protein as well as Omega-3’s. Plus, the flaxseed meal helps these bites hold their shape!
- Collagen Peptides OR Unflavored Protein Powder: I like using collagen peptides in this recipe, because they’re loaded with protein but add zero flavor. But, if you are vegan or just don’t want to use collagen peptides, you can also use an unflavored protein powder here!
- Mini Chocolate Chips: You can totally use normal chocolate chips in this recipe, but the mini ones are so much more fun!
How to Toast Coconut
Toasted coconut is essential for this recipe, but is SO easy to make yourself. And lucky for you, I have a blog post where I go into detail on three quick and easy ways to toast coconut at home. You can read more here – it’s so simple and easy!
How to Make These Samoa Cookie Protein Bites
-
Start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper and toss your unsweetened shredded coconut on top.
-
Toast your coconut for 7-9 minutes or until it turns a light, golden brown. Then, remove from the oven and let cool.
-
In a medium bowl, add half of the toasted coconut, along with the rest of the ingredients and stir everything together well, making sure the ingredients are fully incorproated.
- Next, using a cookie scoop or spoon, form bite-sized balls of dough.
-
Sprinkle the remaining toasted coconut over the bites, eat, and enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
- ½ Cup Shredded Unsweetened Coconut
- ⅔ Cup Creamy Cashew Butter
- ¼ Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- ⅓ Cup Blanched Almond Flour
- ¼ Cup Ground Flaxseed Meal
- 2 Scoops Collagen Peptides OR Unflavored Protein Powder
- ½ Cup Mini Chocolate Chips
Instructions
- Start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper and toss your unsweetened shredded coconut on top.
- Toast your coconut for 7-9 minutes or until it turns a light, golden brown. Then, remove from the oven and let cool.
- In a medium bowl, add half of the toasted coconut, along with the rest of the ingredients and stir everything together well, making sure the ingredients are fully incorproated.
- Next, using a cookie scoop or spoon, form bite-sized balls of dough.
- Sprinkle the remaining toasted coconut over the bites, eat, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These were quick and yummy! Thanks for sharing!
Please advise as to how much is 2 scoops of collagen/protein powder? I’m assuming various brands have various sizes of scoops or is there a standard size?
Hi Jan, two scoops is about 4 tablespoons worth!
These were absolutely delicious!! The recipe was easy to follow and I was able to get all the ingredients without any problems. The only thing I did differently was I made them into smaller size bites. I made about 30 small balls and they were the perfect snack for when I wanted a little something sweet.
Also, at 400 degrees it only took about 3 minutes to brown my shredded coconut. Burnt the first batch but everyone’s oven is calibrated a bit differently.
Thanks for such a great recipe!
I am so happy it worked out well for you, Donna! And you’re right, every person’s oven is a little different, so the time needed to cook will be different for everyone! Thank you so much for your review!
Yumm! I also love the feature that you can “show” or “hide” the nutritional info below the recipe. I personally suffered from an ED when I was younger and do not like to see it, when I’m looking at a recipe, though I understand some do. I’ve never seen this feature on other food pages and I wish more used it!
Wondering how long these will last in an airtight container in the fridge?
They should last up to 5 days approximately!
Overall, we loved these protein bites – everything except the instructions for toasting the coconut. Unfortunately I didn’t read the comments beforehand and checked the coconut at 5 minutes, and it was already burnt =( Even without the coconut, the bites tasted delicious – though I did use a homemade cashew butter that I made with coconut oil, so it still had that flavor profile. We’ll be making these again, just with a different method for toasting the coconut.
Thank you for the review Gina!