Vegan Holiday Cookies: Snickerdoodle Samoas

Vegan Holiday Cookies: Snickerdoodle Samoas

These Snickerdoodle Samoa Cookies are irresistibly delicious! Our secret? We use Wildway’s Snickerdoodle Coconut Chips, which give these cookies the perfect balance of sweetness and spice.

Just in time for the perfect holiday cookie. 



1 cup (112g) almond flour

1/3 cup (40g) coconut flour

1/4 cup (80g) maple syrup or honey

1/4 cup (50g) coconut oil

1 tsp vanilla extract

1/4 tsp salt

Coconut Caramel Layer

1/4 cup (65g) almond butter or tahini

8-10 (200g) pitted medjool dates

1/4 cup (50g) coconut oil

1/4 tsp salt

1/2 tsp vanilla extract

3-4 tbsp water as needed

1 cup Wildway Snickerdoodle Coconut Chips

White Chocolate Cinnamon Coating

4oz dairy-free white chocolate (dark chocolate would be yummy too!)

2 tbsp coconut sugar

1 tsp cinnamon


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk together almond flour, coconut flour, and salt.
  3. Add maple syrup, coconut oil (melted), and vanilla. Mix to form a sticky dough.
  4. Roll out the dough to ¼ inch thickness between 2 sheets of wax or parchment paper. Chill for 30 minutes. 
  5. Use a large and small round cookie cutter to cut rings into the dough (you will get about 12). Carefully transfer to the baking sheet.
  6. Bake 8-10 minutes at 350°F. Cool 10 minutes on the pan, then transfer to a wire rack to cool completely.
  7. Blend the dates, almond butter, coconut oil, salt, and vanilla adding water as needed to form a thick sticky paste.
  8. Transfer to a bowl and stir in the coconut chips.
  9. Spoon/shape this mixture onto the cookies creating a ring of caramel and coconut on top of the shortbread.
  10. Freeze 10 minutes.
  11. Melt the white chocolate. In a separate bowl combine coconut sugar and cinnamon.
  12. Dip the bottom of each cookie in melted chocolate. When the chocolate is almost dry (it will dry quite quickly since the cookies are cold) dip in the cinnamon sugar mixture.
  13. Place on a plate lined with parchment paper. Drizzle the top of each cookie with white chocolate and sprinkle with more cinnamon sugar.
  14. Chill the cookies until chocolate is set, then enjoy.