Samoa Cookie Protein Balls Recipe

Introduction

These Samoa Cookie Protein Balls capture the beloved flavors of the classic Girl Scout treat in a healthy, no-bake snack. With toasted coconut, caramel-like dates, pecans, and a drizzle of dark chocolate, they’re satisfying and packed with protein. Perfect for a quick bite that tastes like a dessert but fuels your day.

Ingredients

• 1 cup pecans (or almonds)
• ¼ cup unsweetened shredded coconut (plus extra for rolling)
• 4 soft Medjool dates, pitted
• 2 tablespoons vanilla protein powder
• 2 tablespoons almond butter (or cashew butter)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• ¼ cup dark chocolate chips (for drizzling)

Instructions

1. Step 1: Toast the shredded coconut in a dry skillet over medium heat, stirring constantly for 2-3 minutes until golden and fragrant. Set aside to cool. This step enhances the flavor and mimics that classic Samoa coconut taste.
2. Step 2: In a food processor, pulse the pecans until they form a coarse meal with small chunks. Avoid over-processing to prevent turning them into butter.
3. Step 3: Add the toasted coconut, dates, protein powder, almond butter, vanilla extract, and sea salt to the food processor with the pecans.
4. Step 4: Pulse in short bursts until the mixture forms a sticky dough that clumps together. If too dry, add another date or a teaspoon of almond butter. If too wet, add more pecans or protein powder as needed.
5. Step 5: Scoop about 1 tablespoon of dough and roll it between your palms to form a ball. Use slightly dampened hands if the mixture sticks.
6. Step 6: Roll each ball in extra shredded coconut to coat the outside, creating the iconic Samoa appearance.
7. Step 7: Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle the chocolate over the balls in a zigzag pattern or dip the bottoms for a thicker coating.
8. Step 8: Refrigerate the balls for 15-30 minutes to let the chocolate set before serving.

Tips & Variations

• Substitute almonds for pecans if preferred, though almonds may require longer processing.
• Make paleo by skipping protein powder and adding extra dates.
• Reduce sugar by using fewer dates and a few drops of stevia; texture will be drier.
• Add mini chocolate chips into the dough for extra chocolate flavor.
• For a nut-free version, use sunflower seeds and sunflower seed butter instead.
• Use plant-based protein powder and dairy-free chocolate chips to keep the recipe vegan.
• Always use soft, fresh Medjool dates. Soak hard dates in hot water for 10 minutes before using.
• Pulse the mixture rather than blending continuously to control texture and avoid over-processing.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 1 week. Their flavors meld and improve after a day, and they remain fresh and chewy. For longer storage, freeze them for up to 2 months; they stay soft enough to eat straight from the freezer, like frozen cookie dough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter?

Yes, cashew butter, peanut butter, or tahini all work well. Cashew butter provides a neutral flavor, while peanut butter adds a distinct peanut taste reminiscent of a peanut butter Samoa.

What if I don’t have a food processor?

A food processor is best because of the thick mixture. If you don’t have one, finely chop pecans by hand, mash the dates with a fork, and mix everything thoroughly. It’s more effort but still possible.

Why won’t my mixture stick together?

Usually, the dates are too dry. Soaking them in hot water for 10 minutes and draining well helps. Adding an extra tablespoon of almond butter can also improve binding.

Can I skip the protein powder?

Yes, but each ball will have about half the protein. If you skip it, add an extra tablespoon of coconut or a few more pecans to maintain the texture.

Do these actually taste like Samoas?

They closely mimic the flavor with toasted coconut, caramel notes from dates, chocolate, and nuts. While not identical to a packaged cookie, most people are impressed by how much they resemble the classic treat.

Can I use regular shredded coconut instead of unsweetened?

Unsweetened coconut is best to avoid added sugars, since the dates provide natural sweetness. Sweetened coconut can make the balls too sweet and unbalanced.

Samoa Cookie Protein Balls Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These Samoa Cookie Protein Balls capture the beloved flavor of Girl Scout Samoa cookies with a healthier twist. Combining toasted coconut, pecans, naturally sweet Medjool dates, almond butter, and a drizzle of dark chocolate, these no-bake protein balls offer a delicious, nutrient-dense snack that’s vegan, gluten-free, and packed with protein and healthy fats. Perfect for a guilt-free treat that tastes like your favorite cookie but fuels your body better.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 5 minutes (toasting coconut and melting chocolate)
• Total Time: 15 minutes
• Yield: 7–8 protein balls 1x
• Category: Snack
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup pecans (or almonds)
• ¼ cup unsweetened shredded coconut (plus extra for rolling)
• 4 soft Medjool dates, pitted
• 2 tablespoons vanilla protein powder
• 2 tablespoons almond butter (or cashew butter)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• ¼ cup dark chocolate chips (for drizzling)

Instructions

1. Toast the Coconut (Optional): In a dry skillet over medium heat, spread the shredded coconut and stir constantly for 2-3 minutes until golden and fragrant. Remove from heat and allow to cool. This enhances flavor and mimics the Samoa cookie’s toasted coconut taste.
2. Chop the Pecans: Place pecans in a food processor and pulse until they resemble a coarse meal with small chunks—be careful not to over-process into nut butter.
3. Add Remaining Ingredients: To the food processor, add toasted coconut, pitted dates, vanilla protein powder, almond butter, vanilla extract, and sea salt along with chopped pecans.
4. Form the Dough: Pulse in short bursts until a sticky dough forms and clumps together. If too dry, add an extra date or a teaspoon of almond butter; if too wet, add more pecans or protein powder.
5. Roll into Balls: Using about one tablespoon of dough per ball, roll mixture between damp palms to form 7-8 balls. Wet hands help prevent sticking.
6. Coat with Coconut: Roll each ball in extra shredded coconut to coat the exterior, replicating the look and texture of Samoa cookies.
7. Melt and Drizzle Chocolate: Melt chocolate chips in 30-second intervals in the microwave, stirring until smooth. Drizzle melted chocolate over each ball in a zigzag pattern, or dip bottoms of balls for a thicker chocolate coating. Place balls on parchment to set.
8. Chill to Set: Refrigerate the balls for 15-30 minutes until the chocolate hardens and flavors meld. Then enjoy!

Notes

• If your dates are hard, soak them in hot water for 10 minutes and drain before use to ensure smooth blending and binding.
• Use Medjool dates for optimal softness and natural caramel flavor.
• Use plant-based protein powder and dairy-free chocolate chips if you want to keep this recipe vegan.
• Store balls in an airtight container in the refrigerator for up to 1 week or freeze up to 2 months.
• Variations: swap pecans for almonds or sunflower seeds (with sunflower seed butter), omit protein powder for paleo version, reduce dates and add stevia for lower sugar, or add mini chocolate chips into the dough for extra chocolate.
• Rolling hands slightly damp helps prevent stickiness while shaping the balls.
• Toasted coconut is highly recommended, but you can skip it if you prefer.
• For texture control, pulse the food processor instead of blending continuously to avoid turning nuts into butter.

Keywords: Samoa cookie protein balls, no bake protein balls, vegan protein balls, healthy snack, low sugar protein balls, Girl Scout cookie recipe, nut-based protein snack, Medjool date snacks, toasted coconut protein balls