You Put the Chocolate in the Coconut, Eat ‘Em Both Up

Who said you can't have your Girl Scout cookies and eat 'em too? I have been hearing so much buzz lately about Girl Scout cookies and how people are enjoying their latest sleeve of Thin Mints, and I have to be honest, I was starting to feel a bit resentful. Like a five-year-old child I wanted to whine, "But I want Girl Scout cookies, toooooo-uh!" I was feeling pretty sad. Until I decided to create these.

Oh, you bet I did. This is my no frills, no oven required take on one of my once favorite Girl Scout cookies, Samoas. And let me tell you somethin' -- If you need a chocolate, coconut fix, then this is a simple recipe that you can (literally) eat straight out of the bowl. Have at it:

No-Bake Chocolate Chip Coconut Oat Bars
(Gluten-free and vegan)


  • 3 Tbsps of coconut oil (melted)
  • 1/4 cup almond milk
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 Tbsps + 1 tsp of cocoa powder
  • 1/2 cup shredded coconut
  • 1 1/2 heaping cups of gluten-free oats
  • 1 cup of vegan, gluten-free chocolate chips

If the coconut oil is still in its solid form, measure about 1/4 cup of it and add it to a medium pot; melt over low heat. Once melted, measure 3 Tbsps of coconut oil and add to a medium-sized bowl. If there is remaining coconut oil in the pot, then add back to jar of solid coconut oil (it will re-solidify).

Add the almond milk, both sugars, cocoa powder and coconut to the bowl (with coconut oil). Stir until well-combined. Then, add the oats and chocolate chips. Stir again.

Spread the mixture in a square, 8x8 pan. Wet a spoon or your hands to keep the mixture from sticking as you press it into the pan. Once it is firmly pressed into the pan, refrigerate for 25-30 minutes or until hard. Remove from refrigerator and cut bars into squares before serving.

This is a gluten-free, vegan recipe. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)