I originally published this No Bake Samoa Cookies recipe back on March 13, 2014 — it was one of the very first recipes I ever posted here on The Recipe Rebel! But now, 5 years later, I’m once again combing through the oldest recipes to see which need updated photos, which need to be retested, and which need to be trashed (yes, there have been a few!). Nothing makes me happier than cleaning up this little corner of the internet and making sure that all of the recipes here are the best they could be. So here we are! No Bake Samoa Cookies 🙂 The first time I made these according to the original recipe, I was blown away but how sweet they were. And I’m not saying that as a positive thing. Over the last 5 years I feel like my tastes have changed a lot, and I can’t handle sugar the way I used to. Not because I’ve ever tried to cut out sugar (believe me!), just because I find myself leaning more towards fruity desserts or things that are not so sweet they give you a toothache. I retested this recipe 3 times and I made some significant changes, so if there are any of you out there who enjoyed these previously, I hope you will enjoy the new and improved version just as well!
Tips for making these no bake cookies:
Quick oats are smaller and will make the cookies less crumbly, but regular rolled oats should work if you’re in a pinch. You can swap out the flavor of pudding mix (though you’ll lose the “caramel” part of these samoa cookies!). I haven’t tested this recipe using sugar free pudding mix. I like to drizzle with dark chocolate, because I enjoy it over the more sweet chocolates, but any will work fine! I tried popping the pan into the fridge and the freezer to set more quickly, but I actually found they do best if you leave them to set, uncovered, at room temperature, for 2-3 hours, they dry out slightly and set without being sticky. With no bake cookies I really like to be able to hold them without half of the cookie staying on my fingers, and this was the best way to get them to set!
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