To start, add the walnuts to a food processor and blend for 15-20 seconds.
Add the pitted dates and blend for 2-3 minutes, until everything is combined into a soft dough.
If you're making all 3 flavors, divide the dough evenly into 3 bowls - about 1 cup of dough for each. If you're making 2 of the flavors, divide the dough in half. If you're making just 1 flavor, put all the dough into one bowl. If you are making just 1 or 2 flavors, double the amounts for the mix-ins in the following steps.
To make the tagalong flavor, mix in the peanut butter, cacao powder, and chocolate chips. Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone - you'll end up with about 8 cookies.
To make the thin mint flavor, mix in the cacao powder, peppermint extract, and chocolate chips. Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone - you'll end up with about 8 cookies.
To make the samoa flavor, mix in the coconut and chocolate chips. Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone - you'll end up with about 8 cookies.
When mixing and shaping the cookies, they will be quite soft and slightly wet, due to the walnuts naturally releasing oils. Once you're done rolling out the cookies, set them in the freezer for at least 30 minutes to set up.
I recommend storing leftovers in the freezer, as the texture is pretty soft and delicate - they're meant to be a one bite treat, pop in you mouth treat!
