Healthy Gluten-Free Vegan Samoa Cookies

These Healthy Gluten-Free Vegan Samoa Cookies are guaranteed to be a hit amongst everyone. They're made with whole foods plant based ingredients and taste even better than the original cookie! This recipe is: vegan, gluten-free, oil-free, paleo, and refined sugar-free.

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These healthy gluten-free vegan samoa cookies are the perfect homemade Girl Scout cookie recipe. These vegan Samoas taste just like the real thing and they are made with simple and natural ingredients. This vegan version is guaranteed to be a hit amongst all.

Samoas or caramel delites is my all-time favorite Girl Scout cookie. The combination of the shortbread cookie base with the caramel coconut layer and the chocolate drizzles is simply to die for. This recipe is just as good, if not better than the original cookies and it's made with all healthy ingredients so it's completely guilt-free!

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Ingredients For These Vegan Gluten-Free Samoas:

These homemade samoas are great because they are made with healthy ingredients you can pick up at your local grocery store.

Gluten-Free Shortbread:

• Almond Flour - This is the main flour used in the shortbread. Almond flour achieves the perfect gluten-free shortbread crumbly texture, without being too crumbly. The natural oils in it help the cookie dough to stick together. The flavor is mild so that it doesn't take away from the classic coconut flavor of these homemade Girl Scout cookies.
• Coconut Flour - It wouldn't be a Samoa cookie if there wasn't a touch of coconut in every bite! I don't typically love coconut flour, because it doesn't bake super well. However, it works absolutely perfectly in this recipe to achieve a soft and crunchy cookie.
• Coconut Butter - I love using coconut butter as an oil-free substitute for coconut oil. It works super well and adds important nutrients such as fiber which is stripped from coconut oil. However, I want to make sure that it is noted that what type of coconut butter you use is vital to the success of this recipe. If you're at the bottom of a jar and you have dry, crumbly coconut butter, that will not work for this recipe. It needs to be smooth and more liquid than solid. I recommend you use a brand-new jar and mix it very well, and use that.
• Maple Syrup - Maple syrup works brilliantly for sweetening the shortbread. Although it does not contain fiber, maple syrup is still packed full of vitamins and minerals which makes it a great refined sugar-free sweetener. It helps the crumbly cookie dough stick together to form the perfect shortbread crust
• Sea Salt - The tiniest bit of salt helps to deepen all the flavors in these cookies and helps these homemade cookies taste like the real deal.
• Vanilla Extract - I always prefer to use Mexican Vanilla, however, I strongly recommend it for this recipe. It gives the perfect buttery and tropical flavor to these cookies that standard vanilla just can't give.

Vegan Caramel Coconut Layer:

• Date Syrup - This has to be one of my favorite natural sweeteners. It's made with only one ingredient, contains fiber, and is full of nutrients. I also love date syrup because it makes the best vegan caramel (see my 2 Ingredient Vegan Caramel Recipe). When mixed with coconut it creates the perfect caramel mixture. 
• Coconut Butter - The key to making healthy vegan caramel is coconut butter! It adds the perfect buttery taste and is perfect for these vegan samoas because it adds just the right amount of coconut flavor. It's important to use coconut butter that is fresh and has not dried out. It should be easily spreadable when warm. 
• Sea Salt - Is there anything better than salted caramel? I don't think so. This recipe would not be complete without a touch of salt in the caramel.
• Vanilla Extract - Again, I strongly recommend investing in Mexican Vanilla. It is perfect for achieving the perfect tropical Samoa flavor.
• Coconut Extract - Since the classic cookie (sometimes also called Caramel DeLites) is a heavily processed food, the dominant coconut flavor is achieved by combining many natural and unnatural flavors. I like to achieve a very similar flavor using natural ingredients and pure coconut extract. 
• Shredded Coconut - I've tested this recipe a couple of times, and I have come to the conclusion that shredded coconut is the only type of coconut that works in this recipe. It has the perfect texture and makes the best toasted coconut. You can use coconut flakes, however, I do not recommend it.

Vegan Chocolate :

• Plant-Based Vegan Dark Chocolate Chips - Any plant-based chocolate chips will work. I personally love these ones because they're sweetened with dates!

How To Make These Vegan Gluten-Free Samoas:

These Gluten-Free Vegan Samoas may seem a bit overwhelming. However, I can assure you that they are quite easy to make. 

Gluten-Free Shortbread Cookies:

1. Begin by preheating the oven to 350. 

2. Next make the gluten-free shortbread. Combine the almond flour, coconut flour, and sea salt together in a large bowl and mix. Add the maple syrup, coconut butter, and vanilla extract and mix again. I find that it is easiest to mix the mixture with clean hands. It should be crumbly, but able to hold its shape when pressed together. 

3. Once you have mixed the cookie dough, roll it out to ¼ inch thickness and then let sit for about a minute before cutting (this helps to avoid cracking). 

4. Use circular cookie cutters to cut big circles. Once you have cut the big circles, use a tiny circle cutter and cut out little circles in the middle of each cookie. You should get around 22 cookies. Carefully place cookies on a prepared baking sheet (you can use parchment paper, a nonstick baking dish, or lightly spray it with oil), and bake for 11-12 minutes (until golden brown on the edges). 

5. Place the cookies on a wire rack to chill. 

Vegan Coconut Caramel:

While the shortbread is cooling, begin making the caramel layer.

1. In a saucepan (do not place over heat yet), combine the coconut butter, date syrup, coconut extract, vanilla extract, and sea salt. Whisk the mixture until there are no clumps of coconut butter and it resembles caramel. 

2. Divide the shredded coconut in half. Toast half of the mixture. You can do this by placing it in the oven for 2-3 minutes (while the cookies are baking), or by heating it on a skillet for 2-3 minutes.

3. Add the toasted and untoasted coconut to the caramel sauce and turn on the heat to medium. Cook for about 5 minutes stirring constantly. Once you achieve a thick payable substance, remove it from heat and allow it to cool to the touch.

4. Grab clumps of the date caramel and press it on top of each cookie. It's okay to be messy with it, does not have to look perfect at all. Press until you fill in all the spaces on the shortbread cookies. I like to place my cookies in the fridge at this point to help the chocolate solidify faster on the cookies.

For The Chocolate Coating:

1. Add the chocolate chips to a shallow bowl and melt until smooth and creamy. You can either melt them in the microwave by cooking them in 30-second intervals, or with a double boiler. 

2. Dip the bottom of the cookies into the melted chocolate and allow the excess to drip off (or lightly wipe off with a knife). Place the cookie's caramel side down and place in the fridge to cool.

3. Add the remaining chocolate to a ziplock bag or disposable piping bag and cut a tiny hole in the corner. Once the chocolate has hardened on the bottom, flip and drizzle the melted chocolate over the top of the caramel. Allow to chill for about 10 minutes in the fridge or until the chocolate is solid. Serve and enjoy! 

Substitutions:

There are a couple of easy substitutions that can be made in this recipe if needed. Here are some of the common ones.

• Medjool Dates - You can replace the date syrup in the coconut caramel layer with whole Medjool dates if needed. I recommend soaking them first and then blending them into a puree. This substitution will take longer to cook, but it will work if needed.
• Coconut Milk And Coconut Sugar - You can also make the coconut caramel sauce with 1 can of full-fat coconut milk and ¾ cup coconut sugar. You will need to cook this over medium heat for 20-25 minutes, and then chill it for about an hour before using. I don't love this substitution, but if you need to make it, you can make it work.
• Chocolate - If you know someone, or you are someone with a chocolate allergy, you can use carob chips instead of chocolate chips.

Vegan Samoas Variations:

There are plenty of delicious ways to enjoy and mix up these healthy Samoa cookies. Here are some of my favorite ways.

• Ice Cream - Make my delicious Vegan Samoa Ice cream for a delicious coconut, caramel, and chocolate cookie ice cream.
• Double Chocolate - You can add a tablespoon of cacao powder to the shortbread cookie dough for an extra chocolate base.
• Salted - Salt makes just about everything better. Sprinkle a little bit of flaky sea salt on top of these cookies for a delicious enhancement!

What You Will Need To Make These Copycat Girl Scout Cookies:

These healthy vegan samoas are fantastic because they require minimal equipment to make and they turn out even better than the original cookie. Equipment can always affect how a recipe turns out. Here's what I recommend using. 

• Large Mixing Bowl - You will need a large bowl to mix the shortbread cookie dough in.
• Rolling Pin - You will need a rolling pin to roll the dough out. I love using a large fondant roller.
• Medium And Small Round Cookie Cutters - You will need one medium circle and one small circle to form the shortbread cookies.
• Cookie Sheet - I recommend using a lightly colored baking sheet to help prevent any burning at the bottom of the shortbread cookies.
• Medium Saucepan - You will need a medium saucepan to cook the caramel layer in. I recommend using a nonstick pan to prevent any mess.
• Small Bowl - You will need a small bowl or a double boiler to melt the dark chocolate chips in.
• Disposable Piping Bag - I recommend using a disposable plastic piping bag to perfectly drizzle chocolate on top of the cookies.

As always you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store Homemade Vegan Samoa Cookies:

These homemade vegan samoa cookies are the perfect homemade Girl Scout cookies because they store exceptionally well. 

I recommend storing these Samoas in an airtight container in the fridge. Storing them in the fridge helps prevent the cookies from becoming soggy. If stored properly, these cookies will keep for a full month in the fridge. 

Frequently Asked Questions:

Related Chocolate Recipes:

Do you love all things chocolate? Make sure to check out some of the other delicious chocolate recipes on my website!

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Healthy Gluten-Free Vegan Samoa Cookies

These Healthy Gluten-Free Vegan Samoa Cookies are guaranteed to be a hit amongst everyone. They're made with whole foods plant based ingredients and taste even better than the original cookie! This recipe is: vegan, gluten-free, oil-free, paleo, and refined sugar-free.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chill Time: 15 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 22 cookies

Equipment

• 2 Mixing bowls
• 2 round cookie cutters
• 1 Baking sheet
• 1 wire rack
• 1 disposable piping bag
• 1 medium saucepan

Ingredients

  

1x2x3x

For The Gluten-Free Shortbread Cookie:

• 2 cups almond flour
• ¼ cup coconut flour
• ⅓ cup maple syrup
• ½ cup coconut butter*
• 1 teaspoon vanilla extract
• 1 pinch sea salt

For The Vegan Caramel:

• ¾ cup coconut butter
• ⅔ cup date syrup
• 1 cup toasted shredded coconut
• 1 cup raw shredded coconut
• 2 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 pinch sea salt

For The Plant Based Chocolate

• 1 bag naturally sweetened vegan chocolate

Get Recipe Ingredients

Instructions

 

Gluten-Free Shortbread Cookies:

• Begin by preheating the oven to 350.
• Next make the gluten-free shortbread. Combine the almond flour, coconut flour, and sea salt together in a large bowl and mix. Add the maple syrup, coconut butter, and vanilla extract and mix again. I find that it is easiest to mix the mixture with clean hands. It should be crumbly, but able to hold its shape when pressed together.
• Once you have mixed the cookie dough, roll it out to ¼ inch thickness and then let sit for about a minute before cutting (this helps to avoid cracking).
• Use circular cookie cutters to cut big circles. Once you have cut the big circles, use a tiny circle cutter and cut out little circles in the middle of each cookie. You should get around 22 cookies.
• Carefully place cookies on a prepared baking sheet (you can use parchment paper, a nonstick baking dish, or lightly spray it with oil), and bake for 11-12 minutes (until golden brown on the edges).
• Place the cookies on a wire rack to chill.

Vegan Coconut Caramel:

• While the shortbread is cooling, begin making the caramel layer. In a saucepan (do not place over heat yet), combine the coconut butter, date syrup, coconut extract, vanilla extract, and sea salt. Whisk the mixture until there are no clumps of coconut butter and it resembles caramel.
• Divide the shredded coconut in half. Toast half of the mixture. You can do this by placing it in the oven for 2-3 minutes (while the cookies are baking), or by heating it on a skillet for 2-3 minutes.
• Add the toasted and untoasted coconut to the caramel sauce and turn on the heat to medium. Cook for about 5 minutes stirring constantly. Once you achieve a thick payable substance, remove it from heat and allow it to cool to the touch.
• Grab clumps of the date caramel and press it on top of each cookie. It's okay to be messy with it, does not have to look perfect at all. Press until you fill in all the spaces on the shortbread cookies. I like to place my cookies in the fridge at this point to help the chocolate solidify faster on the cookies.

Chocolate Coating:

• Add the chocolate chips to a shallow bowl and melt until smooth and creamy. You can either melt them in the microwave by cooking them in 30-second intervals, or with a double boiler.
• Dip the bottom of the cookies into the melted chocolate and allow the excess to drip off (or lightly wipe off with a knife). Place the cookie's caramel side down and place in the fridge to cool.
• Add the remaining chocolate to a ziplock bag or disposable piping bag and cut a tiny hole in the corner. Once the chocolate has hardened on the bottom, flip and drizzle the melted chocolate over the top of the caramel. Allow to chill for about 10 minutes in the fridge or until the chocolate is solid. Serve and enjoy!

Notes

• Make sure the coconut butter is soft and creamy, and not dry. Dry coconut butter will not work for this recipe. I recommend opening a brand new jar, mixing it very well, and using the creamy coconut butter.

Keyword chocolate caramel, cookies, girl scout cookies, healthy cookies, samoa, vegan samoas

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