These homemade Samoa cookies are a healthier, delicious take on the classic Girl Scout favorite. With a plant-based buttery shortbread crust, a rich caramel coconut layer, and a dark chocolate drizzle, every bite tastes like the real deal, but made with wholesome, natural ingredients you can feel good about—vegan, refined sugar-free, gluten-free, oil-free, Paleo-friendly, and perfect for the coconut lover!
These Samoa cookies have the perfect balance of chewy caramel, crunchy coconut, and a slightly crisp shortbread base. They're a labor of love to make at home and a healthier way to enjoy Caramel Delites. With simple ingredients and a little patience, you can recreate this favorite Girl Scout cookie in your own kitchen the vegan way!
Every time I bite into one of these cookies, I get that perfect mix of chewy caramel (similar to my Caramel Chocolate Date Fudge), toasted coconut, and a buttery shortbread base. It tastes just like the classic Samoa cookies, but made with plant-based ingredients. Using vegan caramel, shredded coconut, and almond flour keeps them wholesome without sacrificing any of that Girl Scout cookie magic. Let's make homemade Samoa cookies.
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Ingredients To Make Healthy Samoa Cookies:
All the ingredients are easy to find at your local grocery store or online. I'll list them by section: cookie dough, caramel mixture, and melted chocolate, to make gathering them a breeze.
Gluten-Free Shortbread Cookie Base:
- Almond Flour: It's the main ingredient for tender, gluten-free shortbread cookies.
- Coconut Flour: It helps bind the dough and keeps the base light. Plus, you'll get a touch of coconut flavor in every bite.
- Maple Syrup: This vitamin and mineral-rich natural sweetener adds a subtle caramel note and helps the crumbly cookie stick together.
- Coconut Butter: It's what gives richness and helps the cookie base bake to a golden brown perfection.
- Vanilla Extract: It enhances the sweet, nutty flavors of the shortbread, and I strongly suggest using Mexican Vanilla, like in my Easy Vanilla Bean Cookies, to get a rich, creamy taste that regular vanilla can't give.
- Sea Salt: It balances the flavors, bringing out the sweetness and the other amazing flavors.
Vegan Caramel Coconut Layer:
- Coconut Butter: It's what creates the perfect buttery taste and coconut flavor.
- Date Syrup: Fiber-rich and full of nutrients, it adds natural sweetness and a rich caramel-like flavor.
- Raw Shredded Coconut: It adds a chewy texture to these homemade samoas cookies. A portion is also toasted to add a nutty, crunchy texture.
- Coconut Extract: It's a natural way to intensify the coconut flavor in every bite, similar to my Vegan Coconut Banana Cream Pie.
- Vanilla Extract: It adds warmth and depth to the vegan caramel.
- Sea Salt: Just a pinch to balance the sweetness and enhance flavor.
Plant-Based Chocolate Drizzle:
- Naturally Sweetened Vegan Chocolate: It's melted and drizzled over the caramel coconut layer and the bottom of the cookies for that final decadent touch.
See the recipe card for quantities.
How To Make Them:
These steps are broken down so you can make the caramel layer while the cookies cool and melt the chocolate while the caramel sets, making the process easy and efficient!
- Shortbread Cookie Base:
- Mix almond flour, coconut flour, and sea salt in a medium bowl.
- Add coconut butter, maple syrup, and vanilla extract, mixing until a soft, crumbly dough forms.
- Roll to ¼‑inch thickness, cut with a cookie cutter, and place on a lined baking sheet.
- Bake in a preheated oven until lightly golden on the edges and cool completely.
- Caramel Coconut Layer:
- Combine coconut butter, date syrup, coconut extract, vanilla extract, and sea salt in a saucepan (off heat). Whisk until smooth and lump-free.
- Divide the shredded coconut in half and toast one half (2-3 minutes in the oven or skillet). Add both toasted and untoasted coconut to the caramel, and cook 5 minutes on medium heat, stirring constantly, until thick and spreadable. Let cool to the touch.
- Press clumps of caramel onto each cookie, filling in all gaps. It can be messy; perfection is optional;) Chill cookies briefly to help the chocolate set faster.
- Chocolate Drizzle:
- Melt chocolate in a microwave or double boiler until smooth.
- Dip the bottoms of cookies, let excess drip off, and refrigerate to set.
- Drizzle remaining chocolate over the top once set. Chill until firm, then enjoy!
Top Tips:
This recipe isn't complicated, I promise! Follow these tips, and your vegan, gluten-free Samoa cookies will taste amazing and come together with ease.
- Use the Right Coconut Butter: For the shortbread and caramel, make sure your coconut butter is fresh, smooth, and spreadable. Dry, crumbly coconut butter won't work. A brand-new jar that's well-mixed is best.
- Shredded Coconut is Key: Only shredded coconut gives the perfect texture and makes the best toasted coconut. Coconut flakes can be used in a pinch, but I don't recommend them.
- Enhance the Flavor Naturally: Use pure coconut extract for a rich coconut flavor, and Mexican vanilla to achieve that tropical Samoa taste. It really makes all the difference.
- Mixing the Dough: Clean hands work best. The dough should be crumbly but will hold together when pressed.
- Rolling the Dough: Roll out to ¼‑inch thickness and let it sit a minute before cutting to avoid cracking.
- Cutting into Shapes: After cutting the large cookie circles, use a small cookie cutter to cut out the center of each cookie. This should yield about 22 cookies.
- Prepare the Baking Sheet: Use parchment paper, a nonstick baking dish, or a lightly sprayed surface for easy cookie removal.
- Toasting the Coconut Shred: Toast half of the shredded coconut for 2-3 minutes in the oven, or you can also use a skillet instead, over medium heat, to bring out its rich flavor before adding it to the caramel.
- Chocolate Finishing Touches: Place cookies caramel side down to set the bottom chocolate. Drizzle remaining chocolate from a ziplock or piping bag over the top once the bottom has hardened. Chill for about 10 minutes until fully set.
Variations And Substitutions:
- Medjool Dates: If you don't have date syrup, you can use whole Medjool dates instead. Soak them first, then blend into a smooth puree. It takes a bit longer to cook, but it works perfectly.
- Chocolate: For anyone with a chocolate allergy, carob chips are a great swap for chocolate chips.
- Ice Cream: Turn these cookies into a dreamy Vegan Samoa Ice Cream Sandwich treat with my Vegan Samoa Ice Cream. Or use other flavors, such as my Homemade Macadamia Nut Ice Cream or Vegan Golden Milk Ice Cream.
- Double Chocolate: Add a tablespoon of cacao powder to the shortbread dough for an extra chocolatey base.
- Salted: A sprinkle of flaky sea salt on top brings out all the flavors beautifully.
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- Best to refrigerate to avoid them from becoming soggy. Seal them properly, and you can enjoy your batch for a whole month.
- You can also freeze cooled cookies in a freezer-safe container or ziplock bag for up to 3 months.
Equipment Needed:
- Large Mixing Bowl: To mix the shortbread cookie dough.
- Rolling Pin: For rolling out the dough, a large fondant roller works beautifully.
- Medium & Small Round Cookie Cutters: One medium and one small to shape the shortbread cookies.
- Parchment Paper: For easy baking.
- Cookie Sheet: Use a lightly colored baking sheet to prevent burning the bottoms of the cookies.
- Medium Saucepan: For cooking the caramel layer. Using a nonstick pan helps reduce mess.
- Double Boiler or Small Saucepan: To melt the dark chocolate.
- Disposable Piping Bag: Perfect for drizzling the chocolate neatly on top of the cookies.
- Wire Rack: To cool cookies and prevent soggy bottoms.
Recipe FAQs:
How do I get the chocolate to drizzle neatly?
Use a disposable piping bag, and drizzle over the top of each cookie slowly, letting the chocolate fall naturally.
Are these Samoa cookies actually healthy?
Yes! These vegan, gluten-free Samoas are both delicious and wholesome. They're a perfect balance of indulgence and nutrition.
How are they vegan?
These cookies are completely plant-based, meaning no butter, dairy, or eggs. That makes them lower in saturated fat and free from the hormones often found in animal products. Instead, they're packed with nutrient-dense whole foods.
Do they contain sugar?
They're refined sugar-free! Instead of processed sugar, these cookies use natural sweeteners like date syrup and maple syrup, which help keep blood sugar steadier while adding nutrients.
Are they oil-free?
Yes! By avoiding added oils, these cookies are lower in saturated fat. Ingredients like coconut butter provide healthy fats along with fiber and nutrients, making the cookies more filling and easier to digest.
More Amazing Vegan Cookies To Try Next:
If you try this Healthy Gluten-Free Vegan Samoa Cookies Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Healthy Gluten-Free Vegan Samoa Cookies
These homemade Samoa cookies are a healthier, delicious take on the classic Girl Scout favorite. With a plant-based buttery shortbread crust, a rich caramel coconut layer, and a dark chocolate drizzle, every bite tastes like the real deal, but made with wholesome, natural ingredients you can feel good about-vegan, refined sugar-free, gluten-free, oil-free, Paleo-friendly, and perfect for the coconut lover!
Equipment
Ingredients
For The Gluten-Free Shortbread Cookie:
- 2 cups almond flour
- ¼ cup coconut flour
- ⅓ cup maple syrup
- ½ cup coconut butter *see note
- 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
Instructions
Gluten-Free Shortbread Cookies Instructions:
Preheat the Oven
- Set your oven to 350°F (175°C) to warm up while you prepare the cookie dough.
Make the Shortbread Dough
- In a large mixing bowl, combine the almond flour, coconut flour, and sea salt. Stir until well incorporated.
- Add the maple syrup, softened coconut butter, and vanilla extract to the dry ingredients. Mix thoroughly until a crumbly dough forms. For best results, use clean hands to press and combine the dough-this helps it stick together and become pliable. The texture should be slightly crumbly but able to hold together when pressed.
Roll and Cut the Dough
- Roll out the dough to about ¼-inch thickness on a parchment-lined surface or between two pieces of parchment paper. Let the rolled dough sit for about a minute to prevent cracking.
- Using a round cookie cutter, cut out large circles. Then, use a smaller cutter (or piping tip) to create a smaller circle in the center of each cookie, forming the classic "Samoa" shape. You should yield around 22 cookies depending on your cutter size.
Bake the Cookies
- Carefully transfer the cut cookies to a prepared baking sheet (lined with parchment paper, a silicone mat, or lightly sprayed with oil).
- Bake for 11-12 minutes, or until the edges are lightly golden.
Cool on a Wire Rack
- Remove the cookies from the oven and let them sit for 2-3 minutes before transferring them to a wire rack. Allow them to cool completely before topping or assembling.
Vegan Coconut Caramel Layer
Mix the Caramel Base
- While the shortbread cookies are cooling, prepare the coconut caramel. In a medium saucepan (do not heat yet), combine the coconut butter, date syrup, coconut extract, vanilla extract, and sea salt. Whisk thoroughly until smooth and free of coconut butter clumps. The mixture should resemble a thick, creamy caramel.
Toast the Coconut
- Divide the shredded coconut in half. Toast one half either by:
- Spreading it on a baking sheet and baking for 2-3 minutes at 350°F (perfect while the cookies are in the oven), or
- Lightly toasting it in a dry skillet over medium heat for 2-3 minutes, stirring frequently.
Cook the Caramel
- Add both the toasted and raw coconut to the caramel mixture. Turn the heat to medium and cook for about 5 minutes, stirring constantly. Once the mixture becomes thick and moldable, remove from heat and let cool until it's safe to handle.
Assemble the Caramel Layer
- Using your hands or a spoon, scoop portions of the caramel and press it onto the tops of each shortbread cookie. Don't worry about making them perfect-this layer can look rustic and still be delicious. Press gently to cover the surface of the cookies evenly.
- Tip: Place the cookies in the fridge at this stage to help the caramel set while you melt the chocolate.
Chocolate Coating
Melt the Chocolate
- Add the vegan chocolate chips to a shallow bowl. Melt until smooth, either using:
- A microwave in 30-second intervals, stirring in between, or
- A double boiler on the stovetop.
Dip the Cookies
- Once the chocolate is melted, dip the bottom of each cookie into the chocolate. Let the excess drip off or lightly scrape with a knife. Place each cookie caramel-side down on a parchment-lined tray. Refrigerate to set.
Drizzle the Tops
- Transfer the remaining melted chocolate into a piping bag or a zip-top bag with a tiny corner snipped off. Once the bottom coating has hardened, flip the cookies and drizzle the chocolate over the caramel tops in a zig-zag pattern.
Chill and Serve
- Place the cookies back in the fridge for about 10 minutes, or until the chocolate is fully set. 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.
Tried this recipe?Let us know how it was!
Dee Broughton says
Wow. Great samoas recipe. I love that they are vegan and gluten-free.
Judith says
These look so tempting! Looking forward to trying them.
Tavo says
Really yummy samoas! I am definitely making them again.
Jacqui says
These are amazing! I made this recipe several times now and they always come out perfect. Thank you for sharing.