Samoas (Gluten, Grain, Dairy, Soy and Corn free)

It's that time again where Girl Scout cookies are being sold. I wanted to make some of the cookies in a gluten free, healthier version for my kids to enjoy. I started with Samoas, these are a favorite by all of us and this version didn't disappoint. I even tested these out on some gluten eating people and they loved them. If Samoas are one of your favorite Girl Scout cookies I definitely recommend this recipe.

This recipe was adapted from this recipe from Elana's Pantry.


2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons honey
1 egg
3 tablespoons coconut oil

For the Topping
I used a caramel recipe from Paleo Indulgences by Tammy Credicott. If you are looking for a good paleo cookbook, this one is great. There are many recipes in here I can't wait to make.

Here is the caramel recipe posted with permission from The Healthy GF Life.

Ingredients for Caramel
1 cup coconut crystals
1/4 cup coconut nectar
1/2 cup full-fat coconut milk

Directions for Caramel
Place all ingredients in a medium saucepan and stir to combine. Heat over medium-high heat and boil mixture until it reaches 250 degrees on a candy thermometer. About 20 minutes.

Coconut Topping
1/2 cup toasted shredded coconut (you can toast your coconut before starting this recipe and set aside. To toast the coconut, spread out on a baking sheet and put in a 350 degree oven for about 7-10 minutes. Keep an eye on it so it doesn't burn)

For the Chocolate
Dairy free dark chocolate chips melted over a double boiler

In a large bowl, combine dry ingredients (almond flour, baking soda and salt). Add wet ingredients (honey, egg  and coconut oil). Mix until well combined. Put in refrigerator for 1/2 hour.

Remove from refrigerator and roll out between two pieces of parchment about 1/4 inch thick.


Using two round cookie cutters. (I like my Ateco set), cut out 2 inch round cookies and then cut out the center with a smaller cutter. Keep re-rolling scraps of dough until all has been used up.

Bake on parchment lined baking sheets at 350 degrees for 6-8 minutes.

Melt your chocolate over a double boiler. When cookies are cooled, dip bottoms in chocolate and place on wax paper and into the refrigerator to harden. While chocolate is hardening, make your caramel. Stir in toasted coconut. Spoon caramel onto tops of cookies and then drizzle with more melted chocolate. Put back in the refrigerator to harden.



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