Gluten-Free Samoas Cookies (Dairy-Free)

Girl Scout Cookie Season

January to April each year is Girl Scouts cookie season, and it is officially celebrated in the United States during Girl Scout cookie weekend, which is the third weekend of February each year.

A question for you: Which is your favorite Girl Scout cookie? Do you have a special Girl Scout cookie craving?

The Thin Mints are probably the most popular of all the Girl Scout cookies, but they are definitely in very close competition with Samoas cookies (also known as “Caramel DeLites” or “caramel delight cookies”).

What are Samoas?

Samoas are basically shortbread cookies topped with a coconut caramel layer that is finished off with a dark chocolate drizzle.

Because the coconut flavor is the star here, this classic cookie is perfect for coconut lovers during Girl Scout cookie season!

Are Girl Scout Samoas Gluten-Free?

The original Girl Scounts samoas cookies are made with wheat flour, which contains gluten, and hence they are definitely not gluten-free.

However, today I’m a recipe for a gluten-free version, which we’re making with gluten-free measure-for-measure flour (instead of normal wheat flour).

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these gluten-free girl scout cookies are easily accessible at the local grocery store.
• Easy to Make: While there may be quite a few steps involved in the process of making these homemade Samoas cookies, each step is generally uncomplicated. With a little patience, you’ll have these delicious coconut Girl Scouts cookies ready!
• Gluten-Free and Dairy-Free: The best part is that these cookies are 100% gluten-free and dairy-free (we’re using gluten-free measure-for-measure flour to replace wheat flour, and dairy-free chocolate as well as dairy-free caramel). This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free samoa cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Vegan Butter: I used unsalted vegan butter to keep this recipe dairy-free. Alternatively, you can also use softened coconut oil instead. Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
• Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I strongly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Egg: The egg helps to bind the ingredients better together. I have not tried making this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)
• Vanilla Extract: I like adding vanilla extract for flavor, but if you are not keen on the taste of vanilla, feel free to leave it out.
• Gluten-Free Measure-for-Measure Flour: This recipe is meant to be made using gluten-free measure-for-measure flour (a 1:1 substitute for wheat flour). If you are not Celiac or gluten-intolerant, feel free to use normal wheat flour instead.
• Xanthan Gum: Xanthan gum helps to better bind the ingredients together and is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Shredded Coconut: Make sure to use unsweetened shredded coconut or unsweetened coconut flakes as the recipe already includes sugar and the caramel is already sweet.
• Caramel Sauce: I used dairy-free vegan caramel to keep these copycat Girl Scout cookies dairy-free (date caramel will work too). However, if you are not lactose-intolerant, feel free to use normal caramel instead.
• Chocolate Chips: I used vegan semi-sweet chocolate chips to keep this homemade samoa cookies recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.

How to Make Gluten-Free Samoas (Step by Step):

1. Preheat and Line

Preheat the oven to 350F and prepare a baking sheet with parchment paper or a silpat.

2. Blend Butter and Salt

In a large mixing bowl blend the softened vegan butter and salt together for about a minute.

3. Add Sugar and Whisk

Add the sugar and mix together and whisk again until combined.

4. Add Egg and Vanilla

Add the egg and vanilla extract to the mixture and mix once again.

5. Add Flour and Mix to Get Cookie Dough

Measure the gluten-free measure-for-measure flour into the bowl and mix together until a homogeneous dough forms. The dough shouldn’t be super stiff, but also should not be sticky at all.

6. Cut Dough into “O” Shapes

Using a rolling pin, roll out the dough to 1/4 inch thickness on a silpat or piece of parchment paper. Cut out as many cookies as you can with a letter “O” cookie cutter – this is the gluten free shortbread base for the Samoas.

7. Place Dough Pieces on Baking Sheet

Place the cut out dough on the prepared cookie sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.

8. Bake Cookies Until Golden

Bake cookie dough in the oven for 10 minutes or until the edges of the cookies are golden brown.

9. Let Cookies Cool

Once the cookies are out of the oven, let cool for about 10 minutes.

10. Melt Chocolate Chips

Heat half the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted. Place the melted chocolate in a small bowl.

11. Coat Bottom of Cookies with Chocolate

Carefully drop each cookie into the melted chocolate so only the bottom halves are coated with chocolate, then place back on the parchment paper.

12. Chill Until Chocolate Sets

Place the pan in the refrigerator for 5 minutes to harden.

13. Prepare Coconut-Caramel Topping

While the cookies are baking, combine the caramel sauce and shredded coconut in a large bowl and mix well until the coconut is completely coated and combined.

14. Pipe Coconut-Caramel Mixture on Cookies

Transfer the mixture into a piping bag, then pipe the caramel coconut mixture around the circle of each cookie. Slightly press down with clean hands to mold the topping to cover the face of the cookie completely.

15. Melt Remaining Chocolate Chips

Heat the vegan chocolate chips in a bowl in the microwave at 30 second intervals until completely melted. Place the melted chocolate in a small piping bag.

16. Drizzle Chocolate Over Cookies

Lastly, cut the tip of the melted chocolate-filled piping bag and drizzle chocolate over the top of the caramel coconut layer to emulate the girl scout samoas.

17. Transfer to Another Parchment-Lined Sheet

Place cookies on a clean parchment sheet so when the cookies are in the fridge hardening the chocolate for the last time, you don’t have the hardened excess mess from the drizzling sticking to the cookies.

18. Chill Until Set

Refrigerate for 5 minutes or until the chocolate is hardened and enjoy these coconut Girl Scout cookies!

Dish by Dish Tips/Tricks

• Storing: To store, place the cookies in single layers separated by parchment paper in an airtight container, and store in the refrigerator for up to 1 week.
• Freezing: To freeze, place the cookies in single layers separated by parchment paper in a freezer-safe container, and freeze for up to 2 months. Let the frozen gluten-free samoas cookies thaw at room temperature before serving.
• Melting Chocolate: If you find that the chocolate chips are too thick when melted, add 1/4 teaspoon of vegan butter when melting the chips to help make the chocolate a little more liquid.
• No Microwave? If you don’t have a microwave to melt the chocolate, you can use a double boiler instead.
• Make Samoa Bars: If you prefer to make a simpler version of these gluten-free samoas, you can simply cut the cookie dough into rectangle bars (instead of the “O” shape”) and then top them with the coconut-caramel mixture and chocolate drizzle according to the recipe.

Recipe FAQs: