I still remember the first time I bit into a Girl Scout Samoa cookie—chewy caramel, crisp shortbread, toasted coconut, and that perfect drizzle of chocolate. Pure bliss. But when I had to go gluten-free, those sweet, chewy delights became off-limits.
So, I did what any cookie-loving baker would do: I made my own! And let me tell you, these homemade gluten-free Samoas are even better than the original.
The best part?
They’re made with fresh, real ingredients, none of that processed junk.
If you’re a sucker for that caramel-coconut-chocolate combo but need a gluten-free option, you’re in the right place.
Let’s get baking!
Substitutions & Variations:
- Dairy-Free? Use coconut cream instead of heavy cream, and dairy-free chocolate.
- No coconut sugar? Swap with brown sugar or cane sugar.
- Want extra crunch? Use almond flour instead of gluten-free all-purpose.
- Prefer homemade caramel? Simmer ½ cup coconut sugar with 2 tablespoons coconut milk and 1 teaspoon vanilla extract for a quick caramel sauce.
Serving & Storage Tips
- Serve with a cold glass of almond milk or a hot cup of coffee.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.