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.
These cookies bring all the nostalgic flavors of Samoas but with a homemade touch and real ingredients. No gluten, no weird additives—just good, honest flavor. I’d love to hear how yours turn out! Let me know if you try them or put your own spin on the recipe. Happy baking! 🍪
Gluten-Free Homemade Samoas
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These gluten-free Samoas taste just like the classic Girl Scout cookies! A buttery shortbread base, chewy caramel coconut topping, and rich chocolate drizzle make them irresistible.
Ingredients
For the Shortbread Base:
- 1 cup gluten-free all-purpose flour (I use Bob’s Red Mill 1:1)
- ½ cup unsalted butter, softened
- ¼ cup coconut sugar (or white sugar)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Caramel Coconut Topping:
- 1 cup soft caramel candies (or homemade caramel sauce)
- 2 tablespoons heavy cream (or coconut cream for dairy-free)
- 1 ½ cups unsweetened shredded coconut, toasted
For the Chocolate Drizzle & Coating:
- 1 cup dark chocolate chips (dairy-free if needed)
- 1 teaspoon coconut oil
Instructions
1. Make the Shortbread Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together the butter and sugar until fluffy.
- Add in vanilla extract and salt.
- Slowly mix in the gluten-free flour until a soft dough forms.
- Roll out the dough to ¼-inch thickness and use a round cookie cutter (or a cup) to cut out circles. Use a small cap (like a bottle cap) to cut out the center.
- Bake for 10-12 minutes, or until edges are just golden.
- Let them cool completely on a wire rack.
2. Toast the Coconut
- Spread the shredded coconut on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring occasionally. Keep an eye on it—it toasts fast!
3. Make the Caramel Coconut Topping
- If using soft caramel candies, melt them in a saucepan over low heat with heavy cream, stirring until smooth.
- Stir in the toasted coconut until fully coated.
- Spoon the caramel-coconut mixture onto each cookie, pressing it down slightly.
4. Dip & Drizzle with Chocolate
- Melt chocolate chips with coconut oil in the microwave in 20-second bursts, stirring in between.
- Dip the bottom of each cookie into the melted chocolate and place on parchment paper.
- Drizzle extra chocolate over the tops using a spoon or piping bag.
5. Let Them Set
- Place the cookies in the fridge for 15-20 minutes until the chocolate hardens.
Notes
Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 12g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 12mg
