Cooking and Serving: 40 minutes | 24 cookies
Ingredients
Gluten free Samoa cookies: substitutions and variations | Make sure your cookies aren’t too fragile than 1/8-inch, and not cutting a large circle out of the center. | Make sure the liquid caramel or melted chocolate you’re using for dipping is
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies
Ingredients
Gluten free Samoa cookies: substitutions and variations
Make sure your cookies aren’t too fragile than 1/8-inch, and not cutting a large circle out of the center.
Make sure the liquid caramel or melted chocolate you’re using for dipping is
Hold the plain baked cookies gently your forefinger in the center, not on the other outside edge. This puts the
Try brushing the base layer of caramel onto each cookie with a pastry brush,
Press the coconut-caramel layer onto the cookies in clumps using moistened
Let the cookies set after the coconut caramel layer and before the chocolate
For the butter in the cookies, use vegan butter. My favorite brands are Melt
For the caramel layer, use this recipe for microwave caramel
Make sure you’re using dairy free chocolate to melt.
Instructions
FAQS
ARE SAMOAS GLUTEN FREE?
No, unless you use this recipe to make them yourself! The Girl Scouts bakeries.
started making a few gluten free cookies, but none are like these.
CARAMEL DELITES VS SAMOAS: WHAT’S THE DIFFERENCE?
They’re the same thing! Some of the Girl Scout bakeries that make their cookies.
call them Caramel Delites, and others Samoas.
CAN I MAKE GF SAMOA GIRL SCOUT COOKIE DOUGH AHEAD OF TIME?
You can make the cookies ahead of time, but I wouldn’t make the raw dough ahead.
and let it sit, as it will harden and become more difficult to roll out.
WHAT CAN I DO WITH LEFTOVER CARAMEL SAUCE COATING?
Try adding it to more crushed, toasted coconut. Mix together, and press the.
mixture into balls. Drizzle with more melted chocolate!
Samoas Girl Scout Cookies coated in chocolate drip.
Girl Scout Cookies coated in chocolate drip.
GLUTEN FREE SAMOAS RECIPE
Prep Time: 20 minutes mins.
Cook Time: 20 minutes mins.
Resting time: 10 minutes mins.
Total Time: 50 minutes mins.
These gluten free Samoa cookies copycats taste better than the original Girl.
EQUIPMENT
2-inch plain round cookie cutter.
1/2-inch plain round cookie cutter.
FOR THE COOKIES
1 ¾ cups (245 g) all purpose gluten free flour blend.
(I used my Better Than Cup4Cup blend; my gf pastry flour.
½ teaspoon xanthan gum, omit if your blend already contains it.
⅛ teaspoon kosher salt.
½ cup (100 g) granulated sugar.
8 tablespoons (112 g) unsalted butter, at room temperature.
1 to 2 tablespoons lukewarm water.
FOR THE COCONUT CARAMEL LAYER
2 cups (120 g) unsweetened coconut flakes/chips.
FOR THE COCONUT CARAMEL LAYER
2 cups (120 g) unsweetened coconut flakes/chips.
Notes
* 1 to 2 tablespoons lukewarm milk, as necessary
FOR THE CHOCOLATE LAYER
* 8 ounces semi-sweet chocolate, chopped
* 2 tablespoons (24 g) vegetable shortening
* Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, salt and sugar, and whisk to
combine well. Add the butter and 1 tablespoon water, and mix to combine.
* The dough will be a bit dry, and you will have to knead it with your hands to
get it to come together. If necessary for the dough to hold together, add a
second tablespoon of water, 1 teaspoon at a time.
* Press the dough into a disk, and then place the disk between two sheets of
unbleached parchment paper or simply on top of one piece of paper. Roll the
dough between 1/8-inch and 1/4-inch thick.
* Cut out 2-inch rounds with a cookie cutter, then cut out a 1/2-inch circle in
the center with either a 1/2-inch cookie cutter or the underside of a pastry
tip. Gather, reroll and cut any scraps into rounds.
* Remove the shapes from the paper bottoms of the cookies (they will be a bit fragile). Place the cookies about
1-inch apart or less on the prepared baking sheet (they should not spread
* Place the cookies in the center of the preheated oven. Bake until the cookies
are set and just beginning to brown around the edges (about 8 minutes).
* Allow the cookies to cool for a few minutes on the baking sheet until they
are firm enough to transfer to a wire rack to cool completely.
MAKE THE COCONUT CARAMEL LAYER.
* Toast the coconut. Place the coconut chips in a single layer on a rimmed
baking sheet, and place it in the center of the preheated oven. Bake,
stirring once, until the chips are lightly golden brown (about 8 minutes).
* Remove the chips from the oven and allow to cool slightly before crushing the
toasted chips in your hands into relatively small shards of toasted coconut.
* Remove the caramels from their wrappers and melt them in a double boiler or
in a small, microwave safe bowl on 70% power at 30-second intervals, stirring
in between, until melted and smooth.
* Add milk to the melted caramels as necessary to thin the liquid to a thickly
pourable consistency.
ASSEMBLE THE COOKIES.
* Brush the top of each cooled cookie with the melted caramel, or dip one side
of each cooled cookie lightly in the melted caramel mixture. Place each
cookie, caramel-dipped side up, on a piece of parchment paper. This will help
the coconut mixture stick to the cookies.
* Add the toasted and crushed coconut chips to the rest of the melted caramel
mixture and mix to combine. With a butter knife, small offset spatula, or
moistened fingers, press the clumps of coconut-caramel on top of the caramel
layer on each cookie in a single layer, a bit more than 1/8 inch thick. Press
gently to help them adhere.
* Place the assembled cookies in the refrigerator until they are set (about 10
minutes), or allow them to set at room temperature (it will take a bit
longer). While the cookies chill, make the chocolate coating.
MELT THE CHOCOLATE AND COMPLETE THE COOKIES.
* Melt the chocolate and shortening in a double boiler or a small, microwave
safe bowl, on 70% power at 30-second intervals, stirring in between, just
until melted and smooth.
* Remove the cooled cookies from the refrigerator, and carefully dip the bottom
of each cookie in the melted chocolate, and place the cookie back on the
* Drizzle a bit more chocolate over the top of each cookie in a zig-zag
pattern. Allow to sit at room temperature until the chocolate is set.
* Store in an airtight container in the refrigerator until ready to serve.
Freeze any leftovers.
I typically use Kraft brand caramel candies.
Nutrition information is automatically calculated, so should only be used as an