All the flavor of a samoa cookie, but gluten free and vegan!
I have been wanting to recreate this recipe for awhile..but just haven’t gotten around to it.
Wouldn’t you figure I somehow managed it when I don’t even have an oven to work with? I have very good friends and neighbors (who of course taste tested for me and gave RAVE reviews!) who willingly let me use their ovens while I wait (and wait!) for Jenn Air to find a part for me before February. Good thing I am not shy and that I have NO issue barging in on their space with my kids in tow!! That MUST make them good friends, right?!
When my sister and I first tried these last year, we thought we had died and gone to heaven. We would send two word texts to each other that looked like this: SAMOA…NOW! We did that for at least two months, and I am pretty sure we made each other giggle every time! It’s wonderful to have a sister you can giggle with….my sister happens to think I am a stand up comedian (I hate to break it to her that she is the ONLY one who thinks so!).
So here it is…the Girl Scout Cookie favorite of my youth! I got the original recipe from Vegan Cookies Invade Your Cookie Jar and only tweaked the method and the flour to make them gluten free. Seriously, if you haven’t seen this cookbook, time to get your paws on one STAT!! I love it! There is no caramel…but you won’t miss it, these are just too darn good!
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Vegan Samoa Knock-Offs- Toasted Coconut & Chocolate Cookies
Author: Tessa the Domestic Diva
- 2 cups unsweetened, grated coconut, toasted and cooled
- ⅓ cup coconut butter or coconut oil (coconut butter has a bit more coconut meat in it so it has more coconut flavor)
- ¾ cup packed brown sugar or palm sugar
- ⅓ cup nondairy milk
- 1 tablespoon ground flax seeds or chia meal
- 1½ teaspoons vanilla
- 1 generous cup all purpose gluten free mix ( I used ⅓ cup tapioca, ⅓ cup millet, ⅓ cup brown rice flour)
- ½ teaspoon guar gum
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Melted Chocolate Topping:
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil or spectrum shortening
- Preheat the oven to 350 degrees.
- Scatter the coconut in a thin layer on a cookie sheet.
- Toast in the oven for about 5-10 minutes. Watch it carefully, it should be golden and smell toasted but will burn quickly. Set aside to cool.
- In a mixer, beat the coconut butter/oil with the brown sugar until creamy.
- Beat in the milk, vanilla, and flax meal.
- In a separate bowl, combine the dry ingredients and mix well.
- Mix in to the waiting mixer bowl along with the cooled toasted coconut.
- The batter should be quite thick. Using about a tablespoon of dough, roll small balls and flatten slightly on a parchment or Silpat lined cookie sheet.
- Use your finger to make an indentation in the middle (for filling w/ chocolate at the end!).
- Bake in the 350 oven for about 8-10 minutes until the edges are just golden. Do not over bake.
- Let cool for 5 minutes before transferring to a cooling rack.
- When fully cool (You can speed this process with the help of the freezer!) you can begin the chocolate dipping.
- In a microwave safe bowl, melt the chocolate and oil together. Start with about a minute. Stir, if the chips are melting at this point, continue stirring until the chips turn smooth and fully melt. If needed, microwave for additional 20 second increments and repeat stirring.
- Dip the bottoms of the cooled cookies in the melted chocolate. Place on a piece of parchment, wax paper, or my favorite, a Silpat. to cool.
- When all the bottoms have been coated, use a spoon to fill the indentation and drizzle over the top.
- Cool to harden!