Can I use different flours in these gluten free samoas?
Yes! If you have an all purpose flour mix you like to use, it should work in this recipe! If yours includes gum, omit the additional.
When I replace flour in a recipe, I just make sure to keep similar ratio to starchy vs wholegrain flours. I go into great detail in my gluten free flours page!
How about a paleo samoa cookies version?
- This easily made paleo by using palm sugar instead of brown sugar, and use 1 cup cassava flour! Omit the guar gum.
- You could even use a paleo all purpose flour that mixes coconut, almond, and tapioca starch. If I was to use this mix in this recipe, I would do 2T coconut flour, 1/2 cup tapioca starch, 1/3 cup almond flour. No gum needed.
Some more gluten free cookie recipes:
- My gluten free thumbprint cookies were my recreation of my favorite holiday cookie!
- With a few simple ingredients, these paleo pumpkin snickerdoodles are treat to be had! Vegan too!
- These intensely rich and fudgy gluten free chocolate cookies are like a truffle in a cookie form!!
- These almond peanut butter cookies are right up my alley!
Gluten Free Samoa Cookies Recipe:
If you try these amazing coconut and chocolate cookies, be sure to come back and leave a comment!
- 2 cups unsweetened grated coconut, toasted and cooled
- 1/3 cup coconut butter coconut butter has a bit more coconut meat in it so it has more coconut flavor, OR coconut oil in a pinch
- 3/4 cup brown sugar OR palm sugar
- 1/3 cup almond milk or any preferred milk
- 1 tablespoon ground flax seeds or chia meal
- 1 1/2 teaspoons vanilla extract
- 1/3 cup tapioca flour see post above for alternate flour options
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/2 teaspoon guar gum
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
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!