5.0 from 12 votes
Get the Recipe: Paleo Gluten Free Samoa Cookies
These Paleo Gluten Free Samoa Cookies are a fun and healthier version of a classic Girl Scout cookie! The shortbread layer is crispy, the homemade caramel is sticky and sweet and the chocolate drizzle is so yummy!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 12 cookies
Calories: 222 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Shortbread Layer
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 1/2 tbsp coconut oil melted
- 3 tbsp coconut sugar
- 1/2 tsp vanilla extract
- dash sea salt
Homemade Caramel
- 1/2 cup coconut cream
- 1/2 cup maple syrup or honey
- 1/2 tsp vanilla extract
- 1 tsp coconut sugar
- dash sea salt
- 1/2 cup coconut flakes
Chocolate Drizzle
- 1/2 cup dark chocolate chips
- 1/2 tsp coconut oil
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Make the caramel sauce first. Add all caramel ingredients except coconut flakes to a skillet and stir to combine. Bring to a light boil. Then, turn heat to low and simmer for 20 minutes or until sauce has thickened. Stir every 1 to 2 minutes to prevent burning. Remove from heat and stir in coconut flakes.
- To make shortbread cookies, all shortbread ingredients to a large mixing bowl. Stir to combine.
- Use 2 sheets of parchment paper and a rolling pin to roll out dough to 1/4 inch thickness. Using a cookie cutter, cut out 2 inch circles. For the smaller inner circle, use a large straw or knife to cut out the center.
- Place cookies on baking sheet and bake for only 6 to 7 minutes or until set.
- Remove cookies from oven and allow to cool for 10 to 15 minutes.
- Once caramel sauce has thickened and cookies have cooled, carefully spoon caramel mixture onto each cookie. Place cookies in freezer for 20 minutes.
- To make chocolate drizzle, melt chocolate chips and coconut oil in a microwave safe bowl in 30 second increments. Use a fork to carefully lower the bottoms of each cookie into chocolate mixture before placing back on baking sheet. Repeat for each cookie. Drizzle leftover chocolate over the top of each cookie.
- Place cookies back in the freezer for 20 minutes or until chocolate has hardened.
Cup of Yum
Notes
- Caramel sauce will thicken as it cooks. Do not burn.
- Bake cookies until they are set but not burnt. They only need 6 or 7 minutes.
- After assembling cookies, freeze until firm. Since the caramel sauce is gooey, these cookies need to be frozen or chilled.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
11mg
(0%)
Potassium
82mg
(2%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.