Print
Side view of stack of gluten free vegan Samoa cookies on white background

Gluten Free Vegan Samoa Cookies

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 2 dozen 1x
  • Category: Dessert
  • Method: Oven

Description

These gluten free vegan Samoa cookies are heavenly. A shortbread base, topped with homemade vegan caramel, toasted coconut and a dark chocolate drizzle…what more could you ask for? 


Scale

Ingredients

Shortbread Base: 

  • 3/4 cup coconut oil (solid, but softened)
  • 1/3 cup sugar
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 2 1/4 cups gluten free all purpose flour

Vegan Caramel:

  • 1 cup coconut cream (don’t use any of the liquid in the can – just the solid layer of cream)
  • 1 cup coconut sugar
  • 1 tsp sea salt
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1 tbsp arrowroot powder

Toppings: 

  • 1/2 cup coconut flakes (unsweetened)
  • 8 oz dark chocolate, melted
  • Optional: flaky salt

Instructions

Vegan Caramel:

  1. Add all ingredients to a saucepan over medium heat. Whisk well and bring to a boil. 
  2. Reduce heat and simmer for 10-15 minutes, whisking often. Remove from heat and let cool for 5 minutes before transferring to another container to cool completely. It will thicken as it cools.

Shortbread Base:

  1. Preheat oven to 350 F.
  2. In a medium bowl, cream coconut oil and sugar with hand mixer or stand mixer. Add maple syrup and vanilla and mix until well combined.
  3. Add flour and mix for 10-15 seconds, or until a crumb texture forms.
  4. Knead dough until it forms into a ball and you can pinch the dough without it crumbling.
  5. Roll out the dough to between 1/8-1/4 inch thick. Cut cookies using a small circular cookie cutter. Repeat until all dough is used. Place cookies on parchment paper lined baking sheet.
  6. Bake for 13-15 minutes, or until slightly browned. Let cool completely.
  7. Reduce oven heat to 325 F. Spread coconut flakes on a sheet pan in an even layer. 
  8. Bake for 5-10 minutes, stirring once, until toasted and browned. Be careful – it burns easily! 
  9. To assemble cookies, dip shortbread base in melted dark chocolate. Let harden for a few minutes, then spread a layer of caramel on top of cookie. Sprinkle with a layer of coconut, then drizzle with more dark chocolate. Let the chocolate set before eating.