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?
- 3/4 cup coconut oil (solid, but softened)
- 1/3 cup cane sugar
- 1/2 cup maple syrup
- 1 tsp vanilla
- 2 1/4 cups gluten free all purpose flour
- 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
- 1/2 cup coconut flakes (unsweetened)
- 8 oz dark chocolate, melted (see post for how-to)
- Optional: flaky salt
- Add all ingredients to a saucepan over medium heat. Whisk well and bring to a boil.
- 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.
- Preheat oven to 350 F.
- 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.
- Add flour and mix for 10-15 seconds, or until a crumb texture forms.
- Knead dough until it forms into a ball and you can pinch the dough without it crumbling.
- 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.
- Bake for 13-15 minutes, or until slightly browned. Let cool completely.
- Reduce oven heat to 325 F. Spread coconut flakes on a sheet pan in an even layer.
- Bake for 5-10 minutes, stirring once, until toasted and browned. Be careful – it burns easily!
- 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.