These Paleo and Vegan Samoa Cookies will remind you of the boxed Girl Scout ones! Thick, gooey caramel merges with toasted coconut to put an irresistible coating over crisp, shortbread cookies! A dip of homemade dark chocolate on the bottoms, with a drizzle on top, makes these ring-shaped wonders even more of a delight. So, let’s throw away the boxed Girl Scout cookies as we introduce these Paleo, vegan, dairy-free, refined sugar-free, gluten-free, grain-free, and clean-eating ones!
Today I’m freeing these Paleo and Vegan Girl Scout Samoa Cookies from the Triple S secret recipe vault! 🔑🔓 I’m super happy to share them with you because Girl Scout Samoa Cookies, along with the Thin Mints, were always my go-tos! 💃🏻
Let’s talk about the reason why I didn’t tackle these Paleo and Vegan Girl Scout Samoa Cookies a long time ago:
- Too difficult
- Too risky
- Too intimidating
- How the heck do you make a healthy caramel?
Well, I decided to brawl with fear and I guess I came out triumphant 👊💪 😉, because right before your very eyes I have constructed the ultimate sinless Samoa cookie! 🙌
I’m pretty sure I’m the only person to have photographed a Paleo and Vegan Girl Scout Samoa Cookie on a cheese knife, but I could be wrong. 😂 Today, I’m not using this utensil as a cheese cutter—we’re going full on vegan and Paleo and serving cookies that fit all the criteria. 😌
These Paleo and Vegan Girl Scout Samoa Cookies got all the goods (taste and health)! Just check out their stupendous checklist:
- Refined sugar-free
- Packed with good-for-you ingredients
- Won’t leave you with an upset stomach full of guilt
- You can have them ALL YEAR ROUND! Not just January-April. 😍
Sound enticing enough? Or should I say look enticing enough? 😜
Turning back the clock, I remember the days when my mom used to stock up on Girl Scout Cookies, spending at least $100 for those little, hard-working, badge-wearers. You know, the tiny hustlers you see commonly outside the grocery stores selling cookies? Anyways, those, roughly, two-dozen boxes of cookies weren’t bought with the intention to last us the whole year. Our objective was to get through the weekend. 🤣🤣
I’m totally kidding! Regardless of how unhealthy my family used to eat, that amount of Girl Scout Cookies could have a least lasted us all week. 🤪
A couple of years ago when I was living in Flagstaff attending NAU, my brother and I were heading over to Safeway for one of our weekly grocery runs, and we were stopped the little girls in green (although some of them were taller than me for some reason. Is 5’3¾” (the ¾” counts 😂) the normal height for a Girl Scout? 🤷🏻♀️ I guess it’s possible because when I did some research 🕵️♀️, I found out that girls can be members all the way until their seniors in high school! I’m guessing these Flagstaff girls were in the “Cadettes” range … grades 6-8. 🤔
It all makes sense now, because they were natural hustlers! This was three years ago, when I was just starting to kick bad food out of my life for good. However, I still made exceptions for things like Halloween candy and Girl Scout Cookies. Nonetheless, I told her we’d take three boxes, one Thin Mint, one Samoa, and one Tagalong. She goes, “Are you sure you don’t want to add a box and make it four for twenty?” Not only was it her calm and assured tone, but it was her straight, professional exterior and the “I’m not taking no for an answer” look on her face. 😳
Michael and I just chuckled for a moment, because, were we really going to spend an extra $20 on cookies before even buying any groceries as college students?! Like I said, she wasn’t accepting no. 😅 After we bought them from her, we made sure to tell her she was a good little businesswoman. She lit up like a Christmas tree in March. So cute. 🤗
Nevertheless, when I see them now I just have to keep my eyes straight and merge with the crowds. There’s no more buying Girl Scout Cookies for me, or getting hustled $20 when I have a delicious Paleo and Vegan Girl Scout Samoa Cookies recipe right in my hands. 😎
Now the next thing I have to tackle are Thin Mints! 😱
For now, we’re going to relish all that these Paleo and Vegan Girl Scout Samoa Cookies are. 🤤😍🙌The base of these masterpieces is a circular, crispy, and sweet shortbread cookie, topped with a marriage between toasted coconut and my Paleo and Vegan Caramel Sauce! 🤩 Oh wow. Just when I thought my caramel sauce couldn’t get any handier. 😉 Moving forward, we have another flavor element that just so happens to work wonders with caramel and coconut … introducing homemade dark chocolate—and not just drizzled on the top, but also dipped on the bottoms. Oh yeah! 😍🍫
You can only imagine what these guilt-free, delicious cookies taste like. But don’t wonder for too long, because I know you’re going to make them just as soon as we finish with this step-by-step. 😘 Let’s see how to make some Paleo and Vegan Girl Scout Samoa Cookies!
We have a few things to make, but I promise they’re all easy! ☺
First, we’re going to start by making the shortbread cookies!
In a large bowl, add all the dry ingredients and whisk together.
Then, add all the wet ingredients in medium mixing bowl and whisk together.
Next, add the wet ingredients to the dry and stir with a wooden spoon or spatula until just incorporated. It will form a dough ball that’s not too wet or dry. Let the dough sit for about 5-10 minutes so the coconut flour can absorb some moisture.
Thereafter, break the dough up in four sections so it’s easier to roll. On parchment paper (or a silicone baking mat), add one of the fourths of dough and place another piece of parchment paper (or another silicone baking mat) over the top of it. Using a rolling pin, roll the parchment-covered dough until it’s ¼ – inch thick.
You can use a 2” donut cutter for the cookies or you can use a round 2” cookie cutter and a smaller 1” cookie cutter for the center hole. I didn’t have either or these, so I got creative with a glass measuring cup for the 2” and a 1” water bottle cap. 🤣
Transfer the ring-shaped cookies amongst two cookie sheets lined with silicone baking mats or parchment paper, spaced about 1” apart. The cookies won’t spread during baking.
Bake the cookies on 350°F for 7-9 minutes. The bottoms and edges will be golden. Move the cookies to a cooling rack.
While the cookies are cooling, go ahead and make the homemade dark chocolate!
To make the homemade dark chocolate, add the coconut oil in a double boiler. Once it melts, whisk in the raw cacao powder. Then, whisk in the maple syrup and vanilla extract. You can also do this in the microwave by melting the coconut oil, then whisking in the other ingredients accordingly. In case you were wondering, the double boiler allows the ingredients to keep all of their raw, healthy benefits. ☺
Allow the chocolate to cool a bit. Thereafter, dip each cookie in the chocolate, reset them on the cookie sheets, and transport them to the fridge.
While the chocolate is setting, you can prepare the super easy, 5 ingredient 20-minute Paleo and Vegan Caramel Sauce!
To toast the coconut, add them in a large skillet and cook them over medium heat, stirring frequently, until they brown.
Once the caramel finishes, stir in the toasted coconut flakes!
Let the caramel-coconut concoction cool a bit before handling. Then, using a spoon, add a layer around each cookie!
Lastly, drizzle the remainder of dark chocolate on each cookie. Transport the cookies back to the fridge so the caramel firms and the chocolate hardens faster!
Then you have 32 homemade sinless Paleo and Vegan Girl Scout Samoa Cookies! ❤👏
I hope you guys love these Paleo and Vegan Girl Scout Samoa Cookies! 🤗 If you make them don’t forget to take a picture 📸 and share them with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! 😘 See you next #sinlesssunday for some Easter fun! ❤🥚🐰 #becausesinlessisdelicious
- 1 ¾ cups blanched almond flour (196g)
- ¼ cup coconut flour (32g)
- ⅓ cup organic unrefined, extra virgin coconut oil, melted and cooled (about 74g)
- ⅓ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- ⅛ teaspoon cinnamon, preferably Ceylon cinnamon (optional)
- ¼ cup + 1 tablespoon raw cacao powder (25g)
- ¼ cup organic unrefined, extra virgin coconut oil (56g)
- 3 tablespoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- 1 can full-fat coconut milk, room temperature and shaken (the water and solidified top must fully blend together to form a smooth milk—if they’re separated, blend it in a small blender or food processor before making the caramel.)
- ½ cup pure maple syrup
- 2 tablespoons monk fruit sweetener (can sub another Paleo granulated sweetener choice)
- 1 ½ teaspoon pure vanilla extract
- pinch of sea salt instead of the salted version on my website—unless you like it salty.
- 1 cup unsweetened coconut flakes (120g)
- First, start by lining two large cookie sheets with parchment paper or silicone baking mats and set the oven to 350°F.
- Then, in a large bowl, add all the dry ingredients and whisk together.
- Next, add all the wet ingredients in medium mixing bowl and whisk together.
- Thereafter, pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just incorporated. It will form a dough ball that’s not too wet or dry. Let the dough sit for about 5-10 minutes so the coconut flour can absorb some moisture.
- Afterwards, break the dough up in four sections so it’s easier to roll. On parchment paper (or a silicone baking mat), add one of the fourths of dough and place another piece of parchment paper (or another silicone baking mat) over the top of it.
- Using a rolling pin, roll the parchment-covered dough until it’s ¼ - inch thick.
- You can use a 2” donut cutter for the cookies or you can use a round 2” cookie cutter and a smaller 1” cookie cutter for the center hole. I didn’t have either of these, so I got creative with a glass measuring cup for the 2” and a 1” water bottle cap. Lol!
- Transfer the ring-shaped cookies amongst the two cookie sheets, spaced about 1” apart. The cookies won’t spread during baking.
- Bake the cookies for 7-9 minutes. When finished, the bottoms and edges will be golden. Move the cookies to a cooling rack.
- While the cookies are cooling, we’re going to start making the dark chocolate by adding the coconut oil in a double boiler. (*If you don’t have a double boiler see notes)
- Once the oil melts, whisk in the raw cacao powder.
- Then, whisk in the maple syrup and vanilla extract.
- Allow the chocolate to cool a bit. Thereafter, dip each cookie in the chocolate, reset them on the cookie sheets, and transport them to the fridge.
- While the chocolate is setting, you can prepare the super easy, 20-minute Paleo and Vegan Caramel Sauce and the toasted coconut flakes!
- For the coconut flakes, add them to a large skillet and cook them over medium heat, stirring frequently, until they brown.
- Transfer the toasted coconut flakes to a plate or bowl to discontinue cooking on the skillet—they can burn easily.
- Now, to make the caramel, in a large skillet, over medium-high heat, add the coconut milk, maple syrup, and monk fruit sweetener and whisk together.
- Once it boils, turn it down to medium heat so it’s simmering.
- Whisk the caramel about every 3-5 minutes.
- Towards the last 5-10 minutes you’ll notice that the caramel will turn gold, dark-brown and become thicker, leaving little trails behind when whisking.
- After twenty minutes, take the skillet off the heat and whisk in the vanilla extract and sea salt.
- Once the caramel finishes, stir in the toasted coconut flakes. The coconut flakes will absorb all the caramel to make a thick and gooey (and yummy :)) mixture.
- Let the caramel-coconut concoction cool a bit before handling. Then, using a spoon, add a layer around each cookie!
- Lastly, drizzle the remainder of dark chocolate on each cookie. Transport the cookies back to the fridge so the caramel firms and the chocolate hardens faster. After about 10 minutes you can dig in! Enjoy! 🙂
Store these cookies in the refrigerator in an airtight container or plastic bag for 1-2 weeks!
They also freeze great for up to 3 months!