These copy-cat Samoa cookies are fully gluten-free and dairy-free! They have a coconut topping, a date caramel, and a grain-free cookie base.

Samoa cookies with chocolate drizzle on a white platter

Reader Review:

“Best AIP cookies in existence! Yum.” – Billie

Table of contents

Why you’ll Love these Gluten-Free Samoa Cookies

Girl Scout cookies are always a favorite and loved by so many for their delicious flavors! But since most aren’t gluten-free, I love to create my own versions. I’ve shared my own personal favorite Girl Scout cookie recipe for AIP Thin Mints! But when I asked some of my readers on Instagram what their favorite Girl Scout cookie was, Samoas were a clear winner.

Samoas (or Caramel Delites) are coconut-caramel cookies with a shortbread base and are coated in chocolate. So basically, they’re pretty perfect. Here’s why you’ll love to make my paleo & AIP Samoa cookies…

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • Just like the real thing! This paleo and AIP version of Samoas is made with a coconut flour shortbread cookie base, then topped with a coconut and date caramel topping, toasted coconut flakes, and finished with a drizzle of chocolate. They look just like the real thing, and taste like it too!
  • Gluten and dairy free. Traditional Girl Scout cookies are made with gluten and dairy, but there is no need to worry about that with this recipe!

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All the ingredients to make samoa cookies laid out in bowls on the counter before cooking begins.
  • Arrowroot starch, coconut flour, coconut oil and maple syrup. These are for the shortbread cookie base. They’re fairly easy cookies to make, and definitely, taste like shortbread. What I like about them is that they’re a bit cakier than traditional Samoas!
  • Dates & Coconut milk. This makes the date caramel that tops the cookies. Make sure that you get big, juice medjool dates if possible! They really have the most flavor and the best sticky texture.
  • Shredded coconut. You can easily make your own toasted coconut at home with shredded coconut that’s toasted in the oven at low heat.
  • Chocolate. You can use any dairy and soy free chocolate that you’d like

How to Make Gluten-Free Samoa Cookies

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

The dry and wet ingredients being mixed by a spatula in a glass bowl.

Step One. Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.

Dough flattened on parchment paper before being cut.

Step Two. Take a small handful of dough and lightly flatten onto the parchment paper.

Circular cut outs of dough sitting on a sheet of parchment paper.

Step Three. Use a 3″ cookie cutter to form a cookie, and use your fingers to pull away any excess dough outside the cookie cutter. Use a small 1″ cookie cutter to cut a hole in the center of the cookies and set aside the excess dough. Repeat the process for all of the dough.

A fork making punctures into the round dough circles.

Step Four Use a fork to make small punctures around the surface of the cookies.

Baked dough circles on parchment paper after coking out of the oven.

Step Five. Bake then allow to cool.

A sheet pan with parchment paper and coconut after toasting in the oven.

Step Six. Toast the coconut.

A food processor after mixing dates and coconut milk into a paste.

Step Seven. Add the pitted dates to a food processor and pulse until chopped. Add the coconut milk and pulse to combine. Set aside.

Samoas on a cooling rack after being topped with date caramel, toasted caramel, and chocolate

Step Eight. Assemble the cookies by adding about 2 tbsp of the date mixture to one cookie, then topping with shredded coconut, and finally a thin drizzle of melted chocolate.

A cookie-cutter set like this will have a variety of sizes needed to make these cookies and more! I used about a 3″ cookie cutter to make the cookie, and the smallest cookie cutter to make the center. You can use other tools to make the smaller hole in the center, but a very small cookie cutter will produce the most uniform and clean result.

Tips & Tricks

  • Soak the dates if needed. If you’re using fresh medjool dates that aren’t pitted, simply remove the dates and add them to the food processor. If you’re using already pitted dates, you likely will have to soak the dates in hot water for 10 minutes to allow them to soften. Strain the water and blend!
  • Watch the coconut! Shredded coconut can burn quickly. Be sure to keep an eye on it so it doesn’t burn.
Samoa cookies on a platter with shredded coconut in a bowl on the side.

If you tried these Paleo & AIP Samoa Cookies or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

Samoa cookies with chocolate drizzle on a white platter
5 from 4 reviews

Gluten-Free Samoa Cookies

Yield: 7 cookies
Prep Time: 45 minutes
Cook Time: 20 minutes
Author: Michelle
These copy-cat Samoa cookies are fully gluten-free and dairy-free! They have a coconut topping, a date caramel, and a grain-free cookie base.
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Ingredients
 

For the shortbread cookie base

For the topping

Equipment

Instructions
 

  • For the shortbread cookies
  • Preheat the oven to 325 F and line a sheet pan with parchment paper lightly greased with coconut oil.
  • Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
  • Take a small handful of dough and lightly flatten onto the parchment paper. Use a 3″ cookie cutter to form a cookie, and use your fingers to pull away any excess dough outside the cookie cutter. Use a small 1″ cookie cutter to cut a hole in the center of the cookies and set aside the excess dough. Repeat the process for all of the dough until you have 7-8 cookies or so.
  • Use a fork to make 4 small punctures around the surface of the cookies.
  • Bake in the preheated oven for 10-12 minutes. Allow cooling slightly before very carefully transferring the parchment paper to a cooling rack. Allow the cookies to cool completely before touching them, or they will break easily.
  • For the topping & assembling the cookies
  • While the oven is still at 325 F, add the shredded coconut to a baking sheet lined with parchment. Bake in the preheated oven for 5-7 minutes or until lightly toasted. Set aside.
  • Add the pitted dates to a food processor and pulse until chopped. Add the coconut milk and pulse to combine. Set aside.
  • Melt the chocolate using your preferred method (I prefer a double boiler method) and set aside.
  • Assemble the cookies by adding about 2 tbsp of the date mixture to one cookie, then topping with shredded coconut, and finally a thin drizzle of melted chocolate. Repeat the process for all of the cookies.
  • Place in the fridge for chill for about 20-30 minutes to allow the toppings to set.

Notes

For the dates: If you’re using fresh medjool dates that aren’t pitted, simply remove the dates and add them to the food processor. If you’re using already pitted dates, you likely will have to soak the dates in hot water for 10 minutes to allow them to soften. Strain the water and blend!
Serving: 1cookie, Calories: 393kcal, Carbohydrates: 45.8g, Protein: 3.9g, Fat: 23.5g, Fiber: 6.7g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!