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Who here loves Girl Scout cookies? If you’re a Girl Scout cookie fanatic, you’ll love these homemade Samoas cookies! They’re vegan, gluten free, and paleo, and can even be made keto and sugar free. They’re super simple to make and require only 6 ingredients!
What ingredients do I need for these homemade Samoas cookies?
If you want to make these homemade Samoas cookies, here’s what you’ll need:
- almond flour (or oat flour, see below)
- pure maple syrup (or honey)
- shredded coconut
- tahini
- dark chocolate
- coconut oil (or other neutral oil)
- sea salt
How can I make these Samoas cookies sugar free and keto friendly?
I used pure maple syrup and vegan dark chocolate chips when I made this recipe, but you can easily use sugar free maple syrup and sugar free dark chocolate chips instead.
Help, I don’t have almond flour!
If you don’t have almond flour or you don’t want to use it, feel free to use oat flour instead. I prefer almond flour since the cookies can be a bit crunchy with oat flour. If you do want to use oat flour instead of almond flour, add 2 TBS melted coconut oil (or other oil) to the dough. This will help it to not be as hard.
What if I don’t have tahini?
If you don’t have tahini or don’t want to use it in this recipe, you can substitute it with another nut or seed butter. I prefer tahini but peanut butter, cashew butter, almond butter, or sunflower seed butter would probably also work!
What chocolate chips do you use?
I like to use either Hu Kitchen vegan semi-sweet chocolate chips or Enjoy Life Foods vegan dark chocolate chips. Enjoy Life Foods has both dark and semi-sweet chocolate chips. Hu Kitchen’s semi-sweet chocolate chips are refined sugar free and sweetened only with dates. If you want to use Hu Kitchen vegan chocolate chips, use my code thebigleybasics for 15% off.
How do I store these homemade Samoas cookies?
I like to store these cookies in an airtight container for 4-5 days. I personally keep them in the fridge.
Ready to make these cookies? The full recipe is below!
Ingredients
For the Cookies
- 1 1/2 cups almond flour
- 1/4 cup pure maple syrup
- 1/4 tsp salt
For the Caramel
- 1/4 cup + 2 TBS tahini
- 1/4 cup pure maple syrup
- 3/4 cup shredded coconut
- 1/4 tsp salt
For the Topping
- 3/4 cup dark chocolate chips
- 1 TBS coconut oil
Instructions
- Preheat the oven to 350°F and line a large baking tray with parchment paper.
- While the oven preheats, mix together the cookie ingredients in a small dish. If the dough is too sticky, add more flour. If the dough is too dry, add more maple syrup.
- Once the dough is mixed, divide it into 12 evenly sized cookie dough balls.
- Place each cookie dough ball on the lined baking tray and flatten the cookie dough using the palms of your hands. Using your fingers, create a hole in the center of each cookie.
- Bake the cookies for 10-15 minutes, until lightly browned.
- Once the cookies are done baking, remove them from the oven and let them cool completely.
- While the cookies are cooling, toast the shredded coconut. Add the shredded coconut to a baking tray lined with parchment paper and bake for 5 minutes, until the coconut is lightly toasted.
- Next, prepare the caramel. Combine the tahini, maple syrup, and salt and heat in the microwave or on the stovetop until the mixture begins to bubble. Remove from the heat once bubbly and stir in the toasted coconut.
- Once the cookie are cooled, spread the caramel over the top of each cookie.
- Next, melt together the chocolate and the coconut oil, stirring often so the chocolate doesn't burn (melt in the microwave or on the stovetop).
- Once the chocolate is melted, dip the bottom of each cookie in the melted chocolate. Place cookies on a tray lined with parchment paper.
- Drizzle any remaining chocolate melted chocolate over the cookies.
- Place cookies in the refrigerator for 15-30 minutes, until the chocolate is hardened.
- Enjoy cookies straight from the fridge!
