These Paleo Vegan Samoa Cookies are easy, no-bake, and so delicious! A shortbread cookie topped with toasted coconut and caramel. Gluten free, dairy free, nut free, egg free and naturally sweetened.
I have these Paleo Samoa Cookie Bars that are delicious and a great treat. But these are nice because they’re no bake, nut free, and easier. They still have that signature taste of the sweet shortbread and chewy caramel coconut. They aren’t crunchy since they’re no bake, but I don’t think you’ll mind.
Let’s talk about how to make them and the layers. The shortbread is coconut flour, maple syrup, and coconut oil. It’s mixed together and then you let it sit for a couple minutes to let the coconut flour absorb the moisture. This makes it easy to work with. The caramel topping is toasted coconut, dates, and SunButter blended together. It really does taste like caramel- it’s amazing! Then the cookies are dipped and drizzled with chocolate. Enjoy Life is a good dairy free, soy free option or Eating Evolved is a great paleo, coconut sugar sweetened option.
Toasting the coconut is so easy and really makes them taste like the traditional cookie. I did it in a pan, but you can also do it in the oven. Just place the unsweetened coconut in a dry pan, cook over medium, stirring constantly so it doesn’t burn. It should take about 5 minutes. Bonus- it makes your house smell amazing!
Take about 1 tablespoon of the chilled shortbread and roll into a ball. Press flat, about 2 inches wide. Place them on a sheet tray lined with parchment paper. Using the back of a wooden spoon, press a whole in the center. Take the caramel mixture, about 1 tablespoon, flatten it and place on top of the shortbread. Gently press the two layers together. Put in the fridge to help set. Once chilled, melt some dairy free chocolate and dip the shortbread layer and then drizzle chocolate on top. This really gives them their signature look.
These are best stored in the fridge because they will get a little soft at room temperature. They would still hold up for packing in a lunch or setting out at a get together, just make sure to store them in the fridge.
Here are my other copycat Girl Scout cookies: Paleo Thin Mints, Paleo Vegan Tagalong Cookies, and Paleo Samoa Cookie Bars.
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Paleo Vegan Samoa Cookies
- 3/4 cup coconut flour
- 1/4 cup melted coconut oil, refined for less coconut taste
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut, toasted*
- 1 cup dates, soaked (pits removed if needed)
- 2 tablespoons no sugar added SunButter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Chocolate Dip and Drizzle
- Line a sheet tray with parchment paper. Make sure you have room in the fridge for it.
- Make the shortbread. In a medium bowl, combine the coconut flour, coconut oil, maple syrup and salt. Mix well and let sit for a couple minutes to let the coconut flour absorb the moisture. Divide into 11 portions, about 1 tablespoon each. Roll into balls, press flat (about 2 inched wide) and place on the sheet tray. Using the back of a wooden spoon, make a hole in the center.
- Blend the dates (drain first), SunButter, and vanilla a minute or two until combined. It won’t be smooth. Add in the coconut and blend again until combined. Mixture will be thick. Divide the mixture into 11 portions, about 1 tablespoon each. Roll into balls and press down into the same size as the shortbread. Poke a hole in the center with the back of the wooden spoon and place on top of the shortbread. Gently press the two layers together. Place in the fridge for 1-2 hours.
- Once cookies have chilled a little, melt 3/4 cup chocolate in a small bowl, stirring every 30 seconds. Mine took 2 minutes, but every microwave is different. Dip the bottoms of the cookies, covering the shortbread layer.
- Melt the 1/4 cup chocolate in a small bowl and drizzle it over all the cookies. Place back in the fridge to harden.
- Best stored in the fridge, but can be at room temperature to serve or pack in a lunch.
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