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.
Toasted Coconut
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!
Cookie Assembly
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
Ingredients
Shortbread
- 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
Coconut Caramel
- 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
Instructions
- 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.
Notes:
Nutrition Information
Sarah says
What kind of maple syrup and chocolate chips do you use for this that are naturally sweetened?
Jessica DeMay says
Hi Sarah- any pure maple syrup will work. I usually buy it from Costco or Trader Joes. I use Santa Barbara chocolate chips which are unsweetened and they also have a coconut sugar sweetened variety. Hope that helps!
Becca Erickson says
I just made these and they are delicious! It’s been 6 years since I’ve had the real ones but these seemed just like what I remebered! So yummy!
Jessica DeMay says
Thanks for trying them, Becca! I’m so glad you like them!
Anastasia says
Can you substitute the sunbutter for something else?
Jessica DeMay says
Hi Anastasia- yes! If you don’t need nut free then use any nut butter you like
Julia says
Do you have the nutritional facts for the cookies?
Jessica DeMay says
Hi Julia- I don’t, I don’t calculate facts for any of my food. If you need to know then you can use a site like My Fitness Pal to help figure it out. Hope you try them!
amanda says
I loved these, i tried with almond flour and they came out good but when i used coconut flour they were super hard?? also any tips for preventing the stickiness of the caramel topping?
Jessica DeMay says
Hi Amanda- thanks for trying them. I’m sorry about the difficulties. They shouldn’t be hard with the coconut flour. Did you use the amount written? The caramel is a little sticky, wet your hands when working with it if needed.