The Magic of Girl Scout Cookie Season

For many across the United States, the period from January to April marks the highly anticipated Girl Scout cookie season. It’s a time filled with excitement, delicious treats, and the joy of supporting young entrepreneurs. The season even includes an official celebration: Girl Scout Cookie Weekend, held annually on the third weekend of February. This special time brings a wave of nostalgia and a delightful array of flavors, from classic favorites to new additions. However, for those with dietary restrictions, enjoying these beloved cookies can be a challenge.

A question for you: Which is your all-time favorite Girl Scout cookie? Do you find yourself with a particular Girl Scout cookie craving that just won’t quit?

While the Thin Mints often steal the spotlight as the most popular Girl Scout cookie, they face fierce competition from Samoas cookies. Known for their unique combination of flavors and textures, Samoas (also famously called “Caramel DeLites” or “caramel delight cookies” by different bakeries) hold a special place in the hearts of many cookie enthusiasts. The good news is, with this recipe, you don’t have to wait for cookie season or miss out due to dietary needs!

What Exactly Are Samoas (Caramel Delites)?

Samoas are an iconic Girl Scout cookie, revered for their distinctive taste and texture profile. At their core, they feature a delightful shortbread cookie base, providing a buttery and slightly crumbly foundation. This base is then generously topped with a rich, chewy layer of toasted coconut caramel, creating a harmonious blend of sweet and nutty flavors. The entire confection is elegantly finished with a delicate drizzle of dark chocolate, adding a touch of bitterness that perfectly balances the sweetness of the caramel and coconut.

With their prominent coconut flavor, these classic cookies are an absolute dream come true for coconut lovers, offering a taste of tropical indulgence even outside of Girl Scout cookie season. The interplay of crisp cookie, gooey caramel, aromatic coconut, and decadent chocolate makes Samoas a truly unforgettable treat.

Are Original Girl Scout Samoas Gluten-Free?

Unfortunately, for those with Celiac disease or gluten intolerance, the original Girl Scout Samoas cookies are traditionally made with wheat flour, which contains gluten. This means that the classic Samoas are not suitable for a gluten-free diet. However, you don’t have to miss out on this beloved treat any longer!

Today, I’m thrilled to share a fantastic recipe for a gluten-free version of Samoas. We achieve this by thoughtfully replacing traditional wheat flour with a high-quality gluten-free measure-for-measure flour blend. This simple substitution allows us to recreate the authentic taste and texture of Samoas, making them accessible for everyone to enjoy. Now you can savor every bite of these delicious coconut caramel cookies without any dietary concerns.

Why You’ll Love This Gluten-Free Samoas Recipe:

• Accessible Ingredients: You won’t need to hunt for obscure items for these gluten-free Girl Scout cookies. All the ingredients are readily available at your local grocery store, including the specialized gluten-free and dairy-free alternatives that make this recipe so inclusive. We focus on common pantry staples, making your baking experience straightforward and stress-free.
• Easier Than You Think: While these homemade Samoas cookies might appear to have several steps, each individual step is surprisingly uncomplicated and manageable. With a bit of patience and attention to detail, you’ll find the process enjoyable and rewarding. The end result – these mouth-watering coconut Caramel Delites – is absolutely worth the effort! It’s a fun baking project that yields impressive, professional-looking treats.
• 100% Gluten-Free and Dairy-Free: This is truly the best part of this recipe! We’ve meticulously crafted these cookies to be entirely gluten-free and dairy-free. This means we’re utilizing a reliable gluten-free measure-for-measure flour to perfectly replace wheat flour, and incorporating delicious dairy-free chocolate chips and a rich dairy-free caramel sauce. As a result, even individuals with Celiac disease, gluten intolerance, or lactose intolerance can safely and joyfully indulge in these classic Samoas without any worries or discomfort. These cookies are a celebration of inclusivity and flavor!

Essential Ingredients for Your Gluten-Free Samoas:

Here’s a helpful visual overview of the key ingredients required to craft these incredible gluten-free Samoa cookies. Gathering everything beforehand will make your baking process smooth and enjoyable.

(For precise measurements and detailed instructions, please make sure to scroll down to the comprehensive printable recipe card conveniently located at the bottom of this post.)

Helpful Recipe Notes & Ingredient Substitutions:

• Vegan Butter: To ensure these cookies remain completely dairy-free, I’ve used unsalted vegan butter. This provides the rich, buttery flavor and texture without any dairy. If vegan butter isn’t available, softened coconut oil can also be used as an alternative. For those who do not have lactose intolerance, feel free to use regular unsalted butter or ghee.
• Sugar: While white granulated sugar works perfectly, you have several options to customize the sweetness and flavor. You can experiment with light brown sugar for a hint of molasses, dark brown sugar for a deeper caramel note, or coconut sugar for a less refined, slightly nutty flavor. If you are managing blood sugar levels or are diabetic, I highly recommend using a granulated monk fruit sweetener. It’s a fantastic 1:1 sugar substitute with a zero glycemic index, ensuring your delicious treat won’t spike your blood sugar.
• Egg: The egg plays a crucial role in binding the cookie dough ingredients together, contributing to the shortbread’s texture. I haven’t personally tested this specific recipe without an egg, but if you have an egg allergy or prefer a completely vegan recipe, you could try substituting with acquafaba (the liquid from canned chickpeas) or a commercial egg replacer powder. If you do try making this recipe egg-free, please share your results in the comments below – I’d be very eager to hear how it turns out!
• Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a warm, aromatic depth. However, if you’re not a fan of vanilla or don’t have it on hand, you can simply omit it without significantly altering the core taste.
• Gluten-Free Measure-for-Measure Flour: This recipe is specifically formulated to work seamlessly with a high-quality gluten-free measure-for-measure flour blend. These blends are designed to be a direct 1:1 substitute for traditional wheat flour, simplifying gluten-free baking. If you do not have Celiac disease or gluten intolerance, you can certainly use regular all-purpose wheat flour instead.
• Xanthan Gum: Xanthan gum is a vital ingredient in many gluten-free recipes as it acts as a binder, mimicking the elasticity and structure that gluten provides in traditional flours. If the gluten-free flour blend you are using does not already list xanthan gum in its ingredients, it is essential to add it separately to achieve the correct cookie texture.
• Shredded Coconut: For the iconic Samoas topping, it’s important to use unsweetened shredded coconut or unsweetened coconut flakes. The recipe already includes sugar in the cookie base, and the caramel layer is inherently sweet, so using unsweetened coconut prevents the cookies from becoming overly sugary.
• Caramel Sauce: To maintain the dairy-free nature of these copycat Girl Scout cookies, I’ve opted for a delicious dairy-free vegan caramel sauce. Homemade date caramel is another excellent, natural dairy-free option. If dairy is not a concern for you, feel free to use your favorite regular caramel sauce.
• Chocolate Chips: I used vegan semi-sweet chocolate chips to ensure this homemade Samoas cookies recipe remains completely dairy-free. These chips melt beautifully and provide the perfect contrast to the sweet caramel and coconut. If you are not lactose-intolerant, any good quality semi-sweet chocolate chips will work wonderfully.

How to Craft Your Gluten-Free Samoas (Step-by-Step Guide):

Making these homemade Samoas is a joyful journey. Follow these detailed steps to create your own batch of delicious gluten-free, dairy-free caramel delights!

1. Preheat Your Oven and Prepare Baking Sheets

Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silpat silicone baking mat. This ensures your cookies won’t stick and makes for easy cleanup.

2. Cream Vegan Butter and Salt

In a spacious mixing bowl, combine the softened vegan butter and salt. Blend them together for approximately one minute until the mixture becomes light, creamy, and well combined. This forms the essential base for your shortbread cookies.

3. Incorporate Sugar

Add the white granulated sugar to the butter mixture. Continue mixing and whisking until the sugar is fully incorporated and the mixture is light and fluffy. This step is crucial for a tender cookie texture.

4. Mix in Egg and Vanilla Extract

Crack the egg into the mixture, followed by the vanilla extract. Mix thoroughly once again until all ingredients are well combined and the mixture is smooth. The egg helps bind everything beautifully.

5. Form the Gluten-Free Cookie Dough

Carefully measure the gluten-free measure-for-measure flour into the bowl. Mix all the ingredients until a homogeneous, pliable dough forms. The dough should not be overly stiff, nor should it be sticky. It should be easy to handle and roll out.

6. Cut Dough into Iconic “O” Shapes

Lightly dust your work surface (or use a silpat or parchment paper) with gluten-free flour. Using a rolling pin, roll out the dough to an even 1/4 inch thickness. Then, using a letter “O” cookie cutter (or a round cutter with a smaller round cutter for the center), cut out as many cookies as possible. These will be the classic shortbread bases for your homemade Samoas.

7. Arrange Cookies on Baking Sheet

Carefully transfer the cut-out dough shapes onto your prepared baking sheet. Gather the excess dough, gently re-roll it, and continue cutting out more cookies until all the dough is used. Space them out slightly to allow for even baking.

8. Bake Until Golden Perfection

Bake the cookies in the preheated oven for approximately 10 minutes, or until their edges turn a beautiful golden brown. Keep a close eye on them to prevent over-browning. A golden edge signals perfect doneness for a crisp shortbread base.

9. Allow Cookies to Cool

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This allows them to firm up before handling. Transfer them to a wire rack to cool completely for best results.

10. Melt Half the Chocolate Chips

In a microwave-safe bowl, heat half of your chosen semi-sweet chocolate chips (vegan, if dairy-free). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Transfer the melted chocolate to a small, shallow bowl for easy dipping.

11. Coat Cookie Bottoms with Chocolate

Carefully dip the bottom of each cooled cookie into the melted chocolate, ensuring only the bottom half is coated. Allow any excess chocolate to drip off, then place the chocolate-coated cookies back onto the parchment paper-lined baking sheet.

12. Chill to Set Chocolate Base

Place the baking sheet with the chocolate-coated cookies into the refrigerator for about 5 minutes. This quick chill will help the chocolate harden and set quickly, creating a firm base for the next layer.

13. Prepare the Irresistible Coconut-Caramel Topping

While the cookies are baking or chilling, it’s the perfect time to prepare the signature coconut-caramel topping. In a large bowl, combine the dairy-free caramel sauce with the unsweetened shredded coconut. Mix thoroughly until every strand of coconut is completely coated and evenly combined with the rich, sticky caramel. This forms the luscious, chewy layer.

14. Pipe Coconut-Caramel onto Cookies

Transfer the coconut-caramel mixture into a piping bag (or a resealable plastic bag with the corner snipped off). Carefully pipe the caramel coconut mixture around the circular edge of each cookie, filling the center as well. Gently press down with clean hands to mold and shape the topping, ensuring it completely covers the top surface of the cookie.

15. Melt the Remaining Chocolate Chips

Repeat the melting process for the remaining vegan chocolate chips. Heat them in a microwave-safe bowl in 30-second intervals, stirring until completely smooth and melted. Transfer this melted chocolate into a small piping bag or a ziploc bag with a tiny corner cut off.

16. Drizzle Chocolate Artfully Over Cookies

Finally, snip a very small tip off the piping bag filled with melted chocolate. Artfully drizzle the chocolate over the top of the caramel coconut layer on each cookie. Aim for the classic zigzag pattern that emulates the look of traditional Girl Scout Samoas, creating a beautiful and delicious finish.

17. Transfer for a Clean Finish

To ensure a neat presentation and prevent any hardened excess chocolate from sticking to your beautifully drizzled cookies, transfer them to a fresh piece of parchment paper or a clean baking sheet. This small step makes a big difference in the final look.

18. Final Chill and Enjoy!

Place the cookies back into the refrigerator for a final chill of about 5 minutes, or until the chocolate drizzle has completely hardened. Once set, your homemade gluten-free and dairy-free coconut Girl Scout cookies are ready to be devoured! Enjoy these delightful Samoas with a cup of coffee or tea.

Dish by Dish Pro Tips & Tricks for Perfect Samoas:

• Storing Your Samoas: To keep your homemade gluten-free Samoas fresh and delicious, arrange them in single layers separated by parchment paper within an airtight container. Store them in the refrigerator, where they will remain fresh for up to 1 week. This method prevents them from sticking together and preserves their texture.
• Freezing for Later Enjoyment: These cookies are fantastic for meal prep or when you want to have a supply of treats on hand. To freeze, place the cooled cookies in single layers, separated by parchment paper, in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply let the frozen gluten-free Samoas cookies thaw at room temperature for a few minutes before serving.
• Achieving Smooth Melted Chocolate: If you find that your chocolate chips are a bit too thick once melted, a simple trick can help. Add 1/4 teaspoon of vegan butter (or coconut oil) when melting the chips. Stirring this in will help thin the chocolate slightly, making it more liquid and easier to drizzle or coat.
• No Microwave? No Problem! If you don’t have a microwave available for melting chocolate, a double boiler method works just as effectively. Place a heat-proof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir the chocolate until it’s completely melted and smooth.
• Simplify with Samoa Bars: For an even quicker and simpler version of these delightful gluten-free Samoas, consider making them into bars! Instead of cutting the cookie dough into “O” shapes, simply press the dough into a rectangular baking pan. Bake as directed, then spread the coconut-caramel mixture evenly over the entire baked base and drizzle with chocolate. Once chilled, cut into bars. This variation offers all the flavor with less intricate shaping.

Common Questions About Gluten-Free Samoas:

These gluten-free samoas cookies are a homemade version of the beloved coconut Girl Scouts cookies that we know and love. Totally dairy-free too, these gluten-free caramel delites are a great snack everyone will love. Go bake a big batch today!

For the Cookie Dough:

• 1 stick unsalted vegan butter, softened
• 1/2 teaspoon salt
• 1/2 cup white granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)

For the Topping:

• 2 cups unsweetened shredded coconut
• 1 1/2 cups dairy-free caramel sauce
• 1 1/2 cups semi-sweet vegan chocolate chips, divided

Instructions

1. Preheat and Line: Preheat the oven to 350F and prepare a baking sheet with parchment paper or a silpat.
2. Blend Butter and Salt: In a large mixing bowl blend together the vegan butter and salt for about a minute.
3. Add Sugar and Whisk: Add the sugar and mix together and whisk again until combined.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the mixture and mix once again.
5. Add Flour and Mix to Get Cookie Dough: Measure the gluten-free measure-for-measure flour into the bowl and mix together until a homogeneous dough forms. The dough shouldn’t be super stiff, but also should not be sticky at all.
6. Cut Dough into “O” Shapes: Using a rolling pin, roll out the dough on a silpat or piece of parchment paper. Cut out as many cookies as you can with a letter O cookie cutter.
7. Place Dough Pieces on Baking Sheet: Place the cut out dough on the prepared cookie sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.
8. Bake Until Golden: Bake cookie dough in the oven for 10 minutes or until the edges of the cookies are slightly browned.
9. Let Cookies Cool: Once the cookies are out of the oven, let cool for about 10 minutes.
10. Melt Chocolate Chips: Heat half the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted. Place the melted chocolate in a small bowl.
11. Coat Bottom of Cookies with Chocolate: Then drop each cookie into the melted chocolate so the bottom halves are coated with chocolate, then place back on the parchment paper.
12. Chill Until Chocolate Sets: Place the pan in the refrigerator for 5 minutes to harden.
13. Prepare Caramel-Coconut Topping: While the cookies are baking, combine the caramel sauce and shredded coconut in a large bowl and mix well until the coconut is completely coated and combined.
14. Pipe Caramel-Coconut Mixture on Cookies: Transfer the mixture into a piping bag, thenpipe the caramel coconut mixture around the circle of each cookie. Slightly press down with clean hands to mold the topping to cover the face of the cookie completely.
15. Melt Remaining Chocolate Chips: Heat the vegan chocolate chips in a bowl in the microwave at 30 second intervals until completely melted. Place the melted chocolate in a small piping bag.
16. Drizzle Chocolate Over Cookies: Lastly, cut the tip of the melted chocolate-filled piping bag and drizzle chocolate over each cookie to emulate the girl scout samoas.
17. Transfer to Another Parchment-Lined Sheet: Transfer to another parchment sheet so when the cookies are in the fridge hardening the chocolate for the last time, you don’t have the hardened excess mess from the drizzling sticking to the cookies.
18. Chill Until Set: Refrigerate for 5 minutes or until the chocolate is hardened and enjoy!

Vegan Butter: I used unsalted vegan butter to keep this recipe dairy-free. Alternatively, you can also use softened coconut oil instead. Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.

Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I strongly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Egg: The egg helps to bind the ingredients better together. I have not tried making this recipe without egg, but if you are allergic to eggs, or would simply prefer to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)

Vanilla Extract: I like adding vanilla extract for flavor, but if you are not keen on the taste of vanilla, feel free to leave it out.

Gluten-Free Measure-for-Measure Flour: This recipe is meant to be made using gluten-free measure-for-measure flour (a 1:1 substitute for wheat flour). If you are not Celiac or gluten-intolerant, feel free to use normal wheat flour instead.

Xanthan Gum: Xanthan gum helps to better bind the ingredients together and is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Shredded Coconut: Make sure to use unsweetened shredded coconut as the recipe already includes sugar and the caramel is already sweet.

Caramel Sauce: I used vegan caramel to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal caramel instead.

Chocolate Chips: I used vegan semi-sweet chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.

Storing/Freezing: To store, place the cookies in single layers separated by parchment paper in an airtight container, and store in the refrigerator for up to 1 week. To freeze, place the cookies in single layers separated by parchment paper in a freezer-safe container, and freeze for up to 2 months. Let the frozen gluten-free samoas cookies thaw at room temperature before serving.