Samoa Cookie Bars (Gluten Free & Vegan)
Skip the store-bought Girl Scout Cookies and instead make these healthier Samoa Cookie Bars! These bars have a shortbread-style base, a thick layer of sticky-sweet caramel and coconut, and a generous drizzle of dark chocolate. They're totally gluten-free, vegan and refined sugar free, yet are full of that nostalgic flavor we all know and love!
Equipment
- kitchen scale (optional)
- baking sheet
- parchment paper
- medium bowl
- spatula
- fork
- glass cup
- small pot
- small bowl
- spoon
Ingredients
For the Shortbread Cookie Layer:
- 1 ¼ cups almond flour (120g)*
- ¼ cup coconut flour (28g)*
- ⅓ cup refined coconut oil (66g), melted**
- 3 tbsp maple syrup (50ml)
- 1 tsp vanilla extract
- ½ tsp kosher salt
For the Caramel Coconut Layer:
- 6 oz soft caramels (I used Cocomels)***
- 2 tbsp water
- 2 cups unsweetened shredded coconut (160g)
For the Chocolate Drizzle:
- ¼ cup dark chocolate chips (I used Guittard)
- flaky sea salt (optional)
Instructions
- First, preheat your oven to 350F. Add shredded coconut to a baking sheet and spread out evenly. Set aside. Then, grease and line a 9x9" baking dish with parchment paper.2 cups unsweetened shredded coconut
- In a medium bowl, mix together the almond flour, coconut flour and salt. Then, add in the melted coconut oil, maple syrup and vanilla. Stir with a spatula until a thick dough forms.1 ¼ cups almond flour, ¼ cup coconut flour, ⅓ cup refined coconut oil, 3 tbsp maple syrup, ½ tsp kosher salt, 1 tsp vanilla extract
- Add the shortbread cookie dough to the prepared baking dish. Spread it out evenly using your hands and flatten the top as much as you can - using the bottom of a glass cup helps with this!
- Use a fork to lightly poke holes across the top of the shortbread. Transfer baking dish to the oven and bake for about 17 minutes, until the top is lightly golden. At the same time, place the shredded coconut on the rack below the shortbread, and let it toast for 10 minutes, stirring at the halfway point.
- Once shortbread is done baking, allow it to cool for roughly 20 minutes.
- In a small pot over medium heat, add the caramels and water. Stir until fully melted (about 3-4 minutes) and then turn off the heat. Add in the toasted coconut and stir until a thick mixture forms.6 oz soft caramels, 2 tbsp water
- Press the coconut caramel mixture on top of the cooled shortbread cookie layer. It's helpful to spray the the bottom of a glass cup and use this to spread out and flatten the coconut caramel mixture. Transfer to the fridge until set and hardened.
- Once the caramel coconut layer has set, run a knife along the edges of the baking dish to help remove the bars. Transfer them to a parchment-lined tray, plate or cutting board.
- Melt the chocolate chips in a microwave-safe bowl in 30 second increments, stirring after each one. If needed, add a small amount (roughly ½ tsp) of coconut oil, to make the chocolate more drizzle-able.¼ cup dark chocolate chips
- Drizzle chocolate over the top of the samoa cookie bars and optionally, sprinkle on some flaky sea salt. Transfer to the fridge until the chocolate has hardened. Then, cut into 12 pieces (I did 9 for the sake of photos & videos) and enjoy!flaky sea salt
Video
Notes
*NOTE: I always recommend using a digital kitchen scale for baking recipes to ensure the most accurate results. However, if you don't have one, please make sure to measure your dry ingredients with the spoon and level method - do NOT pack the flour. **NOTE: I prefer to use refined coconut oil but unrefined will also work, it will just lend a stronger coconut-y flavor to the bars. If you're not dairy free/vegan, this should also work with an equal amount of melted butter or ghee. ***NOTE: I have only tested this recipe with Cocomels therefore results may vary if you use a different brand of soft caramels. EXTRA CHOCOLATE-Y OPTION: These are more coconut forward than they are chocolate, but if you want to add more chocolate-y goodness, you can dip the bottom of each individual bar into chocolate, add the drizzle on top and then let it harden in the fridge. You will need to increase the amount of chocolate chips pretty significantly.
Nutrition
Calories: 317kcal | Carbohydrates: 21g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.04mg | Sodium: 137mg | Potassium: 120mg | Fiber: 5g | Sugar: 11g | Vitamin A: 0.4IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg