You can enjoy these gluten-free, vegan Samoa Girl Scout–style cookies any time of year: crisp gluten-free shortbread topped with sweet coconut caramel and a chocolate drizzle.
Recipe originally published March 7, 2012
Vegan Girl Scout Cookies
I was a Girl Scout. I started as a Brownie and loved the badges, uniforms (even if brown and orange weren’t my best colors), and of course, selling cookies.
Moving up to Junior felt like a big deal — new uniform choices, more activities and the promise of camping adventures. Our “graduation” included a homemade bridge made from magazines stretched over a shiny aluminum-foil “river.” It was charmingly absurd.
We only went camping a few times, but those trips are some of my fondest scouting memories. After a year as a Junior, I drifted away from the organization, though I still wish I could earn all the cooking and baking badges now (my mom would have to sew them on — I never earned a sewing badge).
Sweet Caramel Coconut Cookies
Girl Scout cookie season is such a treat. In recent years, bakeries that produce the official cookies have introduced more vegan and gluten-free options, but my very favorite — the Samoa — hasn’t always appeared in those alternative lists.
So what’s a Samoa lover to do? Make them at home, vegan and gluten-free. These cookies take a few steps but are straightforward and absolutely worth the effort. And the best part: you don’t have to wait for cookie season.
Start with a crisp gluten-free shortbread base, layer on a toasted coconut and caramel mixture, then finish with a chocolate drizzle for the classic Samoa profile. Toasting the coconut and cooking the caramel gently are small steps that make a big flavor difference.
These cookies store well in a covered container for up to seven days, making them a great make-ahead treat for gatherings or a week of sweet snacking.
More vegan dessert recipes
- Sugared Vanilla Snickerdoodle Bread
- Raspberry Lemon Cheesecake Cookies
- Vegan Vanilla Crescent Cookies
- Vegan Caramel Twix Cookie Bars
- Caramelized Almond Rocky Road Bark
- Frosted Soft Sugar Cookies (Vegan, Gluten-Free)
- Pumpkin Caramel Chocolates
Were you a Scout? What’s your favorite Girl Scout cookie?
Did you make this recipe?
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Vegan Samoa Girl Scout Cookies
You can have these gluten-free vegan Samoa Girl Scout cookies all year long: crunchy gluten-free shortbread with sweet coconut caramel and chocolate.
25 minutes
20 minutes
30 minutes
1 hour 15 minutes
Ingredients
Shortbread Cookie
- ¾ cup dairy-free butter
- ¼ cup vegan granulated sugar
- 1 tablespoon pure vanilla extract or paste
- 2 cups gluten-free all-purpose flour
- ½ teaspoon sea salt
- ¼ cup dairy-free milk, as needed
Caramel Coconut Layer
- 1 cup shredded coconut
- ½ cup brown sugar
- ⅓ cup canned coconut milk
- 1 teaspoon cornstarch
- 3 tablespoons dairy-free butter
Chocolate Drizzle
- 3 ounces dark chocolate, chopped
Instructions
Preheat oven to 350 °F. Line baking sheets with parchment paper.
Shortbread Cookie
- Cream together dairy-free butter, granulated sugar, and vanilla.
- Stir in gluten-free flour ½ cup at a time, adding the salt with one of the additions of flour.
- Add dairy-free milk a tablespoon at a time as needed to bring the dough together.
- Combine until a dough forms; do not overmix.
- Knead the dough into a ball, wrap in plastic, and chill in the refrigerator for 10 minutes.
- On a lightly floured surface, roll the dough to ¼ to ⅓ inch thickness.
- Cut rounds about 2½ inches in diameter and cut a small circle from the center of each. Transfer rounds carefully to prepared baking sheets.
- Bake at 350 °F for 10–12 minutes, until the edges are just golden. Cool completely and set aside. Keep the oven at 350 °F for the next steps.
Caramel Coconut Layer
- Spread shredded coconut in an even layer on a baking sheet.
- Toast in the 350 °F oven for 3 minutes, stir, then bake another 3–4 minutes until lightly toasted. Watch closely to prevent burning.
- In a saucepan over medium-low heat, combine brown sugar, coconut milk, and cornstarch. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in dairy-free butter until melted. Let cool slightly.
- Mix the toasted coconut with the caramel sauce and top each cooled cookie with about a tablespoon of the coconut-caramel mixture.
- Refrigerate the cookies briefly so the caramel coconut layer can set.
Chocolate Drizzle
- Once the caramel layer is set, melt the chopped dark chocolate in a double boiler or gently in the microwave, stirring until smooth.
- Transfer the melted chocolate to a piping bag or a resealable plastic bag with a very small snip at the corner.
- Drizzle chocolate across each cookie while they sit on parchment.
- Allow the chocolate to set before storing.
Notes
Shortbread cookie adapted from a vegan caramel Twix bar recipe. Store finished cookies in a covered container for up to seven days.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 86
Total Fat: 8g
Sodium: 107mg
Carbohydrates: 13g
Fiber: 2g
Sugar: 15g
Protein: 2g
Nutrition calculations vary by tool and are for informational purposes only.
About Kristina:
Kristina is spabettie. She discovered cooking early, launched spabettie in 2010 to share vegan recipes, and turned her culinary training into vibrant plant-based dishes.
spabettie / Kristina Sloggett participates in the Amazon Services LLC Associates Program and other affiliate programs to earn from qualifying purchases.