Few desserts hold the nostalgic charm of Samoas cookies. Their delightful blend of caramel, coconut, and chocolate transports you to a world of indulgent sweetness. But what if you could recreate these treats at home, entirely vegan and gluten-free? With this recipe, you can enjoy the same decadent flavors while catering to dietary preferences or restrictions. Let’s dive into making your own Vegan and Gluten-Free Samoas Cookies and experience the joy of homemade goodness.

Why You’ll Love This Recipe

Imagine biting into a cookie that’s crispy, chewy, and utterly satisfying. These vegan and gluten-free Samoas cookies capture all the magic of the original, minus the dairy and gluten. Perfect for snacking, gifting, or even selling at a bake sale, they’re as versatile as they are delicious. Plus, making them from scratch allows you to control every ingredient, ensuring a healthier and fresher result.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need for the cookies and coconut topping:

For the Cookies

Ingredient	Metric	US Customary
Vegan butter	1 cup	8 oz
Sugar	½ cup	½ cup
Gluten-free flour blend	2 cups	2 cups
Baking powder	¼ teaspoon	¼ teaspoon
Salt	½ teaspoon	½ teaspoon
Plant-based milk	2 tablespoons	2 tablespoons
Vanilla extract	½ teaspoon	½ teaspoon

For the Coconut Topping

Ingredient	Metric	US Customary
Shredded sweetened coconut	3 cups	3 cups
Vegan soft caramels	425 g	15 oz
Plant-based milk	3 tablespoons	3 tablespoons
Salt	¼ teaspoon	¼ teaspoon
Dark chocolate	225 g	8 oz

Step-by-Step Instructions

1. Prepare the Dough

1. In a mixing bowl, cream together the vegan butter and sugar until light and fluffy.
2. In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
3. Gradually add the dry ingredients to the creamed butter mixture, alternating with the plant-based milk. Stir in the vanilla extract until the dough begins to come together.
4. Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.

2. Roll and Cut the Cookies

1. Preheat your oven to 180°C (350°F).
2. Roll out each dough disk on a lightly floured surface to about 1/8-inch thickness.
3. Use a doughnut-shaped cutter to cut out cookies. Arrange them on a parchment-lined baking sheet.
4. Bake for 10-12 minutes, rotating the baking sheet halfway through. Let the cookies cool completely on a wire rack.

3. Toast the Coconut

1. Spread the shredded coconut on a baking sheet lined with parchment paper.
2. Bake at 180°C (350°F) for 8-10 minutes, stirring frequently to prevent burning. Set aside to cool.

4. Make the Caramel-Coconut Mixture

1. Melt the vegan caramels with plant-based milk and salt in a double boiler, stirring until smooth.
2. Combine three-quarters of the melted caramel with the toasted coconut in a mixing bowl. Stir until evenly coated.

5. Assemble the Cookies

1. Spread the reserved caramel over each cooled cookie.
2. Press a portion of the caramel-coconut mixture onto the top of each cookie. Let them cool for 30 minutes. If the mixture becomes too thick, reheat it gently.

6. Add the Chocolate

1. Melt the dark chocolate in a double boiler or microwave.
2. Dip the bottoms of the cookies into the chocolate, then place them on a wax paper-lined tray.
3. Use a fork to drizzle melted chocolate over the tops of the cookies. Allow the chocolate to set completely before serving.

Pro Tips for Perfect Samoas Cookies

Use High-Quality Ingredients

Opt for high-quality vegan butter, gluten-free flour, and dark chocolate for the best flavor and texture.

Chill the Dough

Refrigerating the dough ensures it’s firm enough to roll and cut without sticking.

Avoid Burning the Coconut

Toast the coconut at a low temperature and stir frequently to achieve an even golden-brown color.

Nutritional Information

Nutrient	Amount per Cookie
Calories	210
Protein	2g
Carbohydrates	25g
Fat	11g
Fiber	2g
Sugar	15g
Sodium	150mg

FAQs

1. Can I use a different flour blend?

Yes, as long as it’s a gluten-free all-purpose blend with a similar texture to wheat flour.

2. How should I store these cookies?

Store them in an airtight container at room temperature for up to a week or freeze for longer storage.

3. What can I use instead of vegan caramels?

Try making your own caramel using coconut cream and sugar.

4. Can I skip the chocolate drizzle?

While optional, the chocolate drizzle enhances the cookies’ flavor and gives them their iconic look.

5. Are these cookies nut-free?

Yes, as long as all your ingredients are certified nut-free.

6. Can I make them refined sugar-free?

Use coconut sugar or maple syrup in place of granulated sugar and choose dark chocolate sweetened with alternative sugars.

Closing Thoughts: Try It Today!

These Vegan and Gluten-Free Samoas Cookies are proof that indulgence can align with dietary preferences. With their chewy caramel, toasted coconut, and rich chocolate, they’re a treat worth savoring. Gather your ingredients and give this recipe a try. You’ll love sharing (or keeping!) these cookies for yourself.

Learn more about vegan baking and expand your dessert repertoire!

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