Description
Indulge in the nostalgia of your favorite treat with Vegan and Gluten-Free Samoas Cookies. These delicious cookies combine caramel, toasted coconut, and rich dark chocolate for a dessert that’s crispy, chewy, and totally irresistible. Perfect for snacking, gifting, or satisfying your sweet tooth while catering to dietary preferences.
Ingredients
For the Cookies:
- 1 cup vegan butter
- 1/2 cup sugar
- 2 cups gluten-free flour blend
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract
For the Coconut Topping:
- 3 cups shredded sweetened coconut
- 425 g (15 oz) vegan soft caramels
- 3 tablespoons plant-based milk
- 1/4 teaspoon salt
- 225 g (8 oz) dark chocolate
Instructions
- Prepare the Dough:
- In a mixing bowl, cream the vegan butter and sugar until light and fluffy.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with plant-based milk. Stir in the vanilla extract.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll and Cut the Cookies:
- Preheat your oven to 180°C (350°F).
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Use a doughnut-shaped cutter to cut out cookies and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, rotating the sheet halfway through. Let cookies cool completely on a wire rack.
- Toast the Coconut:
- Spread shredded coconut on a baking sheet lined with parchment paper.
- Bake at 180°C (350°F) for 8-10 minutes, stirring frequently to prevent burning. Set aside to cool.
- Make the Caramel-Coconut Mixture:
- Melt vegan caramels with plant-based milk and salt in a double boiler, stirring until smooth.
- Combine three-quarters of the melted caramel with the toasted coconut in a mixing bowl. Stir until evenly coated.
- Assemble the Cookies:
- Spread the reserved caramel over each cooled cookie.
- Press a portion of the caramel-coconut mixture onto the top of each cookie. Let them cool for 30 minutes. If the mixture thickens, gently reheat it.
- Add the Chocolate:
- Melt dark chocolate in a double boiler or microwave.
- Dip the bottoms of the cookies into the melted chocolate, then place them on a wax paper-lined tray.
- Use a fork to drizzle chocolate over the tops. Allow the chocolate to set completely before serving.
Notes
- For the best results, use high-quality vegan butter and dark chocolate.
- Refrigerate the dough to make it easier to roll and cut.
- Keep a close eye while toasting the coconut to prevent burning.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 1 hour 15 minutes (including chilling time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired