With caramel, toasted coconut, and dark chocolate chips, these gluten free Samoa chocolate chip cookies make the perfect sweet treat! Grab a glass of milk and enjoy!
In case you’re ever in a trivia contest and it comes up…the best Girl Scout cookie is a Samoa. Hands down. No question. Don’t even try to argue. And, listen…all of the cookies are good. Some even bordering on great. But, that winning combo of chocolate, caramel, and coconut is just heaven. It almost seems like too much, but it just works so beautifully. Thin mints are a close second and tagalongs would be right there too if they were made with dark chocolate…
Over the years, I’ve seen a few copycat recipes, though I’ve never actually attempted to re-create a Samoa. Probably best to leave well enough alone. Ok, maybe someday I’ll work on a gluten free option… But, I have definitely replicated that magical flavor combination in many other recipes- like these No-Bake Samoa Cheesecake Bites, Samoa Protein Bites, and Samoa Baked Oatmeal.
So, this cookie is not an exact replica. It’s more like a chocolate chip cookie and a Samoa, met, fell in love, and had a delicious hybrid baby.
And I am here for it.
Ingredients in Gluten Free Samoa Chocolate Chip Cookies
Butter
Brown Sugar
Maple Syrup
Caramel Sauce
Vanilla
Egg
Baking Soda
Salt
Gluten Free Flour Blend
Coconut Flakes
Dark or Semi-Sweet Chocolate Chips
Why are they called Samoas?
With coconut prominently featured in these delightful cookies, they are likely named after the Pacific Island of Samoa. Top exports of this area include coconuts and coconut oil.
GIRL SCOUTS OF AMERICA
In 1912, Juliette Gordon Low gathered a small group of young ladies together. She wanted them to “meet the world with courage, confidence, and character.” Over the years, this tribe has grown into almost 2 million participants. Here, girls learn wilderness skills, leadership skills, and how to help others.
TO LEARN MORE VISIT: GIRL SCOUTS
50 minutes
Gluten Free Samoa Chocolate Chip Cookies
Ingredients
- 3/4 c. coconut flakes
- 1 stick of butter, softened
- 1/4 c. brown sugar
- 1 Tbsp. maple syrup
- 3 Tbsp. caramel sauce
- 1 tsp. vanilla
- 1 egg
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend
- 1 c. dark or semi-sweet chocolate chips
Instructions
- In a small skillet, brown the coconut flakes over low heat, stirring frequently.
- In a large mixing bowl, beat the butter until smooth. Then, beat in the brown sugar, maple syrup, caramel sauce, vanilla, and egg. Next, beat in the baking soda, salt, and flour. Stir in 1/2 cup of the toasted coconut and the dark chocolate chips. Cover and refrigerate the dough for 20 minutes.
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or baking mats. Then, scoop the cookie dough, placing them 2 inches apart on the prepared sheets. Sprinkle with the remaining toasted coconut. Bake for 9-12 minutes, or until the edges are just golden brown.