Paleo Samoa Cookies ~ gluten free, dairy free, egg free

Paleo Samoa Cookies ~ gluten free, dairy free, egg free

Well it’s girl scout cookie time again and I’d been planning on making some paleo versions of my own, (My husbands and my favorites are the Samoa’s) but I just kept putting it off.

But this week my mother and I got together to cook and decided to make a big batch of Samoa girl scout cookies!

Paleo Samoa Cookies_0762 edit

They do take a bit of time but are definitely worth it in the end! mostly because now I don’t have to watch other people eating girl scout cookies and not be able to have any for myself lol.

Well Now I have some too and I used a pretty big circle cutter as well so mine actually came out bigger than the normal ones you would buy! and I’m completely ok with that!

Paleo Samoa Cookies_0765 edit

I would like to mention though that the Ground flax seed mixture in the recipe is a must do not omit this!

The flax seed mixture acts as a binder for the cookies and helps them keep there crunchy shape. Now if you don’t like the taste of flax seeds and your worried you might taste it, Don’t worry! you can’t taste it at all. 

Paleo Samoa Cookies_0770 edit

These cookies came out extremely close to the originals, the only thing in my opinion is they are not as sweet as the original ones, mostly because I used dark chocolate instead of semisweet chocolate (Milk chocolate). Now don’t get me wrong they are sweet and delicious just not as sweet as the ones you would buy. 

Now I did this Because well first I prefer dark chocolate, and second I’m ok with a less sweet cookie, and third the milk chocolate will be less firm once on the cookies and I didn’t want them melting on my counter top and I didn’t want to have to keep them in the fridge lol. 

But if you like milk chocolate better or would rather them be a bit sweeter that’s fine just use the semisweet chocolate chips instead, from the same brand (enjoy life) as the dark chocolate. TaDa a sweeter cookie!

Paleo Samoa Cookies ~ Gluten Free, Dairy Free, Egg Free


  • For the cookies:
  • 1 cups palm shortening
  • 1 cup coconut sugar, plus extra, for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 cups almond flour
  • 1/2 cup arrowroot powder plus more, for dusting
  • 3 tbsp ground flax seed ~ soaked in 3 tbsp warm water
  • 1/4 teaspoon salt
  • For the coconut topping:
  • 1 ~1 1/2 cups shredded coconut
  • 1 cup coconut caramel (Recipe Here)
  • For chocolate topping:
  • 2~3 bags of 9oz Dark chocolate chips (enjoy life)


  • Preheat the oven to 350 degrees F.
  • In a small bowl mix ground flax seeds with warm water. Let it sit until the mixture thickens and gels.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together on low speed the palm shortening, vanilla, and the 1 cup of coconut sugar until they are combined.
  • Then add the flax mixture and mix that to combine.
  • In a medium bowl, stir together the almond flour, arrowroot powder and salt.
  • Then on low speed slowly add the dry ingredients to the wet ingredients, continue to mix on low speed until the dough starts to come together.
  • Dump onto a surface dusted with arrow root flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough to 1/2-inch thick and cut with 2 circle shaped cookie cutters one big circle first and then the little circle, when you lift the cookies with the spatula take out the middles so you have a ring. With a spatula Place the cookies on a parchment lined baking sheet and sprinkle with coconut sugar. Bake for 8 to 10 minutes, until the edges begin to brown (Mine were done at 8 mins so be careful and watch them carefully or they will burn!). Allow to cool to room temperature on wire racks
  • Assemble the cookies:
  • After the cookies have cooled, toast the shredded coconut in a saute pan on the stove top for 3~5 mins on medium heat or until it starts to brown. (Be careful coconut burns very easily)
  • Mix the toasted coconut with 3/4 cup of the caramel in a bowl until combined, set aside.
  • Melt the chocolate in a bain marie (Double boiler).
  • Using the same baking sheets you used to bake the cookies on, line them with new parchment paper, then dip each cookie bottom in the chocolate so it's covered and set them on the lined baking sheets, repeat with all the cookies.
  • Once they have all had there chocolate bath, with a spoon carefully spread the remaining 1/4 cup of caramel on top of the cooled cookies one at a time, then just with your fingers press some of the coconut mixture on around the cookie ring until it's all covered.
  • Use a fork or spoon drizzle the tops with chocolate and let the cookies sit until the chocolate hardens fully 30 mins ~an 1 hour. Store in an air tight container for up to 2 weeks.
Recipe Management Powered by Zip Recipes Plugin

Leave a Reply

Your email address will not be published. Required fields are marked *