Gluten-Free Samoas Cookie Bars
Satisfy your sweet tooth cravings with this delicious and healthy no-bake chocolate, caramel, and coconut cookie bars. Made with wholesome ingredients, they're the perfect guilt-free treat.
Attention cookie lovers! Have you ever craved the delectable taste of Samoas cookie bars but wished you could experience them in a different form? Well, you're in luck! Today, we're going to show you how to turn those delicious Samoas cookie bars into mouthwatering cookies using a silicone donut mold. Get ready for a truly satisfying cookie experience! Updated photos and directions for the true cookie lover experience shaped like cookies 1/10/24. Cookie directions are just below the bar directions!
Girl Scout cookies are bittersweet. I have fond memories of Samoas as a kid, toasted coconut, gooey caramel, and chocolate, what is not to love about them? As an adult dairy and gluten leave my body feeling terrible. Out of love for these delicious cookies and a passion for gluten-free living this recipe is sure to please your tastebuds.
The cookie base is made with a combination of gluten-free flour and oat flour, melted coconut oil, and real maple syrup. These ingredients create a delicious base that holds the other layers.
The coconut layer is made with pitted dates that have been soaked and drained, almond butter, and toasted unsweetened coconut. This layer adds a delicious caramel-like flavor and texture to the bars.
Finally, the bars are topped with a rich and indulgent chocolate drizzle. The chocolate drizzle is made by melting together Enjoy Life chocolate chips and coconut oil, which gives the bars an irresistible chocolate flavor.
To make the cookie bars, simply line an 8 x 8 baking dish with parchment paper, then follow the steps in the recipe. Start by blending the cookie-based ingredients in a food processor, then pat the mixture evenly into the bottom of the baking dish. Add the coconut layer on top, then freeze for 20 minutes. Next, make the chocolate drizzle and drizzle it over the bars. Return to the freezer for 10-15 minutes until the chocolate is set. Cut the bars into diagonal pieces and store them in the refrigerator for up to a week or in the freezer for a month.
These gluten-free Samoa cookie bars are a perfect sweet treat for those who are following a gluten-free or dairy-free diet and are looking for a healthy and satisfying dessert option. Enjoy these bars as a snack or dessert and indulge in a guilt-free treat.
Ingredients
Cookie Base
- 1 Cup Gluten-Free Flour
- 1/2 Cup Oat Flour
- 1/4 Cup + 2 tbsp Melted Coconut Oil
- 1/4 Cup + 2 tbsp real Maple Syrup
Coconut Layer
- 1 Cup Pitted Dates soaked & drained
- 2 tbsp Almond Butter
- 1 Cup Toasted unsweetened Coconut
Chocolate Drizzle
- 1/2 Cup Enjoy Life Chocolate Chips melted (if you are making the Giant Samoas Cookies you will need 2 Tablespoons of additional chocolate chips to drizzle)
- 1 tbsp Coconut Oil (if you are making the Giant Samoas Cookies you will need 1/2 Tablespoon of additional coconut oil for the drizzle)
Directions for Samoas Cookie Bars
1. Line an 8 x 8 baking dish with parchment paper.
2. Pit dates into a small bowl, and soak pitted dates in water. Set aside.
3. In a food processor add gluten-free flour blend, oat flour, maple syrup, and melted coconut oil. Pulse until combined.
4. Pat the cookie layer evenly on the bottom of the baking dish.
5. Toast coconut in a dry frying pan. Toss until golden brown don't burn the coconut.
6. Drain the dates and add them to a clean food processor, along with almond butter, and toasted coconut. Pulse until combined.
7. Spread the coconut layer over the cookie base.
8. Put the dish in the freezer for 20 minutes.
9. Next make the chocolate layer by melting chocolate chips and coconut oil together in a small saucepan (or microwave in 30-second increments until melted).
10. Lift the parchment out of the pan and gently flip the square cookie bar (it will be a solid piece). Drizzle chocolate to cover the bottom of the cookie and return to the freezer for 10-15 minutes until the chocolate is set.
11. Flip the cookie bar right side up and drizzle the remaining chocolate and return to the freezer until the chocolate is set.
12. Remove the completed cookie bar from the dish and cut the pieces in a diagonal.
13. Store in the refrigerator for up to a week or in the freezer for a month in an air-tight container.
Now if you are like me and just really want that entire cookie lover experience then read on and you will have beautiful large Samoas Cookies that you will love! Updated 1/10/2024
Directions for Samoas Cookies
2. Pit dates into a small bowl, and soak pitted dates in water. Set aside. If dates are freshly open I skip this step.
3. Toast coconut in a dry frying pan. Toss until golden brown don't burn the coconut.
4. Drain the dates and add them to a food processor, along with almond butter, and toasted coconut. Pulse until combined.
5. Evenly distribute the coconut layer between the 12 donut molds.
6. In a clean food processor add gluten-free flour blend, oat flour, maple syrup, and melted coconut oil. Pulse until combined.
4. Scoop cookie layer evenly between molds and pat down.
5. Next make the chocolate layer by melting chocolate chips and coconut oil together in a small saucepan (or microwave in 30-second increments until melted).
6. Take the chocolate drizzle and spoon it between 12 donut molds. This will serve as the base of your cookie.
7. Place in the freezer for 15 minutes.
8. Remove from the freezer and pop the cookies out of the molds. Then place them back in the molds with the coconut layer up.
9. Melt an additional 2 tablespoons of Enjoy Life Chocolate Chips and 1/2 Tablespoon of coconut oil. Stir and drizzle over the top of your cookies.
8. Return to the freezer to set the chocolate about 10 minutes.
9. Pop the cookies out of the mold and store them in an airtight container in the refrigerator or the freezer. Trust me these won't last long they taste AMAZING!
If you are in a hurry make the Samoas bars they are quite yummy, but if you are feeling the cookie it just takes a few extra minutes and 2 tablespoons of extra chocolate to make these delights. Any silicone molds will work, so depending on the holiday let your imagination go wild!
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