Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Weekly Meal Plan Subscription
  • Thyroid Support and Health Course
  • Adrenal Balance Program

March 7, 2013

The Unprocessed Kitchen: Homemade “Samoas” (Grain Free, Paleo, Primal)

84 shares
  • Share
  • Tweet

Homemade Samoas - a grain-free shortbread cookie topped with homemade caramel, toasted coconut and drizzled in chocolate.

Today, we close our Unprocessed Kitchen series. Over the last two months, we’ve discussed cookware, bakeware, soups, salads, meats, beverages, baby formula, fermented foods, breads, sugars, the GAPS diet, reading the labels, and how to change to unprocessed foods. I think it’s important to remember that eating an unprocessed, organic diet doesn’t have to mean giving up the foods many of us grew up eating. While it’s very important to eat sweets and treats in moderation, I’m a firm believer that you can recreate your favorite processed foods using unprocessed ingredients. Here are a few of my favorites I’ve published over the years on this site:

Chia Seed Pudding
Pecan Pie
Homemade Mocha Frappe
Hazelnut Frangipane Tart with Peaches and Creme Fraiche
Coconut Cake with Lemon Curd and Whipped Cream
Chocolate Chip Walnut Blondies

Recently, I’ve missed Girl Scout Cookies. The little girl in her green vest, the excitement in her eyes when you place an order, and of course, your favorite little sweets arriving a few weeks later on your doorstep. A few years ago, we stopped ordering because of the unhealthy oils, GMOs, preservatives, etc. in the cookies. My favorite has always been the little shortbread cookie topped with chewy caramel, coconut and smooth chocolate. Now we can enjoy an iconic favorite with more wholesome ingredients.

Homemade Samoas - a grain-free shortbread cookie topped with homemade caramel, toasted coconut and drizzled in chocolate.

Serves: Makes about twenty-two 2 1/2-inch cookies

Homemade “Samoas” (Grain Free, Paleo, Primal)

This recipe is a bit more hands-on than some, but it's such a fun little project. If you want to simplify things, you can skip the "dipping the cookies in the chocolate" step, or not cut out a small hole in the center of the cookie (this makes for easier spreading of the coconut and caramel). I used coconut sugar in this recipe because it has a lower glycemic index than other less processed sugars. You can substitute the coconut sugar for sucanat.

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

    For the cookie dough:
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup organic coconut sugar or sucanat
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen or Great Lakes )
  • 1 teaspoon arrowroot flour
  • 3/4 teaspoon Celtic sea salt
  • 1 stick unsalted butter, cold, cut into tablespoons (or 6 tablespoons of cold coconut oil for Paleo and dairy free)
  • For the Caramel:
  • 1/2 cup water
  • 1 cup coconut sugar or sucanat
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsweetened flaked coconut, toasted
  • For the Chocolate:
  • 8 ounces bittersweet chocolate, melted (I prefer Trader Joe's or Equal Exchange chocolate because they don't contain soy)
  • 2 teaspoons coconut oil

Instructions

  1. Place almond flour, coconut flour, coconut sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. ?Form dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F and adjust rack to middle position. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut cookies with a round 2 1/2-inch round cookie cutter and then cut out the center with a small 1/2-inch round cookie cutter (I used the back end of a piping tip ) and carefully transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely.
  3. Meanwhile, pour water and coconut sugar in a medium saucepan. Bring to a boil over high heat and then reduce to medium-high. Simmer sugar mixture until it reaches 270 degrees F (do not constantly stir the mixture while it simmers, this will cause the caramel to be grainy). While sugar mixture is simmering, pour cream in a small saucepan and bring to a low simmer. When sugar mixture reaches 270 degrees F, slowly pour hot cream into sugar mixture (it will bubble a bit). Whisk the caramel and continue to cook for about 1 minute, until smooth. Remove from heat and whisk in vanilla extract. Pour 1/2 cup of the caramel into a measuring cup and pour the rest of the caramel into a medium bowl. Stir toasted coconut into the caramel that is in the medium bowl.
  4. Stir together the melted chocolate and coconut oil until smooth. Using your hands, dip the bottom of each cookie into the chocolate mixture. Quickly flip each cookie with your hands and place chocolate-side up on a cooling rack. Repeat with remaining cookies. Place chocolate-dipped cookies in the freezer for 5 minutes (this will help the chocolate firm up quickly).
  5. When chocolate is firm, turn each cookie over. Carefully spread a small amount of caramel on each cookie (using the caramel in the measuring cup). Let the cookies sit for 10 minutes. Then, spoon about 1 1/2 teaspoons of the coconut mixture onto each cookie (I used a very small spoon for this step). Drizzle chocolate over cookies. Store in the refrigerator in an airtight container for up to 3 days.
7.8.1.2
3342
https://deliciouslyorganic.net/homemade-samoas-grain-free-paleo/
Copyright 2016 Deliciously Organic

take part

//

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Cookies, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Grain Free Recipes, Kids and School Lunches, Paleo Recipes | 40 Comments

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

11 Most Popular Slow Cooker RecipesHomemade Sausage RecipeCream Cheese Cherry Pie (Grain-Free)

40 Comments

  1. Amanda

    March 7, 2013 at 12:30 pm

    I dont know how you do it! Such an awesome cookie... and none of the bad stuff! You rock. :)
    to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
    • Deliciously Organic

      March 7, 2013 at 12:33 pm

      What a compliment. Thank you! Your cakes always amaze me!! One day I would love a lesson from you. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Lucy Lean

        March 7, 2013 at 12:37 pm

        Me too! Baking lesson from both of you pretty please.
        to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
    • Karoline

      September 22, 2016 at 12:09 am

      Sorry to trouble you but where do you get all those flours? Thank you so much. These sound so good.
      to Karoline" aria-label='Reply to this comment to Karoline'>Reply to this comment
      • D. Boggs

        February 19, 2020 at 4:07 pm

        Are xylitol and/or Swerve considered artificial sweeteners? This recipe sounds wonderful. Hope to make some soon.
        to D. Boggs" aria-label='Reply to this comment to D. Boggs'>Reply to this comment
  2. Katrina @ Warm Vanilla Sugar

    March 7, 2013 at 12:32 pm

    These are so awesome!! Love this idea!
    to Katrina @ Warm Vanilla Sugar" aria-label='Reply to this comment to Katrina @ Warm Vanilla Sugar'>Reply to this comment
    • Deliciously Organic

      March 7, 2013 at 12:33 pm

      Thanks, Katrina. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Angela

    March 7, 2013 at 12:43 pm

    YOU ARE MY HERO! This will be the first paleo cookie recipe to try and I CANNOT WAIT! OMG! SO EXCITED!
    to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
    • Deliciously Organic

      March 7, 2013 at 12:58 pm

      I hope you enjoy them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Amy G.

    March 7, 2013 at 12:44 pm

    Hi Carrie - Do you know if arrowroot and xanthan gum are interchangeable when used in recipes to hold gluten free sweets together? Also, your antique servingware and silverware always, always catch my eye, almost as much as the food does! You have some of the most beautiful pieces I've ever seen. Where do you find them? Thank you!
    to Amy G." aria-label='Reply to this comment to Amy G.'>Reply to this comment
    • Deliciously Organic

      March 7, 2013 at 12:57 pm

      Arrowroot and xanthan gum are not interchangeable. Arrowroot is a starch and will give a nice "crunch" or lighter texture to a baked good. Xanthan gum will help bind the ingredients together. For this recipe, you can leave out the arrowroot, but the cookie won't be as "crunchy" as intended. Thank you for the kind words! I found this pan on Ebay. It's an old Ovenex pan. I do quite a bit of Ebay shopping for props. It's a great way to find them cheap! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Amy Plaag

    March 7, 2013 at 1:02 pm

    I love samoas and can't wait to make these. Is there a print option?
    to Amy Plaag" aria-label='Reply to this comment to Amy Plaag'>Reply to this comment
  6. Ellen

    March 7, 2013 at 2:43 pm

    This would be another great use for my donut cutter! I got is for $3.50 from Amazon and it is well beloved around here... and saves so much time by cutting out the centres automatically!
    to Ellen" aria-label='Reply to this comment to Ellen'>Reply to this comment
    • Deliciously Organic

      March 8, 2013 at 8:04 am

      I forgot they made those! Thanks for the tip!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Jen Dalena

    March 7, 2013 at 4:00 pm

    I am so excited about this recipe. I love samoas! I love this site!
    to Jen Dalena" aria-label='Reply to this comment to Jen Dalena'>Reply to this comment
  8. Rachael {Simply Fresh Cooking}

    March 7, 2013 at 4:59 pm

    I think these would be worth every bit of effort it takes to make them. I wish I would have seen this post a week ago. I haven't bought Girl Scout cookies in years, but I recently saw Samoas on another food blog, and I just had to have them!!! Now I'm all upset that I had my hubs get them for me and I totes regret it. At this point, I'm just trying to eat them up so I can move on with my life and forget it ever happened. Lol. I think they contain trans fat, too, right? I heard it's such small amount that they're not required to put it on the label. I just hate thinking about all of this junk in my body, but those darn cookies still taste good. :) Anywho, I'm going to bookmark your awesome recipe so I can be ready the next time I feel like I "need" them. ;)
    to Rachael {Simply Fresh Cooking}" aria-label='Reply to this comment to Rachael {Simply Fresh Cooking}'>Reply to this comment
  9. Congetta

    March 7, 2013 at 7:58 pm

    Hi Carrie, What is the purpose of the gelatin? Is it for nutrition or is it a replacement for baking powder/soda? Thank you!
    to Congetta" aria-label='Reply to this comment to Congetta'>Reply to this comment
    • Deliciously Organic

      March 8, 2013 at 8:03 am

      It acts as a binder since none of these ingredients have any gluten. As a side benefit, it also adds some nice nutritional value!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Erika

    March 7, 2013 at 8:02 pm

    Thank you for this recipe! My mouth is watering just looking at the pictures!!
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment
  11. HeatherChristo

    March 8, 2013 at 7:35 am

    I love this Carrie! I am alwasy trying to figure out how to turn my kids favorites into homemade (read: unprocessed) treats.
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  12. DIANA

    March 8, 2013 at 9:37 am

    For someone who is allergic to dairy, can coconut milk or coconut milk creamer be substituted for the heavy cream? Thanks!
    to DIANA" aria-label='Reply to this comment to DIANA'>Reply to this comment
    • Deliciously Organic

      March 11, 2013 at 8:01 am

      Yes, you can use coconut milk (not coconut beverage) for the heavy cream.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Kate

    March 8, 2013 at 10:11 am

    I have everything but the coconut flour. Can I skip it? Or sub whole wheat flour since I'm not grain free? Thanks!!
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
    • Deliciously Organic

      March 11, 2013 at 8:01 am

      Since coconut flour absorbs a lot of liquid, I don't know how the cookie would turn out if whole wheat flour was used in place of the coconut flour.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Kate

        March 11, 2013 at 8:46 am

        I went ahead and did it and just added extra almond flour (1/4 cup) so they'd still be gluten free for a friend. They tasted wonderful but the dough was pretty wet. I ended up just dropping spoonfuls onto my cookie sheet since there was no way I could roll them out. So they certainly weren't as pretty as the cut out ones, but in my opinion they still worked just fine :) The cookies were a huge hit. Thanks so much for the recipe!
        to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
  14. Caroline @ chocolate & carrots

    March 8, 2013 at 11:12 am

    These look absolutely spectacular!
    to Caroline @ chocolate & carrots" aria-label='Reply to this comment to Caroline @ chocolate & carrots'>Reply to this comment
  15. Laura (Tutti Dolci)

    March 8, 2013 at 2:57 pm

    These cookies look amazing! I had to check them out after I saw your Instagram - nicely done!
    to Laura (Tutti Dolci)" aria-label='Reply to this comment to Laura (Tutti Dolci)'>Reply to this comment
  16. the urban baker

    March 12, 2013 at 11:14 am

    I love this, Carrie. I haven't been making a lot of cookies lately, but I am so making these!
    to the urban baker" aria-label='Reply to this comment to the urban baker'>Reply to this comment
  17. April brown

    March 17, 2013 at 11:13 am

    What flour do you suggest for a peanut, treenut allergy, wheat intolerance. Must be gluten free. Thanks tons :)
    to April brown" aria-label='Reply to this comment to April brown'>Reply to this comment
  18. Lynn

    April 2, 2013 at 3:18 pm

    So if you are using coconut sugar, it's not the same as white sugar? Trying to avoid sugar and wheat.
    to Lynn" aria-label='Reply to this comment to Lynn'>Reply to this comment
    • Deliciously Organic

      April 2, 2013 at 3:36 pm

      Coconut sugar is made from the sap of the coconut flower buds. It has a much lower glycemic index than white sugar (about 35). It's still sugar, but a better alternative for the occasional treat.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  19. kasey

    April 2, 2013 at 4:56 pm

    I am new to healthy eating and have a question, how are these considered Paleo? I thought Paleo did not allow sugar or dairy, maybe just not in the beginning stages? Either way they look awesome!
    to kasey" aria-label='Reply to this comment to kasey'>Reply to this comment
    • Deliciously Organic

      April 2, 2013 at 5:05 pm

      Those who prescribe to the Paleo diet have varying opinions when it comes to butter and sweeteners. Generally (according to Mark Sisson) butter is a healthy choice for a fat even though it contains a small amount of dairy. Sweeteners should be consumed in strict moderation, and it's best to stick with sweeteners that have a lower glycemic index such as coconut sugar and raw honey. If you haven't read "The Primal Solution" it's a great read and might help you understand more about the Paleo/Primal diet. I hope that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Kasey

        April 3, 2013 at 4:43 am

        Thanks so much for the information. I will check out the book for sure!!!
        to Kasey" aria-label='Reply to this comment to Kasey'>Reply to this comment
  20. takeuproot

    April 3, 2013 at 5:57 am

    please publish on allrecipes.com- we really need more of this!!!!
    to takeuproot" aria-label='Reply to this comment to takeuproot'>Reply to this comment
  21. sally inman

    May 22, 2013 at 7:51 am

    Is the gelatin necessary ? What is its purpose in this recipe. I cannot wait to try these. They are my favorite Girl Scout Cookie !! Thank you...I love your recipes & recently purchased your cookbook. Sally
    to sally inman" aria-label='Reply to this comment to sally inman'>Reply to this comment
    • Deliciously Organic

      May 22, 2013 at 10:53 am

      Yes, the gelatin is necessary. It acts as a binder for the grain-free flours. I hope you enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Shawna

    February 24, 2014 at 6:41 am

    I really want to make these and have everything but the gelatin. I dont want to buy it because its expensive and i only need such a small amount. Can i use anything else instead of the gelatin?
    to Shawna" aria-label='Reply to this comment to Shawna'>Reply to this comment
    • Deliciously Organic

      February 26, 2014 at 8:22 am

      I don't have a substitution for the gelatin. The gelatin is used to bind the gf flours together.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Paleo Super Bowl says:
    January 27, 2015 at 1:36 pm
    […] Paleo Samoas from Deliciously Organic – Girl Scout Cookies, paleo style. […]
    to Paleo Super Bowl" aria-label='Reply to this comment to Paleo Super Bowl'>Reply to this comment

Leave a Comment Cancel reply

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

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

The Best Vitamins and Supplements for Optimal Health

Bacon, Potato and Broccoli Frittata (Grain-Free)

Cast Iron Roast Chicken with Potatoes (Grain-Free)

Graves’ Disease: The Cause, Symptoms, Labs and First Steps to Take

Angel Food Cake (Grain-Free, Paleo)

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2023 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs