Gluten-Free, Dairy-Free Samoas Copy Cat
These copy cat Samoas cookies are super simple to make and they are dairy-free and gluten-free! We use organic dark chocolate, toasted coconut, and pre-made gluten-free cookies. The caramel is made with date syrup, coconut milk creamer, vanilla, and a pinch of salt.
Ingredients
- 1/2 cup organic unsweetened shredded coconut
- 1/2 cup organic dark chocolate chips
- 1/4 cup D'vash organic date syrup
- 1/4 cup So Delicious coconut milk creamer
- 1/2 tsp organic vanilla extract
- pinch of salt
- 1 box Simple Mills gluten-free crunchy toasted pecan cookies
Instructions
Preheat the oven to 350 degrees F.
Spread the shredded unsweetened coconut on a baking sheet and place in the oven to toast for about 10 minutes. Remove and stir the coconut. Place back in the oven for about 4-5 minutes so that it is all evenly toasted. When done set aside to cool.
To make the caramel, mix date syrup, coconut milk creamer, vanilla, and a pinch of salt. Place it in the freezer to harden a bit.
- Put the dark chocolate chips in a Pyrex measuring glass and microwave in 30 second intervals, stirring the chocolate in between until it is melted. The chocolate I was using took about 1:45 minutes. It may vary based on the type of chocolate you use.
Place parchement paper on a large baking sheet in order to assemble the cookies.
Then use knife or spoon to transfer a blob of melted chocolate onto the parchment covered sheet pan. Then place a cookie on top. Finish this with all the cookies before going to the next step.
- The next step is adding the coconut to the date syrup caramel and spooning it onto the cookies.
You may have to reheat the chocolate just a bit, before adding the chocolate drizzle. I used a toothpick and I’m not a baker so the drizzle isn’t very pretty but it serves it's purpose.
After assembly, place the sheet pan in the freezer so the chocolate can harden. Then transfer the cookies into a container to store in the freezer. Take one out when craving a cookie. Hope you enjoy!