Inspired by the iconic Girl Scout Samoa cookie, these gluten-free bars are layered with buttery shortbread, chewy caramel coconut, and a drizzle of chocolate. With simple ingredients and clear step-by-step photos, they’re easy to make and even easier to love.
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I sold plenty of boxes of Samoas cookies as a kid. They were always tied with thin mints as my best selling box (sorry tagalongs). I was thinking I wanted to do some Gril Scount inspired cookies but..
I could make a copycat Girl Scout cookie recipe but why? You have to roll out the dough, cut out the cookies, and carefully spoon on the caramel layer on top. Then dip and drizzle with chocolate.
Or we can make this easy peasy and make it into bar form. Less mess!
Skill Level: Beginner Friendly
Shortcut Central: This recipe relies on store-bought caramel sauce for a quick and easy dessert.
Allergy Watch: My homemade samoas are egg-free and nut-free.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: I prefer unsalted butter and to add the salt separately.
- Sugar: This recipe uses a mix of powdered sugar and brown sugar. One adds lightness while the other adds a richer flavor.
- Baking Powder: Normally, the base of samoas is a shortbread. But a little baking powder will give a little lift to the base and prevent it from being too dense once you add the toppings.
- Shredded Coconut: Use unsweetened coconut. I can't emphasize this enough. Sweetened coconut is just too sweet when mixed with the caramel sauce.
- Caramel Sauce: Any jarred sauce will do.
- Chocolate: I used semi-sweet chips, but dark chocolate bars work as well.
How to Make Gluten Free Samoa Cookie Bars
A step-by-step visual guide for making gluten-free samoas. You can skip to the recipe for the full written instructions.
Sift
Sifting the dry ingredients breaks up clumps and ensures everything is evenly distributed.
Cream
Cream together the butter and sugar before slowly adding the flour. It won't look like much dough.
Bake
Press the dough into your prepped pan using the back of a measuring cup. Par-bake until lightly golden brown.
Melt
Let the chocolate chips rest for 5 minutes, the residual heat will melt them and make it easy to smooth out.
Toast
Toasting the coconut gives a superior texture and reduces moisture. Mix with the jarred sauce.
Top
Dot on the caramel mixture and do your best to spread it out without pressing too hard. Finish baking the bars.
Drizzle
Cool the bars for 20 minutes before drizzling on the chocolate. They then need to chill.
Recipe Tips
- Be sure to mix the flour to fluff it up before scooping it into a measuring cup.
- For a shiny finish on the chocolate drizzle, add a little oil to the chocolate when melting it.
- While I normally rest gluten free dough to allow time for hydration, I found it didn't make much of a difference in this recipe.
- Parchment paper is crucial to prevent the caramel from sticking.
- If the coconut and caramel are hard to stir together, pop the pan in the oven to warm for a few minutes.
Make Ahead and Storing
Make Ahead: Prepare and assemble bars up to 3 days in advance.
Storing: Store in an airtight container in the fridge for 3 to 5 days. Let sit at room temperature for 30 minutes before serving.
Freezing: Cut the bars and freeze in a single layer. Then transfer to an airtight container with parchment between layers. Freeze up to 2 months. Thaw in the fridge.
📖 Recipe
Gluten Free Samoa Cookie Bars
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Ingredients
- 9 Tablespoon (126 g) unsalted butter softened
- 3 Tablespoon (90 g) powdered sugar
- 2 Tablespoon (24 g) brown sugar
- 1 teaspoon vanilla extract
- 1 cup (124 g) 1:1 gluten-free flour with xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon (3 g) kosher salt
- 2 cups (120 g) coconut flakes unsweetened
- 10 ounces (283 g) caramel sauce
- 12 ounces (340 g) chocolate chips semi-sweet
- Oil or cooking spray for the pan
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment or foil, extending over the edges. Lightly coat with cooking spray.Oil or cooking spray
- Spread the coconut out on a small sheet pan (not the lined pan). Toast for 5 to 10 minutes, stirring often. Set aside.2 cups coconut flakes
- Sift together the GF flour, baking powder, and salt and set aside.1 cup 1:1 gluten-free flour with xanthan gum, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Beat the butter, vanilla, and sugars together in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the flour and slowly work the dough on low speed just until it begins to come together, scraping down the bowl as needed.9 Tablespoon unsalted butter, 3 Tablespoon powdered sugar, 2 Tablespoon brown sugar, 1 teaspoon vanilla extract, 1 cup 1:1 gluten-free flour with xanthan gum
- Transfer the cookie dough to the prepared pan and press it into the bottom. Use a small glass to press into the corners. Bake for 12 minutes, or until the edges are light brown.
- Remove the crust from the oven and immediately sprinkle 8 ounces of chocolate chips over the hot cookie crust. Let stand for 5 minutes, then spread the melted chocolate over the crust.12 ounces chocolate chips
- In a mixing bowl, combine the toasted coconut flakes and caramel sauce. Spread the mixture over the top of the chocolate layer. Return to the oven for another 10 minutes.2 cups coconut flakes, 10 ounces caramel sauce
- Cool the bars for 20 minutes in a wire rack.
- In a small bowl, microwave the remaining chocolate in 20-second intervals, stirring in between, until melted. Drizzle over the bars.
- Cover the bars and chill for at least 1 hour, or until totally set. Use the parchment paper to lift the bars from the pan and slice.
Equipment
- 8x8 baking pan
- electric mixer
- mixing bowl
Notes
- You can make a caramel sauce from scratch or buy a jarred sauce.
- If the sauce is too thick to stir into the coconut heat in the microwave for 10 seconds at a time until warm enough to stir.
- For thicker bars make in a 3x9 loaf pan
Storing Leftovers
- Store the bars in an airtight container and store in the refrigerator for up to 3 days
Nutrition
Recipe Questions
Caramel delites are just a regional name for the girl scout samoas, so technically these are also gluten free caramel delites!
I find creaming the butter works best with a stand or handheld mixer.
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