Gluten-Free, Vegan Samoa Bars


Gluten-free, Dairy-free, Vegan

Gluten-Free, Vegan Samoa Bars

Gluten-Free, Vegan Samoa Bars

I vividly remember walking around with a little red wagon full of cookies and my teal green vest covered in half-ironed-on patches, just slingin’ as many boxes of caramel delights and thin mints as I could!

Whether you call them Caramel Delights or Samoas, I think we can all agree that these are BY FAR the best Girl Scouts cookie, am I right?

Well now that it’s officially Girl Scout cookie season (judging by those cute little girls standing outside the grocery store batting their eyes at me while holding a box of cookies), I just had to make a dessert inspired by my very favorite flavor!

These gluten-free, vegan Samoa Bars have a crunchy GF oat crust, a THICK layer of chocolate, homemade DF caramel, and toasty toasty coconut. All I’m sayin is, it was hard for me to share this dessert with others…

Samoa Bars [GF, Vegan]

Yields about 20 bars

Prep Time: 10-15 minutes

Cook Time: 30 minutes

What you’ll need:

Layer 1 -

  • 1 1/4 cup gluten-free oats

  • 1 1/4 cup gluten-free all purpose flour (I used Bobs Red Mill)

  • 1 flax egg (1 Tbsp ground flax seed + 2 Tbsp water, let sit 10 min to gel up)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup coconut sugar

  • 3/4 cup coconut oil, melted

  • 1 tsp vanilla

  • 1 tsp cinnamon

Layer 2 -

  • 10oz bag dairy-free chocolate chips (I used Enjoy Life brand)

Layer 3 -

  • 1 cup coconut milk

  • 10 dates, pitted

  • 1 tsp honey

  • dash sea salt

Layer 4 -

  • 1 1/2 cup unsweetened, shredded coconut

What to do:

Layer 1 -

  1. Preheat oven to 350 degrees F

  2. Mix oats, flour, baking soda, salt and cinnamon in a large bowl

  3. In a separate bowl, mix flax egg, coconut sugar, coconut oil, and vanilla.

  4. Combine dry and wet ingredients

  5. Line a 9x13 baking dish with parchment paper and evenly spread out the crust mixture in the pan, patting down to make sure it’s firm

  6. Bake 15-17 minutes

Layer 2 -

  1. Pour bag of dairy-free chocolate chips on top of the cooked crust

Layer 3 -

  1. In a blender, combine coconut milk, dates, honey, and sea salt

  2. Blend until creamy

  3. Pour over chocolate chips and use a spatula to evenly spread it out

Layer 4 -

  1. Sprinkle shredded coconut over the top

  2. Bake 15 more minutes, then broil on low 1-2 minutes to get the coconut all toasty (watching carefully to avoid burning)

Serve and enjoy!

I hope this treat reminds you of the famous Girl Scout cookie - only allergen-friendly!

Tell me - what is your favorite Girl Scout cookie? Share in the comments below!

Be sure to tag #wanderfullywholesomeeats if you make this recipe and let me know how you enjoyed it.


Danielle Webb