Gretchen's Vegan Bakery

Vegan Samoa Cookies

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Your favorite Girl Scout Cookie just got veganized!

Vegan Samoa Cookies are my all time favorite cookie to eat!

vegan samoa cookies

Introducing Vegan Samoa Cookies!

Thin crisp shortbread cookie with gooey, delicious caramel coconut topping with the iconic chocolate stripes.

Vegan Samoas Recipe

WATCH THE VIDEO FOR HOW TO MAKE SAMOA COOKIES

Vegan Samoa Cookie Recipe

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Notes for Success:

Using a gluten free blend like Bob’s Red Mill works great! *not sponsored

The caramel sauce needs to set up in the refrigerator so this should be made at least a day ahead or up to 1 week

In order for the chocolate drizzle to set properly you must  use tempered chocolate for coating and striping
But if you don’t want to go to all that trouble be sure to keep your cookies refrigerated
Or use a non temper chocolate like King David brand *not sponsored

I prefer to use unsweetened flake coconut for this recipe since the caramel is so sweet already

Butter extract is an optional ingredient but I do like using it as I find it adds a really authentic butter taste!

vegan samoa cookies

Vegan Samoa Cookies

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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 30 cookies

Ingredients
  

For the Cookies:

  • All Purpose Flour 3 cups 375g
  • OR Gluten Free Blend
  • Baking Powder 1½ teaspoons 7g
  • Salt ½ teaspoon 3g
  • Vegan Butter 1 cup 226g
  • Granulated Sugar 1 cup 200g
  • Aquafaba 4 Tablespoons 60ml
  • Vanilla Extract 1 teaspoon 5ml
  • Butter Extract 1 teaspoon 5ml *optional

For the Caramel Coconut Topping:

  • Granulated Sugar 1 cup 200g
  • Water 3 Tablespoons 45ml
  • Lemon Juice or Vinegar ½ teaspoon
  • Plant Milk *highest fat milk works best ½ cup 118ml
  • Vegan Butter 1 Tablespoon 14g
  • Sea Salt *optional ¼ teaspoon
  • Toasted Coconut 1¾ cup

for the drizzle

  • Tempered Chocolate 4 ounces 226g

Instructions
 

  • First make the caramel sauce by combining the sugar, vinegar and water together in a medium heavy bottomed sauce pot over medium to high heat
  • Stir only until the sugar is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
  • Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat
  • Slowly & carefully pour in the plant milk and vegan butter and once the bubbling subsides stir it to a smooth sauce
  • Stir in the salt if using
  • Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!
  • For the cookie dough: cream the vegan butter with the sugar until light and fluffy about 3- 5 minutes.
  • Add the aquafaba and vanilla extract to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
  • Then whip on high speed for 10 seconds to emulsify
  • Next sift together the flour, baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  • Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using this allows the dough to relax and absorb the flour
  • You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.*see video for visual
  • Cut the dough with a 2" cookie cutter and place them spaced ½" apart on a parchment lined (or non stick) sheet pan.
  • Cut out the center holes with a ¾" cookie cutter, then re roll the remaining dough and repeat until all the dough is gone.
  • Bake in a preheated 350°F oven for 15 minutes or golden browned and then transfer them to a cooling rack while.
  • Dip the bottom of the cooled cookies in tempered chocolate and place on a parchment paper to set
  • Now that the caramel is cold add the shredded coconut & mix well, it will be a goopy gloppy mixture
  • Now top each COOLED cookie with some of the coconut caramel and then drizzle with chocolate
  • You may have to work in stages putting the cookies in the refrigerator to prevent it from dripping all over the place! The thicker the caramel, the easier it is! *see more about CARAMEL HERE
  • Drizzle with more tempered chocolate

Notes

These cookies (once set) will stay fresh at room temperature for up to 1 week in an airtight container.
If your chocolate is not tempered you may have to store these in the refrigerator or they will melt
Can be frozen for up to 2 months
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Donna

    Gretchen now you r posting a lot of recipes that are vegan. How can I make these recipes non vegan. For example the girl scout cookies. The only time I do vegan if one of my friends wants me to make a cake vegan.

  2. Gerard

    Hi Gretchen,
    I noticed the caramel recipe says to use 1 cup (120 ml) of coconut milk, which seems wrong. Should it read 1/2 cup or 240 ml? And what quantities do I need if I want to use this caramel for the Samoa cookies recipe?

    Thank you for all your great recipes!