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Why You’ll Love These Homemade Girl Scout Cookies

Samoa Girl Scout Cookies have always been my favorite. As a former Girl Scout myself, I have so many fond memories of selling those iconic cookie boxes, proudly wearing my sash filled with badges, and sneaking a few cookies as a reward for a good day’s work. Even now, I can’t resist supporting my local Girl Scouts whenever I can—it’s such a great way to relive those memories and enjoy some of the best cookies ever.

But let’s be honest, those cravings don’t always wait for cookie season! That’s why I love having this homemade version on hand. These cookies capture all the classic Samoa flavors—sweet caramel, toasted coconut, and rich chocolate—while being gluten-free, vegan, and refined sugar-free. If you love Girl Scout cookies as much as I do, be sure to check out my homemade recipes for Thin Mints, Tagalongs, and the newer Adventurefuls too. These homemade versions are perfect for satisfying those cookie cravings any time of year!

Ingredients And Substitutions for Samoa Girl Scout Cookies (Vegan + Gluten-Free)

These are the main ingredients and substitutions for Samoa Girl Scout Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

The shortbread of these cookies are made with almond flour and maple syrup. Oat flour will also work, and you can sub the maple syrup for another sweetener like agave or honey.

In the middle is the one ingredient caramel that is made with medjool dates that have been blended until they are smooth and creamy.

Toasted shredded coconut makes up the third layer.

Lastly, a drizzle of non-dairy chocolate.

How To Make

ONE: Mix almond flour and maple syrup to form a smooth shortbread dough. Place the dough between two sheets of parchment paper to prevent sticking. Use a rolling pin to evenly roll out the dough until it’s about 1/4 inch thick, creating the perfect base for your cookies.

TWO: Cut out the cookies with a cookie cutter or improvise and use the lid of a nut butter container.

THREE: Poke a hole in the center with a glass or metal straw, then make circular motions until the hole is wide enough, similar to a girl scout cookie. Transfer the cookies onto the prepared baking sheet and bake for 25-30 minutes.

FIVE: While the cookies are baking, prepare the date caramel. Start by pitting the dates and placing them in a bowl. Pour boiling water over the dates and let them soak for about 10 minutes to soften. Once softened, drain the water and transfer the dates to a food processor or blender. Blend on high speed for 3–5 minutes until the mixture transforms into a smooth, creamy caramel. Set the caramel aside until ready to use.

SIX: Next, toast the coconut on the stovetop or in the oven. Watch the coconut closely so it does not burn.

SEVEN: Assemble the cookies by generously layering on the date caramel, toasted coconut and a drizzle of dark chocolate.

EIGHT: Place the cookies in on a plate or baking sheet that is lined with parchment paper and place them in the freezer to harden for about 20-30 minutes. ENJOY!

Tips And Tricks

• Use Parchment Paper: Roll the dough between two sheets of parchment paper to prevent sticking and ensure an even thickness for your cookies.
• Re-Roll Dough Scraps: Don’t waste any dough! Gather and re-roll the scraps gently to create more cookies without compromising their texture.
• Smooth Out Date Caramel: When making the date caramel, if the mixture seems too thick, add water or milk to the food processor, 1 tablespoon at a time. This will help break down the dates and create a smooth, creamy caramel.
• Clean Center Holes: Use a metal straw or small round cutter for the center holes. Twist gently to create a clean and uniform cut without tearing the dough.

How To Serve And Store

Enjoy these Homemade Samoa Cookies chilled straight from the fridge or freezer for the best texture and flavor.

Store them in an airtight container—refrigerated, they’ll stay fresh for 7–10 days. If freezing, they’ll last for 30–60 days, making them perfect for long-term enjoyment!

Taste And Texture

These gluten-free Samoa Girl Scout Cookies deliver all the nostalgic flavors you love, but with a simpler twist. The shortbread has a slightly crunchier texture compared to the original’s crisp bite, but the combination of rich date caramel, toasted coconut, and smooth chocolate is spot on. They’re a deliciously satisfying take on a classic!

Other Recipes You May Like

• Gluten Free + Vegan Thin Mint Cookies
• Tagalongs
• Adventurfuls
• Cosmic Brownies
• Homemade Snickers

If you make these Samoa Girl Scout Cookies (Vegan + Gluten-Free), I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Samoa Girl Scout Cookies (Vegan + Gluten-Free)

4.86 from 14 ratings

Hannah Kling

These homemade Girl Scout cookies are a game-changer! Made with just five simple ingredients, they’re gluten-free, vegan, and refined sugar-free—perfect for enjoying anytime. Whether you’re craving the classic flavors or looking for a wholesome twist, these cookies are easy to make and absolutely delicious!”

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 cookies

Ingredients  

1x2x3x

Shortbread

• 1 cup almond flour
• 3 Tbsp pure maple syrup

Date Caramel

• 1 cup medjool dates (pit removed)

Toasted Coconut

• 1 cup shredded coconut (toasted)

Dark chocolate layer

• 3/4 cup vegan or regular dark chocolate chips
• 1 tsp coconut oil

Instructions

• Preheat your oven to 250°F. Line a baking sheet with parchment paper or a silicone baking mat. Baking at a low temperature ensures the shortbread cooks evenly without burning.
• In a medium bowl, combine almond flour and maple syrup to form a smooth shortbread dough. Place the dough between two sheets of parchment paper to prevent sticking. Use a rolling pin to evenly roll out the dough until it’s about 1/4 inch thick, creating the perfect base for your cookies.
• Use a circle cookie cutter, or the top of a glass to cut out cookies. Then, use a smaller cookie cutter, or a glass/metal straw to create the center hole.
• Transfer the cookies to the prepared baking sheet. Bake for 25–30 minutes, or until the cookies are set and lightly golden. (27 minutes worked perfectly in my oven.) Let the cookies cool completely on a cooling rack.
• In the meantime, prepare the date caramel. Remove any pits from the dates and place them in a medium bowl. Cover them with hot, nearly boiling water and let them soak for 10 minutes.
• Drain the dates and transfer them to a food processor or blender. I have found that a food processor work best for this. Process for 3–5 minutes, scraping down the sides as needed, until the mixture becomes smooth and creamy. Feel free to add in a tablespoon of water at a time to help break down the dates. Set the caramel aside.
• Toast the coconut on the stovetop. You can also use the oven or air fryer and bake at 350F for 3-5 minutes. Watch it carefully as it will burn quickly.
• Once the cookies are baked and cooled, spread a generous layer of date caramel on top of each cookie. Press the caramel-coated side into the toasted coconut, ensuring an even layer of coconut sticks to the caramel. Repeat for all cookies. Alternatively, you can mix the toasted coconut and date caramel together and spread it onto each cookie. It’s just about preference!
• Melt dark chocolate in the microwave or over a double boiler. If using a microwave, heat in 30-second intervals with a small amount of coconut oil, stirring between intervals.
• Dip the bottoms into the melted chocolate. Place them back on the parchment-lined sheet and drizzle chocolate over the tops to create that classic Samoa look.
• Place cookies in the freezer for 20 minutes to set and enjoy! Store cookies in the fridge or freezer.

Notes

• Use Parchment Paper: Roll dough between parchment sheets for easy handling and even thickness.
• Re-Roll Scraps: Gently re-roll dough scraps to maximize yield without cracks.
• Smooth Caramel: Add water or milk, 1 tablespoon at a time, to the food processor if the date caramel is too thick.
• Perfect Center Holes: Use a metal straw or small cutter for clean, even holes.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!