There’s something about being rooted in community that just feels right, but you don’t realize how important that is until it’s no longer there.
Over the summer I began to reflect on this. John and I have lived in three cities in the nearly three years we’ve been married and have moved nearly twice that amount in the meantime. While that has allowed us to latch onto and let go of several new friends in our life, it’s left me with an almost eerie sense of not knowing who my community is at any given time and where I belong. When I start to feel a bit estranged in this world I begin to feel like my piece of the island has broken off from the big island and I’m floating off into the sea, all by myself, disconnected, adrift and hardly known by anyone but myself. And some days I’m not even so certain of that last part. But the good news is I can always make change where I see necessary. In most cases healthy, positive change is just one conversation or perspective shift away. The change I needed was to make new community where we’ve currently laid roots. I don’t know how long we’ll be here but for the time that we are here, I want to be present and intentional with the people around us. So John and I did the best thing we knew how to foster that community feel: We invited people over for dinner.
Close to 15 of our dearest friends from various settings including high school, work, church, and other random life events filled our humble little studio apartment one recent evening and it all felt so right; like a big hug from that favorite aunt you haven’t seen in years. I provided the essentials: Two batches of chili, cornbread (gluten free and non) and these gluten free cookies. Wine, laughter and plenty of dirty dishes soon followed.
At one point my friend and wedding photographer Rebecca leaned over and mentioned that the cookies reminded her of Girl Scout Caramel Delights or Samoas. They had all the essential elements but were just missing the caramel and chocolate coating to give them that finishing touch.
I didn’t think much of it then but when I recalled I had a batch of my bourbon caramel sauce tucked away in my fridge I knew gluten-free Samoas needed to be born. Since then I’ve made these several times each with positive results and resounding feedback. I gave my (gluten-free) friend Laura a small batch one night and she devoured them all in a matter of minutes before my eyes. I believe the adjective she kept using was “uuhhhmaaayyzzing.” Needless to say I think we found her (and my) new favorite cookie recipe.
These cookies may lack the abundance of flour, butter and sugar of traditional Samoas, but they in no way lack the flavor and definitive texture of the real thing. These are a must make not only for the holidays but for all your special gatherings in between. Gluten free decadence has never tasted so good.
Gluten-Free Bourbon Caramel Samoas
Ingredients
- 1 1/4 cup almond meal (finely ground raw almonds)
- 1 cup dark chocolate chips (chopped // divided)
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup brown sugar
- 2 Tbsp sugar
- 1 large egg
- 3 Tbsp coconut oil (melted)
- 1/2 tsp vanilla extract
- Bourbon caramel sauce*
Instructions
- Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt, and sugars in a large bowl (amount of chocolate chips as original recipe is written // adjust if altering batch size).
- In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Chill in the fridge for 15-30 minutes, or overnight.
- Preheat oven to 375 degrees F (190 C) and shape dough small discs – about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.
- Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.
- Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.
- Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.
- Refrigerate or freeze for another 5 minutes to set. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 15 servings)
BOURBON CARAMEL SAUCE RECIPE
adapted from this recipe from the Sprouted Kitchen Cookbook
Katie says
Can I use almond pulp in place of almond meal?
Hi Katie, Almond pulp has less fat/flavor, so if you try it, we’d suggest adding a bit more coconut oil.
Kay says
Hi, I am dying to make these but You never answered the question about a good egg substitute. I would like to know as well.
Thanks
Hi Kay, we haven’t tried it, but a flax egg might work!
Sandra says
Swoon!!!!!! Oh my… so very good. Amazingly I still have a few left and they seem to get better each day.
I’m wondering if the vegan caramel sauce would work for these too? My caramel didn’t set, but I guess it really isn’t meant to. I’m eating it with the cream version, but my body would be happier with the vegan one if you think it would do as well. Just curious.
Thanks!
We’re so glad you enjoy them! We think either caramel sauce would work- though we haven’t tried it. Let us know how it goes!
Marissa says
Can almond flour be substituted for almond meal?
Yes, that should work!
Sally Alfres says
This cookie was out of control delicious!!! They were gone within an hour of making them!!! They taste like a cross between a Samoa and a caramel twix. Truly divine!
KW says
I’m really excited to make these! I wanted to make these vegan- any idea if using an egg substitute deliver similar results??
GF mom says
Makers Mark bourbon is Gluten Free. Some for the recipe; some for a manhattan!
Susan says
Can’t wait to try these, since I can’t eat the real Samoa cookies. However, please add a note that bourbon is not gluten-free (though some may be able to tolerate it)! I plan on making the sauce without the bourbon. Should I substitute another liquid?
PS says
Made these and everyone loved them! Will be a staple as gifts :-)
angela says
These look delicious. Word of warning though, bourbon is generally made from rye or other grain alcohol and is NOT gluten-free. Whiskey can be really bad for a celiac so please be careful if very sensitive to gluten!!
Lilia says
I just gotta say “WOW!” Just made these today and decided to try one before adding any of the chocolate or caramel drizzle and I’m so glad I did. They are fabulous plain as well as all gussied up (I think I prefer them plain but then I’m weird like that). Thanks for the recipe, I will certainly be making these again.
Frieda says
So love that they’re not made with oats! (Oats being on the allergy list) And I know the caramel sauce is awesome as I’ve made it before – subbing coconut cream and leaving out the bourbon.
Thank you!
De says
Made these twice now! For church and then for my roommate’s mom, they were a hit! Thank you so much!
Yay! Glad you enjoyed it, De!
Salvegging @ salvegging.blogspot.com says
Omg. So good! What a good idea to use the Sprouted Kitch cookies for a samoa redux. I tried the SK cookies plain last week and they rocked, then saw you added to them here. I’m eating one as I type.
I have to report, in case anyone is in the same boat: I stock Honeyville almond flour and don’t stock almond meal. I was concerned this cookie was engineered for traditional almond meal but I found that using just a little less almond flour and throwing in about a tablespoon each rough ground up oats and almonds sort of “mealed up” the dry mix. (I halved the recipe so I used 1/2 c almond flour and 1 scant T each sliced blanched almonds and oats that I pulsed a little in the processor) Delicious.
Jessica S says
These are so yummy, thank you!
Laurie says
These are fantastic! I made them for kids so I didn’t use bourbon. Instead I used Trader Joe’s caramel sauce. But the recipe was easy and so, so delicious! Next time I’ll double them for sure!
SuziL says
Be aware that bourbon isn’t gluten-free.
K says
Actually, most bourbon IS gluten free. The distillation process actually removes the gluten naturally (gluten is a protein that is too large to be brought up into the condensation pipes when the mash is heated). HOWEVER- there are some cheap bourbons that will add mash back into the final product to give it more flavor, and those are not gluten free. Bulleit, Angels Envy, and even Jack are all gluten free. As with all internet information- please consult your doctor just in case your situation is different ;-)
Vespa Woolf says
I love girl scout cookies and now these samoas are on my list of cookies to try! Anything with caramel sauce is a winner in my book. Your photos are fabulous, too. Thanks!
Dani says
On Sunday I made the Pumpkin French Toast Bake and tonight I just made these and they both were fantastic! Thank you so much!
Cookie and Kate says
Ohhh my, these look marvelous. The ingredients list on Girl Scout cookies is a turn-off for me these days but I love this recipe.
Ashley says
My favorite girl scout cookie ever. YUM.
Sarah says
I love having friends who are unashamed about enjoying a sweet treat! Always better than people who say no. Especially to something like these. You’ve got me hooked with that bourbon caramel.
Susan Pantle says
OH MY GOODNESS! So excited to try these! They are beautiful & can only imagine how they taste. It wil be happy blabbah-jabbah packed on eating these!