Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies

gluten free, grain free, dairy free, vegan, Samoa, coconut, chocolate, gluten-free Wednesdays, Wellness Weekend

I wonder how many times the word “love” is uttered when it comes to food. I suspect we direct it more to food than we do to the special people in our lives. Specifically, when it comes to desserts. Desserts perhaps with chocolate and your other favorite ingredients. Those other ingredients would include coconut and honey for me. And almond flour. I could go on and on. And what about the textures? Creamy, velvety, silky all call my name. Chewy and dense often “speak to me,” especially in this recipe. I know I’d readily say I love these cookies and this is only Version 1. Yes, Version 2 is already dying to be made, but Version 1 had to be shared first. So I admit it I’m often saying that four-letter word “love” when it comes to food.

I think love is actually appropriate when it comes to these “Samoa”-taste Cookies. We all remember the Girl Scout Samoa cookies, don’t we? They were certainly my favorite, again because of all those ingredients, tastes, and textures I love so much. While the Girl Scout cookies are literally off the table for those of us who are gluten free, we can still enjoy newly created gluten-free variations of them or cookies that use those tastes and textures for inspiration. (Be sure to read about some of the best at the bottom of this post!)

While these cookies look very much like a traditional chocolate chip cookie, they are completely different. Give these a go and see what you think. Maybe you could love these cookies and your loved ones by sharing them with them all. Whatever your individual approach on love when it comes to baked goods and important folks in your life, I think these are a great starting point for some Samoan gluten-free, grain-free, and vegan goodness!

gluten free, grain free, dairy free, egg free, vegan, Samoa, coconut, chocolate, gluten-free Wednesdays, Wellness Weekend

Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies
( Click here for a printable version of this recipe. )


¾ cup shredded coconut/coconut flakes
¾ cup almond flour, packed (I prefer Honeyville blanched almond flour)
2 tbsp coconut flour, sifted (may be optional; see notes)
1 tsp baking powder
¼ tsp sea salt
¼ cup brown sugar (or coconut or palm sugar)
Slightly less than 1/3 cup agave nectar (or exactly 1/3 cup honey)
2 tbsp coconut oil, liquefied
¼ cup chocolate chips (minis, chips, or chunks; larger chocolate pieces will give you more of a “Samoa” taste, but your cookies may not be as pretty as when using the minis)


Preheat oven to 350 degrees Fahrenheit. Line one baking sheet with parchment paper.

Spread coconut flakes on a baking sheet. Bake for about 3 minutes, being sure to stir every minute to prevent the flakes from burning. (Note that a few flakes on the edges may actually burn or darken too much. Those can be discarded.)

While toasting coconut flakes are in the oven and/or cooling after toasting, mix other ingredients adding one by one in large bowl, stirring after each addition.

Once all ingredients have been added (including cooled, toasted coconut flakes), the mixture will be very thick and you may need to use your clean hands to finish incorporating all of the ingredients.

Roll cookie batter into balls, slightly less than walnut sized. Place on the parchment lined-baking sheet.

Using the bottom of a glass or a metal spatula, press balls down slightly to about ½-inch to ¾-inch thickness.

gluten free, grain free, dairy free, egg free, vegan, Samoa, coconut, chocolate, gluten-free Wednesdays, Wellness Weekend

Bake for about 8 minutes or so. Outer edges should be brown, and middles should be non-glossy, but not very brown.

Cool on baking sheets for 10 minutes. Cookies will continue baking/setting up during this time, so do not skip this step. Remove from baking sheet to wire rack or serving plate to cool additionally as needed.

gluten free, grain free, dairy free, egg free, vegan, Samoa, coconut, chocolate, gluten-free Wednesdays, Wellness Weekend

Makes about 15 cookies 2 ½ inches in diameter.

Inspired by Hannah Kaminsky’s Vegan Coconut Drop Cookies for VegNews.

gluten free, grain free, dairy free, egg free, vegan, Samoa, coconut, chocolate, gluten-free Wednesdays, Wellness Weekend

Shirley’s Notes: I always pack my almond flour in the cup, so I’m sure to get the same measurement each time. These cookies might harden over time … perhaps more than you’d like. I actually like the ultra chewiness of them that way and/or even enjoy dunking them in my tea or a glass of almond milk. However, if you find these cookies hardening too much and you would prefer that they stay soft, add a small piece of apple to your container and leave the lid on. Also, omitting some or all of the coconut flour will also produce a softer cookie—most likely more of a drop cookie, which will require a tablespoon measure for placing the batter on the baking sheet—because coconut flour absorbs the liquid in recipes.

I wouldn’t call these cookies Samoa “knock-offs”—they just offer a similar taste and texture—but if you are looking for gluten-free Girl Scout knock-offs, they do exist …

Bonus:  Check out my Top 10 Best Gluten-Free Girl Scout Cookie Knockoff Recipes and Girl Scout Cookie-inspired treats!

This recipe is linked to Gluten-Free WednesdaysWellness Weekend, and Whole Food Friday.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


84 Responses to “Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies”

  1. Vicki W on November 9th, 2011 1:57 pm

    Thank so much for this recipe! It’s hard to find GF recipes that are also dairy, soy and egg free. I can eat all of these ingredients and I can’t wait to try them!

    • Shirley on November 10th, 2011 1:38 pm

      Hi Vicki–You’re welcome! I hope you enjoy these cookies. I love the caramelization that occurs when baking them. ;-) It makes me so happy to make recipes that work for those with additional intolerances! :-)


  2. Ali on November 9th, 2011 2:04 pm

    Hi, new to your site and loving your recipes. Do you ever post the nutritional facts of your recipes? I’d really like to try some of them, but I don’t want to bust my diet. Thanks!

    • Shirley on November 10th, 2011 1:45 pm

      Hi Ali–Welcome to gfe! Thanks so much for the kind words, too. :-) I don’t post nutritional facts for a number of reasons, with the main reason being that nutritional facts don’t give all the details. For example, a recipe made with almond flour and coconut oil may appear to be a bad choice if one is just looking at the numbers, but if one looks at how it affects their body (lower glycemic so no glucose fluctuations, benefits of coconut oil for healing and nutrition, more satisying so only a small serving is needed, etc.) it can be a completely different picture. But all that said, if you want that top of data, there are several free online nutritional calculators that you can plug my ingredients into to get those numbers. My recipes have gotten much healthier over the years, so I hope you will continue to find ones that satisfy and work with your eating plan. :-)


      • Iris on November 11th, 2011 11:42 pm

        Great answer! :) And these cookies look delicious!

        • Shirley on November 15th, 2011 1:17 am

          Hi Iris–Thanks so much, dear … on both counts! :-)


  3. Megan @ MAID in Alaska on November 9th, 2011 2:07 pm

    Shirley, what a great recipe. These look wonderful (and healthy… double bonus)! Hope you have a great rest of the week. :) Megan

    • Shirley on November 10th, 2011 1:49 pm

      Hi Megan–Thanks so much, dear! Well, it’s Thursday and Thursday is usually “my Friday” and we’re going to a special event that has gluten-free crab cakes and much more this evening, so that has to be good, right. ;-)

      Oh, and we did enjoy these cookies! Hugs,

  4. Shelly on November 9th, 2011 2:42 pm

    Yay! Another recipe I don’t have to make subs! And a healthy bonus! Heading to the kitchen now to make these! The fam is going to be excited about desert tonight!

    • Shirley on November 10th, 2011 1:49 pm

      Hi Shelly–I sooo love that “no substitutions” thing, dear! Really hope you all enjoyed these cookies. :-)


  5. kathleen on November 9th, 2011 2:42 pm

    Can I substitute walnut or pecan four for the almond flour? I am allergic to almonds.

    • Shirley on November 10th, 2011 1:52 pm

      Hey kathleen–It looks like you are new to gfe—welcome! :-) I think either should work fine, but for best flavor, I’d go for pecan flour in this recipe. Hazelnut flour would probably work well, too. Good luck!


  6. Wendy @ Celiacs in the House on November 9th, 2011 2:52 pm

    Be still my heart. Samoas were always my favorites. I have all the ingredients and two 6 ft tall men to keep me from overindulging. Sounds like a winning combo to me. :)

    • Shirley on November 10th, 2011 1:54 pm

      Haha, Wendy, on the two big guys to save you from yourself! ;-) I think you could exercise proper restraint with these on your own. LOL Like I said, they have that Samoa vibe with the ingredients and texture (especially the caramelization), but they are not “knock-offs.” You might be in more trouble if they were, but again, you have your men to save you. :-)


  7. Kalinda on November 9th, 2011 3:38 pm

    I never really liked Samoas when I was actually a Girl Scout. But you get older and your tastes expand. I’ll eat all cookies nowadays. ;) Can’t wait to give these a try.

    • Shirley on November 10th, 2011 1:47 pm

      Hi Kalinda–LOL on eating all cookies today. I bet that isn’t true! There are some bad cookies “out there,” let me tell you. ;-) Hope you enjoy these!


  8. Kim (Cook IT Allergy Free) on November 9th, 2011 6:03 pm

    Yes. Love is one of those words that I use all of the time when referring to food. Although my girlfriend makes fun of me because I am always calling and saying that I just made “the best and the easiest recipe”. She says I call every recipe “the best” and “the easiest”! LOL

    But I do have to say that these cookies DO look like they are the best AND the easiest! I also believe I will be making them this afternoon with the kids since Kurt will not be home for dinner and we are having leftovers! WOOHOO!!!

    And ps. Is this going on record as one of your shortest blog post?? LOL

    • Shirley on November 10th, 2011 1:57 pm

      Kim–Now that you mention it … you do tend to go with “the best and easiest” description often, don’t you? ;-) LOL I love it though! I always want to be told that something is the best and easiest. :-)

      If you made these cookies, I hope you enjoyed them! Ours didn’t last long.

      Haha on this post being one of the shortest … sometimes it just happens … I can’t explain it. ;-)


  9. Debbie on November 9th, 2011 8:41 pm

    Shirley, LOVE it! Cookies call out to me like no other food. Mmmm….

    • Shirley on November 10th, 2011 1:58 pm

      Hey Debbie– :-) You are not alone in your LOVE of cookies, my dear! Cookies and pies are my thing. :-)


      • Debbie on November 11th, 2011 3:32 pm

        Shirley, definitely you are the “pie queen” at our house! ;D I will give this cookie recipe to my teen son to put in his collection of recipes to try with their new allowed almond flour!

        • Shirley on November 11th, 2011 5:21 pm

          Hey Debbie–I like being the “pie queen”! But around here, I’m also known for my cookies, too. ;-) So glad that almond flour is back in the ingredient listing for some in your family. :-) Hope they enjoy this one if they give it a try!


  10. Deanna on November 9th, 2011 9:48 pm

    Mmmmm – These look spectacular!

    • Shirley on November 10th, 2011 1:58 pm

      Hi Deanna–Thanks so much! Pretty and tasty cookies for sure. ;-)


  11. glutenfreeforgood on November 10th, 2011 7:27 am

    Samoas were always my favorite Girl Scout indulgence and coconut is at the top of my “go-to” ingredient list, so I definitely have to give these a try. They look perfect in the photo. Seriously, they look perfect. How did you do that? =) I actually like a crunchy tea-dipping cookie, but I love your idea of adding a chunk of apple to keep baked goods from hardening. Good one, Shirley. We can always count on you for great practical kitchen tips.

    • Shirley on November 10th, 2011 2:00 pm

      Melissa–Sometimes the stars align (actually I think it was a full moon!) and perfection occurs naturally. It’s a beautiful thing when it does. :-) I like chewy, but not crunchy so much. Glad you like my apple tip! In the old days, I used bread, but I rarely have gf bread and if I did, I wouldn’t waste it on cookie “moistening.” ;-)


  12. Ina Gawne on November 10th, 2011 9:10 am

    Shirley – these look and sound wonderful! I love coconut flour in baked recipes – it gives such a depth of flavor! Where I live, Almond Flour is crazy, crazy expensive so I tend not to use it which is a shame. But these cookies make me want to run out and buy almond flour right now – regardless of the price! :)

    • Shirley on November 10th, 2011 2:03 pm

      Hi Ina–Yes, I agree on coconut flour and a little goes a long way, too. :-) Bummer on almond flour being so expensive, but I will tell you that I thought it was outrageously expensive when I first bought it and then I realized one bag lasted me about 6 mos. Suddenly it seemed much more reasonable! I love having it on hand to use and while a bag only lasts about 4 mos now (now that I know how to use it), I still think it’s a bargain. ;-)

      Thanks, dear!

  13. Alisa on November 10th, 2011 4:33 pm

    These look amazing Shirley! Just pinned the recipe.

    • Shirley on November 11th, 2011 10:11 am

      Hey Alisa–Thanks so much for the pin! I think they are “pretty pinnable.” ;-)


  14. Desi@ThePalatePeacemaker on November 10th, 2011 4:35 pm

    Shirley, I can’t believe how delicious these sound to me right about now. The texture! It looks PERFECT. MY perfect texture, at least. The key is those awesome flours you used. I’m just starting to use coconut flour and I’m LOVING it. :)

    • Shirley on November 11th, 2011 10:13 am

      Hi dear Desi–Thank you so very much, my dear! I am so tickled at how pretty these cookies look while being deceptive in the flavors and textures they hide within. Hehe. :-) I’m with you on the coconut flour, especially when just a small amount is used and it becomes a game changer, so to speak. ;-)


  15. Linda on November 10th, 2011 7:20 pm

    Those look perfect, though I can’t decide if I would try them first with the coconut flour or without. I do like a soft cookie. :)

    • Shirley on November 11th, 2011 10:15 am

      Linda–With several hungry guys in your house to help you eat these, they will probably never have a chance to harden. The recipe only makes 15. You could eat them as soon as that 10-minute waiting period expires. ;-) I must admit they are awfully good that way. And even after they hardened, I popped one in the microwave for about 8 seconds and experienced the warm, soft, chewy goodness all over again. :-)


  16. Carol, Simply Gluten-free on November 10th, 2011 9:48 pm

    You know I don’t think I ever had a Samoa cookie but I will say these sound amazing. And love is a word that just goes hand in hand with lots of food in my world!

    • Shirley on November 11th, 2011 10:17 am

      Carol–I am shocked that you’ve never had a Samoa, but honestly, I shouldn’t be. With all your incredible home-baked goodies, there is no need to buy GS cookies. :-) on the love and food combo … I admit it’s a pretty good one! I’m in love with all the food in your world, too!


  17. cheryl on November 11th, 2011 12:09 am

    I love you, Shirley!
    I don’t think I ever have tried Samoas, I didn’t like coconut until recently. But these…I will have to give these ago. Thank you for posting a Cheryl friendly recipe!

    • Shirley on November 11th, 2011 10:23 am

      Hi cheryl–Haha … love you back, dear! :-) I’m happy to post recipes for folks who don’t quite fit the gluten-free mainstream profile so to speak. ;-) And really, how could anyone have an issue with the ingredients? Nut allergies and coconut dislikes aside I guess. There are a few in our family who don’t like coconut. That’s surprising to me who loves all things coconut. As I just commented to Ricki, I’m getting ready to enjoy hot cocoa made with coconut milk and leftover toasted coconut flakes, so clearly I’m a big coconut lover!


  18. Jeanette on November 11th, 2011 8:30 am

    Oh yes, I remember Samoa cookies – I love coconut so this was one of my favorites as a kid. What a terrific recipe incorporating all the flavors of the Samoa cookie into a simpler cookie and love that you made it grain-free.

    • Shirley on November 11th, 2011 10:25 am

      Hi Jeanette–Thank you! That’s exactly what I was going for … a simpler cookie that offered those tastes and textures. I’m weak for the chewy caramelization factor, and I love grain-free treats! :-)


  19. Ricki on November 11th, 2011 9:59 am

    Oh my gosh, Shirley, I love YOU for posting this! I’ve never tried any Girl Scout cookies (hides head in shame). . .but these sound perfect to me. And yay! I can eat all of these ingredients! Whoo hoo! One question: I’ve never seen coconut flakes here. Is it sort of the same as shredded coconut? Or would that ruin the recipe?

    • Shirley on November 11th, 2011 10:06 am

      Awww, thanks, Ricki! :-) I just updated the recipe. I use the terms “shredded coconut” and “coconut flakes” interchangeably. Hmmh, maybe that’s wrong of me? I hope you love this recipe. Not having ever had GS cookies before is not a bad thing at all. And you won’t be disappointed that these don’t taste like GS Samoas. ;-)

      BTW, I’m using my leftover toasted coconut flakes (see … shredded coconut doesn’t sound right in that context) in my coconut milk hot cocoa this morning. ;-) It is quite nippy here and I don’t have a fire going in the woodstove yet.

      Happy Friday and Wellness Weekend! :-)

      • Shelly on November 12th, 2011 12:09 am

        Ricki and Shirley, I buy unsweetened coconut flakes by Let’s Do Organic! They are wonderful, perfect for making homemade trail mixes! :)

        • Shirley on November 15th, 2011 1:20 am

          Thanks for this additional note, Shelly. I really like the sound of those coconut flakes! :-)


  20. Kim (Cook IT Allergy Free) on November 11th, 2011 10:46 am

    Shirley, these turned out wonderfully!! Everyone loved the cookies and I ended up having to hide them from Kurt so that I would have enough for our play date today at the park! They really do have that Somoa-like flavor and they are perfect. I did only use 1 Tbsp of coconut flour just because we like them a little chewier. I made them yesterday and they still seem pretty chewy!

    You did it right with this one, SHirley!!


    • Shirley on November 11th, 2011 12:17 pm

      Hey Kim–Thank you so much for taking the time to give us your lovely review! I can see 1 tbsp of coconut flour working perfectly for the chewiness without the cookies being too hard. I think I’ll have to keep trying this recipe with different variations (yours, one with no coconut flour, etc.) just to do a fair assessment though, you know? ;-) What a tough job this blogging thing can be! LOL Seriously, I’m so grateful for your feedback … I always worry that I might be off base until I hear back from others!

      A big hug and thank you, dear! (Hug the taste testers, too!) :-)

  21. Maggie on November 11th, 2011 11:23 am

    Oh yummy! I’ve never tried these cookies, but I think I might have to try your version. I LOVE cookies made with almond flour. And I don’t have to change a thing :)

    • Shirley on November 11th, 2011 12:19 pm

      Hi Maggie–I agree on cookies made with almond flour … they are so gluten-free friendly and there’s no dryness associated as one often experiences when using other gf flours for baking. :-) Hope you like these if you give them a try And I know the ingredients would make you happy. ;-)


  22. Heather @gfc on November 11th, 2011 1:11 pm

    I love the apple trick! I always learn so much from you!! I love almond flour cookies, and I can’t wait to try adding coconut too!

    • Shirley on November 11th, 2011 5:20 pm

      Heather–I have lots of “old timey” tricks without being old timey (I hope!).. ;-) I’m a fan of almond flour cookies and so is the hubs, plus Son, who eat gf/df/sf/rsf is happy to eat healthy, but tasty cookies, too. :-) I use almond flour and coconut flour quite a bit after seeing how Elana used them together in her cupcakes cookbook. ;-)


  23. Hallie @ Daily Bites on November 11th, 2011 3:01 pm

    Wow! I have seen so many delicious cookie recipes lately, I’m toying with doing a weekend of holiday cookie baking one of these weeks just so I can try them all. I have never had Samoa cookies (never even heard of them…), but if they’re Girl Scout material, I’m sure they’re something to be savored! :)

    • Shirley on November 11th, 2011 5:23 pm

      Hallie–That sounds like one great weekend–do it! :-) Oh, you really are a “pure” girl if you’ve never heard of Samoas. I have to say that fact is awesome, but I think these cookies will work even for “the pure kitchen.” ;-)


  24. Ricki on November 11th, 2011 4:23 pm

    I had to pop back in to say I made these today and they are delicious! But I can attest to those of you out there who can’t get almond flour. . . the homemade stuff is not the same. I ground up some almonds in the coffee grinder and used that. The cookies were extremely soft (so no mixing with the hands–more like batter) and spread a lot while baking. The flavor was fabulous (now I can say I know what Samoas taste like!), but I wish I had had “real” almond flour to attain the right texture. I’ll keep looking because I *have* to make these again! :D

    • Shirley on November 11th, 2011 5:26 pm

      Ricki–That is wonderful feedback—thank you! :-) Homemade almond flour when done properly should be pretty close I think. When you measure your almond flour, do you pack the cup or just scoop or spoon in the almond flour? I always pack the cup with almond flour. That’s what Elana taught me. I thought most did that. Maybe I need to note that on the recipe, huh? If you didn’t pack your cup, that would mean a much more batter like consistency. As far as “real” almond flour, can’t you order from Honeyville if you’re in Canada?


      • Ricki on November 11th, 2011 6:04 pm

        Well, there you have it–no, I just scooped it the way you would regular flour. Will try packing next time. :) And yes, I suppose I could order the flour, but customs then charges tariffs, duty and extra taxes on top of the regular price–which makes for some very, very expensive almond flour! ;)

        • Shirley on November 11th, 2011 6:42 pm

          Hey Ricki–Well, I’m going to go back to the recipe to update it right now and make that clear from now on. Yikes! That could make a difference for so many. Bummer on all the extra expenses with ordering almond flour, but I really think that packing the cup will allow your homemade almond flour to work. Many folks use coffee mills to make theirs. ;-)


  25. InTolerantChef on November 11th, 2011 5:47 pm

    I love chewy cookies for dunking in my tea, these sound wonderful!

    • Shirley on November 11th, 2011 6:36 pm

      InTolerant Chef–Thanks, dear! Bet you’ll love these … right after cooling or a little later with a spot of tea. :-)


  26. Shelly on November 11th, 2011 11:55 pm

    Shirley I almost forgot to come and tell you I did bake these right away! After mixing all my ingredients, I reached for my jar of chocolate chips, and what did find? Empty!! Somebody, not me ( I can’t eat chocolate) left the jar empty!! Oh no!! But a few chopped cashews later we were enjoying an awesome cookie, and those that can eat chocolate didn’t miss it all! I think macadamias would have been the better choice, which I will try next time. And I used the 2 tablespoons of coconut flour and two days later the 2 cookies that we’re left… Still chewy! :)

    • Shirley on November 15th, 2011 1:19 am

      Shelly–You’re such a dear to report back—thanks so much! :-) I love the idea of either cashews or macadamias (I could definitely see that later working well with the other flavors). So glad that the 2 tbsp of coconut flour worked out for you, too. Seems that folks either have success with either one or two tbsp of coconut flour, depending on preferences. I like chewy!


  27. Sea on November 13th, 2011 12:27 am

    Wow, these sound delicious Shirley! I also have never had a Samoa cookie but love the sound of these. YUM!


    • Shirley on November 15th, 2011 1:21 am

      Thanks so much, Sea! I have to admit that I am so surprised by all that have not had Samoas, but since you’ve been gf since toddler age, that makes sense. I think you’d love these though. :-)


  28. Amber on December 1st, 2011 1:19 am

    Hi There Shirley~

    Just a quick note to share that I featured your delicious and allergy-friendly recipe in my monthly round-up!

    Be Well,

    • Shirley on January 1st, 2012 1:33 pm

      Amber–Wow, I found out I’d never replied to these comments. That holiday event had me all discombulated! I’m pretty sure I visited your roundup or connected otherwise to thank you, but thanks again for being generous enough to include my cookies in your November roundup! :-)


  29. Deborah on December 2nd, 2011 2:57 pm

    Hi Shirley! So I just found out that I am allergic to gluten, all dairy products, eggs, and…wait for it…almonds :(
    Is there a substitute for the Almond flour used in this recipe? I was always a complete nut for girl scout Samoa cookies and would love to try this recipe :)
    Thank you!

    • Shirley on January 1st, 2012 1:43 pm

      Hi Deborah–Oh, I feel badly I missed this comment from a month ago. I am so sorry! I was in my holiday even then and life was a bit crazy. Fun, but crazy!

      Can you use other nuts? With no eggs in this recipe, the moisture of the almond flour provides a lot of the binding. If you can use other nuts, I would recommend ground cashews perhaps. I think walnut meal/flour might be too strong. Or you could try an all-purpose gluten-free flour mix and add a “flax egg” for binder. The flavor won’t be exactly the same and I can’t guarantee these substitutions will work, but they might be worth a try. But the easier route might be to use gluten-free flour in this recipe from my friend Alisa at Go Dairy Free and Alisa Cooks:

      Good luck! Let us know as I’m sure there are many others with the same restrictions as you. :-)


  30. Shelly on January 1st, 2012 12:42 pm

    Shirley, just had to come back to tell you how much we enjoy these cookies! Made them again for new years, this time using a finely grated coconut, oh so good! My husband would eat the whole batch in one setting if I let him! :) and an end of the year bonus for me, I have been able to eat almonds (flour included) and chocolate without getting a migrain! :) Hoping healing is progressing and it is just not a fluke!

    • Shirley on January 1st, 2012 1:46 pm

      Hi Shelly–You always give the most fabulous feedback–thank you so much!! :-) I like the idea of using finely grated coconut. I’m sure that makes them nice and chewy. ;-) Yippee on being able to reintroduce more foods successfully!! Hope it lasts. Fingers crossed!

      Happy New Year!!

  31. Ariel Selwyn on January 8th, 2012 3:55 pm

    WOW! Those samoa cookies are GOOD! THey are actually dangerous b/c I may just eat the whole pan myself! You are a GOOD cook! :) Kids are enjoying too :)

    • Shirley on January 9th, 2012 3:22 pm

      Yippee, Ariel! Now that’s my kind of review, and you’re not the first to say that they are dangerous. LOL I think I was the first, but many others have said the same. ;-)

      Thanks so much, dear! xo,

  32. Laura on January 19th, 2012 12:12 am

    This recipe is BY FAR, HANDS DOWN, the worst recipe I have ever tried. Not saying that the cookies don’t taste nice and the idea and ingredients aren’t good… but the recipe is awful. Didn’t work AT ALL!

    • Shirley on January 19th, 2012 8:51 am

      Hi Laura–I’m really sorry to hear about your experience. Did you follow the directions exactly? And if the cookies “taste nice,” what were the issues? Texture? Holding together? Too hard? Too soft? I’ve gotten really great feedback on this recipe, so I’m curious what could have gone wrong with your batch. Also, as I noted in the recipe, the amount of coconut flour may need to be adjusted to ensure the right amount of chewiness. I suspect the moisture in the coconut will affect that, too. Please let us know any more details as I want to prevent my readers from having bad cookie experiences!


      • Wendy @ Celiacs in the House on January 19th, 2012 10:31 am

        Hey Shirley and Laura–We made these cookies right after you posted the recipe and they were fantastic. They did take a few minutes after being removed from the oven to cool and ‘set-up.’ I imagine if I had tried to remove them from the pan right away, it would have been an awful mess, but a few minutes of extra cooling time and they came off the pan in proper cookie shape and were immediately devoured by my gang. May be a little extra patience in the cooling phase would make the attempt more successful.

        • Shirley on January 19th, 2012 11:06 am

          Hi Wendy–Thanks so much for your review and your suggestion! It’s been a while since I’ve made these, so I had to go back and look at my own directions. ;-) I do state that they need to be left on the baking sheet for 10 minutes. That is actually true of several of my flourless cookie recipes. Without the structure that flour provides, flourless cookies just need that extra time to set up. But thanks again for the input! Successful gfe cookies are a “must” so I appreciate any and all feedback. :-)


  33. Melissa @ glutenfreeforgood on January 19th, 2012 9:44 am

    Back in the day, Samoas were my absolute favorite Girl Scout cookie. I haven’t had one for years and I’m not sure I want to try this recipe as these cookies look amazing! Should I dip my foot back into Samoa territory? It’s easy to resist the Girl Scout version since they contain gluten and I have celiac disease, but these look and sound hard to resist. Okay, you’ve convinced me. Twist my arm. I’ll give these a try. =)

    • Shirley on January 19th, 2012 11:08 am

      Ah, Melissa, while I’ll tell you that the experience will be pleasurable, will you be able to stop with a reasonable amount of these Samoa-style cookies? Hmmm, if you’re going to give them a try, it’s best to make them with a group of “helpers” around. ;-) I’ll be anxious to hear your feedback if you do venture into Samoan territory!


  34. gfveg on January 20th, 2012 1:42 am

    this recipe has revealed to me the source of my coconut flavor addiction–my time as a brownie! must try these. thanks so much for this recipe (and all the helpful tips it includes!)

    • Shirley on January 21st, 2012 4:02 pm

      gfveg–How about that? Some food has early roots and we don’t realize until much later what those roots were. I’m tickled that you have discovered the source of your love of coconut by reading my post! I think you’ll like this recipe if you give it a try. :-)


  35. Kylie on February 25th, 2012 10:33 am

    This recipe was fantastic!! Our youngest Caelan has C.A.P.D. as well as a few other sensory issues. He is so fussy and particular about food textures, but he absolutely loved this recipe!! Thanks Shirley xx

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