gluten free vegan samoa cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 32 cookies
INGREDIENTS
shortbread cookies
- 2 cups Bob's Red Mill 1-to-1 gluten free flour blend*
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons Earth Balance vegan buttery sticks, softened
- 1 1/2 cups powdered cane sugar
- 1/4 cup So Delicious unsweetened coconut or almond milk
- 1 1/2 teaspoons pure vanilla extract
coconut caramel topping
- 2 cups Let's Do Organic finely shredded unsweetened coconut
- 1 1/2 cups unwrapped Cocomels dairy free caramels {about 50 caramels}
- 3 tablespoons So Delicious original culinary coconut milk, full fat
chocolate coating
- 1 1/2 cups Enjoy Life dairy free chocolate chips
INSTRUCTIONS
- Sift together flour blend, baking powder and salt. Set aside.
- In large bowl of stand mixer, beat together softened vegan butter and powdered sugar. Add coconut milk and vanilla extract. Beat until smooth and creamy.
- Add flour mixture and continue to mix until dough comes together, 1-2 minutes.
- Pat dough into disc and wrap in plastic wrap. Place in refrigerator and chill 1 hour or until ready to use.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Remove dough from refrigerator and roll into 1/4-inch thick. Using 2-inch round cookie cutter, cut out cookies. Use smaller round cookie cutter to cut out center {opposite end of piping tip works well).
- Place cookies on cookie sheet and bake 12-14 minutes. Do not overbake cookies, as cookies will not brown. Place on cooling rack to cool completely.
- Spread coconut on cookie sheet in even layer. Bake 10 minutes at 350 degrees to toast. Be sure to watch carefully, as coconut can burn quickly.
- To make coconut caramel topping, place unwrapped caramels and coconut milk into double boiler over low heat. Slowly melt until smooth.
- Remove about 1/2 cup of caramel mixture. Use to carefully and quickly spread thin layer of caramel on top of each cookie {this will help coconut mixture adhere to cookie}.
- Add toasted coconut to remaining melted caramel, leaving over double boil so it doesn't harden. Top each cookie with coconut caramel mixture.
- Place cookies on parchment paper lined cookie sheet. Refrigerate 15 minutes to chill.
- When caramel on cookies has set, melt chocolate in microwave-safe bowl on low in 30 second intervals, until completely melted and smooth.
- Dip bottom of each cookie in melted chocolate, scrapping off excess. Place back onto parchment paper.
- Pour remaining melted chocolate in piping bag or ziploc bag, cutting tip. Drizzle over top of cookies. Place in refrigerator 15 minutes to set.
NOTES
*Sarah's gluten free flour blend will also work wonderfully in this recipe.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/02/gluten-free-vegan-samoa-cookies.html