Inspired by the Girl Scout Samoas, this cookie is much larger, crisper, and instead of shredded coconut, it calls for nuts. (I used walnuts. If have a nut allergy, use desiccated coconut.) With its caramel topping and chocolate coated bottoms, they are definitely indulgent.
Gluten Free Samoas-Style Cookies
This is a gluten free samoas-style girl scout cookie recipe on a larger scale, with the traditional caramel topping. Instead of coconut, nuts are are sprinkled on top. The cookie is crisper, but still has that buttery flavor.
For the Shortbread Cookies:
- 8 Tablespoons (1 stick) salted butter (or unsalted + 1/4 tsp salt)
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 11/8 cup Carla's Gluten Free All-Purpose Flour Blend
- Roll out to 1/3-inch high. Bake on chilled baking sheets for 8 -12 minutes. The longer you bake them, the higher and lighter they turn out.
For the Caramel Coating:
- 1/2 recipe Soft Gluten Free Caramel Candy (or 6 oz. store-bought GF caramels*
- 2 Tablespoons heavy cream (or evaporated milk)
- 1/2 cup chopped walnuts
For the Nut Topping:
- 3/4 cup finely chopped walnuts (or pecans)
For the Chocolate Coating and Drizzle:
- 1/2 package Nestle's Chocolate Chips (Semi-Sweet, or Milk Chocolate)
- In the bowl of your stand mixer, cream together butter and sugar on medium speed. Add vanilla and mix on low just until incorporated.
- In a separate bowl, sift together the flour and salt. Add it to the butter mixture; and beat on low speed until combined.
- Transfer the dough to silicone baking mat or starch dusted surface and roll out to 1/3-inch high. Cut using a donut cutter and transfer to an ungreased baking sheet. Refrigerate the dough and the baking sheet until the dough becomes firm, about 30 minutes.
- Preheat oven to 350 degrees F.
- Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 8 to 12 minutes, or until the edges begin to brown. (The longer you bake them, the lighter and higher they bake to.
- Allow cookies to cool on the baking sheet for about 5 minutes.
- Transfer to a wire rack to cool completely.
To Make the Caramel:
- Make half of the caramel candy recipe or use 6 oz. store-bought GF caramels. When making the homemade caramel recipe, cook the caramel to about 260F the second time.
- Add heavy cream to the caramels in the saucepan and mix to combine.
- Stir 1/2 cup nuts into the caramel. Alternatively, do not mix any nuts in at all.
- Using a butter knife or tiny spatula, paint the tops of each cookie with caramel and nut mixture.
- Immediately, sprinkle on some of the 3/4 cup of walnuts and press into the caramel mixture. Set aside to cool completely.
To Make the Chocolate Coating:
- Line a baking sheet with parchment paper and set aside.
- Melt your favorite gluten free chocolate in a heat-proof bowl over simmering water. Using a butter knife or tiny spatula, paint each cookie's bottom with chocolate.
- Place the cookie on the prepared baking sheet. Drizzle additional stripes of chocolate on the tops of each cookie; and allow to set.
- Refrigerate cookies if your weather is warm or you live in a humid client.
*In my recipe for all-purpose gluten-free flour, you have a choice of using tapioca flour or cornstarch. I used cornstarch due to my tapioca allergies and the texture. Tapioca makes cookies just a little chewier and they brown easier.
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