This recipe for gluten-free Paleo Girl Scout cookies is based on one from the wonderful cookbook Paleo Indulgences by Tammy Credicott (the book also has a fantastic forward by Robb Wolf). This Paleo cookbook is packed with healthy substitutes for your favorite treats. Tammy has done an amazing job in compiling nutritious, yet mouthwatering recipes that range from all sorts of fun gluten-free baked goods and candies to healthy entrees and vegetable dishes.
My favorite part of this gluten-free Paleo Girl Scout cookie recipe? The vegan caramel sauce recipe that Tammy includes in it, which is a true piece of culinary genius. There are dozens of other treats that you’ll want to have at hand as well, so I recommend getting yourself a copy of this delightfully healthy cookbook.
For about a week I was calling these cookies Samoras instead of Samoas. I’m not really sure what got into me as I used to call them by the correct name. If you like cookies with toasted coconut, vegan caramel sauce and dark chocolate, then these are right up your alley, regardless of the name.
While the ingredients for these homemade Paleo Girl Scout cookies are based on a recipe from Tammy Credicott’s Paleo Indulgences, much of the method is based on that from the Samoa recipe by David Leite at Leite’s Culinaria. Leite has one of the best cooking sites around. His photography is beautiful and the instructions for his recipes are full of detail, yet at the same time quite simple.
Finally, a bit of Girl Scout cookie trivia –did you know that in 2002 Bruce Willis purchased 12,000 boxes of Girl Scout cookies and had them sent to troops in Afghanistan?
What is your favorite Girl Scout Cookie recipe? If you could see another gluten-free Girl Scout cookie recipe over here which one would it be?
Comments
117 responses to “Paleo Girl Scout Cookies: Samoas”
I was so excited to try this recipe but it is flawed. 10 minutes was too long for my caramel and it smelled burnt but I couldn’t try to to make sure because it was too hot. Then the caramel solidified in a matter or 30 seconds to 1 minute. There should be a note to act fast putting it on the cookies. SO MUCH WORK and so many steps. Not worth it.
Mcgee, thanks for your comment! We make this caramel quite often and it turns out perfectly. It sounds like your heat was too high and the caramel may not have been stirred enough. Let me know if you have any other questions :-)
If I made these, do you think I would be able to mail them? (1day trip)
Or do they need to stay refrigerated before eaten?
Lisa, I keep mine in the refrigerator :-)
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