Foods Besides taste testing, baking is one of my favorite things to do in the kitchen. These keto, gluten-free Samoa cookie bars are right up my alley and currently one of my absolute fave sweet treats. A cookie that reminds you of my favorite Girl Scout treat — Samoa cookies? Yes PLEASE!
This recipe is perfect for so many reasons.
Portable dessert? Got it covered.
Easy to make? You better believe it.
Delivers on flavor? You’ll make it time and time again.
This is one of those recipes that will have your friends and family in awe . But no one has to know you haven’t spent all day making these fancy cookies bars.
Layered Gluten-Free Samoa Cookie Bars
Multiple layers of ingredients means lots of deliciousness.
The base of this cookie bar is a gluten-free friendly, crispy shortbread — so light and buttery. It’s the perfect foundation for the decadent toppings.
In my opinion, shortbread is an often overlooked dessert that definitely deserves more attention. While it’s great on its own, shortbread really helps elevate and showcase the flavors in desserts.
To add another dimension of flavor, this recipe calls for toasted coconut. If you weren’t already on board with the aroma of shortbread filling the air, toasted coconut will surely win you over.
The middle layer could not be easier to construct. Sugar-free chocolate chips and coconut oil blend together to make a creamy filling for this cookie bar.
You won’t even need to break out the pots and pans for this layer. Microwave melting adds an extra layer of easy to this gluten-free Samoa cookie bar recipe.
The final layer of this cookie bar is really my favorite. Caramel. It will always be my favorite sweet, and making my own is always a fun time.
But don’t forget, when combining the butter and sweetener, keep an eye on the pot to prevent burning. It’s always a sad day when you have to toss a failed batch. After melting the butter and sweetener, you’ll add the vanilla, cream, salt and then coconut to form the perfect topping for this cookie bar.
These cookie bars are finished off with a drizzle of the chocolate mixture and are they’re ready to rock and roll. You won’t have to worry about them going bad because they’ll probably all disappear before you know it.
One of the things I love about cookie bars is their versatility. Easy to put together, and high in flavor and visual value, these treats are perfect for bake sales, family functions and really just whenever. Enjoy!
Keto, Gluten-Free Samoa Cookie Bars
Ingredients
Almond Flour Crust
- 1 1/4 cups almond flour
- 1/4 cup Stevia sweetener (Truvia)
- 1/4 teaspoon salt
- 1/4 cup butter melted
Chocolate Filling and Drizzle:
- 4 ounces sugar-free chocolate chips
- 2 tablespoon coconut oil or butter
Coconut Caramel Filling:
- 1 1/2 cups shredded coconut
- 3 tablespoon butter
- 1/2 cup Swerve Brown
- 3/4 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
Almond Flour Crust:
- Preheat the oven to 325F.
- Whisk together the almond flour, stevia sweetener, and salt.
- Melt butter and into flour mixture until the mixture is well incorporated and crumbly.
- Place a layer of parchment paper on the bottom of your 8x8 baking pan. Flatten out the crust mixture and press firmly into the bottom.
- Bake 15 to 18 minutes, until golden brown. Remove and let cool. While cooling, prepare your filling.
Chocolate Filling and Drizzle:
- In a microwave-safe bowl, melt the chocolate and coconut oil at 30-second increments. Stir in between and continue to warm at 30-second increments until melted and smooth.
- Use about 2/3 of the chocolate mixture and spread over the cooled almond crust.
Coconut Caramel Filling:
- Spread the coconut in a small skillet over medium heat. Stir frequently until toasted and light golden brown. Set aside.
- Over medium heat in a large saucepan, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil approximately 3 to 5 minutes.
- Remove from heat and add the vanilla, cream, and salt. The mixture will bubble.
- Slowly stir in the toasted coconut. Spread the mixture over the chocolate-covered crust.
- Let cool about 1 hour, then cut into squares. Reheat remaining chocolate mixture and drizzle over the bars.
Nutrition
Keto, Gluten-Free Cookies
Looking for more delicious keto, gluten-free cookies? Try out some of of my other favorites.
- Gluten-Free Copycat Keto Thin Mints
- Gluten-Free, Sugar-Free Snickerdoodles
- Banana Nut Butter Cookies
- Chocolate Peppermint Cookies
- Coconut and Chocolate Macaroons
Or check out this great big list of 47 amazing gluten-free cookies!
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