Samoa Cookie Bars (gluten and dairy free)

Nutty caramel, toasted coconut, and rich dark chocolate, atop a grain-free shortbread crust.

Happy Mother’s Day to all of my beautiful readers celebrating motherhood or honoring the maternal figures in their lives! It's with so much gratitude that I share today's recipe for Samoa Cookie Bars, a special bonus recipe for my subscribers as a token of appreciation for your support.

Your commitment to opening my emails, tuning in to my videos, and fostering our community means the world to me.

Samoa Cookie Bars

Originally inspired by my blog's cookie recipe, these bars underwent a transformation to simplify the process without compromising taste. While shaping individual cookies mimicking the iconic Girl Scout treat proved labor-intensive, the transition to bars posed its challenges. The initial rendition tasted delicious, but suffered from a slightly dry crust, coconut-caramel slippage, and a shortage of chocolate.

Refining the recipe, I recalibrated the crust-to-filling ratio and fortified the caramel to ensure its adherence. The result? Perfectly balanced Samoa cookie bars that deliver on flavor and texture. I trust you'll relish every bite of these delightful treats.

Happy baking, friends!

xo

Danielle

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Samoa Cookie Bars

Servings 16

TOOLS

Tools 

10x10 baking pan

Parchment Paper

Saucepan 

Glass bowl

INGREDIENTS

Crust 

• 2 1/4 cup almond flour

• ¼ cup arrowroot powder

• 1/4 teaspoon sea salt

• 1/4 teaspoon grain-free baking powder

• 1/4 cup maple syrup

• 1/2 cup palm shortening