Samoa Cookie Bars (Paleo, Vegan)

If you adore those classic Samoa Girl Scout Cookies but want a cleaner, healthier take, these Samoa cookie bars will win you over. They begin with a buttery almond flour shortbread crust, followed by a sticky caramel layer, topped with toasted coconut, and finished off with a drizzle of rich dark chocolate. Best part? This recipe is paleo, vegan, and gluten-free—a guilt-free treat that fits perfectly into your clean-eating routine without skimping on taste.

Honestly, when I was a kid, I didn’t quite understand the craze around Samoa cookies, but wow, have I come around! Today, this homemade version is one of my absolute favorites. It’s something I can tweak to be wholesome and feel great about sharing with my family.

I usually avoid the store-bought kind—they tend to be full of preservatives and junk—but making my own means I get to keep it simple, clean, and real. That’s gluten-free, paleo-friendly, and organic wherever possible. These bars check every box and then some!

When Girl Scout cookie season shows up, these paleo Samoa cookie bars are a must in my kitchen. The layers are just perfect—a crumbly almond flour crust, luscious coconut caramel, crunchy toasted coconut piled on top, and a decadent dark chocolate drizzle. Think of them as a Samoa magic bar remake, packed with texture and big flavor that makes you forget the cookie aisle ever existed.

Why You’ll Love these Samoa Cookie Bars

• Paleo and Vegan – made with simple, wholesome ingredients that keep you on track with clean eating
• Dairy-Free – creamy caramel made from dates, sunflower seed butter, and coconut cream, no dairy involved
• No-Bake Option – you can skip baking the crust if you’re short on time or like a softer cookie bar
• Super Easy – no complicated steps here, just straightforward layers and big flavor
• Really Healthy – zero preservatives or mysterious additives like in the store-bought Samoa cookies

Ingredients

You’ll find a full ingredient list in the recipe card below, but here’s a quick rundown to get you familiar:

• blanched almond flour – the base for that buttery shortbread crust; if nuts are not your jam, tigernut flour works beautifully here
• baking soda – gives a little lift to the crust; this is optional if you’re going no-bake
• salt – just a pinch to balance all the flavors perfectly
• palm shortening – a fantastic dairy-free, paleo, and vegan alternative to butter; butter is totally fine if you prefer
• maple syrup – natural sweetness that adds just the right touch to the crust
• dates – I love Medjool dates because they’re soft and sticky; any date will do though—they make that luscious caramel layer
• coconut cream – adds rich, creamy body to the caramel
• sunflower seed butter – easily swapped for any nut or seed butter you like
• vanilla extract – just a splash to deepen the caramel’s warm flavor
• unsweetened shredded coconut – toasted for crunch on top and folded into the caramel; raw works too if you prefer softer bites
• dark chocolate – drizzled on top for that irresistible finishing touch
• coconut oil – optional but helps the chocolate drizzle melt smoothly and pour easily

Every one of these ingredients pulls its weight to bring you an indulgent paleo, vegan, gluten-free bake that’s fully satisfying. It’s such a clever way to get all the Samoa vibes without any guilt or weird additives!

How to Make Samoa Cookie Bars

Making these bars is all about layering, so be prepared for a little wait—especially letting the caramel set before slicing and adding the chocolate drizzle. But believe me, every minute is worth the patience. Let’s break it down step-by-step:

First, preheat your oven to 350°F (175°C).

Make the Crust

Whisk the almond flour, baking soda, and salt in a medium bowl until well combined.

Next, add the palm shortening and maple syrup. I start stirring with a fork or spatula—the mixture looks crumbly at first—but then I roll up my sleeves and press it together with my hands into a smooth, pliable dough.

Press the dough evenly into an 8″ x 8″ pan lined with parchment paper or foil. I love foil because it makes lifting the bars out so easy later on.

Bake the crust for about 12 minutes at 350°F. When it’s done, set it aside to cool completely for about 20 minutes. This is crucial to prevent the crust from cracking when you spread the next layer.

Make the Caramel Filling

While the crust is baking, let’s make that luscious caramel. In a food processor, combine the softened, pitted dates, coconut cream, sunflower seed butter, and vanilla extract. If your dates aren’t soft enough, pop them in the microwave for 15 seconds—they soften right up!

Pulse everything, scraping down the sides as needed. The mixture should be mostly smooth, but it’s great if you see tiny chewy bits of date here and there—they add wonderful texture.

Stir in ½ cup of toasted shredded coconut, pulsing a few more times to blend it in evenly.

Once the crust is cooled, gently spoon the caramel onto the center. Use a spatula to carefully spread it out, working from the middle to the edges. Be gentle, as the crust is still delicate right now.

Add the Toasted Coconut Topping

Sprinkle the remaining ¼ cup of toasted coconut evenly over the caramel. Press it lightly with your hands so it sticks and creates a nice crunchy top layer.

Chill the Bars

Here’s the deal: you need to chill these bars overnight in the fridge so the caramel firms up and the bars cut cleanly later. I know waiting isn’t fun, but this step makes all the difference in how good your bars look and feel.

Cut the Bars

After chilling, carefully lift the bars out by pulling on the parchment or foil edges. Cut into 16 even squares. I find it easiest to arrange the pieces spaced out on parchment-lined trays before moving on.

Add the Chocolate Topping

Melt the dark chocolate and coconut oil over very low heat until silky smooth. Here’s a fun trick: let the chocolate cool just a bit, then spoon it into a small zip-top bag and snip a tiny hole in one corner. Use that as a piping bag to drizzle thin chocolate lines all over your bars.

Since the bars are chilled, the chocolate firms up super fast. If you want to speed this up, pop them back into the fridge for a few minutes until set.

Storage

These Samoa cookie bars keep really well, whether you stash them in the fridge or freezer. Personally, I love grabbing them frozen—the firm, chewy texture is just perfect. Store them in an airtight container or resealable bag, and they’ll stay fresh up to two weeks in the fridge or up to a couple of months frozen. That makes them great for meal prep or satisfying your sweet tooth over time!

Frequently Asked Questions

Do you have to bake these samoa cookie bars?

Not at all! Baking the crust adds structure and a little crunch, but you can skip baking completely if you prefer no-bake bars. Just leave out the baking soda and press the crust dough firmly into the pan. Easy and just as tasty!

How do you toast the coconut?

Toasting coconut is super easy and adds such a delicious crunch and flavor punch. Preheat your oven to 350°F. Spread the shredded coconut evenly on a baking sheet, then toast for 3-5 minutes. Keep a close eye—it goes from golden to burned fast! Once it’s beautifully golden, let it cool fully before using it in the recipe.

Can these bars be made nut free?

Absolutely! Swap the almond flour in the crust for tigernut flour to keep it nut-free. You can also experiment with sunflower seeds to make your own nut-free crust—my Salted Caramel Cookie Bars crust recipe is a great inspiration spot to start.