Autoimmune Paleo Samoa Girl Scout Cookies

I realized the internet was seriously lacking when it came to Autoimmune Paleo Girl Scout Cookie recipes. So I reworked a recipe for a raw, vegan, Paleo Samoa Girl Scout Cookie I developed a few years ago, and came up with this new nut-free version that is every bit as amazing, and magical. And I cannot believe it’s also an auto-immune paleo friendly cookie, cuz it sure don’t taste like a cookie you would get to enjoy on a restricted diet!! So far this toasted coconut caramel cookie has received fabulous reviews from friends and family. And I have a feeling my starch-free Paleo AS friends will appreciate it too, as this cookie is as low-starch as you can get! (PS: “low starch” does not always mean “low carb” as starch is a carb, but not all carbs are starches. So while this version is not made with refined sugars or grains like a traditional cookie, this cookie does have some carbs as its sweetened with dates and a little maple syrup.) ♥


From one Gluten-free Girl Scout to another, I truly hope you enjoy these cookies as much as I do! Photo above is me in my official brownie uniform back when I used to sell girl scout cookies and go to summer camps. I guess somethings never change, as here I am still slinging girl scout cookies, and I still love attending wild food rendezvous “summer camps”. xx

Autoimmune Paleo Samoa Girl Scout Cookies

These autoimmune paleo girl scout cookies will earn you a cookie badge for sure! These grain-free, paleo, vegan caramel and toasted coconut shortbread cookies are every bit as good as the "real" thing! Actually we think they are even better!

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies (approx)
Calories 138 kcal
Author Andrea


Coconut Shortbread Cookie Base

  • 3 cups dried shredded coconut flakes unsweetened
  • 6 Tablespoons coconut flour
  • 1/2 cup maple syrup
  • 6 Tablespoons coconut oil melted
  • 1 teaspoon vanilla okay to omit
  • 2 pinches sea salt

Caramel Layer

  • 8 large medjool dates
  • 1 Tablespoon warm water
  • 2 Tablespoons coconut oil melted
  • 1 pinch sea salt

Toasted Coconut Topping

  • 1 cup dried shredded coconut flakes unsweetened

Carob "Chocolate" Drizzle

  • 3 1/2 Tablespoons coconut oil melted
  • 3 Tablespoons toasted carob powder (or for non-AIP version use cocoa/cacao powder)


Coconut Shortbread Cookie Base

  1. Preheat oven to 350 *F.
  2. Using a food processor blend coconut flakes for 2 to 4 minutes until they are pulverized, and ground into fine pieces. Do not blend all the way into coconut butter.

  3. Add in coconut flour, blend again for 20 seconds.

  4. Add in maple syrup, blend.

  5. And in coconut oil, blend. Then transfer the mixture to a bowl to continue incorporating the coconut oil as it will get pretty thick.

  6. Chill bowl of cookie batter in the fridge for 15 minutes. (This will firm up the dough and make it easier to roll out.)

  7. After dough chills and firms up roll out into cookies. Line a baking sheet with parchment paper.

    NOTE: Take a small ball of dough at a time and flatten it out using your hands. Use a round cookie cutter (I used a small jar lid) to shape each cookie. You can use a smaller cookie cutter to remove the inner circle to make a donut shape, or just leave them whole.

    NOTE: The easiest way to do this is to remove the excess dough around each cookie, without moving or disturbing the unbaked cookie shapes. Also note you are flattening out a little bit of dough at a time, cutting out the cookie shape, and then flattening out a little more dough. I do not recommend rolling out all the dough at once as this is not like traditional cookie dough.

    Repeat this step until you have all your cookies rolled out.

  8. Bake cookies for 7 to 10 minutes. Keep a very close eye on your cookies to prevent burning! After the first 7 minutes, check on them every minute or so. You want them to get to a very light golden brown color, but not burn.

  9. IMPORTANT: Do Not Disturb Cookies until FULLY COOL. The cookies will crumble when still hot out of the oven. I let them cool on the cookie sheet for 10 minutes, and then I transfer the entire cookie sheet into the fridge to cool off another 20 minutes. Once fully cool, these cookies hold together really well!

Caramel Layer

  1. Next make the caramel layer by blending the dates with water in a food processor. (Be sure to remove pits from dates before blending)

  2. Add in 2 Tablespoons of coconut oil, tiny pinch of sea salt, and blend with dates into a thick caramel-like spread.

  3. You can spoon date caramel into a jar and chill in the fridge until ready to use. After shortbread cookie base is FULLY COOL, you can spread the date caramel onto each cookie base.

Toasted Coconut Layer

  1. Note: You can reduce toasted coconut flakes to 3/4 cup as I usually end up with extra. But I like sprinkling any extra on other desserts and dishes. I find the easiest way to toast dried coconut flakes is in a small DRY saucepan over medium heat on the stove top. I keep a close eye on the coconut flakes, stirring them almost constantly, until nice and toasted. Immediately remove from heat and spoon toasted coconut flakes into a bowl to cool. (You can also toast them in the oven, but I find that when using the oven they don't toast as evenly, usually the flakes on the outer edge start to burn before the flakes in the middle have toasted. Just use the method you are most comfortable with.)

  2. Decorate each cookie with toasted coconut, it will stick to the date caramel layer nicely.

  3. In a small jar, mix together melted 3 and 1/2 Tablespoons coconut oil and 3 Tablespoons carob powder. Stir well. The drizzle carob "chocolate" sauce over each cookie.

  4. Chill cookies and then serve! Cookies best stored in the fridge. Or for long term storage you can freeze them. They will hold together nicely at room temp for the day - like in a lunch box, though the caramel will stick to things.

Makes approx 2 dozen cookies (24 cookies). Each cookie as an estimated 138 calories, 12 grams of fat, 15 carbs, 1 gram of protein. Cookies made per batch will vary on how big or small you make the cookies. The cookies I made (pictured) are just under 2″ wide with a hole in the center.

These paleo, gluten-free, vegan, toasted coconut caramel girl scout cookie copycats are insanely delicious! Hard to believe they are auto-immune paleo cookies too!

recipe shared at: Paleo AIP Recipe Roundtable









22 thoughts on “Autoimmune Paleo Samoa Girl Scout Cookies

  1. Andrea! These cookies are GENIUS! I can’t believe they are vegan, gluten-free, and paleo and still look so amazing! I am so excited to make (and EAT!!) these cookies 🙂

  2. I saw this recipe on Phoenix Helix and have now made it 2 times! It is my new favorite AIP cookie recipe. Thank you SO MUCH for sharing it. One thing I will mention is that since I’ve been able to reintroduce cacao into my diet I used it instead of carob for the drizzle. However, I had to add 3 tablespoons honey to the mix in order to make it edible, as just coconut oil and cacao powder didn’t work so well. I like dark chocolate, but not without some sweetener. Thanks again!

    1. Hi Jennifer!

      So glad to hear you enjoy this recipe too! It’s currently my favorite cookie recipe too!

      And I totally agree, I always sweeten my cacao sauce too! I just found when you add maple syrup (or honey) to “carob and melted coconut oil” the carob globs up, but with cacao it makes a delicious smooth chocolate sauce. Will add that note.

      Thanks for the feedback!

  3. Omg!! These are so good amazing!! My friends who aren’t on the AIP diet LOVED THESE. I like them best eating them frozen for some reason. I mix 100% cacao chocolate bar from Trader Joe’s with coconut manna melted and dipped the bottom of the cookies and the chocolate as well as sprinkling on top!! So good thank u for sharing!

    1. Hi Lauren!

      I so agree on eating Paleo cookies frozen! Freezing gives them that extra yummy crisp cookie texture. ❤️

      So glad to hear you enjoyed these!

  4. One recipe is not enough… hands down the best aip cookies ever! The cookie base and chewy ‘caramel’ complemented by crunchy toasted coconut are the perfect solution to the texture cravings everyone on aip knows too well. These both look and taste amazing.

    Note: You can make these in bar form to cut the time in half.

    Thanks for the recipe; these keep me sane.


  5. My husband made these for me because I’ve been seriously craving cookies/cakes since I started AIP a month ago. A lot of the recipes we’ve made had substitutions that I just couldn’t stomach. But these are so awesome! They taste so much like Samoas. I always want to eat the whole pack of Girl Scout cookies but these are so rich, one is enough. I had left over Carmel so I rolled them in little balls, refrigerated them and then dunked them in the left over chocolate. I rolled them in toasted coconut and then refrigerated them again. They taste like truffles and used up the left over ingredients! Thanks so much for posting this. 🙂

  6. Thanks for developing and posting this recipe! It tastes so amazing. I’ve been on AIP long enough that I don’t need as much sugar to enjoy a dessert, so I started with 1/4 cup of maple syrup for the cookie base. It tasted plenty sweet to me so I stuck with that. The date caramel is so delicious and genius. Thanks so much! We AIPers deserve a delicious treat once in a while (okay, every single day) too!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: