Samoas with Bourbon Caramel and Gluten-Free


It’s a strange feeling to be rooted in a community, and you only realize its importance when it is no longer present.

This summer, I started to think about it. John and I moved more than twice as much in the three years since we got married. This has enabled us to make new friends and then let them go, but it has also left me with a sense of being lost and not knowing where I belong. When I feel estranged from this world, I feel as if my little piece of the island is separated from the main island and that I am floating in the ocean, alone, disconnected, and not known by anyone except myself. Some days, I’m not even so sure of this last part. The good news is that I can always change my mind when I feel it’s necessary.

In many cases, a healthy and positive change can be achieved with a simple conversation or a new perspective. It was time to create a new community in the place where we had already established roots. I don’t know how long we will be here, but I want to be intentional and present with those around me for as long as we remain. John and I decided to do the best we could to create a sense of community: We invited friends over for dinner.

I provided the essentials: two batches of chili, cornbread (gluten-free and non-gluten-free), and these strong>a href=” with chocolate chips and coconut/” title=”gluten free cookies”>glutenfree cookies/a>/strong>. It felt like an old friend hugging you after years. I prepared the essentials, including two batches of chili (gluten-free and not), cornbread (gluten-free and not), and these cookies. Soon, wine, laughter, and lots of dirty dishes followed.

Rebecca, a friend of mine and a wedding photographer commented that the cookies reminded him of Girl Scout Caramel Delights and Samoas. The cookies were complete but lacked the chocolate and caramel coating that would have given them the finishing touch.

When I remembered I had some Bourbon Caramel Sauce in my refrigerator, I realized that gluten-free Samoas were needed. Since then, I have made these several more times with great results. Laura, who is gluten-free, ate the entire batch in minutes. She kept saying, “uuhhhmaaaayyzzing,” and I’m sure we have found our new favorite cookie recipe.

Although they lack the flour, butter, and sugar of traditional Samoas, these cookies retain the same flavor and texture. They are a must-make not just for the holidays but also for any special occasion. Gluten-free decadence has never tasted better.


  • Almond meal (finely ground raw almonds), 1 1/4 cups
  • 1 cup dark chocolate chip (chopped/divided)
  • 1/4 cup shredded unsweetened coconut
  • Baking powder, 1/2 tsp
  • 1/4 teaspoon sea salt
  • 1/4 cup brown sugar
  • Sugar 2 Tbsp
  • One large egg
  • 3 Tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract
  • Bourbon caramel sauce*


  • Mix almond meal, 1/4 cup chocolate chips, and coconut in a large mixing bowl. (Use the Amount of chocolate in the original recipe; adjust for batch size.)
  • In a separate mixing bowl, vigorously beat the egg until it has nearly doubled its volume. Add the coconut oil, vanilla, and dry ingredients to a bowl and whisk until combined.
  • Refrigerate for 15-30 minutes or overnight.
  • Pre-heat the oven to 375°F (190 C). Form the dough into small discs, about 15 in number. Place the cookies on a baking sheet with about 1 1/2 inches between each one.
  • Bake for 10-13 minutes until the edges start to brown. You want the edges to be brown but not too dark.
  • Remove from the oven, place on a cooling rack, and put in the fridge or freezer. Melt 3/4 cup of chocolate chips using a microwave in increments of 15-20 seconds. You can also melt the chocolate over a double-boiler.
  • Remove cookies from the fridge or freezer. Using a spoon, cover each bottom cookie with a thin coating of chocolate. Place cookies back on silicone mats or wax paper, and drizzle the remaining chocolate and bourbon-caramel sauce over them.
  • Set aside in the refrigerator or freezer for five more minutes. Store in an airtight container for up to two days. Freeze for even longer freshness.

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