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Gluten-Free Samoa Cookie Bars

Gluten-Free Samoa Cookie Bars – Only 5 ingredients to make them

WOW! These Gluten-Free Samoa Cookie Bars are little bombs! And you only need 5 ingredients to make these beautiful Gluten-Free Samoa Cookie Bars: coconut oil, coconut flakes, almond meal, cashew and honey (vegan option: use maple syrup). They are wholesome, simple and the healthiest cookie ever!

ceres organic ingredients

I used organic ingredient – from Ceres Organic New Zealand – except for the cashew nuts that I had from fresh life. If you wonder why I am quoting the NZ brand ? it is only because I love my country and I want to use this blog to promote the healthy product I trust on the NZ market. It is also because you have to see the exact product I used if you want to achieve the same result. Specially for my readers in the US – I know you are a lot over there to read me everyday.

paleo samoa bars no bake

Gluten-Free Samoa Cookie Bars – a 3 layers recipe

The bottom layer is soft, chewy, sweet, made with coconut oil, cashew, honey and almond meal.

samoa cookie bar bottom layer

The middle layer is made with deglor dates, coconut cream and crunchy dark chocolate top.

samoa cookie bar middle layer

Really these Gluten-Free Samoa Cookie Bars are awesome and if it is the dates that worried you. Just do not be worry! It does not taste like date. It taste like caramel. I used pitted dates which are soft and tender and mixed with coconut cream. Humm ! it just melt in your mouth. Below are the picture of each layer – order is from the top left to the bottom right.

Sugar-Free and Gluten-Free Samoa Cookie Bars

GF samoa bars text

Of course this recipe is for the coconut lover. It contains LOTS of coconut flakes – you can use shredded coconut if you prefer but I love the flakes because they are bigger and crunchier.

deglor dates coconut flakes

What is best about these Gluten-Free Samoa Cookie Bars?

There are healthy and there no baking required! So it is a gluten-free samoa bar + sugar-free samoa bar + vegan samoa bar (use maple syrup instead of honey).  So it is a cookie bar for almost everyone! It suits gluten-free and lactose-free people too. For diabetic like myself please go slow on that one! It is a refined-sugar free recipe but it is still contains dates and honey which are high in carbohydrates. I am not talking about the dark chocolate as I used a really thin layer of 85% cocoa chocolate so it is not bringing much carb in the recipe.


A Vegan and Diabetic Friendly Alternative Recipe

Another option for diabetic and vegan  – I tested this option so it is working – remove the 1/4 cup of honey in the bottom layer and increase the quantity of coconut oil from 3 teaspoon to 1/8 cup of melted coconut oil. Add about 5 teaspoons of crunchy stevia powder instead of the honey to sweeten the dough.samoan bars vegan delight

The layer will be less dense at the first stage but after staying 1 hour in the fridge the coconut oil is getting back to his firm texture which maintain the bottom of the cookie bar together. I gave it a try and it goes well. This is a picture of the stevia recipe. There have a slightly lighter colour but similar taste.

gluten free samoa cookie bars

Easy Storage up to 5 Days

The other good point about this Gluten-Free Samoa Cookie Bars is: you can store them in the fridge in a closed box until 5 days without any alteration of taste and texture.

samoa bars gluten free

raw salted caramel

Gluten-Free Samoa Cookie Bars
Author: SweetAsHoneyNZ
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Base layer

Middle layer - Salted Caramel Layer


Base layer

  • Cover a 9 inches x 9 inches square pan with parchment paper. Set aside. 
  • In a food processor pulse the cashews, almond meal, shredded coconut until it forms a crumb.
  • Add liquid sweetener (maple or honey) and melted coconut oil. Process again until it form a paste/dough. It should not take more than 1 minute.
  • Press the dough onto the prepared square pan to create an even base layer.
  • Freeze for 10 minutes while you make the middle layer

Middle layer

  • Place the almond butter, dates, salt and coconut oil in the food processor, process until it forms a paste.
  • Remove the blade from the food processor, add the coconut flakes into the previous mixture and using a spoon combine the coconut flakes into the date mixture. You can slightly toast the coconut flakes in a saucepan for 1 minutes, stirring often to add some extra flavor. This is optional but tasty.
  • Spread the middle layer onto the previous layer.
  • Transfer to the freezer while you prepare the chocolate layer.

Top layer

  • In a bowl melt the coconut oil with maple syrup in the microwave by 30seconds burst. Stir in cocoa powder to form a chocolate mixture. 
  • Remove the pan out of the fridge and pour the melted dark chocolate over and spread evenly.
  • Sprinkle more coconut flakes on the top to decorate.
  • Store in the fridge for 30 minutes to 1 hour before cutting into square.
  • Store until 5 days in a plastic box in the fridge.

Recipe adapted from here

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    • No I did not change the recipe .The cashews are mentioned in the bottom layer, blended with the almonds. The coconut flakes can be toasted or not it says in the instruction that this is optional. I love the toasted coconut flavor but it is up to you. Enjoy the recipe. XOXO Carine.

  1. These are SO good!!! We love this recipe and everyone I’ve given these to rave about them. Great recipe!

    • I am glad you like them. It is one of my favourite sweet treat too. I also like to add some sea salt in the middle layer and on the top of the chocolate coat. Give it a try you will be surprised by the mix of salted caramel, coco-choc!