These Vegan Samoas are unbelievably delicious and easy to make. Instead of cutting out the centers of these cookies, we decided to keep the centers and make these fully loaded cookies. These are some of my favorite cookies to make when it’s the holidays. Instead of buying your favorite Girl Scout cookies, you will want to make these. I like to call them Snowstorm Cookies!
These are cinnamon sugar cookies dipped in chocolate and then topped with a delicious vegan caramel sauce, coconut flakes, and more chocolate. They are so good.
Ingredients to make these caramel delights
Unsalted Vegan Butter. Or, substitute with regular unsalted butter if not vegan.
Dark Chocolate Bar, melted for drizzling.
Vegan Salted Caramel. We used our vegan caramel sauce for this recipe. They have so much texture and a delicious flavor.
Coconut Flakes. We used shredded unsweetened coconut flakes. To add more flavor to the cookie, toast the coconut flakes for 5 minutes. This adds a nice toasty aroma and flavor to the cookies.
These Samoas cookies are vegan, flavorful, festive, easy to make, and chocolatey. The best holiday cookies! We hope you all love them as much as we do! Enjoy! ♡
Vegan Samoas Snowstorm Cookies
5 from 3 votes
These Samoas cookies are flavorful, festive, easy to make, and chocolatey. The best holiday cookies!
Preheat oven to 350 degrees F and line a baking sheet with parchment paper
In a mixing bowl, add wet ingredients: butter, vanilla extract, and 1/2 cup of sugar. Beat with a whisk and mix until combined and fluffy.
In a separate bowl, toss to combine the dry ingredients: flour, salt, baking powder, and 1/2 teaspoon cinnamon. Add dry ingredients to the wet ingredients and mix until a dough forms.
Use 1 tablespoon cookie dough scoop, and transfer the dough to the prepared baking sheet, separating 1-1.5 inches apart. Press dough down with your fingertips to flatten.
In a small bowl, toss to combine the remaining 1/2 tsp cinnamon and 2 teaspoons cane sugar. Generously sprinkle mixture on top of the cookies.
Bake for 12-15 minutes, or until golden brown on the edges.
While baking, melt 3/4 cup of chocolate in a separate bowl. Melt over a double boiler or in the microwave, mixing in increments.
Remove the cookies from the oven to cool completely, about 7-10 minutes. Dip the bottom of the cooled cookie in melted chocolate and place back on the baking sheet. Add 1 teaspoon of caramel sauce, sprinkle coconut flakes on top and then drizzle with extra chocolate.
Store in the freezer to firm up ~ about 10 minutes, or in the fridge for about 15 minutes.
Once the chocolate has hardened, enjoy! Store cookies in glass Tupperware at room temperature.
To add more flavor – Toast coconut flakes before adding them to the cookies.