Grain Free Some-More-Ahh’s – Paleo/GF/DF*/SF

Paleo SomeMoreAhhs_TheHealthyGFLife


My second favorite Girl Scout Cookie, next to Thin Mints, are the Samoas. Something about that gooey caramel, slightly crunchy cookie and toasted coconut, with the chocolate coated bottom for good measure – that would always make me eat a box (Hey, the boxes aren’t that big!) before I knew what hit me.

Now-a-days I could probably eat a single cookie and go into a sugar-coma! I’m so happy that my severe sweet tooth is gone (still have a little one though) from living a Paleo lifestyle.


Paleo SomeMoreAhhs2_TheHealthyGFLife


When it gets to be February and the days are long, and the Girl Scout troops are selling wagon-loads of cookies in front of every store I visit, I like to make a batch of MY version of Samoas – which I lovingly call Some-More-Ahh’s…because you’ll want some-more, and they are so deliciously naughty (in a gluten free, grain free, dairy free way) you’ll sigh “Ahhhhhhhh.” This is one of my favorite recipes from my second book, Paleo Indulgences (Victory Belt Publishing, released September 18, 2012). If you’d like to see more recipes like this one, please check out the book in bookstores and online.

As I always tell people, I’m a lazy cook, so for these guys, I don’t take the time to roll out the dough, cut them out with the hole in the middle, etc., etc., blah, blah, blah. A hole in a cookie just means less cookie, right? So these are a softer drop cookie, but you still get that wonderful caramel and toasted coconut that we all love so much!

Still want it to look like the real deal? Check out my friend Elana’s version of my Some-More-Ahh’s here.




Paleo Some-More-Ahh's
Yields 12
Gluten free, grain free, dairy free*, soy free, paleo, primal
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For the Cookie
Dry Ingredients
  1. 2 cups almond flour
  2. ½ cup unsweetened, finely shredded coconut
  3. ½ tsp baking soda
Wet Ingredients
  1. ¼ cup pure maple syrup
  2. 2 tsp pure vanilla extract
  3. 1 egg
  4. 3 TBSP coconut oil, melted
For the Caramel
  1. 1 cup coconut crystals (aka Palm Sugar/Coconut Sugar)
  2. ¼ cup coconut nectar
  3. ½ cup full-fat coconut milk
  4. 1∕3 cup butter (*optional)
For the Tops
  1. ½ cup unsweetened
  2. finely shredded coconut
  3. ½ cup chopped dark chocolate
  4. 1 oz unsweetened dark chocolate, chopped (I use this to cut down on the sugar, but you can use more dark chocolate if you'd like)
  1. Preheat the oven to 350°F.
  2. Make the cookies. Place the dry ingredients in a medium bowl and whisk to combine.
  3. Add the wet ingredients to the dry and blend well with a hand mixer. Cover and refrigerate dough 15 minutes.
  4. Scoop rounded tablespoonfuls of dough onto two parchment-lined baking sheets. Place six cookies on each tray, as they will spread a little.
  5. Bake 12-13 minutes, or until golden brown,rotating trays part way through. Cool cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.
  6. Lower oven heat to 300°F.
  7. Meanwhile, make the caramel. Place the caramel ingredients in a medium saucepan and stir to combine.
  8. Heat over medium-high heat, boiling until mixtures reaches 250°F on a candy thermometer (about 20 minutes).
  9. Remove from the heat and let cool about 10 minutes.
  10. Meanwhile, make the toppings. Toast the coconut by spreading it out in a thin layer on a baking sheet and baking in the 300°F oven 10-15 minutes, stirring every few minutes to help it toast evenly.
  11. Place all the chocolate in the top of a double boiler over simmering water and stir until almost melted. Remove from the heat and stir until completely melted and smooth.
  12. To assemble cookies, place a small spoonful of caramel on top of each cookie. Top with a sprinkle of toasted coconut. Let cool.
  13. Dip the bottom of each cookie in chocolate. Place on a parchment lined baking sheet to set. Then drizzle the tops with chocolate. Let cookies sit about 1 hour for the chocolate to fully set up.
  14. Enjoy! Store in an airtight container up to 5 days, or in the freezer up to 3 months.
Adapted from Paleo Indulgences
Adapted from Paleo Indulgences
The Healthy GF Life



  1. Trying out recipe,mine didn’t spread, but tasted yummy, working on the Carmel.
    Thanks so much

  2. Yummy, my teen boys loved these. Making again today, as they were all eaten.
    We kept them in freezer, worked great.
    I had a lot of Carmel left over will cut in half

  3. Colleen Neel says:

    Hi Tammy. I don’t know if you’ll see this comment as it’s Nov now… but if so, do you think this is one of your recipes that will work well with an egg substitute? I read that you also have egg allergies to deal with in your family and I am finding this to be a big hurdle for switching from GF to grain free…. Paleo relies SO much on egg in seems.. We are trying to adapt to a semi- paleo diet with some grains right now, just less…
    I love both of your cookbooks BYW, Healthy GF Life has been my allergy free cooking bible and I also use Make Ahead Paleo a lot too! Just wondering how you transitioned to paleo while dealing with an egg allergy- and kids who like their treats! Mine are 9 and 12.

    • Hi Colleen! We were lucky that my hubby and kids were able to add pastured eggs back into their diet (occasionally) so the paleo treats here and there aren’t a problem for us. Honestly, the nuts pose a bigger problem for all of us now! Funny how that works. I am working daily on new paleo recipes that will be both nut and egg free, so look for those on this site and in upcoming books. For the Some-More-Ahh’s, try omitting the egg, and using 1 TBSP flax meal mixed with 3 TBSP very hot water until it gels, instead. If you can tolerate it, 1/2 tsp xanthan gum would also be helpful in keeping them together…I’m afraid with just the flax, it will be crumbly. I’ll try to modify this recipe as well…when I do I’ll post it here! Thx!!

  4. What is coconut nectar?

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