Samoa Girl Scout cookies are my absolute favorite flavor. I haven’t been able to enjoy those ever since cutting out gluten, dairy and refined sugars. I recently bought a donut pan and then it hit me! I need to make Gluten & Dairy free Samoa flavored donuts!!! These came out great. I hope you make this recipe! Please tag me on instagram with your creations!
2 cups Bob’s Red Mill 1:1 baking flour
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
3/4 cup coconut sugar (you can use brown sugar)
3/4 cup almond milk (you can use regular milk)
1/2 tbsp vanilla flavoring
1/2 cup melted coconut oil
Vegan Salted Caramel Sauce Ingredients
1 can of full fat coconut milk (13 oz. Thai’s Kitchen recommended)
1/2 cup coconut sugar (or brown sugar)
1 tsp vanilla flavor
1 tsp salt
Coconut Flakes (Toasted or not toasted)
Preheat oven to 420 F.
In a bowl, mix together the dry ingredients. I used my kitchen aid with the paddle attachment. You can use just a regular bowl and a rubber spatula.
Mix together all the wet ingredients with a whisk or fork.
Slowly, add in the wet mixture into the dry. Mix it well.
Prep your donut pan with some non-stick spray. Fill your donut vessels 3/4 of the way with the batter. You will need to spoon your batter and spread it out evenly since its thicker.
Bake in the oven for 10 min max.
While it is baking, make the caramel. Just mix all the ingredients together. Keep stirring until it starts to thicken. This should take about 10-15 minutes of stirring consistently. You want to bring it to a boil first then simmer until it thickens. You can store the remainder in a jar.
Take out the donuts and allow to cool before taking them out.
Place the caramel in a wide bowl. Dip the donuts into the caramel as a glaze.
Then top with coconut flakes. You can toast the coconut flakes if you would like in the oven or on the
Then drizzle with melted chocolate. Allow this to cool/dry before diving in!!!