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Paleo Samoa Cookie Bars

An easy 3-ingredient caramel combined with a simple cookie base makes these paleo samoa cookie bars a nostalgic and healthy treat!
Print Recipe

Ingredients
  

Base Cookie Layer

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup

Coconut Caramel Layer

  • ⅓ cup almond butter
  • ½ cup + 2 tbsp maple syrup
  • ¼ cup coconut oil, melted
  • 1 cup shredded coconut

Chocolate Drizzle

  • ¼ cup chocolate chips
  • 1 tsp coconut oil

Instructions
 

  • Preheat the oven to 350℉
  • Start by making the base layer by combining the almond flour, coconut flour, salt, vanilla, 1/4 cup melted coconut oil, and 2 tablespoons maple syrup.
  • Mix until fully combined and press into a parchment lined loaf pan. Use a spatula if necessary to even out/flatten the dough.
  • Bake for 14-16 minutes or until the dough is set and the top starts to turn golden brown.
  • Remove from oven and let cool completely.
  • While the base is cooling, make your coconut caramel layer by combining the almond butter, 1/2 cup + 2 tablespoons maple syrup, and 1/4 cup melted coconut oil.
  • Stir until fully combined and then mix in the shredded coconut*
  • Pour over completely cooled base layer and place in freezer about 2 hours or until set completely.
  • Once the bars have set completely, melt ¼ cup chocolate chips with the remaining 1 teaspoon coconut oil.
  • Cut to desired size/shape (I usually slice into ½" bars), drizzle with chocolate and enjoy!

Notes

*Traditionally, Samoa bars have toasted coconut. If you want to toast the coconut, simply place it in the oven at 350 degrees or toast in a toaster oven until golden, stirring occasionally. Watch carefully, because it can burn quickly! I usually make them the lazy way without toasting and they're still delicious. 
*I generally keep these in the freezer and let them thaw at room temperature for a few minutes before enjoying!