Lightened Up Samoas- DOAFFG Girl Scout Cookie Series

Lightened Up SamoasLast week, I debuted my Skinny Girl Scout Cookie Series with my low-cal take on the chocolate peanut butter classic, The Tag-a-long! But it’s a new week, and time for a new cookie.. and this one’s a doozie. 

Lightened up Samoas! My absolute favourite Girl Scout Cookie, the Samoa (or the Caramel Delight, as cookie-eaters in the Southern US call them) is a chocolate dipped shortbread cookie, coated in caramel and toasted coconut.Lightened-Up Samoas

Translation? They’re really, really good. They’re also a particularly difficult flavour to replicate– any fan of the Samoa knows that they’re pretty darn unique.

My version is lower calorie, lower sugar, lower fat, lower glycemic index, and generally way-better-for-you than the originals… but with all of the same great taste! Lightened-Up Samoas

Lightened Up Samoas
The second in the DOAFFG Skinny Girl Scout Cookie Series, my take on the classic samoa is lighter in calories, sugar, fat, & carbs than the original, but maintains the same great taste!
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For the Cookies
  1. 1 cup fat-free margarine
  2. 1 cup 0% fat plain Greek yogurt
  3. 1/2 cup Splenda
  4. 1 cup oat flour
  5. 1 1/4 cup all-purpose flour
  6. 1/2 tsp baking powder
  7. 1/4 tsp salt
  8. 1 Tbsp unsweetened almond milk
  9. 1 1/2 tsp vanilla
For the Topping
  1. 1 cup Splenda*
  2. 2 tsp all natural black strap molasses
  3. 1/4 cup fat free margarine
  4. 1/4 cup lukewarm water
  5. 2 egg yolks
  6. 2 tsp vanilla
  7. 3 cup unsweetened shredded coconut
  8. 3 Tbsp unsweetened almond milk
  9. 1/4 tsp salt
  10. 2/3 cup semi-sweet chocolate
  11. *Feel free to substitute your sweetener of choice for Splenda-- but know that it can potentially effect caloric content.
For the Cookies
  1. In a large bowl, cream together your yogurt, margarine, and Splenda.
  2. Add vanilla and almond milk, mix thoroughly.
  3. Add flour, salt, and baking powder. Mix until batter forms a loose dough.
  4. Divide in half or thirds, and place dough onto plastic wrap.
  5. Cover, form into discs, and refrigerate for at least one hour. In the meanwhile, get started on the topping...
For the Topping
  1. In a sauce pan on low heat, combine first six ingredients (Splenda through vanilla), and whisk together until combined.
  2. Increase heat to medium, whisking occasionally. Bring to a simmer for two minutes, whisking constantly.
  3. Remove from heat, and refrigerate for at least an hour to thicken.
For the Cookies
  1. After the dough has refrigerated, roll out with a rolling pin onto a lightly floured surface.I t doesn't have to be scientific, but aim for a thickness between 1/4 inch and 1/8 inch.
  2. Preheat your oven to 350F/180C.
  3. Now to the cookie cutting: Original samoas are circular, with a whole in the middle-- like a donut. If you have a donut style cookie cutter, use it. If not (and I didn't), pick two round glasses-- one larger, one smaller-- to cut out your shapes. If this seems like entirely too much work for you (and it very well might be), feel free to omit the whole in the center.
  4. Cut out your cookies, place on a lightly greased cookie sheet, and bake for 10-13 minutes.
  5. On a separate cookie sheet, spread out your shredded coconut and bake for 5-7 minutes. Be careful to stir frequently! It can turn from 'toasted' to 'burnt' very easily.
  6. While your cookies are baking, melt your chocolate over medium heat. Remove once fully melted.
  7. When the cookies come out of the oven, dip their bottoms in the chocolate. Place on baking sheet--chocolate side up--and let harden.
For the Topping
  1. Once the chocolate on your cookies has hardened, remove your caramel from the fridge.
  2. Heat it on low, and add your almond milk and salt.
  3. Remove from heat, and mix in toasted coconut.
  4. Spoon topping onto the non-chocolate side of cookies, distributing evenly across the cookie.
  5. Allow to cool fully before eating, and feel free to drizzle the tops with any extra chocolate.
Diary of a Formerly Fat Girl


Lightened-Up SamoasNow, they aren’t the quickest cookie to make in the history of time. They also aren’t the simplest. But the upside? They are so, so good while being so, so guilt-free. Lightened-Up Samoas DSC_0139 DSC_0132