Girl Scout Cookies Samoas Calories

Calories in Girl Scout Cookies Samoas and Nutrition Facts FatSecret

WEBApr 10, 2024 · 8g. Carbs. 18g. Protein. 1g. There are 140 calories in 2 cookies (31 g) of Girl Scout Cookies Samoas. Calorie breakdown: 49% fat, 49% carbs, 3% protein.

Rating: 4.8/5(44)
1. Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
2. In a small microwave safe bowl, melt the chocolate and coconut oil in 30 second increments, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.
3. In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.

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Samoa Bars • THM • Low Carb • Gluten Free • Sugar …

WEBApr 6, 2017 · Satisfy your sweet tooth cravings for Girl Scouts' Samoa cookies with these easy and decadent THM-friendly, low carb, sugar …

1. Preheat the oven to 350° Fahrenheit. Lightly grease a 9- by 9-inch glass baking dish with coconut oil cooking spray and line the bottom and sides with a big piece of parchment paper then lightly grease the parchment paper; set aside.
2. Mix together all of the shortbread ingredients, squashing most clumps with a fork. Press into the bottom of the prepared baking dish (if you have a second 9- by 9-inch baking dish that nests inside the first, use it to press down the shortbread layer).
3. Meanwhile, spread the shredded coconut over a baking sheet. Pop into the oven (still at 350°) for about 9 minutes, stirring every 3 minutes. Remove from oven and set aside.
4. Melt the butter then stir in the remaining ingredients. Measure ¼ cup of the liquid chocolate layer and set that bit aside.

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Keto & Gluten Free Samoa Cookies (with Video)

WEBFeb 8, 2019 · Instructions. In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by …

1. In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.
2. Add in the diced cold butter and the vanilla. Pulse again until the mixture is not longer dry but resembles bread crumbs. Then add in the egg and pulse again until the mixture looks like a thick cookie dough.
3. Dump the dough out on a long piece of parchment paper. I use the rubber spatula to create a more rectangular shape to the dough. Roll the dough up into the parchment paper to for a log. Create a log that is 10" long and twist off the sides tightly so that the dough will take the shape of the parchment paper.
4. Place in the freezer for 45-50 minutes or until solid to the touch, If you plan on baking at a later time, keep in the fridge and then place in the freezer prior to the actual bake time.

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