Delicious Girl Scout Cookie Recipes
Girl Scout cookies arenít the healthiest cookie out there. They are highly processed and full of nasties like trans-fats, GMOs, and artificial flavors. But, luckily, you can easily make even more delicious and healthy versions at home! Below I have included 3 adapted recipes for popular Girl Scout cookies — 1 normal, 1 paleo, and 1 gluten/dairy/refined sugar free. The last 2 can be adapted for vegans. For nut-free, replace the peanut butter in the Tagalongs with soy butter.†Regardless of dietary restrictions, they are all delicious! Try them out and serve them at your next party! There’s one for everyone!
(yields 60 cookies) (adapted from†We Are Not Martha)
2 sticks unsalted, organic butter (room temp.)
3/4 c. sugar (or substitute coconut palm sugar/turbinado sugar)
1 Tbsp. vanilla extract
1/2 tsp. sea salt
3 c. unbleached, all-purpose flour
1 c. smooth, non-hydrogenated peanut butter (soy butter for nut-free)
3/4 c. powdered sugar
4 c. high quality dark chocolate, chopped
Cream butter and sugar in electric mixer using paddle attachment. Beat until lightened and fluffy. Add egg and vanilla. Beat until smooth. Add in salt and flour. Beat on low speed until incorporated. Roll dough into long log, 2-3 inches in diameter. Wrap in parchment or plastic wrap and freeze for 25 minutes. While chilling, preheat oven to 350 degrees F. Slice into 1/8Ē discs and place onto parchment-lined cookie sheets. (If you donít want to make all of the cookies, freeze half of the log for another time.) Bake for 8-10 minutes. Let cool on rack.
Combine peanut butter and powdered sugar. Melt chocolate over double-boiler or in microwave. Press a small, flattened spoonful of peanut butter mixture on top of each cookie. Coat cookie entirely in chocolate. Repeated with remaining cookies. Let cookies harden on parchment-lined platter, or place in freezer to speed the process. Serve and store leftovers airtight in fridge or freezer. Enjoy!
Paleo Thin Mints
(yields 20 cookies) (adapted from†Elana’s Pantry)
1 c. blanched almond flour
1 tsp. coconut flour
2 Tbsp. cacao powder
1/8 tsp. sea salt
1/4 tsp. baking soda
2 Tbsp. solid coconut oil (or palm shortening)
1/4 c. raw honey (or agave/coconut palm nectar to make vegan)
1 tsp. peppermint extract
6 oz. very dark chocolate, chopped
1/2 tsp. peppermint extract
Preheat oven to 350 degrees F. Combine almond flour, coconut flour, cacao, baking soda, and salt in food processor. Add in solid coconut oil, honey, and 1 tsp. peppermint extract, pulsing until dough forms. Roll out dough between parchment paper until 1/8 inch thick. Freeze dough for 15 minutes. Use desired size of cookie cutter to cut out dough, transferring to parchment-lined baking sheet. Bake for 4 minutes. Let cool on sheet, then freeze cookies for 1 hour.
After chilling, melt chocolate in a saucepan over low heat. Stir in 1/2 tsp. peppermint extract.†Dip each cookie, using a fork to lift, and place on a parchment-lined platter. Freeze dipped cookies for 1 hour. Enjoy. Store leftovers airtight in freezer.
Related:†Vermont to Pass GMO Labeling
Gluten-free, Dairy-free Samoa Bars
(adapted from†Chocolate Covered Katie)
2 c. walnuts
1 c. unsweetened, shredded coconut
1/4 c. raw honey (agave/coconut palm nectar to make vegan)
1 tsp. vanilla extract
1/4 tsp. sea salt
1 1/2 c. dates (pitted & soaked 10 mins. in hot water)
1/2 c. coconut milk
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. unsweetened, shredded coconut
1 1/2 c. dark chocolate, chopped
Preheat oven to 350 degrees F.
Process walnuts and coconut in food processor until finely crumbed. Add honey, vanilla, salt, and process until moist dough emerges. Press onto a parchment-lined square baking pan.
Toast 1 1/2 cups shredded coconut in oven for 5-8 minutes, or until golden. Let cool. Drain dates of soaking liquid and process into a paste in food processor. Add coconut milk, vanilla, and salt. Process until very smooth. Add toasted coconut and pulse until just combined. Spread mixture evenly into square pan on top of base. Cut into squares and freeze pan for 15 minutes.
Melt chocolate and dip bottoms of samosa squares with a fork. Transfer to parchment-lined platter. Drizzle remaining chocolate over bars and freeze for 15 minutes to set. Enjoy! Store leftovers airtight in freezer.
Credit: Katie via Flickr