• 13th February
  • 13

It’s Girl Scout Cookie Season!  As wholesome as these girls are, their cookies are not.  They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly.  So I made my own.  These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher.  I also attempted to make Trefoils, but I “foiled” them.  I think they are harder to make right gluten-free.  So here are Samoas and Thin Mints.    


Shortbread Cookies 

1/2 c soy-free Earth Balance

1 tbsp milk alternative

1/4 c sugar

1/2 tsp vanilla extract

1 to 1 1/4 c gluten-free flour

1/8 tsp baking powder

1/8 tsp salt


-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.

-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.

-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.  

- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.  

-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges.  Let cool.

Chocolate Sauce

1 c chocolate chips

milk alternative


-Melt chocolate chips and milk alternative over low heat until creamy.  

-Dip bottoms of shortbread and let cool.  

Caramel Topping

1 c coconut milk

2/3 c packed brown sugar

1/4 tsp salt

1/2 tsp vanilla extract


-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil.  Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.  

-Remove from heat and stir in vanilla.

-Dip tops of shortbread and lay flat on parchment paper.   

Toasted Coconut

2 c raw, unsweetened coconut


-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown.  Make sure to stir halfway through.

-Sprinkle on top of Caramel Topping.  Let it cool.  

Chocolate Drizzle

Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies. 

Thin Mints

Makes 65 cookies


1 1/4 c gluten-free flour

1 c sugar

1/2 c cocoa powder

1/4 tsp salt

1/4 tsp baking soda

3/4 c margarine

3 tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp peppermint extract

Chocolate Coating

(Double if you are baking off all of the dough.)

2 cups chocolate chips

1 tbsp margarine

1/2 tsp peppermint extract


To make cookies - 

-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.  

-Add margarine, milk, vanilla, and mint extract.  Blend.

-Knead it with your hands until it comes together and the flour is incorporated.

-Chill for 1 hour.

-Preheat the oven to 350 degrees F.

-Line 2 large baking sheets with parchment paper.  

-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball. 

-Flatten until 1/4 inch thick and bake for 5-8 minutes.  Let cool.

To make chocolate coating -

-Melt chocolate chips and margarine until smooth.

-Stir in mint extract and mix until smooth. 

-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.

-Place cookies on a parchment-lined plate and refrigerate until coating sets.

-Keep chilled until serving.