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.
Samoas
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
Directions:
-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
Directions:
-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
Directions:
-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
Directions:
-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
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
Directions:
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.
