Girl Scout cookies aren’t 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)
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 1/8” discs and place onto parchment-lined cookie sheets. (If you don’t 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!