What a fun time of year…it’s Girl Scout Cookie season! So for all of you who yearn to enjoy these popular cookies…this is your year! Not only do we have incredible recipes for you to make some of the most popular Girl Scout cookie varieties at home, but the Girls Scouts of the USA is introducing a brand new cookie flavor this year that is gluten-free. YES…you heard us right…gluten-free foodies will be rejoicing during cookie season as the new Gluten-Free Chocolate Chip Shortbread cookies makes its debut. We had a chance to chat with Stewart Pim Goodbody, Senior Communications Specialist with the Girl Scouts of the USA, and she gave us some insight on how the new cookie made its way to a grand introduction this year.

What inspired the Girl Scouts organization to launch a gluten-free cookie?

Considering the numerous food allergies and sensitivities in both children and adults, Girl Scouts of the USA encouraged its bakers to consider the benefits of a gluten-free Girl Scout Cookie, and we’re eager to see this product tested. As part of the limited pilot approach, this product will only be available in 20 markets. If our tests go well, we will explore expanding the program in the future.

It’s early, but how is the reception of the new cookie so far?

As Girl Scout Cookie Season is just now kicking off in much of the country, so it is too soon to get a read, but I’ve tried them, and I think they are fantastic! We are looking forward to celebrating the new Gluten Free Chocolate Chip Shortbread Cookies, along with the other delicious varieties, during National Girl Scout Cookie Weekend, which kicks off February 7.

Is the cookie available only in certain markets or nationwide?

As part of the limited pilot approach, this product will be available in 20 markets and only at booth sale locations. You can find the participating councils HERE or download the Girl Scout Cookie Finder app at www.girlscoutcookies.org to locate cookie sales in your area.

Are there plans to introduce additional gluten-free cookies? Maybe taking some cookie favorites (such as Thin Mints) and making gluten-free versions?

Love the enthusiasm! We will revisit this after the pilot.

 

Make Your Favorites At Home

In addition to enjoying the new Gluten Free Chocolate Chip Shortbread, here are some additional recipes to try at home…yummy gluten-free versions of other Girl Scout cookie favorites provided by Elana’s Pantry!

www.elanaspantry.com

Paleo Thin Mints

Makes 20 Thin Mints

Photo and recipe provided courtesy of Elana’s Pantry. 

 

Ingredients

1 cup blanched almond flour

1 teaspoon coconut flour

2 tablespoons cacao powder

1/8 teaspoon celtic sea salt

1/4 teaspoon baking soda

2 tablespoons vegan shortening

1/4 cup honey

1 teaspoon peppermint extract

6 ounces dark chocolate chunks

1/2 teaspoon peppermint extract

 

1. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt. Pulse in shortening, honey, and peppermint extract until dough forms

2. Roll out dough between 2 pieces of parchment paper to 1/8- inch thick. Freeze dough for 15 minutes.

3. Using a 2-inch cookie cutter, cut out dough. Transfer circles to a parchment lined baking sheet.

4. Bake at 350° for 4 minutes.

5. Cool completely on the baking sheets, then freeze for 1 hour.

6. Melt chocolate and peppermint extract in a small saucepan over very low heat. Dip each cookie in chocolate, then place on a parchment-lined plate. Transfer plate to freezer for 1 hour. Serve

 

Paleo Samoas

Makes 36 cookies

 Photo and recipe provided courtesy of Elana’s Pantry. 

Ingredients

Cookies:

2 cups blanched almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking soda

1/4 cup honey

1 tablespoon vanilla extract

1 egg

3 tablespoons coconut oil, melted

 

1. In a food processor combine dry ingredients. Pulse in wet ingredients until dough forms.

2. Refrigerate dough for 30 minutes.

3. Roll dough between 2 sheets of parchment paper to 1/4-inch thick. Use a 2-inch cookie cutter to cut out rounds. Use a knife to cut holes in center of rounds, if desired.

4. Bake at 350° for 6-8 minutes. Cool cookies completely on baking sheet.

 

Topping:

1 cup (6 ounces) dark chocolate chunks

1 cup coconut sugar

1/4 cup coconut nectar

1/2 cup coconut milk

1/2 cup unsweetened shredded coconut, toasted

 

1. Melt chocolate over very low heat. Dip base of each cookie into chocolate. Place on parchment paper to set.

2. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently. Remove mixture from heat and stir in toasted coconut.

3. Use a small spoon to drizzle caramel-coconut mixture onto cookies. Drizzle additional chocolate over cookies and sprinkle with extra coconut, if desired.

4. Place cookies in refrigerator to set, then serve.

 

Paleo Peanut Butter Patties

Makes 18 cookies

Photo and recipe provided courtesy of Elana’s Pantry. 

Ingredients

2 cups blanched almond flour

1/4 teaspoon celtic sea salt

1/2 teaspoon baking soda

2 tablespoons vegan shortening

2 tablespoons honey

1 tablespoon vanilla extract

1/2 cup Sunbutter Brand Organic Sunflower Seed Spread

1 cup dark chocolate chunks

 

1.In a food processor, combine almond flour, salt, and baking soda. Pulse in shortening, honey, and vanilla until combined.

2. Roll out dough between 2 pieces of parchment paper to 1/4-inch thick. Chill dough in freezer for 20 minutes.

3. Using a 2-inch cookie cutter, cut out dough. Press your thumb in center of each circle to make indentation.

4. Bake at 350° for 4-6 minutes. Cool cookies for 1 hour.

5. Place one teaspoon of Sunbutter on top of each cookie. Freeze for 10 minutes.

6. Melt chocolate over very low heat. Dip cookies in chocolate. Place on a parchment- lined baking sheet. Freeze for 30 minutes. Serve.

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