I've had cravings for them for as long as I can remember. Naturally, when we went gluten free about 4 years ago the cravings increased. Of course they would. There's a principle called 'forbidden fruit..."
Anywhoodles, I finally decided to do something about it. Here are two variations of girl scout cookies. They both taste pretty darn real, and they're both easy. If you don't mind a non-vegan version of the baked ones, feel free to save yourself some time and use Hershey's Mint Chocolate Chips for the dipping chocolate.
Ingredients
- 8 ounces organic palm shortening (you can use crisco if you prefer)
- 4 drops peppermint oil
- 1 c powdered sugar
- 1 tsp vanilla extract
- 1 c cocoa powder
- 3/4 tsp sea salt (or 1 tsp salt)
- 1 1/2 c Better Batter Gluten Free Flour
- 12 ounces milk-free chocolate (we like a good dark chocolate chip)
- 1/4 c organic palm shortening
- 4 or more drops peppermint oil to add to the chocolate
Preparation
In the bowl of your Mixer, combine the shortening, sugar, peppermint oil, cocoa, sea salt, and flour. Beat until smooth. Place in the freezer to chill for about twenty minutes.
Lightly flour a silpat or parchment paper and place the dough on the surface. Flour the dough and roll out to 1/8 inch thickness.
Cut into 1 1/2 inch circles with a small cutter. Place on parchment or silpat lined cookie sheets. Bake at 350 degrees for 10 minutes.
Slip the liners onto cookie racks or cake racks and allow to cool completely. Peel from the sheet.
In a double boiler or bowl set over a pan of simmering water, melt the chocolate and palm shortening, stirring in enough peppermint essential oil to make the chocolate mint-chocolatey—be VERY careful! Too much peppermint will give you a ‘toothpaste’ taste. I like about 4 drops. Let the ganache chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often)
Using a Fork, Dip each chocolate wafer into the peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper and transfer to the fridge or freezer to set. Place in a container and keep in the fridge or freezer.
I fed these to a SADdie, without comment, and she said – ‘What did you make…gluten free girl scout cookies?”
Jst saying… these are as close to the real deal as you’re going to get in this life (without selling out). Thin wafers of mint-chocolate cookie are encased in a chocolate ganache.
These are best out of the freezer – of course that could be years of training speaking.
Ingredients
- 2 cups almonds flour from making almond milk, dehydrated and ground
- 3 drops peppermint oil
- ½ cup coconut, ground into powder, (I use my coffee grinder)
- ½ cup cacao powder, (use a really high quality)
- 8 medjool dates, pitted
- ¼ cup water
- ¼ teaspoon sea salt
- 1 RECIPE Chocolate Ganache
- 4 drops or more peppermint oil, to add to the ganache
Preparation
In the bowl of your Food Processor, combine the almond flour, peppermint oil, coconut, and cacao powder. Grind till fine and homogeneous. Add the dates, water, and salt and process until the mixture comes together in a smooth ball, like cookie dough.
Heavily ‘flour’ a silpat or parchment paper with cacao powder and place the dough on the surface. ‘Flour’ the dough with cacao powder and roll out to 1/8 inch thickness.
Cut into 1 1/2 inch circles with a small cutter. Place on dehydrator sheets and dehydrate at 110 degrees for at least 10 hours, or until very crisp.
Follow directions for making Ganache, stirring in enough peppermint essential oil to make the ganache mint-chocolatey—be VERY careful! Too much peppermint will give you a ‘toothpaste’ taste. I like about 4 drops. Let the ganache chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often)
Using a Fork, Dip each chocolate wafer into the peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper and transfer to the fridge or freezer to set. Place in a container and keep in the fridge or freezer.
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