Friday, March 22, 2013


The other day, as I was driving home, I passed some kids selling Girl Scout cookies. I don’t know about you, but I attach memories to different things, good and bad. Let me tell you, I have all kinds of great memories attached to those delicious little bits of heaven. There’s something nostalgic about them. Popping a sleeve of those guys into the freezer and then enjoying them while watching movies on Friday night... Ah, the good ol’ days.

I want my kids to have those same good memories attached to delicious little treats too, and this is what I was thinking about as I passed the Girl Scouts. Only, I don’t want them to have to eat a bunch of hydrogenated oil, high fructose corn syrup or any other crap ingredients to be able to have fun, happy, party foods. This gave me an idea... Could I make thin mints?


Are they “easy” to make? Well, they’re not “hard”, but they’re time consuming. This isn’t that big of a deal to me though. Good tasting healthful food, takes time. My one rule in the kitchen is that is HAS to taste good. Eating healthful foods doesn’t have to taste like cardboard.

So, this is where I got the recipe. I had to adjust it a little to make it dairy, gluten and soy free (she gives some good ideas). Instead of butter, I used coconut oil. Instead of whole wheat flour, I used 1/2 C brown rice flour and 1/4 C sorghum flour. Instead of regular chocolate chunks, I used Enjoy Life chocolate chunks (I am in love with whoever started this company, by the way. I want to hug them for like an hour straight).

Now, she makes these cookies look like everything magically falls into place; but we know that when you’re actually the one making them, that rarely happens. So, I’m going to give you a pictorial play by play.

Should you choose to make these cookies, you absolutely will not be disappointed. I honestly like them more than Girl Scout thin mints, and I didn’t think that was possible. They’re light and crisp and don’t leave that plasticy feeling in your mouth when you’re done eating. Oh, my one bit of advice: don’t eat too much of the chocolate as you're baking them... you won’t realize how much you’ve eaten until you’re about ready to barf, and that just takes away from the goodness of the cookies:).

My thoughts at this moment are, what the eff? It's a bunch of crumbs!! Fight the urge to add water. She says to "shape into a ball and then flatten into a disc and then place it into the freezer". Right. As you can see, that didn't work for me. I just stuck it into the freezer like this (but don't leave it in the freezer too long or you'll have a rock on your hands... trust me).

After removing it from the freezer and pressing it around in my hands (a lot), and then rolling it out (I put a piece of parchment paper between the roller and the cookie dough) it came together like this.

I used a glass to make the cookie cut outs.

This is my hodge-podge of cookies.

Once they've cooled, right before the chocolate dip. You want to avoid making them too thin, or they'll crumble and you'll yell obscenities.

My homemade double broiler. Hey, use what you got, right?

Freshly dipped cookies. Had a little chocolate left over, so I grabbed some strawberries. Whoa, was that a good decision! To coat the cookies, I just dropped them in the pan (one at a time), spooned the chocolate over the top and then took them out with my fingers, shaking off the excess chocolate.

I like them best once they've been in the freezer for a little while. Oh my. These are so good. And the best part is that you can feel good about eating them!:)

No comments:

Post a Comment