Girl Scout Cookies 3 Ways

When it’s that time of year it can be oh-so-tempting to pick up a few boxes of Girl Scout cookies to stash in the freezer. (We’ve all been there.) If you’re trying to stick to a specific diet but still have a sweet tooth, here’s your fix. We took three favorites and made them a bit more wholesome and friendly for a range of eating styles like Paleo, keto, and gluten-free. These cookies are perfect for sharing with friends and co-workers—they’ll be ultra-impressed, trust us.

Keto Thin Mint Cookies

Yield: 15 to 20 cookies
Active time: 25 minutes
Total time: 1 hour and 10 minutes

Ingredients

1 cup Thrive Market Almond Flour
3 tablespoons cacao powder
½ teaspoon salt
½ stick (¼-cup) unsalted butter, room temperature
2 tablespoons Thrive Market Switch sugar replacement
½ teaspoon peppermint extract
1 (9-ounce) bag Lily’s Baking Chips, Dark Chocolate
1 teaspoon Thrive Market Organic Virgin Coconut Oil

Instructions

Whisk almond flour, cacao powder, and salt in a small bowl; set aside.

In a large bowl, beat butter, sweetener, and peppermint extract with a hand mixer until creamy. Add dry ingredients and mix until crumbly. Place a large sheet of parchment paper on a work surface and dump dough in the middle. Shape into a log about 2-inches thick, then wrap it up in the parchment; freeze for 30 minutes.

Preheat oven to 350°F and line a sheet tray with parchment paper. Thinly slice dough into ¼-inch pieces and arrange on the tray. Bake for 6 to 8 minutes, rotating tray halfway through. Cool completely.

Fill a small saucepan with 1-inch of water and bring to a simmer, then place a heatproof bowl over the top. Add chocolate chips and coconut oil; stir occasionally until melted. Using a fork, place 1 cookie into the melted chocolate, then gently flip the cookie to cover all sides; remove to a parchment-lined tray. Repeat with remaining cookies. Refrigerate for 10 minutes, until hardened. Store at room temperature for up to five days or freeze up to three months.

Paleo Samoa Cookies

Yield: 20 cookies
Active time: 30 minutes
Total time: 2 hours and 5 minutes

Ingredients

For the cookies:
2 cups Thrive Market Almond Flour
2 tablespoons Thrive Market Organic Coconut Flour
½ teaspoon baking powder
1 large egg
¼ cup Thrive Market Organic Maple Syrup
2 teaspoons vanilla extract
3 tablespoons coconut oil, melted

For the caramel filling:
1 cup water
8 large Medjool dates, pitted
2 tablespoons coconut oil, melted
½ cup Thrive Market Organic Shredded Coconut, toasted
1 pinch salt

For the coating:
1 bar Thrive Market Organic Dark Chocolate
1 teaspoon coconut oil
2 tablespoons Thrive Market Organic Shredded Coconut, toasted

Instructions

Make the cookies:
Whisk almond flour, coconut flour, and baking powder in a small bowl. Whisk egg, maple syrup, vanilla, and coconut oil in a large bowl. Pour dry ingredients into the wet and stir until a dough forms. Using your hands, bring dough together to form a disc; wrap in plastic and chill 30 minutes.

Preheat oven to 350°F and line a sheet tray with parchment paper. Place dough between 2 pieces of parchment and roll it ¼-inch thick. Cut rounds with a small cookie cutter and arrange 1 inch apart on the tray. Using a straw, make a hole in the center of each cookie. Bake 5 to 7 minutes, rotating tray halfway through; cool completely.

Make the caramel filling:
Heat 1 cup water in a small saucepan. Add dates and let soften 10 minutes. Remove dates and place them in a food processor. Add 3 tablespoons of warm soaking liquid, plus the coconut oil, coconut, and salt; purée until smooth. If the mixture is too thick, add 2 tablespoons water at a time; pulse to combine.

Make the coating:
Fill a small saucepan with 1 inch of water and bring to a simmer, then place a heatproof bowl over the top. Add chocolate and coconut oil; stir occasionally until melted. Dip back side of cookie into mixture, then place it coated-side-up on a parchment-lined sheet tray; let coating harden.

Once the coating is firm, turn the cookie over and spread 1 tablespoon of the caramel on top, then place on a sheet tray. Repeat with remaining cookies, then drizzle remaining chocolate mixture back and forth over the cookies and sprinkle with coconut; refrigerate for 30 minutes. Refrigerate in an airtight container for up to a week.

Vegan Do Si-Dos

Yield: 16 cookies
Active time: 20 minutes
Total time: 1 hour and 20 minutes

Ingredients

For the cookies:
1 cup Thrive Market Almond Flour
1 teaspoon Thrive Market Baking Powder
⅛ teaspoon salt
1 cup Thrive Market Non-GMO Creamy Almond Butter
1 cup Thrive Market Organic Coconut Sugar
2 teaspoons vanilla extract
¼ cup Thrive Market Organic Almond Beverage

For the filling:
½ cup Thrive Market Non-GMO Creamy Almond Butter
½ cup Thrive Market Almond Flour
2 tablespoons Thrive Market Organic Maple Syrup
1 teaspoon vanilla
½ teaspoon salt

Instructions

Make the cookies:
Preheat oven to 350°F and line a sheet tray with parchment paper. Whisk almond flour, baking powder, and salt in a small bowl. Using a hand mixer, cream the almond butter, coconut sugar, and vanilla in a large bowl. Add dry ingredients to the wet and mix until combined. Pour in almond milk and mix until incorporated; don’t overmix.

Use a 1-tablespoon measuring spoon to portion dough 2 inches apart on the tray. Bake for 5 minutes. Remove tray from the oven, then use the back of a fork to press cookies down to flatten slightly. Return to the oven and bake for another 5 minutes. The cookie should be soft to the touch; cool completely.

Make the filling:
Beat all ingredients in a large bowl with a hand mixer. Refrigerate for 30 minutes to 1 hour.

Assemble cookies:
Spread 1 tablespoon of the filling on the base of one cookie, then top with another cookie. Repeat with remaining cookies. Refrigerate in an airtight container for up to five days.