The post titled Girl Scout Cookies or Chemicals? that I published last week was by far and away the most viewed since I launched this blog on December 13, 2011. There has been a fair amount of follow up as result. See our conversations on Facebook on this post and also on this post.
Laura Waldo decided to take on the challenge of creating a relatively nutritious version of the Girl Scout Cookies:
Sandrine, great post! We don’t purchase Girl Scout Cookies, but as a former Scout I do make a donation. I am always up for a baking challenge, and I think it would be fun to try to create a “healthier” version of these cookies … I’ll keep you posted.
Well, Laura did keep me posted! That very day she created the recipe reprinted with permission below:
Sandrine,
This was my attempt at a healthier version of “Thin Mints”. I (like you) am not a chocolate fan, but I know so many who are. I served these last night to company and they were a hit, satisfying the chocolate lovers in the crowd. My son who is 8 gave these a two thumbs up rating. These cookies can be made with Chocolate/Cocoa, but I opted to use Carob Powder and Carob Chips … nobody could tell the difference. [Sally Fallon Morell would definitely recommend the carob.] These cookies are not crispy like the Girl Scout Thin Mints, but they are certainly much more healthy.
The cookies are free of grains since my son has a rare form of Celiac Disease. He was sent home for care and comfort when he was 4 years old, but thanks to people like Tara Rayburn (who introduced me to Weston A. Price), and Pete and Lolin Hilgartner he is alive today and thriving. [I was delighted to read that the folks Laura mentioned are supporters of Nourishing Our Children]
Without further adieu, grain free thin mints:
Ingredients, some of which include links to recommended brands via our Amazon affiliation:
½ Cup Pastured Unsalted Butter, softened
1 Pastured Egg
¼ Cup Raw Organic Honey, melted if solid. We recommend YS Organic Bee Farms, Wholesome Sweeteners and WeeBee.
3/4 Cup Coconut Flour, sifted. We recommend raw, organic flours such as Nutiva, Bob’s Red Mill, Let’s Do Organic and Coconut Secret.
1 teaspoon Aluminum Free Baking Powder such as Rumford and Bob’s Red Mill.
¼ Cup Organic Carob Powder, such as Swanson Organic, One Lucky Duck and Live Superfoods.
1 teaspoon Organic Peppermint Extract, such as Simply Organic, Flavorganics and Frontier, or several drops of Young Living Peppermint Essential Oil.
Chocolate coating:
1 ½ Cup of Carob Chips such as Enjoy Life
¼ Cup Pastured Unsalted Butter
Directions:
Blend together the softened butter and the honey with a hand held mixer.
Add the egg and beat to make a soft batter.
Mix in the flour in small increments. You want it to be soft and pliable.
Mix in the carob powder until combined and add the peppermint extract/essential oil.
Roll the dough into a log and refrigerate for 30 minutes.
Line a baking sheet with parchment paper.
Slice dough from the chilled log approximately ¼ thick and place the rounds on the parchment lined cookie sheet.
Bake at 350 degrees F for 7 – 9 minutes.
Let cool completely.
Chocolate Coating:
Melt carob chips and butter in a saucepan over low heat.
Dip the cooled cookies into the chocolate with a fork and place each on a cookie sheet lined with parchment paper until set. You can also refrigerate the carob covered cookies to speed up the process.
Cookies can be frozen (yum) or kept in an airtight container in the refrigerator.
Pictured below is a photo of Laura’s son Devon, whom she describes as her “official taste tester of all things healthy”.
While these cookies are most definitely more nutritious that the Girl Scout version being that they contain pastured butter, coconut flour, and pastured eggs – they also contain honey. So, I would still consider them a treat.
Thank you for this contribution, Laura!
12 Responses to Nutrient Dense Girl Scout Cookies?! “Thin Mints”
It’s not much honey and could certainly be replaced with stevia. Yummy! I love carob and I love chocolate. nice to have a choice.
I personally would recommend honey over stevia. If using stevia, we recommend green powder stevia exclusively as is pictured here: https://nourishingourchildren.wordpress.com/2011/12/16/sweet-tooth/
I agree with you on honey( raw)over stevia!! Love the recipe I cannot wait to make it, pinned and shared it! Trish
I will definitely be making these! Modifying unhealthy (but tasty) recipes is so much fun. Thanks for creating these Laura!
I really need to get myself some coconut flour…everything else I have on hand (even the Young Living peppermint oil!). These look so good.
Thank you SO much! These are a favorite treat in our home and with girl scout cookie season upon us I have been very sad. I’ve had members suggest I buy them and just not eat them … but was not sure I was up to the temptation. One of the most liberating things has been learning that I can eat well AND eat deliciously. I think it’s past time to shake of the “cardboard food” mentality we have when we think “healthy.” Whole food is wholly YUMMY!
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Nice recipe. Shame about the coconut flour which is not local to where I live. Plus also be aware that the coconut industry is big on monocultures and exploitation of people and animals. Eat local, small scale food.
I can tolerate properly prepared grains, but not coconut flour (any suggestions for alterations?). Otherwise the ingredients look great, and I’d love to try them!