Healthier Girl Scout Cookies

Dec 9, 2016 | Recipes | 0 comments

These cookies are a great replacement for traditional Thin Mints and Samoas.  They are gluten and dairy free and are sweetened with honey rather than refined white sugar.  The best part…..they are delicious!!!


Paleo Thin Mints – (gluten and dairy free)


~1 cup almond flour
~1/4 cup coconut flour
~1 egg
~1/2 tsp sea salt
~1/4 cup cocoa powder
~3 tbsp honey
~2 tsp peppermint extract
~1/8 cup coconut oil

  1.  Combine all ingredients and mix well.  Form into a dough.
  2. Place the dough between sheets of parchment paper and roll out into a thin flat sheet. Using a cookie cutter  cut out as many cookies as you can. (Alternatively, you can roll out balls of dough and then flatten into rounds.)
  3. Place on parchment paper and bake in oven at 350 degrees for 11-13 minutes.
  4. Allow cookies to cool.  Once cooled, make the chocolate coating.

Chocolate Coating:

1 c dark chocolate chips (over 60% or Enjoy Life brand which is gluten/dairy free)
1 tsp peppermint extract
1-2 tbsp coconut oil

  1.  Melt chocolate in a saucepan over low heat and stir in oil and extract.
  2. Dip cookies into chocolate and place on wax or parchment paper.
  3. Once all are coated, place in refrigerator until chocolate has harden.

Paleo Samoa Cookies – (gluten and dairy free)


~2 cups almond flour
~1/2 cup unsweetened shredded coconut
~1/2 tsp baking soda
~1 egg
~1/4 cup honey
~1 T vanilla extract
~3 T melted coconut oil

  1.  Combine dry ingredients.  Add in wet ingredients and mix until dough forms.
  2. Refrigerate dough for 30-40 minutes.
  3. Roll dough between 2 sheets of parchment paper to roughly ¼ inch thick.  Using a cookie cutter (or a small cup) cut out as many cookies as you can. (You can also roll out balls of dough and then flatten into rounds).
  4. Use a knife to cut holes in the center of rounds(optional).
  5. Bake at 350° for 6-8 minutes.
  6. Allow cookies to cool completely on baking sheet.
  7. Once cooled, make the chocolate topping.

Chocolate Topping:

~1 cup (6 ounces) dark chocolate chips (over 60% or Enjoy Life brand which is gluten/dairy free)

  1. Once cookies have cooled, melt chocolate in a saucepan over very low heat.
  2. Dip base of each cookie into chocolate.
  3. Place on parchment paper to set.

Coconut Sauce Topping:

~1 cup coconut sugar
~1/4 cup coconut nectar (Coconut Secret is the brand that I’ve used)
~1/2 cup coconut milk
~1/2 cup unsweetened shredded coconut

  1.  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.
  2. Remove mixture from heat and stir in shredded coconut.
  3. Using a spoon, drizzle caramel-coconut mixture onto cookies.
  4. Drizzle any extra melted chocolate over cookies and sprinkle with extra coconut if desired.
  5. Place cookies in refrigerator to set, then serve.

You may also like…