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.