Girl Scout Cookie season is right around the corner and if you’re anything like me, you know that buying a few boxes can be a slippery slope because let’s be honest… how many times have we looked down and unknowingly eaten an entire sleeve??
These cookies are made with King Arthur’s gluten free flour, protein, coconut oil, and sweetened with Swerve for a low sugar and macro friendly treat. These can even be completely sugar free by using sugar free chocolate!
Since these cookies are made with coconut oil and not butter, you will make these slightly different than you would if you were making traditional shortbread style cookies. To begin, you will melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! I used the lid of a seasoning container and this was the perfect size for me.
After cutting the dough into circles, place on baking sheet and spread evenly. I prefer to use a silicone baking mat as this ensures the cookies will bake evenly. After this step, it is very important that you now PLACE THIS SHEET IN THE FREEZER!!
This will prevent the cookies from spreading as they bake. It doesn’t take long, about 5 minutes will do.
Once cookies are nice and frozen, Place sheet in oven at 350 for 8-10 minutes.
Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
In a double boiler, melt together 1/2 cup chocolate chips, 1/8 tsp peppermint extract and 1/2 tbsp coconut oil.
Carefully dip each cookie into the chocolate, using a fork to spread evenly over entire cookie.
Place cookies onto wire rack and chill once all cookies have been dipped.
Store in fridge for up to one week. These taste great frozen as well!
makes 25 cookies.
macros per cookie: