I never thought Girl Scout cookies could make me feel sad.
And then we went gluten and dairy free.
And I missed them.
Instead of perking up and happily buying a box (or 3) of cookies (why, hello, Samoas and Thin Mints), I felt like the worst human in the world every time I walked past their energetic and happy “would you like to buy some Girl Scout Cookies?!” with a sad, pathetic “not today, thanks.”
I watched their ambitious dreams crumble, like so many dried out Trefoils or Do-Si-Dos, and neither of us felt any better about life. And it happened every time I went to the grocery store.
But not this year.
No, not this year. Friends, neighbors, countrymen… I give you: Homemade Thin Mints. With no gluten, dairy, and minimal sugar.
And they taste like happiness. Of the perky Girl Scout variety. For reals.
If I’m being honest, I’ve been working on this recipe for about a year, trying to get things just right. I feel like I’ve got them where I want them. The cookies are thin, crisp, and just minty enough. The chocolate coating is just as perfect.
I don’t want to tell you how to live your life, but I will strongly encourage you to eat these from the freezer. (As all Thin Mints should be.) Or, you know, crunched up and stirred into chocolate coconut milk ice cream. Wherever the moment takes you.
You may not be able to escape the walk of dream-crushing shame when you say “sorry, but no” to the Girl Scouts, but you can at least go to sleep at night knowing you’re not missing out. And that you can make them all. year. long.
One note on the recipe: Different brands of almond flour behave differently. Coarser brands of almond flour may cause your cookie to spread, or have a grainy, crumbly texture. I like Honeyville for its consistent results. (That’s not a paid endorsement, just my own trial and error experience). Costco sometimes carries it for the best price.Print