Didn’t we all grow up with Girl Scout cookies? Heck, I can remember the little brown Brownie uniform and then crossing the bridge and becoming a Girl Scout. Yesterday, our local paper had an ad that it was Girl Scout cookie time and they were for sale. I thought, “this is a great time to revamp these time old favorites.” Growing up in Detroit, The Motor City, my friends enlisted their mom or dads to sell their cookies to the crews at General Motors. I, however, was not as lucky. My parents believed in the old do- it- yourself selling approach. I would go door to door in the neighborhood and usually end up selling a whooping 25 boxes instead of the illustrious 55o that would guarantee you a really big prize. Of course, if you ask me today, I can’t even recall one of the prizes. We were a standard thin mint and tagalong family, but every so often, I could convince my mom to add on a box of do si dos or if I was really lucky, I’d find one hidden in the back of a cupboard of my favorite babysitting job. I like do si dos. I think it’s because I’m in love with sandwich cookies. They are crunchy on the outside and then have an extra treat with the creamy center. You have the top, bottom, and middle which mean that it can be a one to three bite snack.
I decided to remake these cookies as an ode to my younger years. Maybe it was Girl Scouts that helped me find my love for cooking and baking. I can still remember making chocolate chip cookie wreaths with Mrs. Zimmerman to obtain the cooking badge. At any rate, I looked up do si dos on the internet. Made a face and thought, “really, we sold and ate these?” Found a recipe, tweaked it with all my usual suspects (coconut oil, almond, flour, and ground gluten free oats) and created a delicious cookie that has more nutrients, less fat, and no gluten. I used my very favorite high protein almond butter as the filling. First, I made the cookies, let them rest. Then, I spread the rich almond butter on the cookies and sandwiched them together. I let them sit overnight before stuffing my face. When I went to take the top off the cookie this wonderful thing had occurred. The filling looked reminiscent of all those high fructose and hydrogenated fillings in every sandwich cookie in every world. Yet, it was only pure organic almond butter. Funny how a simple imprint can change the look and texture of a filling. I am head over heels in love with this cookie. It’s crispy, chewy, and plain yummy. Seriously, it is going to make you smile and grab for a glass of milk.
A great revamp on the classic Girl Scout cookie Do-Si-Dos. Made with half the fat, more nutrients, and gluten free these cookies are so delicious that you will be grabbing for a glass of milk and begging for more.
1 Cup Coconut Oil melted
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Oat Flour
1 Cup Almond Flour
1 Cup Gluten Free oats whole oats
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
1/2 tsp. Cinnamon
1/2 Cup Organic Almond Butter
Cream the melted coconut oil and sugars.
Grind gluten free oats in a food processor till it becomes a flour consistency
Add gluten free oat flour, almond flour, gluten free oats, baking soda, salt, and cinnamon
Mix till blended
Use an extra small ice cream scoop (size 18/8). Scoop out onto a parchment or sprayed sheet pan.
Bake at 325 degrees for 12-14 minutes
Once cookies are cooled. Spread a thin layer of almond butter on one side of the cookie and sandwich together.
Makes 10-12 sandwich cookies