**NOTE: This recipe has been updated from it’s previous version for better texture and sweetness!

Find the new recipe AND video HERE!

Spill. What’s your favorite Girl Scout Cookie?

Before I took on my vow of chastity for all things gluten, I used to get down on some Girl Scout cookies.

Flavor? All of them.

Amount? All of them.

Time of Day? All of them.

As you can see, this presents a problem both on a gluten level and a sanity level. You could say I was crazy for GS Cookies. Still am, btw. One of my favorites was the Thin Mints. They came in those beautiful, compact cellophane sleeves and were intended to be one serving. So, two sleeves per box equals two servings. That’s math, right? 

Moving on. I don’t know why I’ve lived without these little darlings in my life, probably because I have portion control problems, but I decided to do it anyway because I’m in my prime and I deserve a treat. Basically, I did it all for the cookie (and for all of you I guess).

Gluten-Free Thin Mints

See photo below for how you can literally use anything as a cookie cutter.

You’ll be witnessing me using a plastic push pop mold. 

They don’t necessarily look like a traditional GS cookie yet but they are also
made of almond flour so get off your high horse.
(if you were being judgy…if not, stay on your normal height horse)

Dip them in chocolate spiked with mint extract.

Milk in shot glasses because I’m classy AF.
Try it sometime. 

First attempt (of many) to drop a cookie in a shot glass!
Fail.

Twenty-seventh attempt and last of the cookies…
Success.

**NOTE: This recipe has been updated from it’s previous version for better texture and sweetness!

Get the NEW recipe AND video HERE!