Uh huh. Go ahead and try to pass up these homemade healthy trefoils.
Believe me, I love the Girl Scouts! I’m not trying to steal their thunder. And if I didn’t love the Girl Scouts, would I have drawn up this nifty timeline? I think not.
Life as it Relates to Girl Scout Cookies
Majority of the Year Spent without Girl Scout Cookies- Spent longing for Girl Scout cookies. It’s a marketing strategy. Don’t let that cute uniform fool you. These girls mean business.
First Day of Girl Scout Cookie Season- Universal joy as people everywhere officially renounce their New Year’s “diet” and proclaim undying love for sugary cookies of glory and stretchy pants. It’s big. There are Facebook parties and everything!
Beginning of Girl Scout Cookie Season- Remember that cute first grade girl in a brownie uniform standing at a table (her head barely peeking over) outside the grocery store? She handed you a box of cookies and talked about the bicycle you’d help her win. How can you say no to that wittle face? Besides, you won’t eat any more than one box in a sitting, right?
Middle of Girl Scout Cookie Season- Remember that cute first grade girl outside the grocery store? Yeah. She multiplied. And got older. So now there are these older Girl Scout in front of all grocery stores… I don’t really know what to do. My spandex won’t put up with this forever.
End of Girl Scout Cookie Season- Bring on the turbo Spandex! Now if you’ll excuse me, I have a salad to go eat. Hold the dressing.
After Girl Scout Cookie Season- I was totally kidding. Where are the cookies? BRING THEM BACK!
After after Girl Scout Cookie Season- Let me try this again with my magic words. Please? And thank you?
I’m ready to run this schedule again my way, but I have to make a few tweaks. A) Cookies must be available at all times. It’s practically a human right. Middle of the summer? Middle of the night? It’s never the wrong time for cookies. B) No spandex. Period. (Unless of course you want to wear Spandex, then go for it. It’s perfectly acceptable as long as it’s voluntary Spandex wearing.)
And with these homemade healthy trefoils, all of your dreams can come true! (You know, for the most part.) You can make them low fat. You can make them not! You can make the low carb. You can make them not! You can make them 15 calories each. Or not! It’s all about you right now, my friend.
And if you’re indecisive, just make three batches. We’re talking cookies here! You can’t go wrong .
Dedicated with love to Gingergirl. If you haven’t checked this girl out, do it now! She’s fantastic. Ging, I’m so glad we’ve come to be friends, and I hope you enjoy the cookies!
Yield: about 45 cookies
10 minPrep Time:
12 minCook Time:
22 minTotal Time:
- ¼ cup coconut oil (for a low fat version, see below)
- 1/3 cup erythritol OR cane sugar
- 1 banana, mashed
- 1 teaspoon vanilla extract
- 1 ½ cups white whole wheat flour OR almond meal
- ¼ teaspoon salt
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside
- Place the coconut oil in a large bowl and microwave for one minute, or until melted. (You can do this without a microwave by melting the coconut oil on the stovetop and then transferring it to the bowl.) Add in the eythritol or sugar, mashed banana, and vanilla extract until incorporated. Stir in the flour and salt until completely combined, but do not over mix.
- Using a rounded teaspoon, roll the dough into 1-inch balls, flatten into cookie shapes, and place evenly apart on the prepared baking sheet. Bake at 325 degrees for about 12 minutes, or until firm and golden. Let cool on a wire rack before eating/storing. Kept in an airtight container in the refrigerator, they should last for about 2 weeks.
For a low fat version, feel free to substitute the coconut oil for an extra 1/4 cup of mashed banana. Keep in mind that the shortbread will not taste as authentic. I imagine you can use any kind of fat you want for the coconut oil. I also think applesauce could be subbed in place of the mashed banana.
I love using white whole wheat flour, but I imagine any kind of wheat flour will work. For a low carb/paleo version, use almond meal or almond flour.
Feel free to use erythritol, xylitol, cane sugar, sucanant, brown sugar... go for it. It's your sweetener, your rules. I haven't tried them all, but I'm 99.7% sure they all will work.
I calculated the nutritional information with erythritol, all banana, and white whole wheat flour.
If you really want to be authentic, you should eat half the batch at once. Ya know. For kicks.
What’s your favorite kind of Girl Scout cookie?
I love trefoils, but I’m a samoa gal through and through. You may see a healthy version in your future…