Posts Tagged ‘grrl scout cookies’
Grrl Scout Cookies: Mint-Core

As far as my grrl scout cookies went, these were by far the best recreation of the original, which is why I had to save them for my last post. I used a simple chocolate wafer cookie dough and added a bit of peppermint extract. Then, I further “minted” them out by pouring a little of the extract into the dark chocolate topping. The cookies were perfectly crunchy and deliciously chocolate-y. They had a strong minty flavor, but it was not overpowering. It was very much like that sensation that comes from eating a peppermint patty. Hmm, maybe that’s what I’ll do with the rest of that peppermint extract.
Anyway, I really enjoyed this particular baking project. I had a tough week last week and I very much used last Friday night to take refuge in my apartment and devote a couple of hours to something I really love. I’m also always glad to have cookies to share with friends and co-workers, because I like to think that it brightens up their day.
This week really got me thinking about going into business and selling some of these cookies. I’m always looking for ways to monetize my life. So, if any of you know of any good commercial kitchens with time to rent, or about the permits and licenses you need to sell baked goods, please, please, please hit me up.

  • 2 tbsp. Earth Balance
  • 2 tbsp. applesauce
  • 1/2 c. sugar
  • ener-g egg replacer equivalent to 1 egg
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. peppermint extract
  • 1 c. flour
  • 1/4 c. cocoa powder
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  1. Beat the butter, applesauce, sugar, and ener-g in a large bowl until light in color. Add peppermint and vanilla.
  2. In a separate bow, whisk together flour, cocoa, baking powder, baking soda, and salt.
  3. Add the flour mixture to the egg mixture and mix until well blended.
  4. Refrigerate the dough for an hour. 
  5. Pre-heat the oven to 350 degrees.
  6. Roll the chilled dough out on a lightly floured surface to 1/8th of an inch. These are thin cookies. 
  7. Bake for 6 minutes or until firm. 

Chocolate Coating

  • 6 tbsp. vegan chocolate chips
  • 1 tbsp. earth balance
  • 1 tsp. peppermint
  1. Melt the chocolate chips, earth balance, and peppermint together and stir well. 
  2. Dip the tops of the cookies into the chocolate and smooth out with the back of a knife. 

40 cookies at 44 calories each

    Tell All Your Friends

    Continuing on with my week-long salute to vegan cookies, I am pleased to present my next recipe, a vegan twist on the tagalong. 
    The girl scout cookie website describes them as vanilla-flavored cookies topped with peanut butter and coated in milk chocolate. It sounded delicious to me, and substituting dark chocolate for the milk seemed like it would only improve the cookies. As usual, I was right, and the dark chocolate added a layer of complexity and sophistication. I was surprised that these were my smallest cookies, but also packed in the most calories. We’re talking 105 calories a cookie here, which means that as soon as they were baked I had them packaged up and ready to go to friends’ houses and work. I’ve got pretty good will-power when it comes to eating, but I was not about to live under the same roof as these.

    Notyourfriends (because nobody likes a tagalong)

    • 3 tbsp. earth balance
    • 2 tbsp. applesauce
    • 2 tbsp. agave
    • ener-g egg replacer for 1 egg
    • 1 tsp. vanilla extract
    • 1 2/3 c. unbleached whole wheat flour
    • 1 tsp. baking powder
    • 1/4 tsp. salt

    peanut butter filling

    • 2 tbsp all natural peanut butter
    • 1 tbsp. earth valance
    • 1 tsp sugar

    chocolate coating

    • dark chocolate chips
    • 3 tbsp. soy milk
    1. In a mixing bowl, beat together earth balance, applesauce, and agave until smooth. Add the ener-g and vanilla, mixing well. 
    2. In another bowl, whisk flour, baking powder, and salt together until well incorporated. 
    3. Add the dry mixture to the wet, 1/2 at a time. Don’t overwork the dough. 
    4. Wrap the dough in plastic wrap and refrigerate for two hours. 
    5. Preheat your oven to 350 degrees.
    6. Lightly flour a surface and roll out the dough. Separate it into golf-ball sized pieces then flatten and place on the cookie sheet. 
    7. Bake for 9-10 minutes. Immediately after taking them out of the oven, use the back of a spoon or your thumb to make an indentation into the cookie. Let them cool.
    8. In a small pan, warm 2 tbsp peanut butter, 1 tbsp. earth balance, and 1 tsp brown sugar. Spoon into the holes you just made in the cookies. Place cookies in the freezer for 20 minutes.
    9. Melt together chocolate chips and soy milk, then dip the tops of the cookies into it. 

    18 cookies at 105 calories each

      Grrl Scout Cookies: Do-si-dont’s
      And the grrl scout cookie party continues. I wish that this whole idea didn’t probably violate a million intellectual property laws, because I really think that this could take off as a business. I’m also having a great time employing my friends to re-name cookies and brainstorm ideas. All of the clever cookie names can be attributed to my friend Carolyn. Check out her blog here. Today we are talking about Do-si-does. Do-si-does are oatmeal sandwich cookies with a peanut-butter filling. I love oatmeal cookies, and I had a great recipe using bananas and plenty of steel-cut oats. I like this particular recipe because wet and dry ingredients get mixed in the same bowl. This means less dishes, and for someone who does not have a dishwasher, that is a very, very big deal.

      A disclaimer: I totally screwed up this recipe when I made it. I added an extra half a cup of oats to the batter because I thought it was too wet. As a result, my cookies were a little dry. I combated this by dipping them in soymilk, which was a good solution. However, I am going to save all of you the trouble and let you know how to make them the right way. These cookies can be used for my do-si-don’ts, or you could serve them all by themselves. If I were just using the oatmeal cookie recipe, I would probably have added some raisins into the batter. I love raisins. 
       grrl scout © Carl Pinder, 2010. Used with permission


      • 1 medium banana, mashed
      • 1/2 c. brown sugar
      • 1/2 tbsp. egg replacer mixed in 2 tbsp. water
      • 1/2 tsp. vanilla
      • 1/2 tsp. cinnamon
      • 1/4 tsp. salt
      • 1/2 tsp. baking soda
      • 3/4 c. flour
      • 1/2 c. steel cut oats, ground into a flour in a food processor
      • 1/2 c. steel cut oats in natural form
      1. Cream banana and sugar. Add egg replacer and beat thoroughly.
      2. Add vanilla, cinnamon, salt, baking powder, flour, and oats, beating well after each.
      3. Drop by golfball-sized scoops onto a greased baking sheet, about 2″ apart. 
      4. If making the sandwich cookies, flatten them just a little. 
      5. Bake at 400 degrees for 8-10 minutes.


      • 2 tbsp. peanut butter
      • 1 tbsp. soy milk
      1. Heat the peanut butter and soy milk, either on the stove or in the microwave.
      2. Spread a thin layer in between two cookies. 

      36 cookies at 45 calories each

        A Study In Grrrl Scout Cookies

        February and March mean that spring is almost here, but they also mean that it is what used to be my favorite time of the year: Girl Scout Cookie Season. I am not alone. I meet very few people who were raised vegan all their lives, so most vegans that I have talked to in the past couple of weeks have, like me, fond memories of Girl Scout cookies. These delectable little treats are loaded with sugar and fat and peddled by adorable little girls in uniforms. Make no mistake though, these girls are ruthless in their pursuit of a sale. Besides fund raising, the primary reason for selling cookies to to teach Girl Scouts entrepreneurship and business savvy. Think about that the next time you get puppy dog eyes outside of the grocery store. I bought 3 boxes this year, and promptly disposed of them by opening them during a morning stand-up meeting. There is nothing like a sugar rush at 10 oclock in the morning. The next few days, though, were the toughest. Everywhere I went, people had boxes of cookies out on their desks. It took a great deal of willpower, but I managed to resist. Still, I had cookie fever and I had it bad. But, I had a fantastic idea for my next baking project.

        From the producers who brought you Blueberry Bread Bake-off, Christmas Cookie Extravaganza, and Pancake Palooza, I am proud to present:
        A Study in Grrrl Scout Cookies: Cruelty-free Versions of America’s Favorite Treats.

        I tried 4 recipes. I ended up with 3 batches of delicious cookies and 1 batch that I royally screwed up. I will leave it up to the taste testers to decide which batches were which. I will be posting 1 recipe per day for the entire week, so check back often and while you are at it, click on some ads from my wonderful sponsors.

        First up, we have my recipe for saFauxas, a new-age take on Samoas, which are vanilla cookies with a caramel and toasted coconut topping, drizzled in chocolate. Classic samoas are also dipped completely in chocolate on the bottom, but I stuck to chocolate on the top only, because I really think that much more would have been overwhelming.
        Safauxa Bars
        1/2c. organic brown sugar
        1/2 c. applesauce
        4 tbsp. earth balance
        En-er-gee egg replacer for 1 egg
        1/2 tsp vanilla
        2 c. unbleached whole wheat flour
        1/4 tsp. salt

        Caramel Layer
        1 c. brown sugar
        1/2 c. water
        1/2 tsp. vanilla
        4 tbsp soy milk
        1 tbsp. cornstarch dissolved in water

        1.5 c. shredded coconut

        3 tbsp. soy milk
        1/2 c. chocolate chips

        1. Cream together the applesauce and earth balance. Mix in the ener-g and vanilla. 
        2. In a separate bowl, sift together flour and salt and then combine with the wet ingredients. Mix well. 
        3. Press dough into the bottom of a greased cookie sheet and bake at 350 degrees for 20 minutes. 
        4. On a separate cookie sheet, spread your coconut in a thin layer and place it under the broiler for 3-5 minutes or until it’s a dark golden brown.
        5. For the caramel: Take a small frying pan and  whisk together sugar and water until it boils. Then add vanilla and soymilk, stirring constantly. Continue to let it simmer until it darkens in color. Reduce heat and stir in cornstarch. Cook until it achieves your desired consistency (it should cling to the spoon when stirring).
        6. Spread the caramel over the cookie base while it is still warm. This is a good time to clean your pan because you do not want to be scraping off hardened caramel later. 
        7. Sprinkle coconut on top of the caramel layer.
        8. Melt chocolate chips and remaining soymilk and drizzle over the cookies. I used my stove over low heat, but you could also put it in a microwave for about 30 seconds.
        9. Let the caramel cool and then place the whole pan in the fridge for about an hour. Cut into bars and serve. 

        40 bars at 87 calories/bar

        The Great Debate
        On my desk you will find 3 different kinds of vegan blueberry bread, along with a tally sheet. Please stop by and try one of each, then record your vote.
        First Up we have a blueberry bread with walnut and brown sugar streusel topping
        Secondly, a lemon blueberry bread
        Lastly, a blueberry banana bread.
        Details, ingredients, and nutritional information can be found at
        1 vote per customer

        This is the actual e-mail that I sent out to a select group of my co-workers after lunch today, hoping that I could harness their afternoon sugar cravings into a focus group. As you know, I spent most of the weekend trying different blueberry bread recipes, hoping that I would be able to get a definitive answer today about which one was the best. Well, it was a useless idea, because we ended up with a 3 way tie. Personally, my favorite was the lemon blueberry bread, but I thought it was maybe just a tad too dense. I liked the banana bread as well, and it rose better than the lemon, but it was fat-free and a little dry. Perhaps I could have taken it out of the oven a few minutes earlier. 
        I’m told that it was a three way tie because all of them were so good, but I think that it just goes to show that everyone has different tastes (except for one curmudgeon who does not even like blueberries). As such, I am going to take the dry ingredients from the banana bread recipe and mix them with the wet ingredients from the lemon recipe, and add lemon zest to the whole damn thing. I’m also going to try my new favorite flour, whole wheat pastry flour from the Whole Foods bulk section. I used it to make whole wheat naan last night, and it did not disappoint.
        During the two weeks that I was not a vegan, I had my friend Noelle order some Girl Scout cookies from our bosses’ daughter, who comes around the office every year and shakes us down is kind enough to sell us cookies. I absolutely love Girl Scout cookies. As a former Girl Scout myself, I think that it’s important to support the entrepreneurship and initiative of the girls who sell them. However, much to my dismay, Girl Scout cookies are not vegan. Some varieties are, but not the ones that I decided I needed to buy. I picked up my cookies this morning and promptly unwrapped all three boxes, deposited them on a desk, and let the vultures descend. I feel good about my decision. It was a major step for me, resisting the cookies that I used to eat by the boxful. I rewarded myself with peanut butter soy ice cream when I got home from work today, because we can’t all be perfect all of the time. It did get me thinking, however, that my next blog series might focus on reinventing Girl Scout cookies as vegan.