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Remember Girl Scout Cookies – – all the sugar and stuff you don’t want but you do want the crunch?  This is tasty, delicious and wonderful to store in the freezer

  • 2 ½ c. almond flour
  • 1 TBL arrowroot (see Note)
  • ⅔ c.  cocoa powder
  • 1/8 tsp. salt
  • 10 TBL grass-fed butter
  • 8 TBL Fiber Yum (see Note)
  • 2 tsp. vanilla
  • 1 tsp. mint extract
  1. Pulse dry ingredients in a food processor.
  2. Add liquid ingredients and mix until they form a ball.
  3. Shape into a disk, wrap and chill for 1-2 hours or overnight.
  4. Preheat oven to 350 degrees.
  5. Cut disk in half and roll one half between 2 sheets of wax paper until about ¼” thick (no less).
  6. Cut out shapes (I dip my cookie cutter into almond flour to keep from sticking).
  7. Place on a parchment paper-lined cookie sheet, or use a Silpat.
  8. Repeat with other dough disk.
  9. Bake 12-24 minutes. Let cool on cookie sheet before removing.

Chocolate Glaze

  • 1 c. Lily’s chocolate chips or your favorite brand
  • 1 TBL coconut oil
  • ¼ tsp. mint extract
  1. Melt chocolate and coconut oil in a bowl over simmering water. (I don’t like to use a microwave – but you could). Stir in the mint.
  2. Using a spoon, drizzle glaze over cookies and place on an oiled piece of parchment paper. Chill until firm and then freeze.

Note:  Arrowroot flour does add 14 grams of carbs to the recipe for 28-32 cookies.  If you don’t want the extra carbs, use extra almond flour.  The arrowroot helps add a bit more crunch then almond flour alone.

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