Who Doesn’t Love Girl Scout Cookies?
From delicate and crisp Thin Mints®… to chewy-caramel
Samoas®… chocolate-dipped peanut butter shortbread
Tagalongs®… the home-style oatmeal and peanut-butter
sandwich Do-Si-Dos®… Girl Scout Cookies are a nostalgic
American tradition.
And they can be so hard to resist, especially when your local
“sales team” comes knocking at your door or sets up in front
of your favorite store.
Unfortunately, Girl Scout Cookies contain some decidedly
unhealthy ingredients. Here are just a few you’ll find in your
favorite box:
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SUGAR – Promotes weight gain, diabetes, cancer,
heart disease, Alzheimer’s and accelerates physical aging
REFINED, BLEACHED FLOUR – Raises blood sugar higher than table sugar, promotes obesity,
physical aging and chronic disease
GLUTEN – Inflammatory and known to promote or worsen more than 60 diseases, including
ADHD, Alzheimer’s, mood disorders, gastrointestinal illness
TRANS FATS/HYDROGENATED OIL – Inflammatory and promotes heart disease, diabetes,
obesity and infertility. “No safe level” to consume according to the Institute of Medicine
VEGETABLE OILS – Promotes oxidation and inflammation in the body, contributing to chronic
disease from macular degeneration to cancer
HIGH FRUCTOSE CORN SYRUP – Worse than sugar, promotes elevated triglycerides (a risk factor
for heart disease), fatty liver, obesity and contains trace levels of mercury
CARAMEL COLOR – With its chemical name – 4-methylimidazole (4-MeI) – this common additive
is a suspected carcinogen and is known to raise blood pressure.
Indulging in these ingredients – even once in a while – can have a big impact on your health!
The good news is that you can enjoy healthy “copycat” versions of your favorite flavors. And better yet,
these delicious cookies can actually benefit your health… stabilize cravings…and boost your weight loss
efforts!
Here’s how we recreated America’s favorite packaged cookies with:
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Removed refined flour and gluten… and replaced with high-fiber, low-glycemic nut flours
Ditched the soybean oil and trans fats… in favor of brain-fueling coconut oil and protein-rich
eggs
Tossed the sugar and corn syrup… in favor of zero-calorie, zero-glycemic stevia and erythritol
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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Making Healthy Copycat Cookies at Home!
In the following pages, you’ll see how easy it is to re-create your favorite packaged cookies using Miracle
Mix All-Purpose Paleo Baking Flour Blend and just a few simple, wholesome ingredients.
Before you begin, here are the tools you’ll need:
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Parchment and/or wax paper
Mixing bowls
Hand mixer
1.5” and 2” cookie cutter
Cookie sheets
Spatula
Rolling pin (or wine bottle)
In the recipes below, you will see the option to use
Erythritol OR Coconut Sugar. You can use one or the
other. Or you can blend the two sweeteners in any
ratio you choose (as long as the total adds up to the
amount called for in the recipe). This gives you control of the amount of sugar and carbs in the recipe.
We generally prefer a 60% erythritol /40% coconut sugar blend of these two ingredients.
Copycat Cookies Sampler
We’ve made it super-simple to make all of the recipes you’ll find below with our Copycat Cookies
Sampler located in the Variety Packages section of the Wellness Bakeries website. This package yields
more than 115 healthy and delicious cookies (as prepared below). You will even have enough Miracle
Mix leftover to duplicate one of the recipes… or treat the family to a breakfast of pancakes or waffles.
The Copycat Cookies Sampler is just $47.95 – a 10% discount off individual pricing – and includes:
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2 Miracle Mix
1 Organic Cocoa Powder
1 Erythritol
1 Coconut Sugar
NOTE: The correct sampler to make the recipes below is the “Copycat Cookies” sampler and NOT the
“Cookie Lovers” sampler.
Disclaimer
Thin Mints, Caramel dLites, Samoas, Tagalongs, Peanut Butter Patties, Do-si-Do’s are registered
trademarks of Girl Scouts of the United States of America. Wellness Bakeries, LLC makes no claim to
these products, trademarks or registered trademarks.
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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CHOCOLATE MINT COOKIES
THIN MINTS® MAKEOVER
GLUTEN FREE | DAIRY FREE | LOW CARB | LESS THAN 1 GRAM SUGAR PER COOKIE*
If the crisp cookie with rich, mint-chocolate coating is your favorite, you’re
not alone. In fact, Thin Mints are the number one selling Girl Scout Cookie
in the nation – more than 50 million boxes per year! The copycat version
below is free of trans fats, gluten and dairy and each delicious cookie has
less than one gram of sugar!
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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CHOCOLATE MINT COOKIES
YIELD: 40 cookies
YOU WILL NEED
COOKIES
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1 ½ cups Miracle Mix
½ cup Erythritol or Coconut Sugar
8 Tbsp. Organic Cocoa
4 Tbsp. organic virgin coconut oil (melted)
2 pastured eggs
1 tsp. organic mint extract
CHOCOLATE-MINT COATING
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12 oz. 85% organic dark chocolate,
chopped
2 Tbsp. organic virgin coconut oil, melted
2 tsp. organic mint extract
PREPARATION
1. Preheat the oven to 225F. Line two baking sheets with unbleached parchment paper.
2. In a large bowl, combine Miracle Mix, Erythritol or Coconut Sugar, Organic Cocoa Powder,
melted coconut oil, eggs and mint extract and stir to form a dough. Transfer to freezer to chill
for 10 minutes.
3. Roll dough between two pieces of parchment paper to about ¼ inch thick. Remove top piece of
parchment.
4. Using a 2-inch diameter cookie cutter, cut out circles and place on prepared baking sheet.
Repeat with remaining dough.
5. Bake cookies until firm, about 50-55 minutes. Let cookies remain in oven to continue to crisp.
6. For the coating, use a double boiler or place a metal bowl over a pot of gently simmering water
(don’t allow the bowl to touch the water). Add remaining coconut oil and chopped chocolate,
stirring until smooth. Remove from heat and stir in peppermint extract.
7. Dip cookies into chocolate, using two forks or tongs to fully coat cookie. Place dipped cookies on
waxed paper and transfer to freezer to set. Dip the cookies a second time in the melted
chocolate, return to parchment paper and chill in the freezer to set.
8. Store in an airtight container in the refrigerator.
NUTRITION INFORMATION PER COOKIE
45 calories, 4 g fat, 2 saturated, 1 monounsaturated, 0.3 polyunsaturated, 0 g trans fat, 11 mg
cholesterol, 3 g carbohydrate, 0.5 g sugar, 1 g fiber, 1 g protein, 59 mg sodium
*Nutrition calculated using erythritol
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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CARAMEL-CHOCOLATE-COCONUT SHORTBREADS
SAMOAS®/CARAMEL DELITES® MAKEOVER
GLUTEN FREE | DAIRY FREE OPTION | LOW CARB | 1 GRAM OF SUGAR PER COOKIE*
Craving a shortbread cookie topped with chewy caramel, toasted coconut and
rich, dark chocolate? You won’t believe how close these are to the original.
Impress your friends and be sure to make a double batch!
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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CARAMEL-CHOCOLATE-COCONUT SHORTBREAD COOKIES
YIELD: 30 cookies
YOU WILL NEED
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COOKIES
o 1 ½ cups Miracle Mix
o ½ cup Erythritol or Coconut Sugar
o 2 pastured eggs
o 2 Tbsp. organic virgin coconut oil
CARAMEL LAYER
o 6 Tbsp. grass-fed butter (preferred) or coconut oil
o 6 Tbsp. Erythritol
o 2 Tbsp. Coconut Sugar
o 1 Tbsp. organic coconut milk (full fat)
o 2 tsp. xanthan or guar gum
COCONUT LAYER
o 1 cup unsweetened shredded coconut, lightly toasted
CHOCOLATE COATING LAYER + DRIZZLE
o 8 oz. 85% organic dark chocolate, chopped
o 2 tsp. organic vanilla extract
PREPARATION
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine Miracle Mix and ½ cup Erythritol or Coconut Sugar with eggs and
coconut oil.
3. Roll dough between two pieces of parchment paper to ¼ inch thick. Chill dough in freezer for 15
minutes.
4. Using a 2-inch cookie cutter, cut out dough. Using a large straw, poke a hole in the center of
each cookie (optional step, but makes them look authentic).
5. Transfer to oven and bake 8 minutes, or just until bottoms are golden. Let cookies cool
completely. Turn oven down to 300 degrees F.
6. Meanwhile, make the caramel. In a small saucepan, add the butter or coconut oil, coconut milk,
Coconut Sugar and Erythritol and heat over medium heat, stirring constantly. Bring to a boil, stir
in xanthan or guar gum, continuing to stir. Remove from heat, and allow to cool slightly, stirring
occasionally to prevent crystallization.
7. Meanwhile, toast the coconut. Place coconut on a baking sheet and transfer to the 300 degree
oven. Toast, stirring occasionally, for 3-5 minutes. Watch it closely – coconut burns quickly.
Remove from oven and set aside.
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8. Now assemble the cookies. Place cookies on a parchment-lined baking sheet. Coat the top of
each cookie with 1 teaspoon of caramel. Top the caramel with the toasted coconut, pressing
into the caramel. Work quickly so the caramel doesn’t cool and harden before you have adhered
the coconut. Transfer cookies to freezer to set for 15 minutes.
9. Meanwhile, melt the chocolate over very low heat in a double boiler. If you choose to melt
chocolate in microwave, melt in 20 second increments, stirring each time. Stir in the vanilla.
10. Remove cookies from freezer. Now it’s time to add the final coating and topping of chocolate.
Holding each cookie firmly with your thumb and middle finger, dip the bottom (uncoated) side
into the chocolate and place on parchment-lined baking sheet. After all cookies have been
coated, pour remaining melted chocolate into a zip-top bag, squeezing it towards one corner.
Cut a very small hole in the corner of the bag. Using a zig-zag motion, squeeze chocolate onto
the top of each cookie.
11. Freeze for 30 minutes to harden. Store in an airtight container in the refrigerator.
NUTRITION INFORMATION PER COOKIE
119 calories, 10 g fat, 5 saturated, 3 monounsaturated, 1 polyunsaturated, 0 g trans fat, 20 mg
cholesterol, 6 g carbohydrate, 1 g sugar, 3 g fiber, 3 g protein, 96 mg sodium
*Nutrition calculated using erythritol for cookies
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
8
CHOCOLATE-COVERED NUTBUTTER PATTIES
TAGALONGS®/PEANUT BUTTER PATTIES® MAKEOVER
GLUTEN FREE | DAIRY FREE| LOW CARB | 1 GRAM SUGAR PER COOKIE*
Arguably, the most decadent of the bunch, our Chocolate-Covered Nutbutter
Patties have the same gooey-on-the-inside-crisp-chocolate-on-the-outside
appeal… without gluten, legumes or dairy – and just one gram of sugar each!
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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CHOCOLATE-COVERED NUTBUTTER PATTIES
YIELD: 30 cookies
YOU WILL NEED
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COOKIES
o 1 ½ cup Miracle Mix
o ½ cup Erythritol or Coconut Sugar
o 2 pastured eggs
o 2 Tbsp. organic virgin coconut oil, melted
“PEANUT BUTTER” LAYER
o 11 Tbsp. sunflower seed butter or almond butter
CHOCOLATE COATING
o 10 oz. 85% organic dark chocolate, chopped
o 2 Tbsp. organic virgin coconut oil, melted
o 2 tsp. organic vanilla extract (optional)
PREPARATION
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine Miracle Mix, Erythritol or Coconut Sugar, eggs and 2 Tbsp. melted
coconut oil. Mix until well combined.
3. Roll dough between two pieces of parchment paper to ¼ inch thick. Chill dough in freezer for 15
minutes.
4. Using a 2-inch cookie cutter, cut out dough. Gently press an indentation into the center of each
cookie. Transfer to oven and bake 8 minutes, or just until golden. Let cookies cool completely.
5. Top each cookie with one teaspoon of nut or sunflower seed butter, spreading over the top of
the cookie. Transfer to freezer for 20 minutes.
6. Meanwhile, melt chocolate over very low heat in a double boiler. If you choose to melt
chocolate in microwave, melt in 20 second increments, stirring after each. Stir in vanilla extract
and 2 Tbsp. melted coconut oil.
7. Dip chilled cookies into melted chocolate and place on a parchment-lined baking sheet. Transfer
dipped cookies to freezer to set for 15 minutes. Dip the cookies a second time in the melted
chocolate. Return to parchment paper and chill again in the freezer.
8. Store in an airtight container in the refrigerator.
NUTRITION INFORMATION PER COOKIE*
89 calories, 8 g fat, 4 saturated, 1 monounsaturated, 0 polyunsaturated, 0 g trans fat, 14 mg cholesterol,
6 g carbohydrate, 1 g sugar, 2 g fiber, 2 g protein, 79 mg sodium
*Nutrition calculated using almond butter and erythritol
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
10
NOT-PEANUT BUTTER SANDWICHES
DO-SI-DOS®/PEANUT BUTTER SANDWICHES MAKEOVER
GLUTEN FREE | DAIRY FREE | 2 GRAMS SUGAR PER COOKIE*
Old-fashioned is sometimes the best! We’ve eliminated the traditional highglycemic oatmeal and re-created the home-style texture of these simple
sandwich cookies using shredded coconut.
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
11
NOT-PEANUT BUTTER SANDWICH COOKIES
YIELD: 15 cookie sandwiches
YOU WILL NEED
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COOKIES
o 1 ½ cups Miracle Mix
o ½ cup Erythritol or Coconut
Sugar
o 2 pastured eggs
o 2 Tbsp. organic virgin coconut
oil
o 1/3 cup shredded coconut
o 2 tsp. organic vanilla extract
o ¼ tsp. organic cinnamon
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NOT-PEANUT BUTTER FILLING
o 6 Tbsp. sunflower seed butter
or almond butter
o 1/4 tsp. sea salt
o 2 Tbsp. Erythritol, powdered
o 6 Tbsp. grass-fed butter or
organic virgin coconut oil,
melted
PREPARATION
1. Preheat oven to 350 degrees F.
2. Using a Magic Bullet, blender or food processor, briefly pulse the shredded coconut five or six
times. You just want to break up the pieces so they give a slight nubby texture to the cookie that
resembles “oatmeal”.
3. In a medium bowl, combine pulsed coconut, cinnamon, Miracle Mix, Erythritol or Coconut
Sugar.
4. In a small bowl, whisk together the egg, vanilla and 2 Tbsp. coconut oil.
5. Mix wet ingredients into dry until combined.
6. Roll dough between two pieces of parchment paper to ¼ inch thick.
7. Chill dough in freezer for 15 minutes.
8. Using a 2-inch cookie cutter, cut out dough. Place cookies on a greased cookie sheet, transfer to
oven and bake 8 minutes, or just until bottoms are golden. Let cookies cool.
9. Meanwhile, make the filling. In a small mixing bowl, combine the nut or seed butter, salt,
powdered Erythritol and melted butter or coconut oil. Blend with a fork or a hand mixer until
you have a smooth liquid. Transfer to freezer and chill 15 minutes to set.
10. Spread 1- 2 teaspoons of chilled filling onto each cookie. Top with another cookie, pressing
down to adhere and form a “sandwich”.
11. Store in an airtight container in the refrigerator.
NUTRITION INFORMATION PER COOKIE*
218 calories, 19 g fat, 9 saturated, 6 monounsaturated, 2 polyunsaturated, 0 g trans fat, 28 mg
cholesterol, 9 g carbohydrate, 2 g sugar, 4 g fiber, 6 g protein, 198 mg sodium
*Nutrition calculated using almond butter and erythritol in cookie, and all coconut oil
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
12
Get the Items You Need to Make the
Recipes in This Book – Plus 10% Off
Individual Pricing – When Your Purchase the
CopyCat Cookies Sampler!
Copyright © 2007-2017 Wellness Bakeries, LLC. ALL RIGHTS RESERVED
See all of our products and recipes at www.WellnessBakeries.com
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