You know what that means, right? No more girl scout cookies until next year.
If you're a celiac -- and you can't consume gluten -- then this is no big loss for you. But we'll take bets that you've tasted a thin mint at least once in your life.
While everyone else is lamenting the 20 pounds they've gained and wait in careful anticipation for the next season of delicious cookie boxes, you're sitting back wondering where you can get your fix.
We apologize for past years, but this time we've got your back.
Instead of spending our weekend enjoying the sunshine, we decided to slave away in the kitchen - just for you readers.
We chose two girl scout cookie recipes, do-si-dos and thin mints, and converted them to gluten-free goodness. So celiacs, feel free to gorge yourself silly.
Check after the jump for two recipes. If we didn't make them we'd swear they were real.
This recipe came from our friends at Seattle Weekly
. All we did was substitute the gluten-full ingredients like the flour for gluten-free options. This recipe shows the gluten-free ingredients we used.
1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 1/4 cups Bob's Red Mill All Purpose Gluten-Free Flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder
3 squares of semisweet chocolate (chopped)
1/4 cup of butter
Preheat the oven to 350 degrees.
Stir together the sugar and softened butter until combined, beat in the egg, and add the mint extract. In a separate bowl mix together the gluten-free flour, cocoa, and salt. Add the flour mixture to the butter mixture.
This is when it becomes difficult if you don't have a automatic mixer. The dough will be very dense (like the cookies themselves). We took the easy route to mix the flour and liquid ingredients and just used our hands.
Put the dough in the fridge - how long is really up to you. Seattle Weekly's recipe recommended refrigerating the dough for four hours, they did 40 minutes. Us? We left it to sit in the cold for 2 hours.
Roll the dough out onto wax paper and use a shot glass to form the cookies. Once done they'll be the perfect thin mint size. Put them in the oven for 12 minutes and let them cool once they're done.
While cooling melt the 1/4 cup of butter together with the chocolate in the microwave or on the stove. To make the cookie more legit add another splash of mint extra to the chocolate mixture.
Dip the cookies into the chocolate mixture and set them on a fresh sheet of wax paper to dry. This recipe makes between two and four dozen cookies.
2 1/4 cups Bob's Red Mill Gluten-Free All Purpose Flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened (Note: the original recipe calls for 1 1/2 cups of butter but we're watching our figure.)
3/4 cups chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 2/3 cups gluten-free oats (the oatmeal kind)
1 1/2 cups creamy peanut butter
1/2 cup butter softened
1/2 cup confectioner's sugar
Preheat oven to 350 degrees.
Combine chunky peanut butter and butter in a large mixing bowl. Add brown and white sugars and mix until light and fluffy. Add the eggs one at a time and completely mix them in then add in the vanilla.
In a separate bowl sift together the gluten-free flour, baking powder, baking soda, and salt. Add to the batter and mix. Add the oats and mix just until their combined.
In yet another bowl combine the ingredients for the filling and mix well.
Take a small spoon and spoon a small amount of dough onto the cookie sheet for each cookie (when cooked they'll be way bigger than you want.) Bake for 10-12 minutes. Once done let them cool for 5 minutes.
After they've cooled a bit take a small water glass and use the opening of the glass as a cookie cutter. This ensures all the cookies are the same size. Finally take the peanut butter icing you make and spoon a little bit onto the center of a cookie and place another on top to form a sandwich.
This recipe made about 24 sandwich cookies.
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