Well, the season is here. The last two out of three seasons, I’ve been the cookie mom! But this year, my girls are taking a scouts sabatical and not only are we not selling GS cookies, we’re obviously not eating them either. Which is fine, I guess. I’ve sold way more boxes in my day than cookies have graced my lips.
The truth is though, that since have to go GF, I’ve made more excuses and personal justifications about why I don’t eat the cookies than is probably necessary. I think things like, “Well there’s not as many in the boxes as there used to be…” and “Well, they’re good…but are they really THAT good”. But at the end of the day, I’d like to eat a whole sleeve of frozen Thins Mints as the next guy! So, over the next week or so I’m going into GS GF cookie lab mode and I will come up with some GS-like cookies that we all can eat. I’m shooting for Thin Mints, Samoas, Do-si-Dos and maybe even Tag-alongs. We’ll have to see what the experiment brings about:)
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Tags: baking gluten-free, cooking gluten-free, gluten free cookbook, Gluten free San Antonio, gluten-free living
We had some luck with a Thin Mints knock-off we adapted to be gluten free. The hardest part was slicing them thinly, and running out of chocolate for our coating. We completely failed when it came to the Samoas. Something about that Shortbread was really difficult, and we just didn’t get the right balance of flavour.