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… and the lemony Savannahs, 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 are some of the WORST packaged foods you can eat. Here are the main ingredients you’ll find in your favorite box: SUGAR – Promotes weight gain, diabetes, cancer, heart disease, Alzheimer’s and speeds physical aging REFINED, BLEACHED FLOUR – Raises blood sugar levels higher than table sugar, promotes obesity, physical aging and chronic disease GLUTEN – Highly inflammatory and known to promote or worsen more than 60 diseases, including ADHD, Alzheimer’s, mood disorders, gastrointestinal illness TRANS FATS/HYDROGENATED OIL – Highly 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 nearly every 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. The state of California requires foods containing caramel color to bear a warning label Indulging in these ingredients – even once in a while – can have a big impact on your health! But here’s the good news…

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KEEP CALM: We Have HEALTHY Girl Scout Cookies! You can still enjoy all of the delicious flavors of Girl Scout Cookies… without jeopardizing your health. Better yet, enjoying these delicious copycat cookies can actually benefit your health… stabilize your cravings…and boost your weight loss efforts! Using what we call “intelligent ingredients” we have re-created five of America’s favorite Girl Scout Cookies. Here’s how we did it:

 Removed the unhealthy, refined flour and inflammatory gluten… and added in high fiber, satiating nut flours

 Ditched the soybean oil and trans fats… and added in fat-burning, brain-fueling coconut oil and protein-rich eggs

 Tossed out the sugar and high fructose corn syrup… and sweetened naturally using a blend of zero-calorie, zero-glycemic stevia and erythritol And all you’ll need is a few simple, wholesome ingredients to get started making these healthy cookies in your kitchen today!

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Making Healthy Girl Scout Cookies Recipes… Right In Your Own Kitchen! In the following pages, you’ll see how easy it is to recreate your favorite Girl Scout Cookies using just a few simple ingredients. And if you’d like to make the process a little easier, you can purchase made-for-you cookie mixes and the other low-glycemic, all-natural baking ingredients from our sister company, Wellness Bakeries. Check out our Girl Scout Cookie Makeover Packages and enjoy 10% off your first order!

GET 10% OFF YOUR FIRST ORDER AT WELLNESS BAKERIES! USE COUPON CODE

GUILTFREE www.wellnessbakeries.com

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Chocolate Mint Cookies Thin Mints® Makeover Paleo |Gluten Free | Dairy Free | 1 Gram Sugar Per Cookie

If the crisp cookie with rich, chocolate-mint coating is your favorite, you’re not alone. In fact, Thin Mints are the number one selling Girl Scout Cookie in the nation – selling more than 50 million boxes per year! Ours is free of trans fats, gluten and dairy, and each delicious cookie has under one gram of sugar!

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CHOCOLATE MINT COOKIES RECIPE Yield: 36 cookies

INGREDIENTS Cookies  2 cups blanched almond flour  1/3 cup organic cocoa powder  3 Tbsp. non-GMO erythritol  1/4 tsp. sea salt  1/2 tsp. baking soda  1 large pastured egg, beaten  3 Tbsp. organic virgin coconut oil, melted  1/2 tsp organic vanilla extract  10 drops stevia extract Coating  6 oz. organic dark chocolate (85%), chopped  1 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 almond flour, cocoa powder, erythritol, baking soda and salt. Add in egg, 2 Tbsp. melted coconut oil, vanilla and stevia and stir to form a dough. 3. Roll out dough between two pieces of parchment paper to about 1/4 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 40-50 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 cookie on waxed paper to cool and set. 8. Store in an airtight container in the refrigerator.

NUTRITION INFORMATION PER COOKIE 69 calories, 6 g fat, 2.5 g saturated, 2 g monounsaturated, 1 g polyunsaturated, 0 g trans fat, 6 mg cholesterol, 5 g carbohydrate, 0.8 g sugar, 2 g fiber, 2 g protein, 18 mg sodium

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Chocolate-Covered Nutbutter Patties Tagalongs® Makeover Gluten Free | Dairy Free | 2 Grams Sugar Per Cookie

Arguably, the most decadent of the Girl Scout cookie 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 2 little grams of sugar apiece!

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CHOCOLATE-COVERED NUTBUTTER PATTIES RECIPE Yield: 18 cookies INGREDIENTS Cookies  1.5 cups blanched almond flour  2 Tbsp. coconut flour  ¼ cup non-GMO erythritol, powdered  1/4 tsp sea salt  ½ tsp. baking soda  1 pastured egg  1 Tbsp. coconut oil, melted  2 tsp. organic vanilla extract  20 drops stevia Filling  ½ cup sunflower seed butter or almond butter Coating  6 oz. dark chocolate (85%) PREPARATION  Preheat oven to 350 degrees F.  In a medium bowl, combine almond flour, coconut flour, erythritol, baking soda and sea salt.  In a small bowl, whisk together the egg, vanilla, stevia and coconut oil.  Mix wet ingredients into dry until combined.  Roll dough between two pieces of parchment paper to ¼ inch thick.  Chill dough in freezer for 15 minutes.  Using a 2-inch cookie cutter, cut out dough.  Gently press an indentation into the center of each cookie. Transfer to oven and bake 5 minutes, or just until golden. Let cookies cool completely.  Top each cookie with one teaspoon of nut or seed butter. Transfer to freezer for 20 minutes.  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.  Dip chilled cookies into melted chocolate and place on a parchment-lined baking sheet.  Freeze for 30 minutes to harden. Store in an airtight container in the refrigerator. NUTRITION PER COOKIE 130 calories, 12 g fat, 4 g saturated, 4 g monounsaturated, 1 g polyunsaturated, 0 g trans fat, 13 mg cholesterol, 9 g carbohydrate, 2 g sugar, 3 g fiber, 4 g protein, 76 mg sodium *Nutrition calculated using almond butter Copyright © 2014 Health-e Enterprises, LLC ALL RIGHTS RESERVED 8

Caramel Chocolate Coconut Shortbreads Samoas®/Caramel deLites® Makeover Gluten Free | Dairy Free | Low Carb | 2 Grams 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!

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CARAMEL CHOCOLATE COCONUT SHORTBREADS Yield: 32 cookies

INGREDIENTS Cookies  1.5 cups blanched almond flour  2 Tbsp. coconut flour  ¼ cup non-GMO erythritol, powdered  ¼ tsp. sea salt  ½ tsp. baking soda  2 large pastured eggs  2 Tbsp. coconut oil Caramel  6 Tbsp. grass-fed butter (preferred) or coconut oil  6 Tbsp. non-GMO erythritol, powdered  2 Tbsp. coconut palm sugar  1 Tbsp. coconut milk  2 tsp. xanthan or guar gum Topping  1/2 cup unsweetened shredded coconut, lightly toasted  6 oz. 85% dark chocolate PREPARATION 1. Preheat oven to 350 degrees F. 2. In a medium bowl, combine almond flour, coconut flour, ¼ cup erythritol, baking soda and sea salt. 3. In a small bowl, whisk together the egg, vanilla, stevia and coconut oil. 4. Mix wet ingredients into dry until combined. 5. Roll dough between two pieces of parchment paper to ¼ inch thick. 6. Chill dough in freezer for 15 minutes. 7. 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). 8. Transfer to oven and bake 8 minutes, or just until bottoms are golden. Let cookies cool completely. Turn oven down to 300 degrees F. 9. Meanwhile, make the caramel. In a small saucepan, add the butter, coconut milk, palm sugar and remaining 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.

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10. 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. 11. Now assemble the cookies. Place based cookies on a parchment-lined baking sheet. Cost the top of each cookie with 1 teaspoon of caramel. Top the caramel with the toasted coconut. 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. 12. 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 after each. 13. 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 to make a pipette. Cut a very small hole in the corner of the bag. Using a zig-zag motion, squeeze chocolate onto the top of each cookie to garnish. 14. Freeze for 30 minutes to harden. Store in an airtight container in the refrigerator.

Nutrition Information Per Cookie 150 calories, 12 g fat, 8 g saturated, 3 g monounsaturated, 1 g polyunsaturated, 0 g trans fat, 19 mg cholesterol, 12 g carbohydrate, 2 g sugar, 3 g fiber, 3 g protein, 88 mg sodium

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Not-Peanut Butter Sandwiches Do-Si-Dos®/Peanut Butter Sandwiches® Makeover Gluten Free | Dairy Free | Low Carb | 2 Grams of 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.

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NOT-PEANUT BUTTER SANDWICHES Yield: 16 cookies

INGREDIENTS Cookies  1.5 cups blanched almond flour  2 Tbsp. coconut flour  ¼ cup non-GMO erythritol, powdered  ¼ tsp. sea salt  ½ tsp. baking soda  2 large pastured eggs  2 Tbsp. coconut oil



1/3 cup shredded unsweetened coconut

“Peanut Butter” Filling  ½ cup sunflower seed butter or almond butter  1/8 tsp. sea salt  2 Tbsp. non-GMO erythritol, powdered  2 Tbsp. grass-fed butter or coconut oil (room temperature

PREPARATION  Preheat oven to 350 degrees F.  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”.  In a medium bowl, combine almond flour, coconut flour, pulsed coconut, ¼ cup erythritol, baking soda and sea salt.  In a small bowl, whisk together the egg, vanilla, stevia and coconut oil.  Mix wet ingredients into dry until combined.  Roll dough between two pieces of parchment paper to ¼ inch thick.  Chill dough in freezer for 15 minutes.  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.  Meanwhile, make the filling. In a small mixing bowl, combine the nut or seed butter, salt, powdered erythritol and butter or coconut oil. Using a hand-held mixer, blend on medium speed until creamy.  Spread roughly 2 teaspoons of filling onto each cookie. Top with another cookie, pressing down to adhere and form a “sandwich”.  Store in an airtight container in the refrigerator.

Nutrition Information Per Cookie 200 calories, 18 g fat, 9 g saturated, 6 g monounsaturated, 2 g polyunsaturated, 0 g trans fat, 26 mg cholesterol, 14 g carbohydrate, 2 g sugar, 3 g fiber, 5 g protein, 145 mg sodium *Nutrition calculated using almond butter Copyright © 2014 Health-e Enterprises, LLC ALL RIGHTS RESERVED 13

Lemon Shortbread Cookies Savannah Smiles® Makeover Gluten Free | Dairy Free | Low Carb | Sugar Free

Like “lemonade in a cookie”, these light and refreshing shortbread bites make the perfect afternoon snack with a cup of hot tea. And with no sugar and just 25 calories a piece, you can satisfy your cravings for sweet crunchiness without a moment’s guilt.

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LEMON SHORTBREAD COOKIES Yield: 42 cookies

INGREDIENTS Cookies  2/3 cup non-GMO erythritol, powdered  1/2 cup coconut oil or butter (room temperature)  20 drops stevia extract  1 large pastured egg  2 tsp. organic lemon extract  3/4 cup almond flour  1/3 cup coconut flour  1/2 tsp. baking soda  1/4 tsp. sea salt Powdered “Sugar”  2 Tbsp. non-GMO erythritol, powdered

PREPARATION 1. Preheat oven to 350 degrees F. 2. In a large mixing bowl, cream together butter or coconut oil, erythritol and stevia until smooth. Add in lemon extract and egg and beat on medium-high speed to combine. 3. Add almond flour, coconut flour, baking soda and sea salt. 4. Roll dough into walnut-sized balls. Place on a parchment-lined cookie sheet. Use a cup to flatten to ½ inch thickness. To shape like Savannah Smiles, flatten one edge to create a half moon shape. 5. Transfer to oven and bake 8-10 minutes, or just until the bottoms are golden. 6. Cool completely. 7. Place cookies in a deep mixing bowl and sprinkle with remaining powdered erythritol. Shake gently to coat. 8. Store in the refrigerator in an airtight container.

Nutrition Information Per Cookie 25 calories, 2 g fat, 1 g saturated, 1 g monounsaturated, 0 g polyunsaturated, 0 g trans fat, 6 mg cholesterol, 3 g carbohydrate, 0 g sugar, 1 g fiber, 1 g protein, 33 mg sodium

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DISCLAIMER Thin Mints, Caramel dLites, Samoas, Savannah Smiles, Tagalongs, Peanut Butter Patties, Do-siDo’s are all registered trademarks of Girl Scouts of the United States of America. Health-e Enterprises, LLC makes no claim to these products, trademarks or registered trademarks.

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