Girl Scout Cookie Renovation

02 . 25 . 11

The Girl Scouts have taken over. I can’t go anywhere these days without seeing adorable eight and nine year-old girls waving colorful boxes of cookies and alluring the sugar-addicted masses to support their (worthy and important) programs. I take a deep breath before I write this, because I don’t want to come off as a total cynic, but have you taken a peek at the nutrition labels on those bad boys lately? Yikes! How do those tiny treats pack such a harsh punch? Here’s what I found on the Girl Scouts website for the Samoas variety:

140 calories per serving, 70 calories from fat. Total fat 7g, Saturated fat 5g. Sugar 10g. Ingredients: Sugar, vegetable oil (partially hydrogenated palm kernel oil and cottonseed oil, soybean and palm oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), coconut, corn syrup, sweetened condensed milk, cocoa, sorbitol, glycerin, invert sugar, cocoa processed with alkali, cornstarch, salt, carmelized sugar, dextrose, soy lecithin, carrageenan, baking soda, monocalcium phosphate, natural and artificial flavor.

Red flag! Cottonseed Oil! Last year I read an excerpt from Dr. Andrew Weil’s Eight Weeks to Optimum Health that asked readers to go through their pantry and throw out anything made with cottonseed oil. He considers it “unhealthy because it’s too high in saturated fat, but even more, it is notorious for containing natural toxins and unacceptably high levels of pesticide residues… cotton is not actually classified as a food crop, and farmers use many agrichemicals when growing it.” But cottonseed oil isn’t the only offender, try artificial food dyes, hydrogenated oils, partially hydrogenated oils, trans fats, high fructose corn syrup, GMO Soy products, GMO corn products, and artificial flavors to boot.

There are ways to enjoy a little coconut-y chocolate-y goodness without all the processed gunk. It’s been a while since I’ve consumed an original Girl Scout confection but from what I’ve heard “on the street,”  cookie season just leaves people feeling guilty and unhappy. A cookie is still a cookie… it’s pretty hard to turn it into a “health” food, but we can strip it of unnecessary additives and use wholesome ingredients that treat your body with the tenderness and respect it deserves!

Try this renovation on the classic Samoas and I dare you to tell me it’s not heavenly…

Visit Sprouted Kitchen for the full recipe of “Dark Chocolate Dipped Macaroons.”

  • yes! I agree – the nutrition on those things has gone completely down hill. How do they seem to make a MORE unhealthy cookie as people are more aware of what they’re eating? I cringe when I see my husband polish off a packet of thin mint. Your adaptation looks great, I’ll have to try them with brown rice syrup.

  • Kelsey

    Thanks, Sara! These taste better than the boxed version, thank you so much for the inspiration! I’m a huge fan of Sprouted Kitchen creations. I also halved the sugar and used more flour and they still came out delish!

  • Hi Kelsey – thanks for your comment! I hope you stop by again soon :) The breakfast bowl doesn’t involve green tea – but avocado :) I drink green tea but haven’t gotten into the powders as I am not quite sure where/how/what to look for when buying

  • Okay – these have me almost drooling at just the picture. Thanks for this recipe. I am always looking for new ways to eat coconut…

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