Edible Keto Shortbread Cookie Dough

This delicious edible Keto Shortbread Cookie Dough is comprised of crunchy bits of shortbread intertwined with buttery shortbread cookie dough.  Add a swirl of chocolate and you can convert this shortbread cookie dough into 2 distinct Girl Scout Cookie flavours, the Trefoil and the Thanks-A-Lot. 

Today is a very sad day.

Why, you ask?

Well, I have officially recreated all 10 flavours of Girl Scout cookies into edible, keto and gluten-free cookie dough recipes.

And now that I have accomplished my task, I am slightly saddened by the lack of new cookie dough challenges.

However, as all of my Edible Keto Girl Scout Cookie Dough flavours are SOOOOOO easy to make, I am sure that I will making ALL of my recipes again and again!

 

 

 

Who created the Girl Scouts and When?

According to Wikipedia, Girl Scouting in the United States of America began on March 12, 1912, when Juliette "Daisy" Gordon Low organized the first Girl Guide troop meeting of 18 girls in Savannah, Georgia.

It has since grown to 3.7 million members.

Low dreamed of giving the United States and the world "something for all the girls." She envisioned an organization that would bring girls out of their homes to serve their communities, experience the out-of-doors, and have the opportunity to develop "self-reliance and resourcefulness." From its inception, the Girl Scouts has been organized and run exclusively by women, for girls and women.

 

When did the Girl Scouts start selling cookies?

Girl Scout cookie sales started as early as 1917, five years after the Girl Scouts were founded. In the 1920s and 1930s, Scouts would bake their own sugar cookies and sell them door to door. In 1936, the Girl Scouts licensed the first commercial baker to start making Girl Scout cookies.

 

 

 

What are the Girl Scout Cookie Flavours?

• Lemon-Ups - tangy lemon-icing-topped shortbread cookies
• Thin Mints - mint-flavoured cookies with a delicious chocolaty coating
• Samoas - caramel and toasted coconut-covered cookies
• Tagalongs - a layer of peanut butter with a rich chocolaty coating
• Do-si-dos - crisp and crunchy oatmeal on the outside and creamy peanut butter inside
• Trefoils - a simple shortbread cookie
• Thanks-A-Lot - tasty shortbread cookies with fudge on the bottom
• Toffee-tastic - indulgently rich, buttery cookies with sweet, crunchy golden toffee bits
• S'mores - crunchy graham sandwich cookies with creamy chocolate and marshmallowy filling

 

 

 

Where does the word "Trefoil" mean?

A trefoil is a graphic form composed of the outline of three overlapping rings used in architecture and Christian symbolism. The term is also applied to other symbols of a three-fold shape.

As for the Girl Scout, the World Trefoil Pin shows that you are part of the World Association of Girl Guides and Girl Scouts (WAGGGS).

On it are three leaves representing the Girl Scout Promise, with a flame that stands for loving all the people in the world. The compass needle is to guide you, and the two stars are the Girl Scout Promise and Law.

The outer circle represents the World Association, and the golden yellow trefoil on a bright blue background stands for the sun shining over the children of the world.

 

 

 

What's the difference between the Trefoil and Thanks-A-Lot cookie flavours?

Actually, not very much.

Both cookies are comprised of a shortbread cookie but the Thanks-A-Lot has a layer of chocolate added to the bottom of the cookie.

Since both of these cookies are so similar, I decided to post them in a single blog post with the option of making either of the cookies into keto and gluten-free edible cookie dough.

 

What ingredients do you need to make these gluten-free and keto edible shortbread cookie dough recipes?

For the Trefoil Cookie Dough:

• almond flour
• butter, melted or softened
• almond milk
• sweetener (I use Lakanto Sugar)
• vanilla
• salt
• butter extract (optional)

For the Thanks-A-Lot Cookie Dough:

• almond flour
• butter, melted or softened
• almond milk
• sweetener (I use Lakanto Golden)
• chocolate chips (I use Lily's which are sugar-free)
• coconut oil
• salt and vanilla
• butter extract (optional)

 

 

 

How do you make the chocolate swirl for the edible Thanks-A-Lot cookie dough?

• In a small bowl, add chocolate chips and coconut oil
• Heat for 20 seconds or until the chocolate chips are beginning to melt
• Stir to combine.

 

How do you get the crunchy texture of the shortbread?

This probably the hardest part of creating this recipe.

I realize that "raw" cookie dough is not crunchy by nature.  However, what people LOVE about shortbread is that is has a distinct crunch that many other styles of cookies do not have.

Knowing that I wanted to have bits of "crunchy" texture throughout the cookie dough, I decided to try to quickly bake a tablespoon of the mixture in my toaster oven.

AND IT WORKED!

By simply baking the shortbread cookie dough, allowing it to cool and then crumbling it into bits, I was able to create a ridiculously buttery shortbread cookie dough that still had the crunch that is synonymous with shortbread!

 

 

 

 

How do you make this edible Gluten-Free and Keto Shortbread Cookie Dough?

To make the Shortbread Trefoil cookie dough

• In a medium-size mixing bowl, stir together the softened butter and the sweetener
• Stir in the vanilla, almond milk and salt 
• Stir in the almond flour
• Take a tablespoon of the mixture and bake in the toaster oven (or regular oven) until it begins to brown around the edges
• Remove the baked shortbread cookie and allow it to cool
• Once cooled, crumble the cookie and stir it into the cookie dough
• Place the mixture in the fridge for 10-20 minutes or until it slightly hardens
• Shape into round bite-size pieces if desired

If making the Thanks-A-Lot edible cookie dough:

• In a small dish, melt the chocolate chips with a little coconut oil.
• Set the chocolate to the side
• Follow the Trefoil directions and once the crunchy cookie has been incorporated, swirl the chocolate throughout the cookie dough 
• Place the mixture in the fridge for 10-20 minutes or until it slightly hardens
• Shape into round bite-size pieces if desired

 

How do you store this edible Keto Shortbread Cookie Dough

Since there is almond milk, the cookie dough needs to be stored in the fridge.  It can be stored for 5 days.  If it is too hard when you take it out of the fridge, simply place it in the microwave for 10 seconds or until it is the softness you desire.

You can also store these in the freezer for up to 3 months

 

Can I use coconut oil instead of butter?

You can replace the butter with coconut oil but you will not have the distinct buttery flavour that is associated with Shortbread cookies.

However, if you have some butter extract, you could add a tiny amount to the coconut oil to help recreate the distinct buttery taste of shortbread.

 

 

Can I use regular sugar instead of sweetener?

You can absolutely replace the sweetener with sugar in a direct 1:1 ratio.  Taste the mixture and add any additional sugar if desired.

 

Do I have to add the Chocolate Swirl?

You can easily omit the swirl step and simply add the mint extract to the mixture and stir in the chocolate chips instead of melting them.

If you chose to do so, I suggest using smaller chocolate chips to make sure they get evenly distributed throughout the gluten-free and keto cookie dough.

 

If you like this edible gluten-free and keto Shortbread Cookie Dough, you may also enjoy the following:

• Chocolate Avocado Protein Bites (Gluten Free, Dairy Free, Nut Free, Egg Free)
• Protein-Packed Cashew Cookie Balls (Gluten-Free)
• Cookie Dough Protein Bites (Low Carb, Gluten-Free)

 

 

 

Looking for more Gluten-Free and Keto Girl Scout Cookie Dough recipes?  Check out the following:

• Girl Scout Thin Mint Cookie Dough
• Girl Scout Samoa Cookie Dough 
• Girl Scout Tagalong Cookie Dough
• Girl Scout Do-Si-Do Cookie Dough
• Girl Scout S'more Cookie Dough 
• Girl Scout Caramel Chocolate Chip Cookie Dough
• Girl Scout Toffee-tastic Cookie Dough 
• Girl Scout Lemon-Ups 

 

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