Delicious chunks of crunchy toffee stirred into a rich and buttery cookie dough make this indulgent Edible Keto Toffee-tastic Girl Scout Cookie Dough. Gluten-free and sugar-free, you can enjoy this easy sweet treat without any guilt. Easy to make, only a handful of ingredients and perfect to make with your kids!
So far, I have been the first food blogger to create keto and gluten-free edible Girl Scout flavoured cookie dough!
You may not think that it is a big deal to be "the first", however, in a world of millions of food bloggers, the first to create a complete and totally unique concept is not easy to do!
And, I have not only created 1 Girl Scout Cookie Flavour but actually all 10 flavours!
Easy to make, simple ingredients and 5 minutes of time are all that it takes to make these awesome indulgent treats.
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
What ingredients do you need to make this Keto Toffee Cookie Dough?
- almond flour
- coconut oil
- almond milk
- erythritol (I use Lakanto Sugar)
- toffee or caramel extract
- salt and vanilla
How do you make the Toffee bits for this edible Keto Toffee Cookie Dough?
- In a small microwaveable bowl, add 1 tablespoon of erythritol based sugar (I used Lakanto Golden) with 1 teaspoon coconut oil
- Heat it in the microwave in 30 seconds intervals until it begins to boil
- Remove from heat and pour into a bowl that has been covered in aluminum foil
- Allow cooling fully before breaking it into bits
Tips and Tricks to making the toffee bits
- Make sure that you use an erythritol based sweetener as erythritol crystallizes as it cools to create the crunchy texture
- Caramel or toffee extract both works perfectly well so feel free to use either one
- Be very CAREFUL when removing the mixture from the microwave as the dish is EXTREMELY HOT
- Make sure that you have lined a rimmed bowl with aluminum foil as the mixture is very liquidy until it hardens
- I added a drop of vanilla to the mixture for a little added depth
- If you want the toffee to cool quickly, place it in the fridge or freezer
- Break the toffee into any size
How do you make this Gluten-Free and Keto Toffee-tastic Girl Scout Cookie Dough?
- Prepare the toffee bits by mixing 1 tablespoon erythritol with 1 teaspoon coconut oil in a small bowl and stir to combine
- Place the bowl in the microwave and microwave for 30-second intervals, stirring in between until mixture begins to boil
- CAREFULLY remove the bowl from the microwave and pour the mixture into a soup bowl that has been lined with aluminum foil.
- Set it in the fridge for hardening
- In a medium-size mixing bowl, combine the remaining coconut oil and the sweetener
- Add in the vanilla, almond milk, toffee flavouring and salt and stir (don't worry if it does not fully mix together)
- Stir in the almond flour and set the mixture to the side
- Once the toffee has set, break into bits and stir 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
How do you store this Edible Keto Toffee 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 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.
However, when making the "toffee bits" I am unsure if regular sugar will work. If you try it with regular sugar, let me know how it turns out.
If you like this edible gluten-free and keto Toffee-tastic Girl Scout 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 Lemon-Ups
- Girl Scout Trefoils
- Girl Scout Thanks-A-Lot
Edible Keto Toffee-tastic Girl Scout Cookie Dough
Delicious chunks of crunchy toffee stirred into a rich and buttery cookie dough make this indulgent Edible Keto Toffee-tastic Girl Scout Cookie Dough. Gluten-free and sugar-free, you can enjoy this easy sweet treat without any guilt. Easy to make, only a handful of ingredients and perfect to make with your kids!
- Total Time: 5 minutes
- Yield: 16 bites 1x
Ingredients
- 1 cup almond flour
- 3 tbsp coconut oil
- 2 tbsp unsweetened almond milk
- 2-4 tbsp Lakanto Sugar
- ⅛ tsp toffee extract or caramel extract
- pinch of salt
- dash of vanilla
For the Toffee Bits
- 1 tbsp Lakanto Sugar
- 1 tsp coconut oil
Instructions
- Prepare the toffee bits by mixing 1 tablespoon erythritol with 1 teaspoon coconut oil in a small bowl and stir to combine
- Place the bowl in the microwave and microwave for 30-second intervals, stirring in between until mixture begins to boil
- CAREFULLY remove the bowl from the microwave and pour the mixture into a soup bowl that has been lined with aluminum foil.
- Set it in the fridge for hardening
- In a medium-size mixing bowl, combine the remaining coconut oil and the sweetener
- Add in the vanilla, almond milk, toffee flavouring and salt and stir (don't worry if it does not fully mix together)
- Stir in the almond flour and set the mixture to the side
- Once the toffee has set, break into bits and stir 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
Notes
- BE CAREFUL with the toffee as it is EXTREMELY hot when it comes out of the microwave
- use any erythritol sweetener that you have
- Prep Time: 5 minutes
- Category: Snacks, Dessert
- Cuisine: Keto, Low Carb, Gluten Free, Vegan,
Nutrition
- Serving Size: 1 Bite
- Calories: 70
- Fat: 6.9 g
- Carbohydrates: 2.2 g
- Fiber: 1.1 g
- Protein: 1.6 g
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