I first made these last Girl Scout cookie season, and I’m pretty sure they were consumed faster than I would normally eat the originals. Yup, they’re that good.
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Honestly, I think a big part of it is the natural ingredients. Once you start cleaning up your diet and choosing healthier options, the processed stuff truly does become less appealing, and I think you really start to notice the difference.
The creamy caramel made from coconut milk…
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A flaky shortbread cookie…
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And drizzled chocolate over toasted coconut flakes.
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But I’m not here to convince you. Go ahead and try these cookies for yourself and you can tell us what you think!
Ingredients
1 – batch shortbread cookie mix
1/2 c. All Natural Vegan Caramel Sauce
1 c. unsweetened coconut flakes
1 – 10 oz. bag dark chocolate
Directions
**Read to the end prior to getting started**
Combine shortbread cookie mix as directed, but instead of forming dough into a log, flatten it out onto a cookie sheet lined with parchment paper. Bake at 325 degrees for 12-15 minutes, until golden brown.
Note: For those go-getters out there, you can shape the dough into a log, slice and make individual cookies. I took the easy road and made it into a shortbread cookie sheet before slicing into bars at the end.
While the shortbread layer is baking, make caramel sauce as directed. You can also make this ahead of time and simply reheat 1/2 cup on the stove.
Let shortbread layer and caramel cool. Meanwhile, spread out unsweetened coconut flakes on a baking sheet and toast for about 5 minutes at 325 degrees.
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To assemble cookie bars:
1. Spread a thin layer of caramel on top of the shortbread [this will make everything hold together better!], then mix remaining caramel with toasted coconut flakes.
2. Press on caramel/coconut flake layer.
3. Melt 1/4 c. chocolate in a microwave safe bowl, or double broiler, whichever you prefer. Drizzle on top of cookie bars, and let cool.
4. Heat a knife under very hot water, dry it completely, then cut into bars. Repeat heating process for each slice, for a clean cut.
5. Melt remaining chocolate; dip the bottom of each cookie into the chocolate and return to parchment paper to cool (if shortbread is too soft, freeze cookies for a few minutes to harden prior to dipping in chocolate).
Note: Alternately, you can melt the chocolate and layer it on the shortbread first. Allow to cool completely, then flip the shortbread over onto another cookie sheet (so chocolate is now on the bottom). Proceed with steps 1-4.
So of course, I have to ask – what is your favorite Girl Scout cookie?
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- 1 c. almond flour
- ½ c. oat [flour]
- 1 tbs. stevia (or 3 packets)
- ½ tsp. baking soda
- pinch of sea salt
- 3 tbs. coconut oil
- ½ tsp. vanilla
- 1 tbs. almond milk
- 1 -13.5 oz. can coconut milk
- ⅓ c. pure maple syrup
- 1-1/2 tsp. vanilla
- dash of sea salt
- Combine shortbread cookie mix as directed (at HealthyALaMode.com), but instead of forming dough into a log, flatten it out onto a cookie sheet lined with parchment paper. Bake at 325 degrees for 12-15 minutes, until golden brown. NOTE: For those go-getters out there, you can shape the dough into a log, slice and make individual cookies. I took the easy road and made it into a shortbread cookie sheet before slicing into bars at the end.
- While the shortbread layer is baking, make caramel sauce as directed (at HealthyALaMode.com). You can also make this ahead of time and simply reheat ½ cup on the stove.
- Let shortbread layer and caramel cool. Meanwhile, spread out unsweetened coconut flakes on a baking sheet and toast for about 5 minutes at 325 degrees.
- Spread a thin layer of caramel on top of the shortbread [this will make everything hold together better!], then mix remaining caramel with toasted coconut flakes.
- Press on caramel/coconut flake layer.
- Melt ¼ c. chocolate in a microwave safe bowl, or double broiler, whichever you prefer. Drizzle on top of cookie bars, and let cool.
- Heat a knife under very hot water, dry it completely, then cut into bars. Repeat heating process for each slice, for a clean cut.
- Melt remaining chocolate; dip the bottom of each cookie into the chocolate and return to parchment paper to cool (if shortbread is too soft, freeze cookies for a few minutes to harden prior to dipping in chocolate).