I used to count the days until Girl Scout Cookies were in season. Then, once my household switched to a gluten-free and lactose-free diet, I mourned the loss of Thin Mint cookies. Well, the mourning has officially ended—Thin Mint flavor is now always in season, fully adorned with gluten-free and lactose-free badges! With this recipe, anyone can indulge in the taste Girl Scout Cookies made famous. These truffles are a fantastic anytime snack and a fabulous dessert for entertaining since they’re small, fun to eat, and can be made in less time than it takes to snap on a green vest.
8 oz. lactose-free cream cheese, room temperature
—I recommend Green Valley Organics brand
10 oz. gluten-free, lactose-free chocolate cream cookies, finely crumbled
—set aside 3 or 4 crumbled cookies as topping for truffles
—I recommend Glutino Brand or Trader Joe’s Gluten-Free Joe-Joe’s
3 to 4 tsp. peppermint or mint extract + dash for chocolate
½ to ¾ cup lactose-free semi-sweet chocolate chips
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine cream cheese with cookie crumbs and peppermint or mint extract, saving some of the cookie pieces as topping. Once thoroughly combined, roll cookies and cream cheese mixture in palm of hand to make balls about 1-inch in diameter. Set aside.
Melt chocolate in microwave for 45 to 60 seconds, stirring halfway through. Stir a dash of extract into melted chocolate. Roll balls in melted chocolate mixture to coat. Place on parchment paper-lined baking sheet.
Sprinkle balls with remaining cookie pieces and refrigerate until chocolate is completely cool, about 1 hour. Store truffles in covered container in the fridge until ready to eat.
Serves: Makes roughly 24 truffles
Effort: Very easy.
Active Prep: 10 to 15 minutes
Tip: If the cream cheese gets too soft to roll into a ball or dip in chocolate, refrigerate for an hour to firm.
Nutrition: Calories: 90; Total Fat (g): 6; Saturated Fat (g): 3; Cholesterol (mg): 0; Sodium (mg): 60; Potassium (mg): 0; Total Carbohydrate (g): 7; Fiber (g): 0; Sugar (g): 5; Protein (g): 1. Content per serving. Assumes 18 serving yield.
Michelle Lee is author of Living Luxe Gluten Free (nominated for James Beard Book Awards for “Focus on Health” and “Photography”), and she appears on KLRR’s morning show where she shares recipes and health tips on “Delicious Dishes with Michelle Lee.”
In addition to her culinary work, Ms. Lee is an award-winning economics and business consultant who has been featured in various publications, including Forbes, for her research. Ms. Lee holds a degree in economics and an MBA.
Ms. Lee’s new book, The Young Skin Diet, is based on her survey of hundreds of peer-reviewed scientific studies. The Young Skin Diet reveals the six principles of nutrition to rejuvenate skin, as well as over 75 recipes, skin treatments, meal plans and everyday habits to make skin young again. Available for purchase at Vroman’s, Amazon, Pages: A Bookstore, and Barnes & Noble.
More information may be found at TheYoungSkinDiet.com.
Praise for Michelle Lee’s works:
“…entertaining, informative…” – Kirkus Reviews
“insightful” – GFF Magazine
“highly recommended” – Midwest Book Review
More recipes by Michelle Lee:
Rejuvenating Mykonos Mediterranean Salad from The Young Skin Diet
Restorative Hot Honey Fruit from The Young Skin Diet
Buffalo Sprouts from Living Luxe Gluten Free
Pretty, Powerful Pasta from Living Luxe Gluten Free
Indian Jalfrezi Chicken from Living Luxe Gluten Free
Granola from Living Luxe Gluten Free
Crispy Steak Fries from Living Luxe Gluten Free
Spiced Salmon with Curry Dip from Living Luxe Gluten Free
Truffle photos by Michelle Lee.
Photo, mint leaves, by Kham Tran – www.khamtran.com (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons.
Photo, chocolate chips, by Editor at Large [CC BY-SA 2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons.