These were always my absolute favorite Girl Scout Cookies growing up, I literally ate them by the box. I have more control now but they are still irresistible.
1c. Bob Red Mill’s All Purpose Gluten Free Flour
1/2c. Coconut Flour
1/2c. Almond Flour Or Meal
¼ Tsp. Salt
2 TBLS. Distilled Coconut Oil
4TBLS. Honey (Or Agave)
1 TBLS. Vanilla Extract
5 TBLS. Flax Milk (Or Other Non Dairy Milk)
Pulse All The Above Together In A Food Processor
Roll Dough into Nickel sized balls, place on greased cookie sheet and flatten with palm of hand, make a small indent into middle of dough with finger (this will be where you place the peanut butter after). Bake 350 degrees for 4-6 min
Cool for 5 min
Next you will need
1/2c. Natural Organic Peanut Butter
2c. Dark Chocolate Chips (or semi-sweet)
Top each cookie with a tsp. of peanut butter, put in freezer for 20 min.
In a double boiler melt the 2 c. of Chocolate, take cookies out of freezer and dip into chocolate fully coating both sides well, place on parchment paper. After all the cookies are coated put back in freezer for 20 min or until set, you can store cookies in fridge or freezer.