Today is monumental. It is one of those lessons of tenancity and perseverance. It is a life moment of realizing that I am a slave to the kitchen. No wait, that isn’t right. It is a life moment of realizing that you can do anything that you put your mind to. What taught me this? The Trefoil Girl Scout Cookie.

These boogers took all day to figure out. At 9:30 p.m. I was finally able to do my victory dance around the kitchen after an entire day of tweaking, stressing, and sweating over such a good tasting gluten-free/vegan shortbread recipe.

Nothing but the best for you, my friends. Even down to the cookie cutter, I was determined to make sure that you were given the best homemade Trefoil cookie recipe imaginable! I found the Girl Scout cutter on Etsy from Marie at Stray Squirrels; who totally deserves the biggest shout out! I ordered this on Friday {mind you, she lives in Minnesota and I, California} and it arrived on Monday. Aaaaahhh, people who follow through immediately… Please support her Etsy store! *Shout out ended*

These shortbread cookies pack a vegan buttery crunch to them with an incredible sandy texture. They are insane, really. I ate 5 of them right out of the oven {this shouldn’t surprise anyone, however}. In fact, Trefoils really are my ultimate first love of all the Girl Scout cookies, which is probably why I had to make sure they were perfect. Plus, I had a certain Caitlin for whom I had to make sure were up to par for her approval.

Trefoil Girl Scout Cookies Recipe

Makes 24 cookies

Egg, dairy, and gluten free

INGREDIENTS:

  • 1 stick vegan butter (8 Tbs), chilled and cubed
  • 1/2 c. powdered sugar
  • 1/2 c. sugar
  • 3/4 c. brown rice flour
  • 1/2 c. sorghum flour
  • 1/4 c. arrowroot powder
  • 1/4 c. potato starch
  • big pinch of salt
  • 1/4 tsp xanthan gum

DIRECTIONS:

  1. Preheat 350 degrees.
  2. In an electric mixer, blend the butter and sugars together just until combined. No more than 30 seconds {you do not want too much air to get into the butter}.
  3. In a separate bowl, combine flours, starches, salt and xanthan gum until well mixed.
  4. Add flour mix into the butter mix with the mixer briefly until just combined. Knead with your hands until smooth.
  5. Roll dough out between 2 pieces of parchment/wax paper until 1/4″ thick. Cut into desired shape. Place on a baking sheet, sprinkle with sugar in the raw, and freeze for 20 minutes {Thanks for the tip, hipster Ashlae!}
  6. Bake for 20-25 minutes, or until lightly browned. Allow to set on baking sheet until cools.

Can’t you just imagine what this cookie tastes like??! Eeeeeeeeeee! Apparently my victory dance is going to last a long time {which I like to believe is well-deserved}…