If you had any Girl Scout cookies left in your cabinets or freezer, they are probably long gone since you’ve been spending more time at home. So, here is a great recipe that imitates one of our favorites:
- ¼ cup brown rice syrup (or ¼ cup honey)
- 2 tablespoons blackstrap molasses (or regular molasses)
- 2 tablespoons maple syrup
- 1 large ripe banana, mashed
- 2 tablespoons coconut oil
- 1 teaspoon chocolate extract
- 1½ cups all-purpose flour
- 1 ½ teaspoons Egg Replacer
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup chocolate chips
- 2/3 cup marshmallows, loosely packed, cut in half or into quarters
- Preheat your oven to 350. Line 2 baking sheets with parchment paper.
- In a large bowl, thoroughly combine your dry ingredients. Set aside.
- In a medium bowl, beat together the mashed banana with the coconut oil. Add the brown rice syrup, maple syrup, molasses, and chocolate extract. Stir until combined.
- Make a “well” in the middle of your dry ingredients and pour the wet ingredients in. Mix until just combined. Add the chocolate chips and marshmallows and mix until they are evenly distributed (with not too many big clumps of marshmallows).
- Using a tablespoon, scoop the dough in heaping spoonfuls (including at least 1 marshmallow bit in each scoop), and drop onto the prepared baking sheets. Use the bottom of a measuring cup or glass to slightly press each cookie into a thick flat disk.
- Bake the cookies for about 8-9 minutes, until firm, but still soft. Remove from oven and let them cool on the baking sheet for about 3 minutes before transferring them to a cooling rack to let them cool completely. Enjoy!