How about this 60 degree weather?? I love it! I left for the city tonight to take a class and I didn’t even have to bring a coat.  It felt sooo great, almost freeing.  Well definitely freeing, I finally shed my puff coat.  I felt ten pounds lighter!  Anyway, I took a class at the Institute of Culinary Education (ICE) and it was taught by Brooke Parkhurst! How cool is that??!! Brooke is the author of several cook books including one she recently wrote with her famous hubby James Briscione, titled “Just Married & Cooking.” Brooke is a wealth of knowledge and I was grateful to have had the opportunity to talk to her about blogging, recipe creating, cookbook writing, endorsements, brands, etc. Did you know she was a Chopped Champion?? Yep, in fact, her handsome hubby was the first two time Chopped Champion EVER! So aside from cooking, lets talk about something else I love.. Girl Scout Cookies!

I mean, who doesn’t have a favorite girl scout cookie?? Let me start by confessing to the fact that I love them all, especially the Do-si-dos, but the Tagalongs have always been, and will always be, my all time favorite.  I cannot open a box without going to town on these crispy cookies, layered with peanut butter, and covered in chocolate, so I wanted to make a version that I could enjoy, seeing as though I would much rather consume real ingredients these days, and I thought what better way to make them then to use my favorite chocolate from Eating Evolved.

If you haven’t tried Eating Evolved then you haven’t really experienced chocolate in real form and therefore, you haven’t lived!! And you’re going to love me once you taste these cookies or hate me because you consumed them all.. either way, they’ll make a lasting impression on you!

These are super easy to make and your kids will love them so much, they won’t even realize they’re eating real ingredients.  You can also enjoy the shortbread cookie on it’s own similar to the Trefoils.  Hmm, maybe I’ll replicate the rest of these historically delicious treats, so we don’t have to sacrifice these beloved cookies even though we’ve opted for a paleo lifestyle.


makes 10-12


  • 1/3 coconut flour
  • 1/4 tapioca flour
  • 1/4 almond flour
  • 1/4 teaspoon sea salt
  • 4 tablespoons ghee
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg, whisked
  • 1/4 cup sun butter
  • 7 ounce jar Original Chocolate Spread by Eating Evolved


  • Preheat the oven to 350 degrees
  • Combine the coconut flour, tapioca flour, almond flour, sea salt, ghee, maple syrup, vanilla extract, and whisked eggs in a mixing bowl.  Using your hands, mix the ingredients together to form a dough
  • Using a small ice cream scooper, scoop the dough onto a baking sheet lined with parchment paper
  • Flatten the balls of dough using the back of a spoon or mallet and bake for 10 minutes
  • Place the cookies on a wire rack to cool completely before spreading the sun butter on the top using a butter knife
  • Place the cookies in the freezer for 15 minutes
  • Melt the jar of chocolate spread in the microwave for about 1 minute 15 seconds then, transfer to a bowl
  • Dunk the cookies in the chocolate and place them back on the wire rack (place a piece of parchment paper under the wire rack to catch the dripping chocolate)
  • Spoon the remaining chocolate sauce over the top of the cookies and place them in the freezer for a few minutes or until the chocolate hardens

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