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These caramel-filled brownie cookies are a copycat of the newest Girl Scout cookie, adventurefuls! They’re gluten-free, grain-free, egg-free, paleo, and can be made AIP.

What are the Girl Scouts Adventurefuls?

Girl Scout cookies are loved by many, and for good reason… they’re delicious! Adventurefuls are the newest Girl Scout cookie that is debuting in 2022. They’re a brownie cookies with a caramel filling and a chocolate drizzle!

I went to grab a box from a local Girl Scout troop and since they aren’t gluten-free, I asked my husband to taste test. That way, he could give me all the details to create a copycat. He reported back that they reminded him of thin mints, but with caramel flavor instead of mint. The good news is that when he tried my recreation, he said he liked it even better than the original 😉

This copycat is gluten-free, grain-free, egg-free, paleo, and even AIP-friendly!

The Ingredients for Brownie Caramel Cookies

• Tigernut Flour and Arrowroot Starch. These are grain-free flours that make the base of the cookie. You can swap arrowroot starch for tapioca starch. I haven’t tried another flour in place of the tigernut flour, but the next closest option would be almond flour.
• Maple syrup. This is used to sweeten the cookies.
• Cocoa powder. You can also use carob powder.
• Baking powder. I use this one from Legit Bread Company, or you can make homemade baking powder!
• Gelatin powder. The gelatin goes in dry and is used as a binder. Collagen will not work as a substitute in this recipe.
• Coconut Cream and Honey. These are the ingredients for the caramel!
• Chocolate Chips. To make the chocolate drizzle on top!

How to make the Girl Scouts Adventurefuls Copycat

• Form and scoop the dough. Combine the ingredients to make a dough. Use a small cookie scoop (like this) to scoop 9-10 cookies onto the baking sheet.

• Bake the cookies. Bake in the preheated oven for 11-12 minutes or until baked through.
• Indent the cookies. While the cookies are still warm, use a tablespoon measure to press an indent into the cookies.

• Prepare the caramel and fill the cookies. Transfer to the fridge or freezer to set.

• Top with the chocolate drizzle and serve!

Can you use a premade caramel instead of homemade caramel?

If you have a store-bought caramel sauce that you enjoy and tolerate, you can use that instead! However, this caramel sauce is really easy to make and tastes delicious, so I recommend it.

Can you skip the chocolate drizzle?

You can! The cookies are plenty chocolatey either way.

How do you store these cookies?

Keep them in the fridge in an air-tight container for a few days to make sure the caramel stays set. They’re just as yummy chilled as they are fresh.

You’ll also love…

• Samoa Truffles
• Thin Mints
• Samoa Cookies

Gluten Free Caramel Brownie Cookies (Girl Scout Adventurefuls Copycat)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

• Author: Michelle
• Prep Time: 30
• Cook Time: 12
• Total Time: 42 minutes
• Yield: 9 cookies 1x
• Diet: Gluten Free

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Description

These caramel-filled brownie cookies are a copycat of the newest Girl Scout cookie, adventurefuls! They’re gluten-free, grain-free, egg-free, paleo, and can be made AIP.

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Ingredients

Units USM Scale 1x2x3x

For the cookies

• 3/4 cup tigernut flour
• 1/4 cup arrowroot starch
• 2 tbsp cocoa powder (sub carob powder for AIP)
• 1 tbsp gelatin
• 1/2 tsp baking powder
• 1/4 cup coconut oil, melted
• 1/4 cup + 1 tbsp maple syrup

For the honey caramel

• 1/2 cup coconut cream
• 1/4 cup honey
• 1/4 tsp salt

For the chocolate drizzle

• 1/4 cup dairy-free chocolate chips (sub homemade carob chips for AIP)
• 1 tbsp coconut oil

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Instructions

• Preheat the oven to 350 F and line a baking sheet with parchment paper lightly greased with coconut oil.
• Combine the dry ingredients in a mixing bowl and mix well. Fold in the wet ingredients and mix very well until fully incorporated and dough forms.
• Use a small cookie scoop (like this) to scoop 9-10 cookies onto the baking sheet. Use your hand to lightly press the cookies flat.

• Bake in the preheated oven for 11-12 minutes or until baked through. Remove from the oven.
• While the cookies are still warm, use a tablespoon measure to press an indent into the cookies. Very carefully transfer to a cooling rack and set aside.

• While the cookies cool, prepare the caramel by combining the coconut cream, honey, and salt in a small saucepot. Set on the stove over medium-low heat and stir to allow to melt. Allow to simmer for 10 minutes, stirring often, until thick caramel forms. Use a spoon to carefully fill cookies with caramel. Once filled, transfer the cookies to the fridge for 20 minutes or the freezer for 10 minutes to allow the caramel to set.

• While the caramel sets, prepare to melt the chocolate and coconut oil together with a method of your choice (microwave or double boiler) and melt until fully liquid. Remove the cookies from the fridge or freezer and drizzle the chocolate over top. Transfer back to the fridge to harden for another 10 minutes before serving.

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Notes

All nutrition facts are estimated and will vary.

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Nutrition

• Serving Size: 1 cookie
• Calories: 432
• Fat: 22g
• Carbohydrates: 50.5g
• Fiber: 7.7g
• Protein: 4g