Turn Girl Scout cookies into waffles, lemon bars

Girl Scout Cookie deliveries begin Feb. 26 for those of you who put in orders.

If you missed out, don’t despair. Booth sales begin March 4. To find out where they’ll be available in your neighborhood, go to girlscouts.org and enter your zip code in the Cookie Finder.

Last week I offered two of my original recipes that use Girl Scout Cookies as ingredients — Peppermint-Chocolate Truffles with Thin Mint Dust and Vanilla Buttermilk Pudding with Trefoil Crust. Today I’m sharing my recipes that incorporate the new gluten-free Toffee-tastic cookies as well as Savannah Smiles.

Toffee-tastics are available in only select Girl Scout Cookie markets, including the Miami Valley. These large cookies are buttery and embedded with bits of toffee. Made with rice flour, they’re crunchy and gluten free.

Two of these cookies contain 140 calories. Reserve three of them for making a batch of tasty, gluten-free waffles.


Recipe by Connie Post

2¼ cups spelt flour

¼ cup Toffee-Tastics crumbs (from three cookies)

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

½ cup water

3 eggs, beaten

1 teaspoon apple cider vinegar

2 tablespoons melted butter


Preheat waffle iron.

Mix flour, cookie crumbs, cinnamon, baking powder, baking soda and salt in a medium-size bowl. Set aside.

In a medium-size bowl, mix buttermilk, water, eggs and vinegar. Add butter. Mix well. Fold in half of the dry mixture. Mix well. Add the rest of the dry mixture. Mix well.

Drop about 2/3 cup of batter onto a heated waffle iron and cook until brown. Serve with syrup and berries.

These waffles freeze well. Just pop them in the toaster and you have a quick breakfast or snack.


Compared to some of the more voluptuous Girl Scout Cookies, Savannah Smiles aren’t much to look at. In fact, they resemble rocks. But don’t let their appearance fool you. They are refreshingly delicious.

Five Savannah Smiles contain 140 calories. As an ingredient, they make amazing blueberry-lemon bars.


Recipe by Connie Post, adapted from two Betty Crocker lemon bar recipes

8 Savannah Smiles crumbs

1 cup butter, softened

2 cups all-purpose flour

2 cups granulated sugar

4 eggs

Grated lemon peel from ¼ lemon

½ cup lemon juice

2 cups fresh blueberries


Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, mix softened butter, 2 cups flour, ¼ cup Savannah Smiles crumbs and ½ cup mixed sugar. Press into bottom of ungreased 13x9-inch baking dish.

Bake 15-20 minutes or until the edges of the crust are just beginning to brown.

In a medium bowl, mix remaining 1½ cups sugar, eggs, lemon peel and lemon juice until thoroughly combined. Pour over crust. Carefully sprinkle blueberries on top of the mixture.

Bake 18-22 minutes or until the edges are golden brown. Cool for about an hour. The bars will firm up. Sprinkle remaining Savannah Smiles crumbs on top. Refrigerate. Cut into squares.

Thank you for reading the Springfield News-Sun and for supporting local journalism. Subscribers: log in for access to your daily ePaper and premium newsletters.

Thank you for supporting in-depth local journalism with your subscription to the Springfield News-Sun. Get more news when you want it with email newsletters just for subscribers. Sign up here.