Don’t panic, no one is messing with the original recipe of the classic Thin Mint or Samoa. But with the rise of Americans adhering to no gluten-diets, the Scouts realized it was time to introduce a new G-free cookie to the family.
The new bite-size, certified gluten-free Chocolate Chip Shortbread is made with a blend of rice and tapioca flours, cornstarch and potato starch. The recipe also contains real butter, real chocolate chips and pure cane sugar — so no artificial flavors or colors, high-fructose corn syrup or hydrogenated oils, like most of the cookies in the Girl Scouts’ collection.
For its debut year, the G-free shortbread is only available in 20 test markets. (Find them here, along with information about National Girl Scout Cookie Weekend on Feb. 7-8.) If it’s popular enough with buyers, the cookies will roll out in more areas next season.
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