Tagalong Cookie Recipe | Gluten-free | Paleo | Vegan
Gltuen-free and dairy-free crispy cookies layered with peanut butter and covered with a chocolate coating
Ingredients
Shortbread Layer
- 1/4 cup melted refined coconut oil
- 1 teaspoon vanilla
- 1 tablespoon almond milk
- 1/2 cup coconut sugar
- 1 1/2 cups almond flour
- pinch sea salt
Peanut Butter Filling
- about 1/4 cup creamy peanut butter or almond butter, if stricly paleo!
Chocolate Coating
- 1/2 cup chocolate chips see above for recommendations!
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine the coconut oil, vanilla, almond milk and coconut sugar together. Mix to fully combine. Add the almond flour and sea salt to the wet mixture. Mix until just combined and it forms a dough.
- Line a baking sheet with parchment paper. Roll out some dough in your hands into small balls and then flatten on the parchment paper until each cookie is a flat circle.
- Bake the cookies for 9-10 minutes untril theyre golden brown around the edges.
- Allow the cookies to cool for just about 5 minutes. Then, use the back of a small spoon to put a circular indent in the middle of each cookie.
- Once the cookies have fully cooled, use a knife to put about a 1/2 tablespoon amount of peanut butter into the center of each cookie. Melt the chocoalte coating ingredients and dip each cookie in the chocoalte. Place each cookie back on the aprchment paper and then freeze until hardened. (About 30 minutes)
- Remove from the freezer and ENJOY your nastalgic tagalong cookie!
Notes
Storage: Keep these in an airtight container in the fridge for about a week.
These freeze beautifully! Keep them in an airtight container or bag and freeze for up to 3 months.