Healthy Tagalongs Vegan Gluten-Free
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 5 cookies 1x
- Category: Dessert
Ingredients
Scale
Shortbread
- 1 cup almond flour
- 2.5 tablespoons maple syrup
- 1 teaspoon vanilla extract
Filling + Coating
- 5 teaspoons natural creamy peanut butter
- 1/2 cup vegan dark chocolate chips (melted with 1 teaspoon coconut oil)
Instructions
- Preheat your oven to 250°F and line a baking sheet with parchment paper.
- In a medium bowl, mix almond flour, maple syrup, and vanilla extract until a thick dough forms.
- Roll about 1.5 tablespoons of the dough into a ball, then flatten it into a cookie shape using your hands. Press your knuckle gently into the center of each cookie to create an indent. Arrange the cookies on the prepared baking sheet.
- Bake for 25-27 minutes, then let them cool completely.
- Once cooled, fill each cookie indent with 1 teaspoon of natural creamy peanut butter. Place the cookies in the freezer for 20-30 minutes until the peanut butter firms up.
- Meanwhile, melt the dark chocolate and coconut oil in the microwave in 30-second intervals, stirring well between each round.
- Take the cookies out of the freezer and generously coat each one with the melted chocolate. Place them back on the parchment paper or a wire rack, as you prefer.
- Return the cookies to the freezer to allow the chocolate to harden completely, about 5 minutes.
- Once firm, remove the cookies from the freezer and enjoy!
Notes
Store your Tagalongs in an airtight container in the fridge for up to 7 days, or in the freezer for up to 30 days for lasting freshness.
