1/2cupvegan dark chocolate chipsmelted 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.