Healthier Vegan Tagalongs [GF, Oil-Free]
These healthier vegan tagalongs are made with just 8 simple whole food plant based ingredients! They are gluten-free and oil-free and taste JUST like the classics!
Ingredients
Cookies
- 1/2 cup blanched almond flour
- 1/2 cup oat flour certified GF if needed
- 1 & 1/2 tbsp natural peanut butter this needs to be drippy and soft!
- 3 & 1/2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp baking soda
Peanut Butter Dough
- 1/3 cup + 1 tbsp natural peanut butter
- 1/4 cup blanched almond flour
- 2 tbsp pure maple syrup
- 1/4 tsp vanilla extract
- a couple pinches of salt
Chocolate Coating
- 1 cup semi-sweet chocolate chips
Instructions
- Step 1: Make your cookiesPreheat the oven to 350 degrees F and line a cookie sheet with parchment paper.Add all of the cookie ingredients to a medium bowl and mix very well with a small spatula until dough forms. Use 1 heaping tbsp per cookie. Roll into balls, then flatten until cookies are about 1/4 an inch thick. You should have 8 cookies. Bake cookies on the middle rack for about 14-15 minutes, or until the edges are golden brown. All ovens vary so watch your cookies closely! Remove the cookies from the oven, cool on the baking sheet for 5 minutes then transfer to a cooling rack.
- Step 2: Make your peanut butter dough While the cookies are baking, add all of the peanut butter dough ingredients into a medium bowl and mix very well with a small spatula. This will look very wet at first but keep mixing until a soft dough forms. Once your cookies are completely cooled, add 1 tbsp of peanut butter dough on top of each cookie. Roll the dough into balls, then flatten the dough into a disc shape so that it covers the entire cookie, leaving just a little room on the edges. Scroll up to see my photos of this step if needed!
- Step 3: Melt the chocolate chipsAdd 1 cup of semi-sweet chocolate chips to a small microwave safe bowl and microwave for about 1 minute, stirring at the 30 second mark. Stir until completely melted.
- Step 4: Coat the cookiesLine a plate with parchment paper. Dip each cookie into the melted chocolate, using a fork to flip the cookie over. Make sure to cover the sides of the cookies with chocolate. Lift the cookies out of bowl with the fork and drag the fork over the rim of the bowl to remove the excess chocolate from the bottom of the cookie. Place each cookie on the plate with parchment paper.
- Step 5: Freeze the cookiesPlace the cookies in the freezer for about 10-15 minutes until the chocolate has set, then enjoy!Store leftover covered in the refrigerator.
Notes
- You can use all almond flour if preferred. The cookies will need to bake longer, about 16-17 minutes until the edges are golden brown.