Vegan Tagalong Cookies

You rarely see recipes for sweets on this blog, because quite frankly I rarely eat sweets. I have a hard time losing weight with Hashimoto’s, menopause and being consistent with any kind of exercise due to Fibromyalgia so I just don’t go there usually. But, when this recipe for a gluten- free, vegan, paleo classic Girl Scout Cookie came up in my feeds, I had to try them. This recipe is from Eating Bird Food.

These are dense, rich cookies and the recipe made eight cookies. I thought we could eat four each, but I couldn’t eat but two and a half of them, because they are so filling. My lucky husband ate the one I couldn’t.

Ingredients:

1 cup – almond flour

2 – Tbsp. Coconut oil

2 – Tbsp. Maple syrup

1 tsp. – vanilla

Pinch of sea salt

1 – tsp peanut butter for each cookie you make. So for me, it was eight tsp’s.

1 – cup DF chocolate chips

2 – tsp. Coconut oil

Directions:

Preheat oven to 350 degrees.

Add first five ingredients to a bowl and hand stir together until you get a crumbly mixture. This will be moldable soft dough.

Take Tablespoonfuls for each cookie and form into a cookie with an indent in the center of each.

Place on parchment paper on a cookie sheet and bake for 15-18 minutes until golden brown.

Allow them to cool completely.

Once cooled, add 1 tsp. peanut butter to the center of each cookie and place them in freezer for 15 minutes.

Melt together, one cup of dairy-free chocolate chips and the remaining 2 tsp. coconut oil and stir together.

Once the cookies have set, remove from freezer, dip each of them in the melted chocolate and return them to the freezer for another 15-20 minutes until hardened.

Store any remaining ingredients cookies in the refrigerator.

These cookies are a much healthier choice to make when you need something sweet than a regular store bought cookie. I hope you enjoy them as much as we did!