Anyone else out there a former (or current) Girl Scout? And anyone else, like me, (formerly) obsessed with the G.S. Tagalong?! Well today I’m making your childhood dreams come true, and whipping up a gluten-free and vegan rendition!! These tagalongs are so good, the Girl Scouts should be calling me any day to add them to their menu. Enjoy! xx #nobread
What You Will Need:
1 Cup Almond Flour
3.5 Tablespoons Coconut Oil
2 Tablespoons Honey or Pure Maple Syrup
5 Teaspoons Unsweetened Peanut Butter (use almond to make Paleo)
1 Teaspoon Vanilla Extract
150 grams Dark Chocolate (I used Lily’s Chocolates sweetened with stevia)
Sea Salt Flakes
What You Will Do:
Mix 1 cup almond flour, 2 tablespoons honey, 1 teaspoon vanilla extract and 2 tablespoons of coconut oil all together in a large bowl.
Using your hands, form small balls of dough. Flatten the ball of dough to give it a circle cookie shape, and press the middle with your thumb. That should form a subtle hole.
Lay the cookies on a cooking tray with parchment paper.
Preheat the oven 350F and cook for 15-18 minutes. Let the cookies cool for 15 minutes.
Put 1 teaspoon of peanut butter on each cookie, filling that hole on top of the cookie.
Refrigerate for 10 minutes.
Meanwhile, melt 150 gr of dark chocolate with 1.5 tablespoons of coconut oil. Dip each cookie into the melted chocolate, and make sure it is fully covered in the chocolate. Take the cookie out and repeat the process with the other cookies!
Sprinkle the cookies with sea salt flakes and refrigerate for 15 minutes.
Enjoy! I recommend storing the cookies in the fridge at all times. This makes 5 cookies!