Homemade Tagalongs Vegan Gluten-Free (Print Version)
# Ingredients:
→ Shortbread Base
01 -
120 g almond flour
02 -
37 ml maple syrup
03 -
5 ml vanilla extract
→ Filling and Coating
04 -
25 g natural runny peanut butter
05 -
85 g vegan dark chocolate chips
06 -
5 ml coconut oil
# Instructions:
01 -
Preheat oven to 175°C and line a baking sheet with parchment paper.
02 -
In a medium bowl, thoroughly combine almond flour, maple syrup, and vanilla extract to create a thick dough.
03 -
Roll approximately 22 g of dough into a ball for each serving and flatten into a cookie shape. Press your knuckle gently into the center to form an indent, then arrange on the prepared baking sheet.
04 -
Bake in the oven for 20 minutes until edges are golden. Remove and let cool completely.
05 -
Once cooled, spoon 5 g of natural runny peanut butter into the indent of each cookie. Place cookies in the freezer for 10–15 minutes or until the peanut butter firms slightly.
06 -
Meanwhile, melt vegan dark chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second increments and stirring between until smooth.
07 -
Remove cookies from the freezer. Generously coat each with melted chocolate, placing them back onto parchment or a wire rack. Return to freezer for 5–10 minutes until chocolate is set.
08 -
Enjoy once chocolate has fully hardened.
# Notes:
01 -
All-natural, runny peanut butter yields the creamiest filling.
02 -
Firming peanut butter in the freezer before dipping simplifies chocolate application.
03 -
Slow, gentle melting with coconut oil yields a glossy chocolate finish.
04 -
Store finished cookies in the refrigerator or freezer and enjoy chilled.