Homemade Tagalong Cookies

Name: Homemade Tagalong Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Middle Eastern
Ingredients: 6 tablespoons unsalted butter, room temp (vegan butter, ghee, or refined coconut oil should be fine); 3 tablespoons agave nectar (honey or maple syrup is fine); 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups blanched almond flour; 1/2 cup natural peanut butter; 3 tablespoons agave nectar (honey or maple syrup works); 2 tablespoons blanched almond flour; 1 cup semi-sweet chocolate chips; 1 tablespoon refined coconut oil

11 steps

Prep:15minCook:10min

Tagalong Cookies are so delicious homemade! With a soft, buttery, shortbread base, a sweet peanut butter middle and a chocolate coating, these gluten free, paleo-friendly tagalongs taste just like your favorite girl scout cookie!

Updated at: Thu, 21 Nov 2024 09:04:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories260.1 kcal (13%)

Total Fat20.6 g (29%)

Carbs16.6 g (6%)

Sugars12.3 g (14%)

Protein5.8 g (12%)

Sodium79.7 mg (4%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

6 tablespoonsunsalted butter

room temp, vegan butter, ghee, or refined coconut oil should be fine

3 tablespoonsagave nectar

honey or maple syrup is fine

1 teaspoonvanilla extract

½ teaspoonsalt

2 cupsblanched almond flour

½ cupnatural peanut butter

3 tablespoonsagave nectar

honey or maple syrup works

2 tablespoonsblanched almond flour

1 cupsemi-sweet chocolate chips

1 tablespooncoconut oil

refined

Instructions

Step 1

Preheat oven to 350F.

Step 2

In a medium bowl whisk together the butter, agave, vanilla, and salt until combined.

Step 3

Use a rubber spatula to fold and mix in the blanched almond flour.

Step 4

Place the shortbread dough between two pieces of parchment paper and roll it so it’s about 1/4 inch thick.

Step 5

Chill in the freezer for about 15-20 minutes.

Step 6

Peel back the top piece of parchment paper. Use a smaller cup or cookie cutter (about 2 inches across) to cut small cookies out of the dough.

Step 7

Place the circle cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are golden brown. Set aside and cool for about 10 minutes. Then, transfer to a cooling rack.

Step 8

In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and salt.

Step 9

In a separate small bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the coconut oil and set aside.

Step 10

Spread the peanut butter on top of the baked cookies.

Step 11

Coat the cookies with chocolate and then place in the fridge to harden, about 20 minutes.

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