Tagalong cookies

Updated at: Tue, 18 Jun 2024 18:55:52 GMT

Step 1

in a large mixing bowl, combine the oat flour, almond flour, and vanilla extract.

Step 2

add the maple syrup and runny peanut butter. mix well until the ingredients are thoroughly combined.

Step 3

gradually add the dairy-free milk, one tablespoon at a time, mixing until the dough reaches a consistency that is firm enough to roll into balls but still pliable.

Step 4

roll the dough into small balls (about 1 inch in diameter).

Step 5

flatten each ball slightly and use the back of a spoon to create a small indentation in the center of each cookie.

Step 6

add a small spoonful of peanut butter into the indentation of each cookie.

Step 7

place the cookies on a baking sheet lined with parchment paper and freeze for 2 hours.

Step 8

melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and smooth.

Step 9

dip the tops of the cookies into the melted chocolate, allowing any excess to drip off.

Step 10

return the cookies to the parchment-lined baking sheet.

Step 11

freeze the cookies for an additional 30 minutes to set the chocolate.

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