Delicious vegan tagalongs (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 teaspoon vanilla extract
02 -
1 cup almond flour
03 -
2.5 tablespoons maple syrup
→ Filling and Coating
04 -
1/2 cup vegan dark chocolate chips (melted with 1 teaspoon coconut oil)
05 -
5 teaspoons creamy, natural peanut butter
# Instructions:
01 -
Set your oven to 350°F (180°C) and cover a baking sheet with parchment paper.
02 -
Combine almond flour, vanilla extract, and maple syrup in a medium-sized bowl. Stir until it turns into a dense dough.
03 -
Scoop about 1.5 tablespoons of the dough, roll it into a ball, and lightly flatten it. Make a small indent in the center with your knuckle, then place each cookie on the prepared baking sheet.
04 -
Bake for about 20 minutes. Let the cookies cool completely once done.
05 -
Once cooled, spoon 1 teaspoon of creamy peanut butter into each indent. Pop the cookies into the freezer for 10-15 minutes so the peanut butter slightly hardens.
06 -
Microwave the chocolate chips and coconut oil in 30-second bursts, stirring in between, until smooth.
07 -
Bring the cookies out of the freezer and coat them generously with the melted chocolate. Put them back on parchment paper or a cooling rack, and freeze again for about 5-10 minutes until set.
08 -
Take them out of the freezer and dive in!
# Notes:
01 -
Choose natural, creamy peanut butter for the smoothest filling.
02 -
Let the peanut butter harden in the freezer to make coating easier.
03 -
Add coconut oil when melting chocolate for that sleek, shiny finish.
04 -
Store in the fridge or freezer to keep them fresh for longer.