What the heck are those?
Yup, that was my first reaction when I first spied this type of cookie on Pinterest. It didn’t take long before I realized that Tagalong cookies were a dream come true! Crispy shortbread base topped with gooey peanut butter icing and covered in chocolate. How did I not hear about these before? Why when I thought of Girl Scout cookies did I think of the vanilla or chocolate sandwich cookies and not something more like these:
After I stopped with all the questions, I drooled over some more pictures and then started thinking about my love affair with anything peanut butter and chocolate. And that’s when it hit me: peanut allergies. So many people are not able to experience this delicious combination that immediately makes me so happy. And that, that made me sad.
With determination I hit the kitchen and these PEANUT-FREE beauties were born:
That’s right, the perfect combination of chocolate and peanut butter…without the peanuts!
Peanut-Free Tagalong Cookies
Buttery shortbread, gooey sweet icing, crunchy chocolate coating. These cookies really do have it all…except for the peanuts, refined sugars, refined grains and hydrogenated fats!
- 1 cup almond flour
- 2 tbsp unsweetened sunflower seed butter
- 2 tbsp coconut nectar (any liquid sweeter should work)
- 1/2 tsp vanilla extract
- 1/8 tsp baking powder
- dash sea salt
- 1/4 cup unsweetened sunflower seed butter
- 1/2 cup powdered coconut sugar**
- 3 tbsp unsweetened non-dairy milk
- 1/4 cup + 1 tbsp cocoa powder
- 2 tbsp cocoa butter (or coconut oil for non oil-free version)
- 10 drops liquid stevia (or liquid sweetener of choice)
- Pre-heat oven to 350 degrees and line cookie sheet with parchment paper.
- First create the cookie base by mixing together all of the base ingredients and stirring well. It may seem like there is not enough liquid, keep stirring, the almonds will begin to release their oils and this will make the batter moist enough. Chill the dough for at least 30 minutes.
- Once the dough has chilled, roll it out between two pieces of parchment paper. Roll out to approximately 1/4 inch thickness and use a circle cookie cutter (or a small glass) to cut the dough into circles.
- Place cut dough on the parchment lined baking sheet and chill for 15 more minutes.
- Bake cookies for 10-12 minutes, or until the edges begin to brown. Let cool on baking sheet for 5-10 minutes before moving them to a wire rack for complete cooling.
- While the cookie bases cool, prepare the icing by beating (with electric hand mixer) together the icing ingredients until thick. It will also be slightly sticky.
- After the base of the cookies have cooled completely, add approximately 1 tsp of icing on top and spread to the edges. Let sit while you prepare the chocolate topping.
- Make the chocolate coating by melting the cocoa butter in the microwave and stirring in the cocoa powder and liquid stevia.
- Drizzle the chocolate over the cookies, making sure to cover it in it’s entirety. Let set in fridge for 10-20 minutes.
- Grab a glass of unsweetened non-dairy milk and enjoy!
**to powder coconut sugar, simply add it to a high-powdered blender for a few seconds. You can add up to 1 tbsp tapioca starch to give it a more traditional icing/powdered sugar texture.
Calories: 76, Fat: 4.9 g(1 g saturated), Carbohydrates:7.2 g, Fiber: 0.6 g, Sugar: 5.2 g, Protein: 1.7 g
Nutritional information based off of serving size of 1 cookie.
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UPDATE! This recipe has been submitted to Fat Tuesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, Wellness Weekend, Slightly Indulgent Tuesdays, Whole Food Fridays, Healthy Vegan Fridays, Fight Back Friday, Meatless Mondays, Gluten-Free Wednesdays, Fresh Bites Friday, Tasty Tuesdays, Real Food Wednesdays, Healthy 2day Wednesdays, Whole Foods Wednesdays, Good Stuff Tuesdays, Full Plate Thursdays, Melt in Your Mouth Mondays, Wonderful Food Wednesdays, Tasteful Tuesdays, Tried and True Recipes, Mostly Homemade Mondays, All My Bloggy Friends and Tuesday Greens.