Delicious Vegan Tagalongs (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 teaspoon vanilla extract
02 -
2.5 tablespoons maple syrup
03 -
1 cup almond flour
→ Topping 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 line a baking sheet with parchment paper.
02 -
Stir together almond flour, maple syrup, and vanilla in a medium bowl until a thick dough forms.
03 -
Scoop 1.5 tablespoons of the dough, roll it into a ball, then flatten it slightly. Press gently in the center to make a small groove and place the cookies on the baking tray.
04 -
Pop them in the oven for 20 minutes, then let them cool all the way down.
05 -
Once cool, spoon about a teaspoon of peanut butter into the grooves. Freeze them for 10-15 minutes to firm up the peanut butter slightly.
06 -
Heat the chocolate with coconut oil in the microwave in 30-second bursts, stirring in between until smooth.
07 -
Take the cookies out of the freezer and cover each one generously with melted chocolate. Put them back on baking parchment or a rack and freeze for 5-10 minutes until the chocolate is firm.
08 -
Take them out of the freezer and dig in!
# Notes:
01 -
Use creamy, natural peanut butter for a soft center.
02 -
Freezing the cookies after adding peanut butter makes coating them easier.
03 -
Melt the chocolate slowly with coconut oil for a smooth, glossy finish.
04 -
Store the cookies in the fridge or freezer to keep them fresh longer.