Healthy Tagalongs (Vegan & Gluten-Free): A Guilt-Free Take on a Classic
Who doesn’t love a good Tagalong cookie? But if you’re looking for a healthier, vegan, and gluten-free version of this classic treat, these Healthy Tagalongs are the answer! Made with almond flour, natural peanut butter, and vegan dark chocolate, they’re not only delicious but also packed with wholesome ingredients. Perfect for a quick snack or to satisfy your sweet tooth without the guilt.
Ingredients:
For the Shortbread:
- 1 cup almond flour
- 2.5 tbsp maple syrup
- 1 tsp vanilla extract
For the Filling + Coating:
- 5 tsp natural runny peanut butter
- 1/2 cup vegan dark chocolate chips (melted with 1 tsp coconut oil)
Directions:
1. Preheat the Oven:
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. Prepare the Shortbread Dough:
In a medium bowl, combine the almond flour, maple syrup, and vanilla extract until a thick dough forms.
3. Shape the Cookies:
Scoop about 1.5 tablespoons of dough and roll it into a ball. Gently flatten the ball into a cookie shape using your hands, then press your knuckle into the center of each cookie to create an indent.
4. Bake:
Place the cookies on the prepared baking sheet and bake for 25-27 minutes. Let them cool completely before proceeding with the next step.
5. Add the Peanut Butter Filling:
Once cooled, fill the indent of each cookie with 1 teaspoon of natural runny peanut butter. Place the cookies in the freezer for 20-30 minutes, or until the peanut butter is firm.
6. Melt the Chocolate:
While the cookies are in the freezer, melt the vegan dark chocolate chips with the coconut oil in the microwave. Heat in 30-second increments, stirring between each round until smooth and fully melted.
7. Coat the Cookies:
Remove the cookies from the freezer and generously coat each one with the melted chocolate. Place them back onto the parchment paper or a wire rack.
8. Set the Chocolate:
Return the cookies to the freezer for about 5 minutes, or until the chocolate hardens completely.
9. Enjoy:
Once set, remove the cookies from the freezer and enjoy your healthy, vegan, and gluten-free tagalongs!
Recipe Summary:
- Prep Time: 15 minutes
- Baking Time: 25 minutes
- Total Time: 1 hour
- Calories: 120 kcal per cookie
- Servings: 12 cookies
Pro Tips:
- Make It Nut-Free: Substitute almond flour with a nut-free alternative like sunflower seed flour, and use sunflower butter instead of peanut butter for a nut-free version.
- Storage: These cookies can be stored in an airtight container in the fridge for up to one week or in the freezer for longer storage.
- Peanut Butter Consistency: Use natural, runny peanut butter for the best texture. If your peanut butter is too thick, warm it slightly to make it easier to fill the cookies.
These Healthy Tagalongs are the perfect blend of crunchy almond shortbread, creamy peanut butter, and rich dark chocolate. The best part? They’re vegan, gluten-free, and made with simple, wholesome ingredients that you can feel good about. Whether you’re making them for yourself or to share with friends, these cookies are sure to be a hit! Enjoy!
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Healthy Tagalongs (Vegan & Gluten-Free)
- Total Time: 1 hour
- Yield: 12 1x
Description
These Healthy Tagalongs are a delicious take on the classic cookie, made with simple, wholesome ingredients. The almond flour shortbread base gives the cookies a soft and nutty texture, while the natural peanut butter filling provides a creamy, rich center. Coated in melted dark chocolate, these cookies are the perfect balance of sweetness and indulgence, all while being vegan and gluten-free.
Ingredients
For the Shortbread:
1 cup almond flour
2.5 tbsp maple syrup
1 tsp vanilla extract
For the Filling + Coating:
5 tsp natural runny peanut butter
1/2 cup vegan dark chocolate chips (melted with 1 tsp coconut oil)
Instructions
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, maple syrup, and vanilla extract until a thick dough forms.
Scoop about 1.5 tablespoons of dough and roll it into a ball. Using your hands, gently flatten the ball into a cookie shape, then press your knuckle into the center of each cookie to create an indent.
Place the cookies on the prepared baking sheet and bake for 25-27 minutes. Let them cool completely.
Once cooled, fill each cookie indent with 1 teaspoon of natural runny peanut butter. Place the cookies in the freezer for 20-30 minutes, or until the peanut butter is firm.
While the cookies are in the freezer, melt the dark chocolate chips with the coconut oil in the microwave in 30-second increments, stirring between each round until smooth.
Remove the cookies from the freezer and generously coat each one with the melted chocolate. Place them back onto the parchment paper or a wire rack.
Return the cookies to the freezer for about 5 minutes, or until the chocolate hardens completely.
Once set, remove from the freezer and enjoy your healthy, vegan, and gluten-free tagalongs!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120