You’ll never guess these Copycat Tagalong Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!
- 6 tablespoons butter, room temp (vegan butter, ghee, or refined coconut oil should be fine)
- 3 tablespoons agave nectar (honey or maple syrup is fine)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups blanched almond flour
- 1/2 cup natural peanut butter
- 3 tablespoons agave nectar (honey or maple syrup works)
- 2 tablespoons almond flour
- 1/2 teaspoon sea salt
- 1 cup 60% cacao dark chocolate chips
- 1 tablespoon refined coconut oil
- Preheat oven to 350F.
- In a medium bowl whisk together the butter, agave, vanilla, and sea salt until combined.
- Use a rubber spatula to fold and mix in the blanched almond flour.
- Place the shortbread dough between two pieces of parchment paper and roll it so it’s about 1/4 inch thick.
- Chill in the freezer for about 15-20 minutes.
- Peel back the top piece of parchment paper. Use a smaller cup or cookie cutter (about 2 inches across) to cut small cookies out of the dough.
- Place the circle cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are golden brown. Set aside and allow to cool for about 10 minutes then transfer to a cooling rack.
- In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and sea salt.
- In a separate small bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the coconut oil and set aside..
- Spread the peanut butter on top of the baked cookies.
- Coat the cookies with chocolate and then place in the fridge to harden for about 20 minutes.
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