Tagalong Cookies are so delicious homemade! With a soft, buttery, shortbread base, a sweet peanut butter middle and a chocolate coating, these gluten free, paleo-friendly tagalongs taste just like your favorite girl scout cookie!
6 tablespoons unsalted 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 salt
2cups blanched almond flour
peanut butter/chocolate topping:
1/2cup natural peanut butter
3 tablespoons agave nectar (honey or maple syrup works)
2 tablespoons blanched almond flour
1/2 teaspoon salt
1cup semi-sweet chocolate chips
1 tablespoon refined coconut oil
Preheat oven to 350F.
In a medium bowl whisk together the butter, agave, vanilla, and 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 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 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, about 20 minutes.