Thanks for bearing with us with our crazy travel schedules. I just got back from Arizona and Jamie just left for Cabo so blogging has taken a bit of a backseat. But I’m back and hoping to keep up while Jamie is out!
Because both my roommates are gone, I had dinner at my parents’ last night and once again, made dessert for us as it’s tradition. This time I tried out Chocolate Covered Katie’s copycat Tagalong recipe, going back to my roots as a girl scout back in the day. They were a little messy looking, as you can see, but damn they were good. And they aren’t entirely Paleo due to the maple syrup but they are pretty dang close! I wouldn’t go as far to say they are healthy, but they are definitely a healthier replacement for the real thing.
VEGAN GF GIRL SCOUT TAGALONGS
For the cookies:
- 1 cup plus 1 tbsp. almond flour (Or make your own by grinding slivered almonds in a vita-mix, blender, or coffee grinder. Be sure it’s finely ground.)
- a little over 1/8 tsp salt
- 1/8 tsp baking soda
- 2 tbsp pure maple syrup
- 1 1/2 tbsp coconut oil, melted
- 1 tsp vanilla extract
For the topping:
- Approx. 1/2 c. almond or other nut butter
- 1/2 c. vegan dark chocolate chips
Preheat oven to 325. Combine all liquid ingredients. In a separate bowl, combine dry ingredients and stir very well. Mix wet into dry and keep stirring, breaking up clumps as you mix. Place dough in a freezer bag and roll out to cut-out-cookie width and freeze for 20 minutes. When hardened, use a small circular shape to cut out cookies and place on a non-stick baking sheet. Bake 10-13 minutes at 325 F then allow to cool for another 10 minutes before even attempting to remove cookies from the sheet.
Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes, so chocolate hardens.
Hope you enjoy these as much as my family did! And thanks again to Chocolate Covered Katie for the recipe!