Healthier Homemade Tagalongs: The Ultimate Gluten-Free & Vegan Peanut Butter Patties
Craving that classic Girl Scout cookie experience but looking for a healthier, dietary-restriction-friendly option? Look no further! These **homemade Tagalongs** are a perfect copycat of your favorite peanut butter and chocolate delight, reimagined with wholesome ingredients. Made healthier by using nutrient-rich oat flour, heart-healthy coconut or avocado oil, and all-natural creamy peanut butter, this recipe delivers on taste without compromising your health goals. This incredible copycat Tagalong recipe is not only vegan and gluten-free but also uses only 8 simple, pronounceable ingredients, resulting in a cookie that many say tastes even better than the Girl Scout classic itself. Get ready to indulge guilt-free in these delightful peanut butter patties!
Girl Scout cookie season is a time of delicious anticipation for many, evoking cherished childhood memories and tempting cravings. However, for those navigating dietary restrictions, it can often be a bittersweet experience. As my daughter recently polished off her last box from her stash, the longing for those familiar flavors was incredibly strong. Yet, after many months of strictly adhering to a gluten-free diet (without a single cheat!), I’m simply not willing to jeopardize feeling unwell just to enjoy a few cookies. This personal experience fueled my mission to create homemade versions that everyone can enjoy.
The good news is that I can now make my own delicious, gluten-free, and vegan copycat Girl Scout cookies right at home! My copycat Samoas cookie bars have already become a huge reader favorite, and I’m absolutely obsessed with my homemade Thin Mints. But the real excitement truly begins now because I’ve finally perfected a copycat Tagalongs cookie recipe that captures every bit of that nostalgic flavor – and dare I say, tastes even better – than my favorite childhood cookie! These healthier homemade Tagalongs bring joy back to cookie season for everyone, including those with sensitive stomachs or specific dietary needs.
Tagalongs, affectionately known as peanut butter patties in some regions, were the undeniable highlight of my five years in Girl Scouts as a kid. The irresistible combination of crunchy cookie, creamy peanut butter, and smooth chocolate was simply unmatched. Now, the most rewarding part is that I can whip up a batch of these glorious chocolate and peanut butter delights whenever a craving strikes, without worrying about gluten, dairy, or artificial ingredients. It’s a culinary triumph that allows for guilt-free indulgence!
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Peanut Butter Patties vs. Tagalongs: Unraveling the Mystery
Growing up, my absolute favorite Girl Scout cookies were universally known as Tagalongs – the irresistible combination of a crunchy shortbread cookie, generously topped with creamy peanut butter, and then completely enrobed in a luscious chocolate coating. It’s crucial not to confuse them with Do-Si-Dos (which are typically peanut butter sandwich cookies), though I must admit, I had a fondness for those too. The unique texture and flavor profile of Tagalongs, however, always made them my top pick.
Many years later, when my own daughter proudly became a Girl Scout and began selling cookies, I noticed something peculiar: the cookies she offered had different names and, to my seasoned palate, even presented subtle taste variations. What I knew as Samoas were now called “Caramel Delights,” Do-Si-Dos were rebranded as “Peanut Butter Sandwiches,” and my beloved Tagalongs were known as “Peanut Butter Patties.” This can be quite confusing for long-time cookie aficionados!
According to the official Girl Scouts website, this intriguing difference is due to the fact that there are two distinct licensed bakeries that produce Girl Scout cookies: ABC Bakers and Little Brownie Bakers. Which specific cookies your local Girl Scout troop sells depends entirely on your geographical location and zip code. In our particular region, the cookies were sourced from ABC Bakers, which is why we encountered “Peanut Butter Patties.” It’s a fascinating bit of trivia that explains the regional disparities in cookie names and sometimes, flavor profiles!
For the record, while the Peanut Butter Patties my daughter sold were certainly enjoyable, they unequivocally featured less peanut butter than the classic Tagalongs I remembered from my own childhood. This slight but noticeable reduction in the peanut butter layer became yet another compelling reason for me to develop and perfect these homemade Tagalongs. When you craft them in your own kitchen, you have complete control over the generous amount of creamy peanut butter, ensuring that every bite is bursting with that rich, satisfying flavor. You won’t have to miss a single dollop of that glorious peanut butter layer!
Why You’ll Love These Healthier Homemade Tagalongs
These healthier homemade Tagalongs aren’t just a delicious treat; they’re a carefully crafted dessert designed to satisfy your cravings while aligning with a more mindful and health-conscious lifestyle. Here’s a detailed look at why this recipe will quickly become a cherished favorite in your kitchen:
- Enriched with Fiber from Oat Flour: A standout feature of these Tagalongs is their use of oat flour, a healthier alternative to conventional refined flours. Oat flour is my absolute favorite way to incorporate a significant boost of beneficial dietary fiber into sweet treats. This means your cookies are not only incredibly delicious but also more satisfying and gentle on your digestive system. Furthermore, oat flour imparts a wonderful, subtly nutty flavor and contributes to the perfectly crispy texture of the shortbread base, making it a win-win for both taste and nutrition.
- Achieving the Perfect Texture and Ratio: We’ve meticulously perfected the essential elements that define a true Tagalong: a delightfully crispy shortbread cookie base, a generous and incredibly creamy peanut butter layer, and just the right amount of rich, snappy chocolate coating. The precise balance between these three harmonious components is absolutely crucial for creating an authentic and satisfying Tagalong experience. This recipe delivers on every front, ensuring that perfect peanut butter to chocolate ratio in every single indulgent bite, creating a symphony of textures and flavors.
- Made with Simple, Wholesome, and Recognizable Ingredients: Say a definitive goodbye to those perplexing, lengthy ingredient lists filled with unpronounceable chemicals, hydrogenated oils, and artificial additives often found in store-bought cookies! Every single ingredient in this homemade Tagalongs recipe is a real, whole food item that you can easily recognize, understand, and most likely already have readily available in your pantry. We’re talking about natural sweeteners, healthy fats like avocado or coconut oil, and pure, all-natural peanut butter, making these cookies a wholesome choice you can genuinely feel good about serving and enjoying.
- Inclusively Vegan and Gluten-Free for Everyone to Enjoy: One of the most significant and celebrated advantages of these homemade Tagalongs is their inherently inclusive nature. By being both entirely vegan and completely gluten-free, this recipe ensures that individuals with dairy allergies, gluten sensitivities (such as Celiac disease), or those conscientiously following a plant-based diet can finally savor this iconic classic cookie without any discomfort or compromise. My son and I, along with many others, can now enjoy these delightful treats free from the usual “bellyaches” or adverse reactions that often accompany processed versions. It’s a truly joyful and delicious way to share a beloved dessert with a broader audience!
Essential Equipment for Your Tagalong Journey
While you certainly don’t need a professional gourmet kitchen filled with specialized gadgets to craft these delectable cookies, having a few key tools readily available will undoubtedly make the preparation process much smoother, more efficient, and ultimately, more enjoyable. These items are generally considered common kitchen staples:
- Parchment Paper: This is an absolutely essential item for several steps in the recipe. It’s crucial for preventing the cookie dough from sticking to your work surface and the baking sheet, ensuring easy cleanup, and promoting even baking of your cookie bases. Furthermore, it’s invaluable for the rolling out of the dough and provides a non-stick surface for cooling and setting the chocolate-dipped cookies.
- A Cookie Sheet: A standard, flat baking sheet is necessary for baking the shortbread cookie bases to golden perfection. Opt for a good quality, heavy-duty baking sheet as it promotes more even heat distribution and prevents hot spots, leading to consistently baked cookies.
- Cooling Racks: These are indispensable for allowing proper air circulation around your freshly baked cookies. This aeration is absolutely crucial for ensuring that the cookies cool down completely and develop that desirable crisp texture, rather than becoming soggy.
- Round Cookie Cutters: Having cookie cutters that are approximately 1 to 1.5 inches in diameter will help you achieve that classic, perfectly bite-sized Tagalong shape. If you don’t happen to have dedicated cookie cutters, don’t fret! A small, round juice glass, a shot glass, or even the rim of a clean, sturdy bottle can serve as a fantastic and effective substitute for cutting out your cookie circles.
- Mixing Bowls: You’ll need at least one medium-sized mixing bowl for combining your dry ingredients and another for mixing the wet ingredients into the dough. A separate, smaller heat-safe bowl or pot will also be necessary for melting the chocolate coating.
- Rolling Pin: An indispensable tool for evenly rolling out the cookie dough to the specified thickness. If a traditional rolling pin isn’t available, a clean, sturdy wine bottle, a straight-sided water bottle, or even a can of food can be pressed into service as an effective alternative.
Wholesome Ingredients You Will Need
One of the most compelling reasons to embark on the journey of making homemade Tagalongs is to consciously avoid the less-than-ideal ingredients that are frequently found in commercially produced cookies. Traditional Tagalongs, like many mass-produced snacks, often contain processed components such as hydrogenated palm oil, soybean oil, other refined vegetable oils, artificial emulsifiers like sorbitan tristearate, and synthetic artificial flavors. Our meticulously crafted version, in stark contrast, wholeheartedly embraces real, natural, and wholesome ingredients that significantly contribute to both superior flavor and enhanced health benefits:
- Oat Flour: This is the undeniable star and cornerstone of our deliciously crispy shortbread cookie base. You have the convenient option to easily create your own oat flour at home by simply blending rolled oats in a high-speed blender or food processor until they transform into a fine, consistent flour. If you prefer to purchase it, my personal favorite brand for consistent results is Gold Medal Oat Flour, which is not only widely available and affordable but also consistently yields excellent results in various baking recipes, providing a tender yet delightfully crisp texture to the cookie.
- Raw or Coconut Sugar: To sweeten our cookies responsibly, we consciously opt for less refined sugar alternatives. While any granulated sugar will technically work in this recipe, raw cane sugar or coconut sugar offer a more nuanced, natural sweetness and can be conveniently found in the natural foods section of most well-stocked grocery stores. These choices contribute beautifully to the cookie’s appealing golden color and its delicate, satisfying crispness.
- Avocado Oil, Coconut Oil, or Melted Vegan Butter: These healthy fat options are thoughtfully chosen to replace the often-criticized hydrogenated oils found in conventional cookies. I personally favor avocado oil for its remarkably neutral flavor profile and its abundance of heart-healthy monounsaturated fats. However, melted refined coconut oil also performs beautifully, contributing a subtle richness to the cookie. If you happen to be sensitive to the distinct flavor of coconut, it is imperative to use *refined* coconut oil, as its unrefined counterpart retains a stronger coconut taste. Melted vegan butter serves as another excellent choice for achieving a more classic, buttery flavor profile.
- Vanilla Extract: A crucial touch of pure vanilla extract is absolutely indispensable for comprehensively enhancing the overall flavor profile of both the shortbread cookie and the luscious chocolate coating. It infuses the cookies with a warm, inviting, and aromatic depth that perfectly complements and elevates the harmonious blend of peanut butter and chocolate, creating a truly irresistible taste experience.
- Natural Peanut Butter: This is unequivocally the heart and soul of a classic Tagalong! For achieving the creamiest, most authentic peanut butter filling, I’ve found through extensive testing that drippy, natural peanut butter (the kind where the natural oils tend to separate at the top) works most effectively. When selecting a brand, conscientiously look for varieties that list only peanuts and perhaps a touch of salt as their sole ingredients, avoiding added sugars or oils. If your natural peanut butter is particularly thick or stiff from refrigeration, a brief warming in the microwave can help achieve an ideal, easily spreadable consistency. Any creamy, natural peanut butter will, however, ultimately do the trick beautifully!
- Vegan Chocolate Chips: To ensure that this delightful recipe remains entirely vegan and completely dairy-free, it is essential to utilize high-quality vegan chocolate chips. Enjoy Life is my consistently preferred brand, and their dark chocolate chips, in particular, create an exceptionally rich, decadent, and indulgent coating that truly elevates the cookie. Semisweet vegan chips are also a wonderful option if you happen to prefer a slightly sweeter chocolate flavor. Of course, if you are not strictly adhering to a vegan diet, you are absolutely welcome to substitute with your favorite conventional milk chocolate chips.
- Flakey Sea Salt: This seemingly minor addition is an absolute game-changer and a secret weapon for culinary elevation! A tiny, delicate sprinkle of flakey sea salt applied just on top of the creamy peanut butter layer (before the chocolate dip) dramatically elevates the entire cookie experience. It expertly balances the inherent sweetness of the chocolate and peanut butter, simultaneously enhancing their distinct flavors with a delightful, subtle savory note that creates a complex and irresistible taste sensation. Seriously, do not skip this crucial step for an extra touch of gourmet sophistication and flavor depth!
- Baking Powder: A carefully measured, small amount of baking powder is incorporated into the cookie dough to provide a delicate lift and ensure the shortbread achieves a perfectly light, yet wonderfully crisp texture, contributing significantly to its overall appeal.
- Warm Water (if needed): Depending on the specific brand or grind of your oat flour and the type of oil you choose, you might find that the cookie dough benefits from an addition of one or two tablespoons of warm water. This is added gradually to help bring the dough together into a cohesive, pliable ball, ensuring it is easy to roll out without crumbling or cracking excessively.
Step-by-Step Instructions for Perfect Tagalongs
Creating these healthier homemade Tagalongs is not only a fun and engaging culinary adventure but also an incredibly rewarding process that culminates in a batch of cookies that are perfectly crispy, lusciously creamy, and utterly delicious. Follow these detailed, easy-to-understand steps to achieve cookie perfection:
- Prepare the Shortbread Cookie Base: Begin by combining all of your dry ingredients for the cookies – the oat flour, your chosen sugar (raw or coconut), salt, and baking powder – in a spacious, medium-sized mixing bowl. You have several options for mixing: you can either whisk everything thoroughly by hand, use an electric hand mixer, or employ the paddle attachment of a stand mixer. The goal is to ensure all dry ingredients are perfectly blended, with no visible lumps of powder or unmixed flour. This meticulously prepared dry mix forms the essential foundation of your delightfully crispy shortbread cookie.
- Form the Dough: Next, introduce the wet ingredients – the avocado oil (or your choice of melted refined coconut oil or melted vegan butter) and the vanilla extract – into the dry mixture. Continue to mix until a thick, cohesive dough begins to form. Pay close attention to the dough’s consistency; if it appears too crumbly or feels excessively dry, gradually add warm water, one tablespoon at a time, until the dough comes together beautifully and is easily manageable. The ideal dough should be firm enough to roll out without sticking excessively to your hands or the work surface.
- Preheat Oven and Prep Sheet: Preheat your oven to a precise 350°F (175°C). While the oven heats up, meticulously line a standard cookie sheet with parchment paper. This crucial step serves multiple purposes: it prevents your precious cookies from sticking to the pan, ensures even heat distribution, facilitates effortless removal after baking, and significantly simplifies the cleanup process later on.
- Roll and Cut Cookies: Take the prepared cookie dough and gently shape it into a manageable ball. Place this dough ball meticulously between two separate pieces of parchment paper. Using the palm of your hand, gently but firmly press the dough down to flatten it slightly. Then, employ a rolling pin (or, in a pinch, a clean, sturdy can or jar) to roll the dough out evenly until it reaches a consistent thickness of approximately ¼ inch. This specific thickness is absolutely key for achieving that perfect, satisfying shortbread crunch. Using a small circular cookie cutter (ideally between 1-1.5 inches in diameter) or a small round glass (like a shot glass), carefully cut out individual circular cookies. With great care, transfer these delicate cookie cut-outs onto your parchment-lined cookie sheet, arranging them with a small space between each. Gather any remaining leftover dough scraps, gently re-roll them, and repeat the cutting process until all the dough has been utilized. This recipe is designed to yield approximately 30-40 cookies, with the exact number depending on the chosen size of your cookie cutter.
- Bake the Cookies: Place the cookie sheet with your prepared cookies into the preheated oven and bake at 350°F (175°C) for approximately 12-15 minutes. The cookies should feel firm to the touch and exhibit a slight crispness. It’s important not to overbake them, as they will continue to crisp up further as they cool completely. Once baked, carefully transfer the cookies onto a cooling rack or a clean plate, allowing them to cool down thoroughly. For a quicker cool-down, you can place them in the freezer for about 5-10 minutes. Crucially, remember to save your parchment paper from the baking sheet, as you’ll be using it again shortly!
- Prepare the Peanut Butter Filling: While your freshly baked cookies are cooling, it’s the perfect time to prepare the luscious peanut butter filling. Vigorously stir your natural peanut butter until it achieves a smooth, creamy, and consistent texture. If you’re using maple syrup for an extra touch of sweetness, stir it in now. Should your peanut butter be particularly cold or stiff, transfer it to a microwave-safe bowl and heat it in short 30-second increments, stirring well after each interval, until it becomes wonderfully smooth and easily spreadable.
- Add Peanut Butter Layer: Once the cookies have cooled completely and are firm, carefully place them back onto the same parchment paper-lined cookie sheet that you saved. Using a small spoon or knife, add approximately ½ to 1 teaspoon of the prepared peanut butter on top of each cookie. Gently and evenly spread the peanut butter to cover the cookie surface, leaving a small, neat border if you prefer.
- Chill Peanut Butter Layer: Immediately after applying the peanut butter, delicately sprinkle a tiny pinch of flakey sea salt over the peanut butter on each cookie. This small addition provides a fantastic flavor contrast that truly enhances the cookie! Now, place the cookie sheet with the peanut butter-topped cookies back into the freezer for an additional 10-15 minutes, or until the peanut butter layer is completely set and firm. This chilling step is absolutely crucial, as it prevents the peanut butter from melting and running into the chocolate when you proceed to dip the cookies.
- Prepare the Chocolate Coating: Now, it’s time to create that irresistible chocolate coating. In a small, heat-safe pot or a double boiler setup, gently melt the vegan chocolate chips together with the refined coconut oil over very low heat. It’s essential to stir continuously to prevent the chocolate from scorching. Remove the pot from the heat just as almost all of the chocolate chips have melted. Continue stirring vigorously until the residual heat completely melts any remaining chips and the chocolate mixture becomes wonderfully smooth, glossy, and free of lumps. The addition of coconut oil is key here, as it helps to create a thinner, more manageable chocolate coating that will set beautifully and yield a satisfying snap.
- Dip the Cookies: This is where the true magic of the Tagalong comes to life! Using a fork to hold each cookie (or if you’re like me and prefer a slightly quicker, albeit messier, method, using your fingers works too!), carefully dip each chilled cookie into the warm, melted chocolate. Ensure that the entire cookie, including the peanut butter layer, is fully and evenly coated. Gently tap the fork against the side of the pot or scrape the bottom edge of the cookie against the rim to allow any excess chocolate to drip off, preventing puddles. Immediately place the perfectly chocolate-coated Tagalongs back onto your reserved parchment-lined baking sheet. Work with a bit of speed, as the chilled cookies will help the chocolate coating to begin setting faster.
- Final Chill: For the chocolate coating to fully set and achieve that characteristic satisfying snap, it’s essential to give the finished Tagalongs one final chill. Place the baking sheet with your dipped cookies into the refrigerator or freezer until the chocolate is completely firm. This typically takes approximately 15-30 minutes in the refrigerator or a quicker 5-10 minutes in the freezer. Once fully set, your healthier homemade Tagalongs are ready to be savored and enjoyed!
Homemade Tagalongs Recipe FAQs
While these copycat homemade Tagalongs are proudly both vegan and gluten-free, traditional Girl Scout Tagalongs (produced by Little Brownie Bakers) are regrettably not vegan, as they contain milk ingredients. However, the cookie known as “Peanut Butter Patties” (produced by ABC Bakers) is vegan, but it is typically not gluten-free. This carefully crafted homemade recipe, therefore, offers the very best of both worlds: a truly delicious and authentic-tasting cookie that is both entirely vegan and completely gluten-free, making it accessible and enjoyable for a wider audience!
No, almost all commercially available Girl Scout cookies, including the traditional Tagalongs, contain wheat ingredients and therefore gluten. The Girl Scouts organization typically offers only one special gluten-free cookie option per season, and Tagalongs are generally not among them. This is precisely why creating your own healthier, gluten-free version at home, meticulously crafted with oat flour, is such a fantastic and indispensable alternative for those with gluten sensitivities or dietary preferences!
Unfortunately, directly substituting oat flour with almond flour or other types of gluten-free flours in a simple 1:1 ratio will not yield the desired results for this particular recipe. Oat flour possesses a unique absorbency and distinct textural properties that are absolutely crucial for achieving the signature crispness and delicate structure of this shortbread cookie base. I conducted extensive testing of this cookie recipe with a variety of flours, and oat flour consistently provided the superior texture and authentic flavor profile necessary for that classic Tagalong crunch. For optimal results and to replicate the intended texture, it is highly recommended to stick with oat flour as explicitly specified in the recipe.
Yes, you absolutely can! If you or someone you’re baking for has a peanut allergy, or if you simply prefer a different flavor profile, almond butter or cashew butter would serve as excellent and delicious substitutes for the peanut butter layer. When making such a substitution, ensure you select a natural, creamy variety that is delightfully drippy and easy to spread for the best consistency and a smooth finish. SunButter (sunflower seed butter) is also a fantastic option for a completely nut-free version, although it’s worth noting that it can sometimes develop a slightly greenish hue when baked or mixed with chocolate due to a natural chemical reaction, which doesn’t affect the taste but might alter the appearance.
To further enhance the health benefits of these delicious Tagalongs, you can consider a few thoughtful adjustments. For instance, you could slightly reduce the amount of added sugar in the shortbread cookie base, or explore using a baking-friendly sugar substitute if that aligns with your dietary preferences. For the chocolate coating, opting for very dark chocolate (containing 70% cocoa or higher) or using a sugar-free chocolate brand such as Lily’s can significantly reduce the sugar content without compromising on that rich, satisfying chocolate flavor. Additionally, for an extra layer of nuanced flavor complexity, you might experiment with adding a tiny pinch of cinnamon to the cookie dough.
Absolutely, preparing the shortbread cookie dough in advance is a brilliant time-saving strategy, especially when planning for entertaining or busy schedules. Once the dough has been fully formed and mixed, simply wrap it tightly in plastic wrap to prevent it from drying out, and store it securely in the refrigerator for up to 2-3 days. When you’re ready to proceed with baking, allow the chilled dough to sit at room temperature for a few minutes until it softens slightly and becomes pliable again, then continue with the rolling and cutting steps as outlined in the instructions. This makes the entire process much more flexible and convenient!
Storage Tips for Your Delicious Tagalongs
To ensure your healthier homemade Tagalongs remain as fresh, crispy, and delicious as possible for an extended period, adhere to these simple yet effective storage guidelines:
- Room Temperature Storage: If you plan on indulging in your Tagalongs within a few days, store them in an airtight container in a cool, dry location. This method is ideal for maintaining their immediate freshness and characteristic texture for up to 3-4 days.
- Refrigerator Storage: For significantly extended freshness and to achieve a firmer chocolate coating with a more satisfying snap, especially beneficial in warmer climates or during summer months, store the cookies in an airtight container in the refrigerator. When stored this way, they will remain delicious for up to 1 week.
- Freezer Storage: These homemade Tagalongs are an excellent candidate for freezing, and they hold up exceptionally well! To freeze them properly, first arrange the completely set and dipped cookies in a single layer on a baking sheet and place them in the freezer until they are solid (this prevents them from sticking together). Once frozen solid, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be safely frozen and enjoyed for up to three months. When a craving unexpectedly strikes, simply retrieve one or two from the freezer and allow them to thaw at room temperature for a few minutes, or, for a wonderfully firm and chilled treat, enjoy them directly from frozen – they’re equally delightful!
More Peanut Butter and Chocolate Delights
If you, like me, possess an unwavering devotion to the timeless and utterly satisfying combination of peanut butter and chocolate, you’re in for a treat! You’ll be absolutely thrilled to explore these other fantastic and equally delicious recipes that celebrate this iconic flavor pairing:
- Homemade Peanut Butter Cup Recipe: A healthier, dairy-free, and gluten-free take on another universally beloved chocolate and peanut butter classic – Mini Reese’s Peanut Butter Cups!
- Gluten-Free Chocolate Cake with Peanut Butter Frosting: Indulge in a rich, moist, and utterly decadent chocolate cake that is both dairy-free and gluten-free, generously crowned with a creamy, dreamy peanut butter frosting that will tantalize your taste buds.
- Chocolate Peanut Butter Fudge: This recipe offers a healthy, dairy-free version of a classic fudge. It’s incredibly simple to make and irresistibly delicious, making it perfect for a quick and satisfying sweet fix whenever the mood strikes.
- No-Bake Peanut Butter Cookies: When you’re in need of a quick and effortless peanut butter fix without the hassle of turning on the oven, these vegan and gluten-free no-bake treats are the perfect solution, offering delightful flavor with minimal effort.
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Healthier Homemade Tagalongs
Pin Recipe
Equipment
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parchment paper
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cookie sheet
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cooling rack
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round cookie cutters
Ingredients
For the Cookies
- 1 cup oat flour Make it at home using oats and blending or using your food processor to blend into a fine flour – I also love Gold Medal Oat Flour – a great find at my market!
- 6 tablespoons raw or coconut sugar
- ¼ tsp salt omit if using vegan butter
- ¼ tsp baking powder
- 3 Tbsp avocado oil, melted refined coconut oil, or melted vegan butter (unrefined coconut oil works, too, but you might get a tiny hint of coconut if you are sensitive to that)
- 1 tsp vanilla extract
- 1-2 Tbsp warm water if needed (or a touch more if your dough needs it)
For the Peanut Butter Filling
- Flakey salt
- 1/2 cup peanut butter maybe more if needed
- 1 Tbsp maple syrup optional
For the Chocolate Coating
- 1 cup vegan chocolate chips to cut calories, you could also use something like Lily’s chocolate
- 1 tsp refined coconut oil
Instructions
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First, make the shortbread cookie base. In a medium-size bowl, mix oat flour, sugar, salt, and baking powder by hand, with an electric mixer, or in a bowl of a stand mixer until everything is well incorporated and there are no lumps of powder or flour.
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Next, mix the wet ingredients into the dry ingredients until a thick dough forms. If you need water to make this happen, then add it.
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Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
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Shape dough into a ball and place it between two pieces of parchment paper. Press it down with the palm of your hand and then use a rolling pin or can/jar to roll the dough out until it is about ¼ inch thick. Use a small glass (such as a shot glass) or circular cookie cutter (about 1-1.5 inch in diameter) to cut out circular cookies and place them on your parchment-lined cookie sheet. Gather leftover cookie dough and repeat steps until all dough has been used (should make 30-40 cookies, depending on the size).
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Bake cookies at 350 F. for 12-15 minutes until firm and a little crisp (they will crisp more after fully cooling). Transfer onto a plate or wire rack and let cool completely (you can place them in the freezer to cool faster, only takes about 5-10 minutes). Save your parchment paper!
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While the cookies are cooling, stir up peanut butter to get it smooth, adding in the maple syrup, if using. If your peanut butter is cold or tough to stir, place in a microwave-safe bowl and heat in the microwave in 30 second increments and stir again.
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Place cookies back on the cookie sheet and parchment paper.
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Add ½ -1 tsp of peanut butter on top of each cookie, spread it out, then sprinkle with sea salt. Chill cookies in the freezer for 10-15 minutes, or until the peanut butter is set.
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Make the chocolate coating by melting chocolate chips and coconut oil in a small pot. Heat over low heat, stirring continuously. Remove from heat when almost all of the chips have melted and continue to stir until smooth.
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Using a fork (or your fingers – my method. Messy on your hands, but quicker), dip the chilled cookies in the melted chocolate. Let any excess chocolate drip off or scrape off the side of your bowl before placing them back on your parchment-lined baking sheet.
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Chill tagalongs in the refrigerator or freezer until the chocolate is set.
Video
Notes
21 Day Fix: 1 YELLOW Treat Swap (per serving)
WW: 5 points (per cookie) [Calculated using raw sugar and avocado oil]
Nutrition