Healthy Girl Scout Cookie Tagalongs

These have alllll the goodness without anyyy guilt!! They are both gluten-free and dairy-free. And if you are a peanut butter and chocolate lover, you are going to have to give these a try. 

If you need a quick dessert to put together to bring for the holidays that you know you will be able to indulge in, this is for you!!

ENJOY! xoxo Jen

Healthy Girl Scout Cookie Tagalongs

INGREDIENTS:

1 cup almond flour
1/8 tsp + 1/16 tsp salt
1/8 tsp baking soda
2 tbsp pure maple syrup or honey
1 1/2 tbsp melted coconut oil
2 level teaspoons of almond milk
1 tsp pure vanilla extract
Around 20 tsp peanut butter
1/2 cup enjoy life dark chocolate chips

DIRECTIONS:

Combine all liquid ingredients (except milk and not including peanut butter).

In a separate bowl, combine dry ingredients (except PB and chocolate chips) and stir very well.

Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil.

Do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands, roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool 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, then spread chocolate over the cookie tops. Chill cookies for a few minutes so the chocolate hardens.