Tagalongs-on-platter

Healthy Girl Scout Cookie Tagalongs

  • 1 cup almond flour – Or make your own by finely grinding slivered almonds in a Vitamix, blender, or coffee grinder
  • 1/8 tsp + 1/16 tsp salt
  • 1/8 tsp baking soda
  • 2 tbsp pure maple syrup or honey OR stevia to taste
  • 1 1/2 tbsp veg or melted coconut oil
  • For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, only as needed
  • 1 tsp pure vanilla extract
  • about 20 tsp peanut butter or allergy-friendly sub
  • 1/2 cup chocolate chips, or my healthy chocolate sauce

Combine all liquid ingredients (except milk of choice if using maple syrup version, 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 (I did add this when I made the maple syrup version), but 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 or put into a plastic bag and smashed from inside the bag (the less-messy option). 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. They should firm up nicely.

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. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.)

label

Weight Watchers Points Plus: 1 point each

Nutritional info is based on 20 peanut-butter-topped cookies, and it does include the chocolate coating. (They wouldn’t be Tagalongs without the chocolate!) If you’re plugging the ingredients into caloriecount, be sure to specify “vegan chocolate chips” or the recipe won’t be cholesterol-free.

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