Make solid Tagalongs at home with just 7 straightforward fixings. We're utilizing almond flour treats, nutty spread and liquefied chocolate chips to make a veggie lover and sans gluten form of this Girl Scout exemplary!
I am so dang eager to share this formula since everybody has been fixated on my sound Girl Scout treat diversions. Both the 4-Ingredient Samoas and Healthier Thin Mints were a noteworthy hit so I realize you're going to cherish these Healthy Tagalongs. Early taste-analyzers have said that they're the best Girl Scout treat entertainment yet and given my affection for everything nutty spread and chocolate, they're certainly on the highest priority on my rundown as well!
There are three principle ventures to making these solid tagalongs:
Making the treat base with almond flour
Spreading the nutty spread + giving them a chance to solidify in the ice chest or cooler.
Covering with rich and scrumptious chocolate.
They're too easy to make… the hardest part may trust that the treats will prepare or perhaps it's trusting that the chocolate will set… in any case, the entire procedure doesn't take long so before you know it you'll be jumping into these delicious nutty spread chocolate treats.
Make solid Tagalongs at home with just 7 basic fixings. We're utilizing almond flour treats, nutty spread and liquefied chocolate chips to make a veggie lover and without gluten form of this Girl Scout great!
INGREDIENTS
1 cup almond flour
2 Tablespoons melted coconut oil
2 Tablespoons maple syrup
1 teaspoon vanilla
pinch of sea salt
about 7 teaspoons peanut butter
1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips)
2 teaspoons coconut oil
INSTRUCTIONS
Preheat oven to 350°F.
Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.
Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.
Melt chocolate chips and coconut oil in double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.
The peanut butter should be chilled at this point so you can remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment. Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.
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