Grain Free Copy Cat Tagalongs
A grain free and better for you version of the favorite girl scout Tagalongs.
Prep Time1 hr
Cook Time10 mins
Servings: 12 Cookies
- 1 Cup Almond Flour
- 1/4 Cup Coconut Oil
- 1/4 Cup Coconut Sugar
- 1 tsp Vanilla Extract
- 1/2 Cup Creamy Peanut Butter
- 1 4 oz Unsweetened Chocolate Bar
- 2 Tbsps Coconut Oil
- 2 Tbsps Agave
Preheat your oven to 350 degrees.
Put parchment paper or a baking sheet on your cookie pan.
For the cookies, blend together the almond flour, coconut sugar, coconut oil, and vanilla extract until a cookie dough batter forms.
Roll the cookies into small, bite sized cookies, and flatten them. Place on the baking sheet and bake for 10 minutes or until the cookie is brown and crispy.
Once the cookies cool, spoon peanut butter onto each cookie and cover the entire cookie. Freeze for 20 minutes.
Melt the chocolate, coconut oil, and agave together. Once the cookies have sat in the freezer for at least 20 minutes, you can start to dip them in the chocolate. Set them back on the parchment paper and place back in the fridge.