Copycat Tagalong cookies
the most buttery shortbread cookies, topped with peanut butter then coated with a chocolate shell. What’s not to love?
Ingredients
- 1 Cups almond flour
- 1/2 Cups tapioca starch
- 1/4 C coconut flour
- 1/4 C Non hydrogenated palm oil shortening , softened , (or sub refined coconut oil )
- 1/3 cups maple syrup
Peanut Butter Lauer
- 1/3 cups peanut butter
- 2 tbsp coconut flour
- 1/4 cup maple syrup
Chocolate topping
- 1.5 C chocolate chips
- 2 tbsp refined coconut oil
Instructions
- 1) Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- 2) Mix all dry ingredients, maple syrup and add melted coconut oil. Roll cookies into a ball (about 1 tbsp) on to baking sheet. Flatten and Shape into circles. Then bake cookies for 12 minutes
- While the cookies bake, stir and combine ingredients for the nut butter layer.
- Let the cookies cool completely, then place 1 tsp nut butter mixture over the top of each cookie, pressing down flat, shaping into a circular disc shape
- Melt the chocolate chips and coconut oil, then dip each cookie in melted chocolate. Add salt on top of using. Let set in freezer for 10 minutes before eating
- Store in fridge or at room temp
Tried this recipe?Let us know how it was!