yay, they’re here! my Homemade Vegan Tagalong Cookies are positively delicious. i am so dang excited to post this recipe for you because they’re SO yummy, easy to make, and definitely healthier.
you only need 7 ingredients to make my Homemade Vegan Tagalong Cookies. the texture is the second best part because not going to lie, the taste is the best part.
ah they’re harder cookies for sure, ya know, to emulate the texture of the original. you leave some room for peanut butter by placing a small indent in the center of the cookie.
then, they’re dipped in the most silky smooth chocolate recipe. typing this is making me hungry again.
what ingredients do you need?
almond flour: this is the only flour i used and it’s one of a kind. i have not found a good replacement for it, so if you do attempt something else, sub at your own risk lol.
oat flour: use gf certified to keep it gluten free. if you don’t need them gf, you could probably use spelt flour or whole wheat flour as a replacement, BUT i have not tried doing that in this recipe.
peanut butter: if you can’t have peanut butter or don’t like it, you could definitely use another nut or seed butter.
maple syrup: maple syrup sweetens up the cookies but it also contributes to the texture, so i don’t recommend a replacement.
almond milk: you can totally use any dairy free milk, almond milk just happens to be my go to.
also, you will need some coconut oil and chocolate chips for the chocolate coating on the cookies. it’s not a super thick coating, so if you want to dunk your cookies twice and do two layers, go for it.
when it comes to cookies, i just have no patience lol and that’s why i just did the one layer.
after the cookies cool down, you can add a spoonful of peanut butter to the indent, but don’t overfill them like i did lol. it’s not a big deal if you do though.
also, i didn’t exactly wait until the cookies were completely cooled down to place the peanut butter on top! i was in a hurry to finish the reel haha, so just let them cool down about 30 minutes.
after you add the peanut butter, you can just place them in the freezer for like 25 minutes so the peanut butter sets. then, ya dunk them in the chocolate sauce.
check out the video i made above if you want to see the process! i promise you this is a very easy recipe and the cookies hold up well in the fridge.
you can store them in the freezer if you want, but thaw them before eating. i definitely prefer storing these in the fridge, because they don’t last long.
are you going to make Homemade Vegan Tagalong Cookies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Homemade Vegan Tagalong CookiesCourse: Cookies, DessertsDifficulty: Easy
1 cup almond flour
1/3 cup gluten free oat flour
1/4 cup creamy peanut butter (make sure it’s very creamy or runny)
1/4 cup maple syrup
1/8 cup almond milk
- chocolate coating
1 bag chocolate chips
1 tbsp coconut oil
- more peanut butter for the center
- preheat the oven to 350 degrees. add all cookie ingredients to a bowl and mix well until a dough forms. take about 2.5 tbsp worth, roll into a ball and slightly flatten.
- make a small indent in the center of the cookie.
- bake at 350 degrees for 18 minutes.
- let the cookies cool down about 30 minutes, then, add a spoonful of peanut butter to the indent. place in the freezer for 25-30 minutes or so until it sets.
- melt the chocolate coating ingredients and then dip the cookies in the chocolate sauce.
- place on top of a tray and then put the cookies in the fridge for an hour or so or in the freezer for 20 minutes so the chocolate sets.
- store in an airtight container and enjoy!