Peanut Butter Chocolate Dream Cookies
(Vegan + Grain-Free)
Happy Easter, everyone!!💗
Here is our grain-free & vegan take on the beloved Tagalong cookie—all dressed up and ready for your Easter basket!!
For those of you unfamiliar with the Tagalong, it is heaven in cookie form. Essentially, it’s a Reese’s Cup on top of a delicious, crunchy sugar cookie— except there’s even more chocolate! It really doesn’t get much better than this.
Ok, so it actually DOES get better, because this version is totally free from grains, eggs and dairy—and NO ONE will be the wiser because they are impossibly delicious!😋
I have just a few tips for you before we head to the recipe:
-I recommend an offset spatula, it will aid greatly in the successful transfer of your cookies and cutouts to their new destination.
-Dusting your cookie cutter with powdered sugar or potato starch will keep it from sticking to the peanut butter dough.
-Let your cookies cool for 5-10 minutes before transferring them to a cooling rack. They will be slightly soft when they come out of the oven, this will give them time to firm up a bit for an easier transfer. After they are cooled completely, they will be nice and crunchy.
-If you would like to include these cookies in an Easter basket, let them sit out for an hour after removing them from the freezer. There will be a touch of “frost” on them initially which can make them sticky to touch. If you let them sit out, the frost will evaporate and the chocolate will become solid and will not rub off or melt. That way, you can arrange and rearrange them in the basket without fear of melted chocolate transferring onto other treats.
Enjoy the recipe and Happy Baking!☺️
Whisk together almond flour, potato starch, sugar, guar gum and salt. Cut the vegan butter into flour. Add vanilla extract, almond milk and combine until dough forms. Dough will be a touch sticky.
Roll out dough in between two pieces of parchment paper so that it does not stick to the rolling pin. Cut out cookies in desired shape (2-3 inch cutter). Transfer cookies carefully by spatula to parchment paper lined cookie sheet. Bake at 350 degrees for 15 minutes. Let them cool for 10 minutes and then transfer by spatula to cooling rack. (Important step as they will crisp up nicely on the cooling rack).
While your cookies are cooling, start your peanut butter dough. In a large, microwave safe bowl, add peanut butter and vegan butter. Microwave for 45 seconds then stir melted butter and peanut butter until combined and smooth. Add in vanilla and mix again. Pour sifted powdered sugar and salt into mix and blend until dough begins to form. You can then work it with your hands and shape it into a ball.
Dust your peanut butter dough with a touch of powdered sugar and roll it out in between two pieces of parchment paper. Use the same cookie cutter from before to cut out the shapes. (You can dust the cutter with a bit of powdered sugar to keep it from sticking to the dough). Wait 5 minutes before transferring cutouts as the dough will harden a bit, making it much easier to move them without altering their shape. I recommend using an offset spatula.
Dot your cooled cookies with a touch of honey or syrup and place the peanut butter cutout over top. Continue until all cookies are topped with the peanut butter dough.
Melt your chocolate in a double broiler–or in a microwave safe bowl, checking in and stirring at 30 second intervals. Lower cookies into chocolate with fork and use another utensil to spoon chocolate over the top. Slowly lift and let excess chocolate drip off. Place on parchment paper or greased cooling rack.
Freeze cookies for 10 minutes or refrigerate for 30 minutes. Once they are hardened, they will not melt outside of the refrigerator unless your indoor temperature rises above 74 degrees. Store in an airtight container and enjoy!!!