Tagalongs
This Tagalongs recipe is a delightful homemade combination of a buttery shortbread cookie base, luscious peanut butter filling, and a rich chocolate coating! With simple ingredients and straightforward steps, this recipe is easy to follow, allowing you to enjoy these irresistible cookies in no time.
Ingredients
Cookies
- 1 cup vegan butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons almond milk unsweetened
Peanut butter filling
- 3/4 cup peanut butter creamy
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Chocolate coating
- 8 ounces dairy-free chocolate chopped or chips
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened vegan butter and powdered sugar until well combined and fluffy. Add the vanilla extract and mix again.
- Gradually add the flour to the butter mixture and mix until a crumbly dough forms. If the dough seems too dry, add 1-2 tablespoons of non-dairy milk, a little at a time, until the dough comes together.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Flatten each ball with the back of a spoon or your thumb to create a small well in the center. Bake the cookies in the preheated oven for about 12-15 minutes or until the edges turn lightly golden. Remove from the oven and let them cool completely.
- Prepare the peanut butter filling in a small bowl. Mix together the creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined. Spoon a small amount (about 1/2 teaspoon) of the peanut butter filling into the well of each cooled cookie.
- In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate and coconut oil until smooth and creamy. Dip each cookie into the melted chocolate, ensuring it is fully coated. Use a fork or a dipping tool to lift the cookie out of the chocolate, allowing any excess to drip off.
- Place the coated cookies back onto the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens. Once the chocolate has set, you can refrigerate the cookies for a short time to speed up the process. Enjoy!
Notes
TO STORE: Allow the chocolate coating to fully harden and set at room temperature before storing the cookies. Place the Tagalongs in an airtight container, separating the layers with parchment paper or wax paper to prevent sticking. Store the container in a cool, dry place, away from direct sunlight and heat sources for up to 5-7 days.
Nutrition
Calories: 278kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 129mgPotassium: 79mgFiber: 2gSugar: 12gVitamin A: 479IUCalcium: 25mgIron: 2mg
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