Make Something Monday: Gluten-free, Vegan, & [almost] Sugar-free Tagalongs

As promised last week, here they are: Girl Scout Tagalongs gone vegan!

Ingredients [inspired by this Fork & Beans recipe]

For cookies:
1 c Bob’s Red Mill Gluten-free all-purpose flour
1/4 c brown rice flour
1/4 c arrowroot powder
1/4 tsp + 1/8 tsp xanthan gum
8 tbsp coconut oil
3/4 c maple syrup
1 tbsp flax seed + 3 tbsp hot water
1/2 tsp vanilla extract
1/4  tsp salt

In a large bowl, mix together flours, arrowroot, xanthan gum, & salt.
In a smaller bowl, use an electric mixer to cream together coconut oil, syrup, flax/water mixture, & vanilla.
Add wet ingredients into dry mix & stir with a wooden spoon until a dough forms. Dough will be thick, but not sticky. To avoid sticky dough, add 1 tbsp flour at a time until desired texture has been reached.
With damp hands, transfer dough to a piece of aluminum foil or parchment paper & roll into a long log. Wrap foil/paper around dough log & place in freezer to chill 2+ hours.
Once dough has chilled, remove from freezer, unroll, & slice cookies at desired thickness with a sharp knife.
Place cookies onto greased or lined cookie sheet.
Bake at 325 degrees for 15-20 minutes.
Remove from oven & allow to cool for at least 15 minutes before topping.

For peanut butter filling:
1/2 c Mara Natha Peanut butter
7 tbsp Earth Balance
3/4 c maple syrup

With electric mixer, cream all ingredients together.
If mixture is runny, place in fridge for 5 minutes to thicken.
Place cookies on parchment paper or other non-stick surface.
Spoon approximately 1 tbsp of peanut butter onto the top of cooled cookies.
Freeze cookies for 10-15 minutes to avoid melting the peanut butter with hot chocolate.

For chocolate coating:
1 c vegan, gluten-free chocolate chips
3 tbsp So Delicious coconut milk

In a small sauce pan, combine chocolate chips & coconut milk.
Melt ingredients together over medium heat.
Immediately spoon* melted chocolate over peanut butter covered cookies.
Freeze for 10 minutes to solidify chocolate. Enjoy!

*For cookies completely covered in chocolate, try the chocolate dipping method described on Fork & Beans. Personally, I found the spooning method easier & totally tasty…just not quite as pretty.

 

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