So I follow this gal, Chocolate Covered Katie, and she seriously makes the most delicious looking healthy treats!
Most of the time I can find myself actually drooling over her photos of the finished product because they always look so damn good!
So today I thought I would share one of her recipes where she makes a Girl Scout staple healthier!
Tagalongs! And I must add that this is my particular favorite GSC because hello! Chocolate AND Peanut Butter!?!
I am going to go ahead and share her recipe here, and I will also include the link to her recipe so that you can view it on her site, but also check out all the other amazing recipes that she has on there! Because let’s be honest here, I am shit in the kitchen & I am honestly ok with it. But I do love sharing things with you that I incorporate in my own life and use and feel that if I find it awesome, that maybe you will too!
So let me know how this recipe of hers turned out for you! I would love to hear what you thought of the finished product!
If you have a friend who would love to have this recipe as well, totally share this post with them so they can also get this amazing recipe! The more the merrier! (says the gal who tends to be an introvert more than an extravert lol).
Enjoy my friend!
Healthy Girl Scout Cookie Tagalongs
1 cup almond flour – Or make your own by finely grinding slivered almonds in a vitamix, blender, or coffee grinder
1/8 tsp + 1/16 tsp salt
1/8 tsp baking soda
2 tbsp pure maple syrup or honey OR stevia to taste
1 1/2 tbsp veg or melted coconut oil
For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, only as needed
1 tsp pure vanilla extract
about 20 tsp peanut butter or allergy-friendly sub
Combine all liquid ingredients (except milk of choice if using maple syrup version, and not including peanut butter). In a separate bowl, combine dry ingredients (except pb and chocolate chips) and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below.
Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes so chocolate hardens. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.)