Gluten-Free Girl Scout Cookies Tagalongs Remake

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white

• Condiments

  • 9 tsp Honey
  • 1 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 1/3 cup B][almond flour [/b
  • 3 oz B][dark chocolate /b] or use [enjoy life
  • 1/4 tsp Baking soda
  • 1 tsp Cornstarch
  • 1/2 tsp Vanilla extract, pure

Found on veggiebalance.com

Description

Ingredients

• 1/2 cup creamy peanut butter
• 1/3 cup b][almond flour [/b]
• 1/4 teaspoon baking soda
• 1 teaspoon cornstarch
• 3 teaspoons honey
• 1/2 teaspoon pure vanilla extract
• 1 egg white
• 1/2 cup creamy peanut butter
• 2 Tablespoons honey
• 3 ounces b][dark chocolate /b] or use [Enjoy Life for dairy free
• 1/4 cup creamy peanut butter

Directions

• Preheat oven to 350° F
• Mix all ingredients for cookie base in a medium sized mixing bowl
• b][Using a cookie scoop [/b], place cookies on parchment prepared cookie sheet.
• Flatten each cookie ball with hand to about 2 inches diameter and 1/4 inch thick. Should make 10-12 cookies
• Bake for 8-10 minutes.
• In a small bowl mix together your peanut butter filling ingredients together. Scoop 1/2 Tablespoon onto each cookie. Place cookies into the freezer on cookie sheet with parchment paper for 15-20 minutes.
• Meanwhile prepare a double boiler system and begin melting your dark chocolate.
• Take cookies out of the freezer. Spoon a Tablespoon over each cookie until it is chocolate covered. Place chocolate covered cookies back into the freezer to harden.
• Continue with the double boiler system
• Melt the peanut butter for about 2 minutes until it thins out.
• Remove hardened chocolate cookies from freezer and drizzle peanut butter with a spoon over them.
• Allow 10 minutes for the peanut butter to harden before moving them.
• Store in a airtight container.

Nutrition