Name: Vegan Almond Butter Tagalongs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 2 cups super-fine almond flour; 1/4 cup refined coconut oil, melted; 1/4 cup pure maple syrup; 2/3 cup all-natural almond butter; 1 cup Hu Kitchen Simple Dark Chocolate

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Vegan “Tagalong” cookies with an almond butter twist! Made easily with almond flour, almond butter, maple syrup, and dark chocolate.

I’ve been heavy the past week with a weight that was always there but now is acutely painful, as if the backpack I’m wearing was suddenly filled with bricks.

Like you, I’ve been trying to carefully navigate current events with support, respect, and an open heart.

For me, this has meant pausing my Instagram feed through Sunday to allow food to take a backseat to change.

In a text message chain with my sister-in-law, we half cried and half laughed about what else 2020 could possibly throw at us.

“A tsunami? A massive hurricane?” she texted speculatively.

“Shhh,” I texted back. “You’ll jinx it.”

But have you ever noticed that most of the best conversations in life take place around food?

That’s because food brings us together.

I wanted to share these Vegan Almond Butter Tagalongs with you in hopes they can brighten your day.

You just need 5-ingredients to make them with a sweet almond flour nougat cookie, almond butter center, and dark chocolate encasing.

You’re going to want to tag along for this one.

Homemade Tagalongs with Almond Butter

Tagalongs were always one of my favorite Girl Scout cookies, often competing with Samoas for my ride or die.

If you’ve never had a Tagalong before, allow me to introduce you.

Meet the most addictive cookie around; a flat crispy cookie layered with peanut butter and a sweet chocolate coating.

I was really excited to make a homemade version for the blog.

Naturally, I wanted to put a bit of a an F&V spin on it.

So, what if we swapped out the peanut butter for almond butter?

This version has an irresistible layer of almond butter tucked into the sweet center of each cookie.

They also happen to be vegan, gluten-free, grain-free, and refined sugar-free!

What You Need to Make Vegan Tagalongs

Here’s what you need to make Vegan Almond Butter Tagalongs:

super-fine almond flour
refined coconut oil
pure maple syrup
all-natural almond butter
Hu Kitchen Simple Dark Chocolate Bar

That’s it!

How to Make Vegan Tagalongs Cookies

The first step to making Vegan Almond Butter Tagalong Cookies is to create the cookie base.

This is easy to whip up with a blend of super-fine almond flour, maple syrup, and coconut oil.

Add everything to a large mixing bowl and mix until you have a thick sticky dough.

Scoop the dough with a cookie scoop and roll into 1″ balls.

Flatten each ball slightly with your hands, then place them back on a parchment lined baking sheet.

Make a small indent in the center with your thumb or the back of a spoon.

This is where the almond butter will go, later!

Bake the cookies for 14-15 minutes, or until they’re golden brown underneath and around the edges.

Add the Almond Butter

Allow the cookies to mostly cool, then add a teaspoon of almond butter to the center of cooled cookie.

I recommend using a fresh/runny almond butter for these cookies so you have the best texture and ease in assembly.

If you don’t have almond butter but still want to make these cookies, try using any of your favorite nut or seed butters instead.

Spread the nut butter in a wide circle with the back of the spoon to encompass more surface area, being careful that it doesn’t run over the edges.

Carefully transfer the cookies sheet to the freezer for 10-15 minutes to allow the almond butter to set up.

Add Hu Kitchen Chocolate

No it’s time to dunk in dark chocolate.

I melted down my favorite Hu Kitchen Simple Dark Chocolate Bar to create the rich encasing for this childhood classic.

Try using two forks to submerge the frozen cookies into the melted dark chocolate pool, then lift, drain, and place back on the parchment paper.

The chocolate will harden fast, so you need to work quickly!

Once all of the cookies are dunked in dark chocolate, transfer the baking sheet back to the freezer to completely harden.

Check on the Vegan Almond Butter Tagalong Cookies after 10-15 minutes.

If the cookies are firm to the touch, you can carefully peel them off of the parchment paper and transfer them to a plate or sealed container.

Store cookies in the fridge for up to one week and freeze for long term storage!

How to Serve Vegan Almond Butter Tagalongs

Enjoy these Vegan Almond Butter Tagalong Cookies as an anytime dessert.

They’re very easy to make with simple whole foods ingredients that you probably already have on hand.

The only “trick” to the recipe is to freeze each layer well before continuing to the next step!

This extra precaution ensures the layers are set and sturdy.

Try making them with your kids, your friends, or your significant other!

I like to store mine in the freezer for a quick chilled treat.

Enjoy!

More Vegan Girl Scout Cookies

I Want to Hear From You

If you make this Vegan Almond Butter Tagalongs recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren