Grain Free Tagalong Cookies. (Gluten/Starch/Dairy/Egg/Soy Free with directions to make Sugar Free).

These fancy little delicious and addictive cookies are SO simple to make. Seriously. Simple.

As with most of my recipes, this one is highly customizable. I will be providing many different options, so pay close attention. Everything from the base cookie recipe, to the filling and the chocolate to cover the cookies can be made a number of different ways.  My goal was to provide a way to make this recipe work for nearly everyone. No one should miss out.

To make these cookies you must follow 3 steps.

Step 1. Make the Shortbread Cookies

Step 2. Make the peanut butter (or another nut or seed butter) filling.

Step 3. Make or melt the chocolate and cover each cookie. 

Lets get started! 

Step 1: Make the Shortbread Cookies. Use one  of THESE Recipes. (<- click this link) 

 There are details substitution in that post that will allow you to select the ingredients that will work best for you. Read the full post as your substitution questions have probably been answered!

Allow the cookies to cool. While they cooling  you can move on to step 2. 

Step 2: Make the peanut butter (or another nut or seed butter) filling.

Nut/Seed Butter  Filling Ingredients

• 3/4 cup unsweetened Natural Peanut Butter or another Nut or seed butter of choice.
• 1/3- 1/2 cup  (0r more to taste) of powdered sugar. (see substitution note in directions to make refined and sugar free) 
• 1 Tsp. Vanilla Extract
• hefty pinch of salt. 

1. Select a granulated sugar of choice. (Such as Xylitol, Erythritol, Palm Sugar, Sucanant, Organic Cane Sugar etc.) And place it into a high powered blender or coffee grinder. Process until the sugar becomes powdered. (Note: Feel free to just use regular powdered sugar too). Each sugar is different in its level of sweetness- use as much or as little as you would like.
2. Mix the powdered sugar and your nut or seed butter in a bowl. (you may need to use your hands and this mixture will be thick).  Stir in the vanilla extract and salt. Give it a taste test and adjust the sugar to your preference.
3. Once filling is mixed- take small pieces of the mix and roll into balls. Small the balls between the palms of your hands and then place a rounded circle over each cookie. (Note: The amount of filling you want to use in each cookie is up to you. I like to keep my layer no thicker than 1/4 inch.)
4. Once you have placed a layer of filling over each cookie you are ready to dunk in chocolate.

Step 3. Make or melt the chocolate and cover each cookie. 

• option 1:  Melt Allergen Free Chocolate Chips or a a few bars of chocolate in the microwave. Stirring every 30 seconds. If you want the chocolate thinner for dipping feel free to add a tiny bit of coconut oil. (though be aware that adding coconut oil will make the chocolate melt quickly in your hands at room temperature.)  To make sugar free use Simply Light Chocolate bars which can be found at trader joes and whole foods. 

• option 2: Follow my Dairy & Sugar Free Dark Chocolate. (Gluten/Soy Free, Vegan) recipe.

1. Pour the melted chocolate into a small bowl. Dunk each cookie in.  I do this by placing the bottom of the cookie into the chocolate and then allowing the chocolate to seep over the top. Once the top is covered I lift the cookie straight up and them skim the bottom across the edge of the bowl to get off excess chocolate. Place the covered cookie on a sheet of parchment paper on a cookie tray.  * Note: have some fun- you don’t have to cover the whole cookie with chocolate. I dunked some of my cookies bottoms in chocolate and then drizzled a little chocolate over the top instead of covering them fully! 
2. Place the chocolate covered cookies into the fridge or freezer until chilled and the chocolate is hard.

Store the cookies in the freezer for the best results. 

-Brittany

ps. Love Girl Scout Cookies?

You might also try my:

 

Grain Free Samoas

 

 

 Grain Free Thin Mints.