Paleo Tagalongs
So far we have made the girl scout Samoa's and Thin Mints and I was pretty excited to try the Tagalongs. I mean who doesn't love chocolate and peanut butter? In this recipe you can use sunbutter or almond butter to make it a paleo treat or peanut butter as I did. Peanut butter isn't typically viewed as a paleo food but I can tolerate it occasionally so I buy the natural kind with no added sugars. I made these as special treats for my boys on Valentine's day and they were gobbled up very quickly. So quickly in fact that I was incredibly bummed when I saw my hubby ate the last one. He knows the rule in our house is to never eat the last chocolate! Oh well, I guess it was just an excuse to make them again for my blog since they were such a big hit! Hope you enjoy....
Ingredients:
- 2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 Tbs palm shortening
- 2 Tbs honey
- 1 Tbs vanilla extract
- 1/2 cup sunbutter, almond butter or peanut butter
- 1 cup dairy free chocolate chips
Instructions:
- In a food processor, combine the almond flour, salt and baking soda.
- Pulse in the shortening, honey and vanilla until combined.
- Roll out dough between 2 pieces of parchment paper to 1/4 inch thick.
- Chill dough in freezer for 20 minutes.
- Using a 2 inch cookie cutter, cut out dough.
- Press your thumb in center of each circle to make indentation.
- Bake at 350 degrees for 4-6 minutes.
- Cool cookies for 1 hour.
- Place one tsp of sunbutter on top of each cookie
- Freeze for 10 minutes.
- Melt chocolate over very low heat.
- Dip cookies in chocolate.
- Place on parchment paper.
- Freeze for 30 minutes.
- Serve!
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