Gluten Free Tagalongs

Gluten Free Tagalongs
Yields1 Serving
 1 cup almond flour
  tsp salt
  tsp baking soda
 2 tbsp stevia, to taste
 1 ½ tbsp vegetable oil
 1 tbsp almond milk (or milk of choice)
 1 tsp pure vanilla extract
 20 tsp peanut butter
 ½ cup semi-sweet chocolate mini chips by Enjoy Life
1

Combine vegetable oil, almond milk, and vanilla extract in bowl.

2

In a separate bowl, combine almond flour, salt, baking soda and stevia. Stir well.

3

Slowly mix the liquid ingredients into dry while stirring, breaking up clumps as you mix—if it still seems dry you can add an extra 2 tsp milk or oil . Mix until you get a squishy consistency that can be formed into a ball with your hands.

4

Roll out the dough to cut-out-cookie width on sheets of parchment paper,then cut with a circle cutter or the rim of a small glass.

5

Freeze dough at least 20 minutes then cook for about 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes to allow them to firm up.

6

Spread a little under 1 tsp of peanut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper.

7

Melt chocolate chips on low heat (chocolate burns fast), then spread over the cookie tops (you can also use two spoons to dip the cookies).

8

Chill cookies for a few minutes so chocolate hardens.

9

Enjoy!!

Ingredients

 1 cup almond flour
  tsp salt
  tsp baking soda
 2 tbsp stevia, to taste
 1 ½ tbsp vegetable oil
 1 tbsp almond milk (or milk of choice)
 1 tsp pure vanilla extract
 20 tsp peanut butter
 ½ cup semi-sweet chocolate mini chips by Enjoy Life

Directions

1

Combine vegetable oil, almond milk, and vanilla extract in bowl.

2

In a separate bowl, combine almond flour, salt, baking soda and stevia. Stir well.

3

Slowly mix the liquid ingredients into dry while stirring, breaking up clumps as you mix—if it still seems dry you can add an extra 2 tsp milk or oil . Mix until you get a squishy consistency that can be formed into a ball with your hands.

4

Roll out the dough to cut-out-cookie width on sheets of parchment paper,then cut with a circle cutter or the rim of a small glass.

5

Freeze dough at least 20 minutes then cook for about 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes to allow them to firm up.

6

Spread a little under 1 tsp of peanut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper.

7

Melt chocolate chips on low heat (chocolate burns fast), then spread over the cookie tops (you can also use two spoons to dip the cookies).

8

Chill cookies for a few minutes so chocolate hardens.

9

Enjoy!!

Gluten Free Tagalongs