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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

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


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


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.


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.


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.


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.


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).


Chill cookies for a few minutes so chocolate hardens.