Continuing with my Healthified Girl Scout Cookies Week with these Healthy Tagalongs! If you’re craving a chocolate and peanut butter situation, these are IT! It’s a simply made pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating. Do I even need to say more?
Well, just in case you’re not sold on these. The recipe is made with just 10 good-for-you ingredients and are actually very easy to make! The cookie dough base comes together in just one bowl, then flattened and poked to make a well, and filled with your favorite peanut butter or other nut/seed butter. And finished with a 2 ingredient chocolate coating. This recipe can be made completely paleo by using almond butter instead of peanut and coated with your favorite coconut sugar or maple syrup sweetened dark chocolate. I use and love Hu Simple Dark chocolate bars, but Enjoy Life also makes really good allergen free dark chocolate chips (although they are sweetened with cane sugar). These are also easily made vegan by replacing the egg with a flax egg!
paleo friendly (gluten/grain/dairy free), refined sugar free, vegan option
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
If you're craving a chocolate and peanut butter situation, these are IT! It's a simply made but pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating.
paleo friendly, vegan option, refined sugar free
- 1/3 cup coconut sugar
- 2 tbsp coconut oil melted and cooled
- 1 egg or flax egg
- 1/2 tsp vanilla extract
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Filling and Coating Ingredients
- 7-8 tbsp natural peanut butter or other nut/seed butter
- 7.5 oz chocolate chips or chunks about 1 cup
- 3/4 tsp coconut oil
Heat oven to 350 degrees and line baking sheet with parchment paper.
Make the cookies by mixing the wet ingredients together in a medium mixing bowl or in the bowl of a stand mixer. Mix until light and frothy.
Add in the dry ingredients and mix until just fully incorporated.
Scoop ping pong sized dough balls out onto the baking sheet. Using the palm of your hand press down slightly on the balls, then with your finger create a little well in the center on each ball.
Bake for 9-10 minutes or until cookies are just turning golden brown and lightly puffed.
Remove from oven and let cool slightly, about 3 minutes. Then fill each cookie well with about 1/2 - 1 tsp of peanut butter (or other nut/seed butter). Place baking sheet in the freezer to let things firm up, about 15 minutes.
Meanwhile, melt the chocolate and coconut oil either using a double boiler or in short burst in the microwave, stirring often.
Once the peanut butter filing is firm start coating the cookies. Using a fork dip each cookie into the bowl of melted chocolate with the cookie side down, using a spoon pour chocolate over the top of the cookie to coat. Lift the cookie from the bowl and tap the fork on the side of the bowl to remove excess chocolate. Place back down on the cookie sheet. Repeat until all cookies are coated. Place cookies in fridge or freezer to set the coating and until ready to eat!
When coating the cookies, it's best to work in batches to help keep the filling in tact when working with the warm chocolate. Keep cookies in the freezer as long as possible before coating them.
Store finished cookies in fridge or freezer. Like other Girl Scout Cookies we prefer to eat these straight out of the freezer!