Vegan Tagalong Copycat
Move over Girl Scout Cookies, there's a new Peanut Butter Patty in town! This vegan cookie recipe tastes just like the real thing, but is more accessible for those with dairy allergies! It tastes so delicious, sweet, crunchy, and similar to the real thing, you might be able to trick your family and friends.
Equipment
- microwave safe bowl
- medium mixing bowl
- parchment paper
- baking sheet
Ingredients
Shortbread
- 1/4 cup vegan butter
- 1/4 cup powdered sugar
- 1/2 cup flour
- 1 tbsp nut milk almond
Peanut Butter Center
- 2 tbsp vegan butter
- 1/4 cup peanut butter
- 1/2 cup powdered sugar
Chocolate Coating
- 1/2 cup vegan chocolate chips
- 1 tsp oil avocado or coconut
Instructions
Shortbread
- Preheat oven to 350 degrees Fahrenheit.
- Combine all shortbread ingredients in a medium mixing bowl until crumbs form.
- Squish the dough into one solid ball and then roll out into 1/4 inch thick slab.
- Cut little circles out of the dough (I used a shot glass)
- Place circles on parchment lined baking sheet and bake at 350 degrees Fahrenheit for 10-12 minutes depending on how big of circles you cut. Let cool.
Peanut Butter Center
- Mix together all three ingredients until a peanut butter dough forms.
- Form the dough into little patties the same size as your shortbread circles.
- Once shortbread is cooled, place one peanut butter center patty onto each shortbread circle.
- Let the shortbread + peanut butter set in refrigerator for at least 30 minutes.
Chocolate Coating
- Melt the chocolate and oil in microwave in 30 second increments until completely melted.
- Dunk the shortbread + peanut butter center cookie into the chocolate to coat completely.
- Let cookies set in freezer. Store in freezer.