Paleo Peanut Butter Patties

• 2 cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 2 tablespoons vegan shortening
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup sunbutter
• 1 cup dark chocolate chunks

1. In a food processor, combine almond flour, salt and baking soda
2. Pulse in shortening, honey and vanilla until combined
3. Roll out dough between 2 pieces of parchment paper to 1/4-inch thick
4. Chill dough in freezer for 20 minutes
5. Using a 2-inch cookie cutter, cut out dough
6. Press your thumb in center of each circle to make indentation
7. Bake at 350° for 4-6 minutes
8. Cool cookies for 1 hour
9. Place one teaspoon of sunbutter on top of each cookie
10. Freeze for 10 minutes
11. Melt chocolate over very low heat
12. Dip cookies in chocolate
13. Place on a parchment lined baking sheet
14. Freeze for 30 minutes
15. Serve

Makes 18 cookes

These peanut-free, dairy-free, vegetarian Tagalong cookies are best stored in the refrigerator or freezer –your choice will depend on the level of crunch that you like in your cookie.

My previous two Girl Scout Cookie recipes are based on recipes from Tammy Credicott‘s book Paleo Indulgences, however, these Tagalongs are my own version of the regular Tagalong Girl Scout Cookie –they’re a simple gluten-free, grain-free, dairy-free almond flour cookie with some sunflower seed butter and dark chocolate. Thanks, though, do go to Tammy for getting me on a Girl Scout cookie roll!

What Girl Scout Cookie recipe would you like to see here next in a healthy version? Here are some of my other favorite Paleo cookie recipes: