Gluten Free Vegan Tagalongs


  • 1/2 cup Bob’s Red Mill Gluten Free Oat Flour
  • 1/4 cup + 2 Tbsp. almond flour
  • 7 Tbsp. + 1 tsp. coconut oil, divided
  • 5 Tbsp. pure maple syrup, divided
  • 2 Tbsp. peanut butter
  • 1/4 cup + 2 Tbsp. cocoa powder


  1. Make the cookie: Preheat the oven to 350 degrees F.
  2. Whisk oat flour and almond flour in a medium bowl until all lumps are removed.
  3. Melt 3 Tbsp. coconut oil in a small bowl and mix in 2 Tbsp. maple syrup.
  4. Add wet ingredients to the dry ingredients, and mix until combined. The dough will be very wet. Stick in the fridge to firm up for about 10 minutes.
  5. Portion out 1 Tbsp.-sized cookies (you’ll end up with 8 total), and stick the dough directly onto a baking sheet. Shape each dough portion into a flat circle with your hands.
  6. Bake for 10 minutes, or until the sides are just starting to turn brown.
  7. Remove from oven and allow to cool on the baking sheet for 5 minutes, then move to a wire cooling rack.
  8. Make the Peanut Butter Filling: Melt 1 tsp. coconut oil. add 2 Tbsp. peanut butter, and 1 Tbsp. pure maple syrup, and mix to combine. It should be fairly thick, yet smooth and spreadable. If not, add additional peanut butter to thicken or additional melted coconut oil to thin.
  9. Portion the Peanut Butter Filling on top of each cookie (I used about 1 tsp. per cookie – see photos). Smooth out the top as much as possible. Stick in the fridge to set for about 30 minutes or up to overnight).
  10. Make the Chocolate Coating: Melt 4 Tbsp. coconut oil. Add cocoa powder and maple syrup, and whisk to combine and to remove lumps.
  11. Assemble your cookies: Remove cookies from the fridge. Dip cookies peanut butter side-down into the Chocolate Coating. Place cookies on a wire cooling rack peanut butter side-up to set. Once all cookies are dipped, return to the fridge to set and store.

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