Vegan Tagalongs
These classic cookies are a perennial favorite, packing sweet and salty peanut butter with crunchy shortbread.
February 24, 2012
The base for this scrumptious plant-based version of the popular Girl Scouts Cookie is veganized versions of Betty Crocker’s Buttery Spritz Cookies, which add an extra special touch to these seasonal treats.
What you need:
For the cookies:
1 cup vegan margarine
½ cup sugar
2¼ cups flour
¼ teaspoon ground flaxseed
1 teaspoon vanilla
½ teaspoon salt
1 tablespoon applesauce
2 tablespoons vanilla soymilk
For the peanut butter filling:
1 cup powdered sugar
½ cup chunky natural peanut butter
⅛ teaspoon salt
For the chocolate coating:
1 (10-ounce) bag vegan chocolate chips
What you do:
- Preheat oven to 400 degrees. In a stand mixer or medium bowl with an electric handheld mixer, blend margarine and sugar until creamy. Add flour, flaxseed, vanilla, salt, applesauce, and soymilk, and blend until dough is smooth.
- In a cookie press without a form or with your hands, roll dough into a uniform tube. Slice into 1/4-inch wafers. On a cookie sheet covered in aluminum foil, bake for 6 to 8 minutes or until edges are golden brown. Remove and place on wire cooling rack.
- For the peanut butter filling, in a large bowl, mix powdered sugar, peanut butter, and salt. With your hands, use roughly 1 tablespoon of mixture to form small balls and gently press on top of each cookie.
- For the chocolate coating, in a microwave-safe dish, melt chocolate chips (about 2 minutes on high heat) in a microwave. Once chocolate is fully melted, drop cookies into dish one at a time, using a spoon to pour chocolate over the top and coat evenly.
- On a piece of parchment, place dipped cookies. When all are coated, place parchment paper on cookie sheet and chill cookies in refrigerator for 2 hours or until chocolate is fully dry.
Want even more vegan Girl Scout cookies?
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