vegan Girl Scout Cookies into reality." name="description" /> Recipe Club: Vegan Girl Scout Cookies
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Vegan Girl Scout Cookies
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Vegan Girl Scout Cookies
When you really want something veganized, you bring in the big guns. Annie and Dan Shannon turned our dreams of vegan Girl Scout Cookies into reality. After a lot of work in the kitchen, we present you with a vegan version of the Tagalong (known to some as Peanut Butter Patties), a delicious layer of shortbread topped with a dollop of peanut butter and coated in rich dark chocolate. We think this take on Tagalongs is so good, we might even bring them door-to-door!
Makes 18 to 24 cookies
What You Need:
For the cookie base:
1 cup vegan margarine
1/2 cup sugar
2-1/4 cups flour
1/4 teaspoon ground flaxseed
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon applesauce
2 tablespoons vanilla soymilk

For the peanut butter filling:
1 cup powdered sugar
1/2 cup chunky natural peanut butter
1/8 teaspoon salt

For the chocolate coating:
1 10-ounce bag vegan chocolate chips
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What You Do:
1. Preheat oven to 400 degrees. In a stand mixer or medium bowl with an electric handheld mixer, cream margarine and sugar. Add flour, flaxseed, vanilla, salt, applesauce, and soymilk, and blend until dough is smooth.

2. 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.

3. 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.

4. For the chocolate coating, in a microwave-safe dish, melt chocolate chips (about 2 minutes on high heat) in 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.

5. On a parchment-lined cookie sheet, place dipped cookies. When all are coated, chill cookies in refrigerator for 2 hours or until chocolate is fully dry.

Photo by Annie & Dan Shannon
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