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Vegan Girl Scout Cookies |
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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! |
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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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