TAGALONGS These were always my absolute favorite Girl Scout Cookies growing up, I literally ate them by the box. I have more control now but they are still irresistible. 1c. Bob Red Mill’s All Purpose Gluten Free Flour 1/2c. Coconut Flour 1/2c. Almond Flour Or Meal ¼ Tsp. Salt 2 TBLS. Distilled Coconut Oil 4TBLS. Honey (Or Agave) 1 TBLS. Vanilla Extract 5 TBLS. Flax Milk (Or Other Non Dairy Milk) Pulse All The Above Together In A Food Processor Roll Dough into Nickel sized balls, place on greased cookie sheet and flatten with palm of hand, make a small indent into middle of dough with finger (this will be where you place the peanut butter after). Bake 350 degrees for 4-6 min Cool for 5 min Next you will need 1/2c. Natural Organic Peanut Butter 2c. Dark Chocolate Chips (or semi-sweet) Top each cookie with a tsp. of peanut butter, put in freezer for 20 min. In a double boiler melt the 2 c. of Chocolate, take cookies out of freezer and dip into chocolate fully coating both sides well, place on parchment paper. After all the cookies are coated put back in freezer for 20 min or until set, you can store cookies in fridge or freezer.
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TAGALONGS

These were always my absolute favorite Girl Scout Cookies growing up, I literally ate them by the box. I have more control now but they are still irresistible.

1c. Bob Red Mill’s All Purpose Gluten Free Flour

1/2c. Coconut Flour

1/2c. Almond Flour Or Meal

¼ Tsp. Salt

2 TBLS. Distilled Coconut Oil

4TBLS. Honey (Or Agave)

1 TBLS. Vanilla Extract

5 TBLS. Flax Milk (Or Other Non Dairy Milk)

Pulse All The Above Together In A Food Processor

Roll Dough into Nickel sized balls, place on greased cookie sheet and flatten with palm of hand, make a small indent into middle of dough with finger (this will be where you place the peanut butter after). Bake 350 degrees for 4-6 min

Cool for 5 min

Next you will need

1/2c. Natural Organic Peanut Butter

2c. Dark Chocolate Chips (or semi-sweet)

Top each cookie with a tsp. of peanut butter, put in freezer for 20 min.

In a double boiler melt the 2 c. of Chocolate, take cookies out of freezer and dip into chocolate fully coating both sides well, place on parchment paper. After all the cookies are coated put back in freezer for 20 min or until set, you can store cookies in fridge or freezer.

Source: glutenfree-tv.com