1. Gather ingredients for vegan Tagalong Girl Scout Cookies.
As always, please use organic ingredients whenever possible.
- 1 cup vegan margarine
- 1/2 cup sugar
- 1 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 tsp almond meal (or ground flaxseed)
- 1 tsp vanilla
- 1/4 tsp salt
- 1 Tbsp applesauce
- 2 Tbsp almond milk or soymilk, regular or vanilla
Peanut Butter Filling
- 3/4 cup to 1 cup powdered sugar
- 1/2 cup natural peanut butter (preferably unsalted)
- 1/8 tsp salt
- 1-2 tsp soy or almond milk, or as needed
- 1 10-oz bag of vegan chocolate chips
- 1-2 Tbsp non-dairy milk (optional)
Preheat oven to 400 degrees. Line one to two cookie sheets with parchment paper or silpats and set aside.
2. Prepare the dough.
In a large bowl, cream together the margarine and sugar. You can use a fork (and some elbow grease), but I recommend an electric handheld mixer. Add flours, almond meal, vanilla, salt, applesauce, and soy or almond milk. Mix until a smooth dough forms.
3. Roll and slice the cookies.
Gather the dough and roll into a long uniform tube. I found it helpful after the initial rolling to place the dough on a sheet of plastic wrap and wrap it up loosely. This allowed me to continue to roll it into a tube shape. The Shannons also suggest using a cookie press without a form. Slice the tube into 1/4 inch “coins” (removing the plastic wrap beforehand, if using). You should get between 18-24 cookies. Place on the prepared baking sheet. If the dough comes apart at all while slicing, just mush the pieces back together on the cookie sheet – they will cook together fine. Cook for 8-10 minutes, until the edges and underside are beginning to turn golden-brown (The Shannons suggest 6-8 minutes, so start checking around then). Remove cookies from oven and let cool.
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