Is everyone loving this summer weather?!
We can’t get enough of it. However, summer usually means heat and the weather will probably continue to get even hotter. We want to bake delicious goodies during these months, but who wants to turn on their ovens? We don’t have dehydrators so that option is out. Instead of lusting after our mothers dehydrator, we like to make healthy no-bake desserts! These no-bake cookies are delicious, easy and are the perfect delectable bites for all your family gatherings when things are just busy, fun and crazy!
These cookies were inspired by the delicious baked version from Chocolate Covered katie. We made some changes so anyone can make them in a pinch! And in our opinion, we may like the no-baked version even better because they are so moist and can be eat almost instantly! These beauties are easy to make and overflowing with peanut butter and chocolate!
No-Bake Girl Scout Tagalong Cookies (vegan)
1 cup Almond Flour
1 cup Spelt Flour
1/4 teaspoon Sea or Pink Salt
1/4 teaspoon Baking Soda
2 teaspoons Pure Vanilla Extract
5 Tablespoons Pure Maple Syrup
1 Tablespoon Almond Milk
about 12 Tablespoons Natural Peanut Butter
6 drops Liquid Stevia*
Generous 3/4 cup Chocolate Chips, melted
In a mixing bowl, combine the dry ingredients and whisk well. Add the wet ingredients to the bowl at the same time and carefully mix to incorporate. The dough should be a soft play-dough consistency. If it’s too dry, add a few drops of milk until it comes together, but be careful to not add to much liquid! Scoop out about 2 teaspoons amount of dough for each cookie, roll into a ball, press flat, creating a slight indent in the middle. This indent will help keep the peanut butter in place when pouring the warm chocolate over the cookies. Place on a parchment lined baking sheet.
Next, mix the peanut butter and stevia in a small bowl. Place about a teaspoon of peanut butter onto each cookie. Once done, place in the freezer for 15 minutes. Meanwhile, melt the chocolate chips slowly until they are just melted (warm and soft but not super hot).
Remove the cookies from the freezer and dip the cookies in the chocolate or carefully coat with a spoon to cover the cookies. You will want at least a teaspoon for each cookie. Return the cookies to the freezer to firm for about 2 minutes. These cookies are delicious when frozen or when just firm and the chocolate is nice and silky soft! Store any leftovers in an airtight container in the refrigerator.
Yields 38-40 small cookies.
*If you don’t have a very big sweet tooth, you can omit the stevia to the peanut butter. However, the cookie base isn’t that sweet, so combined with dark chocolate, we thought these cookies needed that extra sweetness! :)