It’s the perfect time of year! This summer season with fluttering butterflies and bright blue skies creates a feeling that is just so contagious.
We love summer but summer usually means heat! When we want fresh baked goods during a hot summer, we have quite the dilemma. Who wants to turn on their ovens and sweat away in the kitchen during these heat waves?
Instead of turning up the heat, we’re addressing your heat-baking dilemma by giving you healthy, no-bake goodies! Forgo the oven and half the prep time with this healthy Girl Scout Cookie remake! These no-bake cookies are delicious, easy and are the perfect delectable bites for all your family gatherings.
These cookies were inspired by the delicious baked version from Chocolate Covered katie. We made some changes so their are easier than they already are. And in our opinion, we may like the no-baked version better because they are so soft and beyond moist! They beat the original boxed version FOR SURE and have a delicious, vegan ingredient list. Win! You’re going to love the flavor of these bites just 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 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
1/4 teaspoon 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 and place in the freezer.
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.