7 Recipes for Vegan Cookies to Satisfy Your Sweet Tooth


    No milk? No eggs? No butter? No problem. All it takes is a few healthy swaps to make these delicious vegan cookies that will change the way you think about baking forever.


    Healthy Tagalong Girl Scout Cookies

    This American favorite gets transformed into a healthier, vegan version that never skimps on sweetness or taste. They have all the chocolate and peanut butter goodness without any of the trans fat.

    Healthy Girl Scout Cookie Tagalongs

    • 1 cup almond flour (Or make your own by grinding slivered almonds in a vita-mix, blender, or coffee grinder. Be sure it’s finely ground) (100g)
    • a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
    • 1/8 tsp baking soda
    • stevia to taste OR 2 tbsp pure maple syrup or honey (30g)
    • 1 1/2 tbsp coconut or vegetable oil (15g)
    • For stevia version: 1 tbsp milk of choice, added with the liquid ingredients (15g) For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, only as needed (5-10g)
    • 1 tsp pure vanilla extract
    • about 18 tsp peanut butter (or any nut or seed butter of choice) (85g)
    • 1/2 cup chocolate chips.

    Combine all liquid ingredients (except milk of choice if using maple syrup version, and not including peanut butter). In a separate bowl, combine dry ingredients (except pb and chocolate chips) and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below.

    Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes so chocolate hardens. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.)


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