Move over Girl Scouts, Gretchen’s Vegan Bakery is here.
With a vegan version for the classic Tagalong a.k.a. Peanut Butter Patties Girl Scout Cookie!
These shortbread cookies with a layer of peanut butter cream dipped in chocolate are quite possibly better than the real thing!
Well, no…. they ARE better than the real thing because these are vegan! YAY!
These cookies are so good you may not want to share them!
Copy Cat Tagalong Cookie Recipe
Prep time
Cook time
Total time
Aquafaba is the egg replacer for this recipe, it is simply the water from a can of chickpeas
Serves: 32 cookies
Ingredients
- For the Shortbread Cookie:
- All Purpose Flour 3 cups (375g)
- Baking Powder 1½ teaspoons (7g)
- Salt ¼ teaspoon
- Hi Ratio Vegetable Shortening or Vegan Butter 1 cup (226g)
- Vegan Granulated Sugar 1 cup (210g)
- Aquafaba 4 Tablespoons (60ml)
- Vanilla Extract 1 teaspoon (5ml)
- For the Peanut Butter Filling:
- Creamy Peanut Butter 1½ Cup (375g)
- Vegan Butter or Margarine ¼ cup (56g)
- Confectioner's Sugar 1½ Cup (180g)
- Salt ¼ teaspoon
- Additional Ingredients:
- Semi Sweet Chocolate that does not contain milk, tempered click here for how to temper chocolate OR just useKing David Non tempering chocolate! It's easier!
Instructions
- For the cookie dough
- Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.
- Add the vanilla extract then stop the mixer and scrape the sides of the bowl
- Add the aquafaba and mix well
- Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
- Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
- You must re work this dough to a pliable consistency after it has been chilled. Do not skip this step.
- Knead it with some flour if necessary until it is no longer a crumbly mass, but a soft pliable dough
- Roll out the dough to ½" thick rectangle and transfer to a sheet pan lined with parchment paper
- Bake the entire dough rectangle in a preheated 350 °F oven for approximately 25 minutes or until golden brown.
- I wanted to be sure the center was done so I turned the oven off and let it stay in for another 10 minutes
- Transfer careful to a cooling rack to cool
- Then spread with the peanut butter filling, recipe as follows:
- For the Peanut Butter Filling:
- Cream the peanut butter with the butter to smooth
- Add the sifted vegan confectioners sugar and a pinch of salt
- Spread over the COOLED cookie as shown int he video then cut out rounds 1¾" in diameter
- Freeze the cookie cutouts for at least an hour preferably 2, then dip them in tempered chocolate
Heather
May 26, 2017 at 6:12 pmDo you have to reduce the aquafaba first?
Gretchen
May 27, 2017 at 12:15 amI have not been it is not necessary
lisa
February 7, 2018 at 2:45 pmis this a crispy cookie or somewhat pliable after baked?
Gretchen
February 7, 2018 at 7:21 pmthe cookie is slightly pliable, but not soft and not crisp either