I hope that everyone is having a pleasant weekend so far. This past week I made some gluten free versions of Tagalongs, and my friends loved them! These are perfect to make for friends on a gluten free diet or for kids! Hope you enjoy!
Makes: 2 dozen cookies
Prep Time: 40 minutes
Cook Time: 15 minutes
Inactive Prep Time: 1 hour
2 sticks butter, room temperature
4 oz sugar
1 tbsp vanilla
6 oz white rice flour
1 1/5 oz tapioca starch
3 oz potato starch
1 1/2 oz almond flour
Peanut butter filling:
1/4 cup butter
1/4 cup peanut butter
1/2 cup confectioners sugar
1/3 cup gluten free graham cracker crumbs
2 cups milk chocolate
2 tbsp shortening
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, combine the butter, sugar, and vanilla. Slowly add the flours and starches to the butter mix until a dough has formed.
By the tablespoon, scoop the dough onto the sheets. Use your finger to make a small dip into each cookies. These will be used for the filling. Bake in the oven for 15 minutes, and let them cool completely.
For the peanut butter filling, combine all the filling ingredients in a small pot, and heat over medium low heat until totally combined. Remove from heat and let sit for 5 minutes. Scoop spoonfuls of the filling onto the tops of each cookie.
In another small pot, melt the chocolate and shortening. Stir until the chocolate is totally melted and combined with the shortening. Pour the chocolate over top each cookie until coated. Refrigerate for an hour to let the chocolate set.