Continuing on with my week-long salute to vegan cookies, I am pleased to present my next recipe, a vegan twist on the tagalong. 
The girl scout cookie website describes them as vanilla-flavored cookies topped with peanut butter and coated in milk chocolate. It sounded delicious to me, and substituting dark chocolate for the milk seemed like it would only improve the cookies. As usual, I was right, and the dark chocolate added a layer of complexity and sophistication. I was surprised that these were my smallest cookies, but also packed in the most calories. We’re talking 105 calories a cookie here, which means that as soon as they were baked I had them packaged up and ready to go to friends’ houses and work. I’ve got pretty good will-power when it comes to eating, but I was not about to live under the same roof as these.

Notyourfriends (because nobody likes a tagalong)
cookies

  • 3 tbsp. earth balance
  • 2 tbsp. applesauce
  • 2 tbsp. agave
  • ener-g egg replacer for 1 egg
  • 1 tsp. vanilla extract
  • 1 2/3 c. unbleached whole wheat flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt

peanut butter filling

  • 2 tbsp all natural peanut butter
  • 1 tbsp. earth valance
  • 1 tsp sugar

chocolate coating

  • dark chocolate chips
  • 3 tbsp. soy milk
  1. In a mixing bowl, beat together earth balance, applesauce, and agave until smooth. Add the ener-g and vanilla, mixing well. 
  2. In another bowl, whisk flour, baking powder, and salt together until well incorporated. 
  3. Add the dry mixture to the wet, 1/2 at a time. Don’t overwork the dough. 
  4. Wrap the dough in plastic wrap and refrigerate for two hours. 
  5. Preheat your oven to 350 degrees.
  6. Lightly flour a surface and roll out the dough. Separate it into golf-ball sized pieces then flatten and place on the cookie sheet. 
  7. Bake for 9-10 minutes. Immediately after taking them out of the oven, use the back of a spoon or your thumb to make an indentation into the cookie. Let them cool.
  8. In a small pan, warm 2 tbsp peanut butter, 1 tbsp. earth balance, and 1 tsp brown sugar. Spoon into the holes you just made in the cookies. Place cookies in the freezer for 20 minutes.
  9. Melt together chocolate chips and soy milk, then dip the tops of the cookies into it. 

18 cookies at 105 calories each