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Vegan tagalongs on a plate with a bite taken out of one
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4.50 from 2 votes

3-Ingredient Veganized Tagalong Girls Scout Cookies

Enjoy this peanut butter and chocolate Girl Scout cookie classic made vegan, with this easy recipe for 3-Ingredient Vegan Tagalong Cookies!
Prep Time10 mins
Freezing Time10 mins
Total Time20 mins
Course: Dessert
Keyword: Vegan Cookies, Vegan Desserts
Servings: 15 cookies

Ingredients

Instructions

  • Add about a heaping teaspoon of peanut butter to the surface of 15 - 18 crackers and set them on a baking sheet lined with parchment or wax paper.
  • Then, melt your chocolate in either a double boiler or in a bowl in the microwave in 30 second intervals, stirring in between. If using a double boiler, transfer your chocolate to a small cereal-sized bowl once it's completely melted.
  • To coat your crackers with chocolate, hover a fork over the bowl about an inch away from the chocolate. Use your less dominate hand to do this. Then, carefully place one cracker with peanut butter on the fork tines. Hold a spoon in your dominate hand, and drizzle the surface of the cracker with chocolate. Once coated, use the side of the spoon to scrape away any excess chocolate dripping from the bottom of the fork.
  • Allow the chocolate to completely harden at room temperature for 60 minutes, or, for a treat you can enjoy quicker, place your baking sheet in either your freezer for 4-5 minutes or your fridge for about 10 minutes. You'll know they're ready when the chocolate is matte rather than shiny.
  • The cookies can be left out at room temperature, or, in the fridge or freezer from this point on.
     

Video

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Notes

  • If your peanut butter is extra runny, put the crackers with peanut butter on them in the freezer for a couple of minutes before beginning the chocolate-drizzling process.
  • If you feel like taking your cookies to the next level, add some sprinkles or colored sugar to your freshly dipped chocolate covered cookies. This is especially fun to do for holidays or parties!
  • I find that this recipe goes best with peanut butter, but if you can't eat peanuts, I bet sunflower butter would be delicious, as well!
  • When shopping for peanut butter, look for a type that only has peanuts and salt listed in the ingredients list.