Inspired by a favorite Girl Scout cookie, these gluten-free and vegan Peanut Butter Tagalongs Cookie Cups are the best of both worlds. A shortbread cookie topped with peanut butter and hidden inside a dairy-free chocolate cup!
For ease, assemble all your ingredients and cookware before starting.
Preheat the oven to 350 degrees Fahrenheit. Line 6 muffin tin cavities with paper liners. Line a baking sheet with parchment paper. Melt 1 tablespoon coconut oil and allow it to cool.
In a medium bowl, combine almond flour, arrowroot starch, and salt. Whisk to combine. Add maple syrup, melted coconut oil, and vanilla extract and stir until you have a smooth, cohesive dough. Squeeze with your hands if you need.
Divide dough into 6 pieces, roll into a ball, and place in even rows on prepared cookie sheet. Using your palm, press each cookie dough ball down about halfway. Bake for 9-11 minutes. Remove from oven and allow to cool.
Fill the bottom of 6 muffin liners with one tablespoon of the melted chocolate. Gently shake the muffin tin side to side to even out chocolate. Place a cooled cookie in the middle of each muffin liner on top of chocolate. Place a 1/2 teaspoon of peanut butter on top of each cookie. Use the back of the teaspoon to gently spread peanut butter over top of cookie. Re-center cookie if need be and place muffin tin in the freezer for about 4-5 minutes to set.
Remove from freezer. Give your melted chocolate 10 seconds in the microwave to warm, stirring after. Pour a tablespoon of melted chocolate over top of each cookie, using the back of the tablespoon to gently push chocolate over sides of cookie
Do this first, then go back and cover with any remaining melted chocolate to fill in crevices. Shake tray gently to even chocolate and place in the refrigerator for 30 minutes to an hour to set completely.
Remove from refrigerator and store in an airtight container in the refrigerator or at room temperature.