How do I ensure the almond butter dough holds its shape?

If the almond butter dough is too soft, add more powdered sugar to dry it out, or chill it in the refrigerator to help it firm up and hold its shape.

What kind of cookies should I use for this recipe?

The recipe calls for 7 small vegan cookies, so choose your favorite small plant-based cookie to serve as the base for these Tagalongs.

What is the best way to melt the chocolate for coating?

Melt the vegan chocolate chips with coconut oil slowly and carefully. Ensure the cookies are very cold before dipping to help the chocolate set smoothly and evenly.

Why is coconut oil added to the chocolate coating?

Coconut oil is added to the vegan chocolate chips to help create a smoother, more fluid coating that is easier to dip with and sets nicely when chilled.

How long do the coated cookies need to freeze?

Once all cookies are coated, place them back in the freezer for about 30 minutes to allow the chocolate to fully set before serving.

10 years ago

Almond Butter Tagalongs
[Vegan]

Name: Almond Butter Tagalongs [Vegan]
Cook time: 30 min
Yield: 7
Ingredients: 7 small vegan cookies; 4 tablespoons almond butter; 2 1/2 tablespoons melted vegan butter; 1/2 cup powdered sugar; 1/2 cup vegan chocolate chips; 1-1 1/2 teaspoons coconut oil

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

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A close-up of several homemade vegan Almond Butter Tagalongs, featuring a creamy almond butter layer on a cookie base, coated in rich dark chocolate.

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Ingredients You Need for Almond Butter Tagalongs [Vegan]

7 small vegan cookies
4 tablespoons almond butter
2 1/2 tablespoons melted vegan butter
1/2 cup powdered sugar
1/2 cup vegan chocolate chips
1-1 1/2 teaspoons coconut oil

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How to Prepare Almond Butter Tagalongs [Vegan]

Mix the almond butter, the melted vegan butter, and the powdered sugar in a bowl. Roll a tiny ball to see if it will hold it’s shape. If it does then move on to the next step. If it needs more powdered sugar to dry it out then add some. If it needs to cool in the refrigerator to help it hold its shape then try that too.
Scoop a tablespoon of the almond butter dough, roll it into a ball, and flatten like a pancake about the same circumference as the cookie.
Place the almond butter dough on the cookies and then place them on a baking sheet in the freezer.
Melt chocolate with coconut oil slowly and carefully.
Once the chocolate is melted and the cookies are very cold, carefully dip them in chocolate. Place the cookie on top of the chocolate sauce and use a spoon to pour and coat the top. Carefully pick up the coated cookie with a fork and allow it to drip the extra chocolate sauce. Place cookie back on baking sheet.
Once all cookies are coated place them back in the freezer for about 30 minutes. Serve.