Homemade Tagalongs (Vegan, Gluten-Free)

Preheat: Preheat the oven to 350℉ and line a baking tray with parchment paper.
Make the dough: In a large bowl, mix together the almond flour, cornstarch, melted coconut oil, maple syrup, vanilla extract, and salt until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and freeze for 10–15 minutes to firm up.
Shape the cookies: Scoop about 2 tablespoons of dough and roll into a ball. Place on the baking tray and gently flatten with the bottom of a glass. Use your finger or a small spoon to press a small indent (about the size of a quarter) into the center of each cookie.
Bake: Bake for 10–12 minutes. The cookies will be soft when they come out, that’s completely normal. If they aren’t perfectly round, use the rim of a glass to gently shape them while they’re still warm and soft. Let the cookies cool completely on the tray. This is an important step, as almond flour cookies firm up as they cool.
Add the peanut butter layer: Once cooled, spoon about 1 tablespoon of peanut butter into the center of each cookie. Place the cookies in the freezer for at least 1 hour, or until the peanut butter is firm.
Coat in chocolate: In a microwave-safe bowl, melt the chocolate chips with a little coconut oil in 30-second increments, stirring between each, until smooth. Using a fork, dip each cookie into the melted chocolate until fully coated. Return to the parchment-lined tray and refrigerate until the chocolate sets.