These Paleo Homemade Tagalong Cookies are easy to make and so delicious! A crunchy shortbread cookie, topped with creamy cashew butter and then dipped in chocolate.
– In a large bowl, combine almond flour, coconut flour, coconut oil, maple syrup, salt, and vanilla. Mix until everything is evenly combined and a ball of dough is formed.
– Place a piece of parchment or wax paper on the counter and place the ball of dough on it. Top with another piece of wax paper and then roll the dough thin. Try to get it as even as possible.
– Preheat oven and line 2 cookie sheets with parchment paper.– Using a round cookie cutter, cut the cookies out and carefully remove them to the prepared pans.
– Once cookies are cool, top each cookie with a dollop of the cashew butter mixture. Slightly press down to make flat and even. Place in the fridge to set up so they are ready to dip.
– After they have chilled in the fridge, melt the chocolate chips in a microwave safe bowl. Have a new piece of wax paper ready and dip each cookie and place it on the wax paper.