Clean Eating Copycat Peanut Butter Tagalongs

• Prepare a cookie sheet lined with parchment paper, then set aside.

For the cookie layer:

• Add all ingredients for the cookie layer to a medium-size mixing bowl and stir until everything is well combined. The mixture should be slightly moist and sticky.
• Transfer the cookie mixture to the prepared cookie sheet and form it into a large ball. Place an extra piece of parchment paper on top of the cookie ball and press it down evenly into a flat 8 x 8 square shape. You can also use a rolling pin to flatten it out.
• Place the cookie sheet in the freezer for approximately 15 minutes, or until firm, while you prepare the peanut butter filling.

For the peanut butter filling:

• Add all ingredients for the peanut butter layer to a small mixing bowl and stir until well combined and smooth. Depending on the consistency of the peanut butter you use, you may need to add 1-2 extra tablespoons of coconut flour to get the mixture thick enough to roll into a ball shape. Add (1) tablespoon of coconut flour at a time until the mixture firms, but only as needed.
• Take one spoonful of the mixture at a time and roll it between the palms of your hands into a ball shape. Flatten the ball between the palms of your hands into a round cookie shape about 2-inches in diameter.

Assembly - Part 1

• Remove the cookie sheet from the freezer and place the flattened peanut butter balls on top of the cookie layer side-by-side and leaving a little space in between each one. Then, return the cookie sheet to the freezer to approximately 15 minutes to firm. (See collage photo #1 in the post).
• Remove the cookie sheet from the freezer again and using the tip of a sharp knife, cut out the base of each flattened peanut butter ball, using the peanut butter disc as a "cookie-cutter". Remove the excess pieces of cookie mixture. When finished, the cookie layers should be the same size as the flattened peanut butter balls. (See collage photo #2 in the post).
• Place the cookie sheet back in the freezer while you prepare the chocolate topping.

Prepare the chocolate topping:

• Add all ingredients for the chocolate topping to a small saucepan and melt on the lowest heat and stirring the entire time until it's completely melted and smooth, taking care to not let it burn.

Assembly - Part 2

• Remove the cookie sheet from the freezer and dip each two-layer cookie into the melted chocolate so the cookie is completely covered on all sides, using a fork to flip them over and to let the excess chocolate drip off. (See collage photo #3 in the post).
• Place the cookie sheet back in the freezer one last time for approximately 30-60 minutes, to firm.
• Store them in the freezer until you are ready to serve them because they will get soft and lose their shape if you leave them out at room temperature.