Take a look at the world and see the unhappiness around you and in you. Do you know what causes this unhappiness? (I bet it isn’t Gluten Free Vegan Tagalongs). You will probably say loneliness or oppression or war or hatred. And you will be wrong. There is only one cause of unhappiness: the false beliefs you have in your head. Because of these beliefs, you see the world and yourself in a distorted way. What are these false beliefs, you might ask?
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#1: You cannot be happy without the things that you are attached to and that you consider so precious. False. There is not a single moment in your life when you do not have everything that you need to be happy. Think of that for a minute. The reason why you are unhappy is because you are focusing on what you do not have rather than on what you have right now.
#2: Happiness is in the future. Not true. Right here and now you are happy and you do not know it because your distorted perceptions have got you caught up in fears, anxieties, attachments, conflicts, guilt, and a host of other games you are programmed to play.
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#3: Happiness will come when you manage to change the situation you are in and the people around you. If changing the world is your vocation in life, go right ahead and change it, but do not harbor the illusion that this is going to make you happy. The people in the world and the people around you do not make you happy or unhappy; but the thinking in your head does.
#4: If all your desires are fulfilled you will be happy. Wrong again. Make a list of all your attachments and desires and to each of them say, “Deep down in my heart I know that even after I have got you I will not get happiness.” And ponder on the truth of those words. The fulfillment of desire can, at the most, bring flashes of pleasure and excitement. Don’t mistake that for happiness.
If you wish to attain to lasting happiness, understand your false beliefs and they will drop; not by renouncing them or giving them up because what you give up violently you are forever bound to. But rather seeing your attachments for what they are…then you will know the taste of happiness.
Anthony De Mello, The Way to Love
- 8 Tbsp. non dairy butter, room temperature
- 2 Tbsp. aquafaba (brine from a can of chickpeas)
- 1/2 tsp. vanilla extract
- 1 1/4 c. Cara’s All-Purpose GF flour mix
- 1/3 c. sugar
- 1/4 c. powdered sugar
- 1/4 tsp salt
For the peanut butter filling:
- 1/2 c. peanut butter
- 6–8 Tbsp. non-hydrogenated shortening
- 1 c. powder sugar
For the Chocolate coating:
- 2 c. non dairy chocolate chips, melted
- 1 Tbsp. coconut oil (or shortening)
- Cream the non dairy butter and sugars with an electric mixer on medium speed for no more than 1 minute. Add aquafaba and vanilla and mix until well combined.
- Add the flour and salt and stir with a wooden spoon until a nice dough forms. Dough should not be sticky; if so, add 1 tablespoon of flour at a time until soft still, not sticky.
- Transfer half of the dough onto a piece of parchment paper. With your hands, roll dough into a log that is approximately 6″x2″. Smooth with hands. Wrap a piece of clear wrap around the dough and chill for 2+ hours. Repeat with the other half of the dough.
- Once dough is chilled long enough, preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Unroll the dough out of the plastic wrap and slice cookies with a sharp knife at 1/4-1/2″ thick slices.
- Place half of the cookies on the baking sheet and bake for 15-20 minutes or until lightly browned along the edges.
- Allow to cool fully on the baking sheet. The cookies will become crunchier the longer they sit.
- With the electric mixer, fluff up the ingredients for the peanut butter filling.
To assemble the cookie:
- Place approx 1 Tbsp. of peanut butter onto a fully cooled cookie. Make a small mountain-like hump.
- Freeze the cookies for 10-15 minutes just so it doesn’t melt into the chocolate. Remove from freezer and allow cookies to sit and breathe for a couple of minutes.
- Dip into the melted chocolate with oil or shortening. Place on a baking sheet covered with parchment paper and allow to set in the freezer for another 5 minutes.
Gluten free vegan Tagalongs recipe notes:
- Use the back of a spoon to smooth down the peanut butter filling on top of the cookie.
2. You might want to do the dipping in melted chocolate in 2 batches in cases the chocolate cools before you are done dipping all of the cookies. Just so you can see, this is the difference between chocolate that has cooled off vs. melted chocolate at the right temperature:
Chocolate cooled down too much vs. Just at the right temperature
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Or you can always eat one of these gluten free vegan Tagalongs and happiness will been sought and found. It’s a proven fact friends. Even Anthony would agree.