Preheat your oven to 350°F (175°C) to ensure even baking.
In a mixing bowl, combine the almond flour, salt, and baking soda. Stir well.
In a separate bowl, mix the maple syrup (or honey), water (or oil), and vanilla extract until well blended.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms. If using peanut butter, fold it in until fully incorporated.
Scoop out portions of dough, roll into balls, and flatten them slightly on a baking sheet lined with parchment paper.
Bake for about 10-12 minutes, or until lightly golden. Let cool completely on a wire rack.
Melt the chocolate chips in a microwave-safe bowl, adding optional oil for smoothness. Stir until smooth.
Dip the top of each cookie into the melted chocolate, allowing excess to drip off. Place them back on parchment paper to set.
Let the chocolate harden before enjoying your Healthy Girl Scout Cookie Tagalongs!
