Tagalong cookies might be my favorite girl scout cookie. One time when I was in middle school, one of my swim coaches threw me a girl scout cookie. I missed, it fell in the pool, and I ate it anyway. It was delicious, don’t judge me.
But maybe that’s a good representation of my love for girl scout cookies. When the season is upon us, I avoid the tables at all costs because I will literary buy them all.
After I made these thin mint cookies, I knew I had to recreate all my favorite girl scout cookies. I still have quite the lineup of recipes I want to make but for now I am so excited to share these copycat tagalongs!
If you love gluten free baking as much as I do, you need to check out this roundup post for gluten free desserts! I’m sharing 50 of my favorite recipes from the blog!!
Ingredients for Tagalong Cookies
- butter (vegan butter, ghee, or refined coconut oil should be fine)
- agave nectar (honey or maple syrup is fine)
- vanilla extract
- salt
- blanched almond flour
- natural peanut butter
- your favorite chocolate chips
- refined coconut oil
How to make Homemade Tagalong Cookies!
In a medium bowl whisk together the butter, agave, vanilla, and sea salt until combined. Use a rubber spatula to fold and mix in the blanched almond flour.
Place the shortbread dough between two pieces of parchment paper and roll it so it’s about 1/4 inch thick.
Chill in the freezer for about 15-20 minutes.
Peel back the top piece of parchment paper. Use a smaller cup or cookie cutter (about 2 inches across) to cut small cookies out of the dough.
Place the circle cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are golden brown. Set aside and allow to cool for about 10 minutes then transfer to a cooling rack.
In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and sea salt.
In a separate small bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the coconut oil and set aside..
Spread the peanut butter on top of the baked cookies.
Coat the cookies with chocolate and then place in the fridge to harden for about 20 minutes.
More gluten free cookies to try:
- Oat Flour Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Gluten Free Monster Cookies
- 1-Min Quickie Chocolate Chip Cookie in a Mug
- Homemade Samoas Cookies (gluten free)
Recipe
Homemade Tagalong Cookies
Tagalong Cookies are so delicious homemade! With a soft, buttery, shortbread base, a sweet peanut butter middle and a chocolate coating, these gluten free, paleo-friendly tagalongs taste just like your favorite girl scout cookie!
Ingredients
- 6 tablespoons unsalted butter, room temp (vegan butter, ghee, or refined coconut oil should be fine)
- 3 tablespoons agave nectar (honey or maple syrup is fine)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups blanched almond flour
- 1/2 cup natural peanut butter
- 3 tablespoons agave nectar (honey or maple syrup works)
- 2 tablespoons blanched almond flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon refined coconut oil
Instructions
- Preheat oven to 350F.
- In a medium bowl whisk together the butter, agave, vanilla, and salt until combined.
- Use a rubber spatula to fold and mix in the blanched almond flour.
- Place the shortbread dough between two pieces of parchment paper and roll it so it’s about 1/4 inch thick.
- Chill in the freezer for about 15-20 minutes.
- Peel back the top piece of parchment paper. Use a smaller cup or cookie cutter (about 2 inches across) to cut small cookies out of the dough.
- Place the circle cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are golden brown. Set aside and cool for about 10 minutes. Then, transfer to a cooling rack.
- In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and salt.
- In a separate small bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the coconut oil and set aside.
- Spread the peanut butter on top of the baked cookies.
- Coat the cookies with chocolate and then place in the fridge to harden, about 20 minutes.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 224
- Sugar: 15.5g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19.1g
- Fiber: 0.7g
- Protein: 4.2g
- Cholesterol: 12mg
Would vegan butter work as a substitute for the dough?
Yes vegan butter would probably be fine!
I’m right there with you! I have always loved GS Cookies and Tagalongs are one of my favorites! I would still eat one off the ground or scooped out of the pool. The five second rule gets stretched for Tagalongs!
haha I’m glad I’m not alone! Full support of the 5+ second rule!! 🙂