Copycat Tagalong Cookies

You’ll never guess these Copycat Tagalong Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!

You guys, I’m a a girl scout cookie lover. 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 grain free 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!

So, let’s get into the recipe and make some Copycat 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.

Copycat Tagalong Cookies

• Author: Lindsay Grimes Freedman
• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 min
• Yield: 15 1x

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Description

You’ll never guess these Copycat Tagalong Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!

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Scale 1x2x3x

Ingredients

shortbread cookie:

• 6 tablespoons 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 sea salt
• 2 cups blanched almond flour

pb/chocolate topping:

• 1/2 cup natural peanut butter
• 3 tablespoons agave nectar (honey or maple syrup works)
• 2 tablespoons almond flour
• 1/2 teaspoon sea salt
• 1 cup 60% cacao dark chocolate chips
• 1 tablespoon refined coconut oil

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Instructions

1. Preheat oven to 350F.
2. In a medium bowl whisk together the butter, agave, vanilla, and sea salt until combined.
3. Use a rubber spatula to fold and mix in the blanched almond flour.
4. Place the shortbread dough between two pieces of parchment paper and roll it so it’s about 1/4 inch thick.
5. Chill in the freezer for about 15-20 minutes.
6. 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.
7. 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.
8. In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and sea salt.
9. 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..
10. Spread the peanut butter on top of the baked cookies.
11. Coat the cookies with chocolate and then place in the fridge to harden for about 20 minutes.

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