Homemade Tagalongs (Vegan, Gluten-Free) (Edit recipe)

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These Homemade Tagalongs taste just like the classic Girl Scout cookies, but with a more wholesome twist. An almond flour shortbread cookie base is topped with a creamy peanut butter filling and coated in rich chocolate for a treat that’s simply irresistible — all made with simple ingredients and completely vegan and gluten-free.

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Original Recipe

PREP TIME

1 hour

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 8

Ingredients

Almond Flour Shortbread Cookies

1 cup Almond Flour
2 Tbsp Coconut Oil, melted
2 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
0.25 tsp Salt

Peanut Butter Filling

0.5 cup Creamy Peanut Butter, natural recommended
0.333 cup Powdered Sugar

Chocolate Coating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Make the dough: In a large bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla, and salt. Stir until well combined. The dough should be crumbly but hold together when pressed.
Form cookies: Scoop heaping tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Flatten into cookie shapes using your hands or the bottom of a glass, reshaping as needed.
Bake: Bake for 12–15 minutes, or until the bottoms are lightly golden. Let cool completely on the cookie sheet. They will firm up as they cool.
Make the filling: While the cookies cool, stir together the peanut butter and powdered sugar in a small bowl until smooth. The mixture should be thick but easily spreadable. If it’s too stiff, add more peanut butter as needed.
Add the filling: Once cooled, spread a heaping tablespoon of filling evenly across the tops of the cookies, covering the surface. Freeze for 25–30 minutes, until firm (this makes it easier to dip in chocolate later).
Melt chocolate: Add the chocolate chips and coconut oil to a small bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
Dip cookies: Remove cookies from the freezer. Using two forks, coat each cookie in chocolate, letting excess drip off. Return to the baking sheet and freeze for 15–20 minutes, until the chocolate is set. Let sit at room temperature for a few minutes before serving, or store in an airtight container in the fridge for later.

Notes

Storage: Store cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let thaw for a few minutes before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	427
Fat:	27 g
Carbohydrates:	30 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	109 mg
Fiber:	4 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.