Craving Girl Scout Tagalongs but want a healthier alternative? These Gluten-Free Tagalongs are refined sugar-free and packed with wholesome ingredients. A buttery almond flour cookie, creamy peanut butter filling, and rich dark chocolate coating make for an irresistible treat!
Gluten-Free Tagalongs Ingredients
Almond flour: High in protein, healthy fats, and vitamin E.
Coconut flour: Adds fiber and a light texture.
Maple syrup/Honey: A natural sweetener with minerals and antioxidants.
Coconut oil/Grass-fed butter: Provides healthy fats for energy and satiety.
Vanilla extract: Enhances the flavor naturally.
Sea salt: Balances and enhances flavors.
Natural peanut butter: Rich in protein and healthy fats.
Dark chocolate chips: Antioxidant-rich and lower in sugar than milk chocolate.
Tips for the best Gluten-Free Tagalongs
Chill the peanut butter filling before assembling for easy spreading.
Use high-quality dark chocolate for the best flavor and texture.
Freeze the cookies before dipping in chocolate to help them hold their shape.
Let excess chocolate drip off before setting to prevent a messy coating.
FAQs
1. Can I make these nut-free?
Yes! Swap almond flour for oat flour and peanut butter for sunflower seed butter.
2. Is there a different sweetener that works in the recipe?
You can use date syrup or monk fruit syrup for an even lower-glycemic option.
3. How do I store these cookies?
Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.
4. Can I make these dairy-free?
Absolutely! Use coconut oil instead of butter and dairy-free chocolate chips
Check out these other Girl Scout Cookies!
These gluten-free Tagalongs are the perfect way to enjoy Girl Scout Cookies year-round! Made with nourishing ingredients, you can feel good about this wholesome cookie!
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Homemade Tagalongs (Girl Scout Cookie Copycat)
Ingredients
For the Cookie Base:
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 3 tablespoons coconut oil or grass-fed butter melted
- 2 tablespoons pure maple syrup or honey
- ½ teaspoon vanilla extract
- Pinch of sea salt
For the Peanut Butter Filling:
- ¾ cup creamy natural peanut butter unsweetened, no added oils
- 2 tablespoons coconut oil melted
- 1-2 tablespoons pure maple syrup or honey adjust to taste
- Pinch of sea salt if your peanut butter is unsalted
For the Chocolate Coating:
- 1 cup dark chocolate chips dairy-free, if needed, or use a paleo chocolate bar
- 2 tsp coconut oil
Instructions
Make the Cookie Base:
- Preheat your oven to 350°F (175°C), then line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, melted coconut oil (or butter), maple syrup, vanilla extract, and sea salt until a dough forms.
- Roll the dough into a ball, then flatten it between two sheets of parchment paper to about ¼-inch thick.
- Use a small round cookie cutter (or a shot glass) to cut out cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Make the Peanut Butter Filling:
- In a small bowl, stir together the peanut butter, melted coconut oil, and sweetener (if using) until smooth. Chill the mixture for 10-15 minutes, or until it thickens slightly for easier spreading.
Assemble the Cookies:
- Spoon or pipe a small dollop of the peanut butter filling onto each cookie, smoothing the top. Place the cookies in the freezer for 15-20 minutes to firm up.
Coat in Chocolate:
- Melt the chocolate and coconut oil in a heatproof bowl over a pot of simmering water (or microwave in 20-second intervals, stirring in between).
- Dip each cookie into the melted chocolate, ensuring the entire surface is coated. Let excess chocolate drip off, then place the cookies on a parchment-lined tray.
- Refrigerate or freeze the cookies until the chocolate is set.
