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Homemade Tagalongs (Girl Scout Cookie Copycat)

Craving Girl Scout Tagalongs but want a healthier alternative? These homemade Tagalongs are gluten-free, 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!
Prep Time15 minutes
Cook Time20 minutes
Chilling Time15 minutes
Total Time50 minutes
Course: Dessert
Keyword: gluten-free, refined sugar free
Servings: 27 cookies

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.