These delicious Homemade Tagalongs Cookies are a Girl Scouts copycat recipe made with healthier ingredients. They taste just like the real thing with a shortbread cookie center, a creamy peanut butter filling, and a rich chocolate coating. Gluten-free, dairy-free, and vegan.
When it is Girl Scout cookie season, it is hard to go without! These homemade tagalongs cookies (also known as peanut butter patties), taste just like you remember but with better ingredients and no artificial flavors that are gluten-free and vegan too.
Like my gluten-free thin mints cookies or my Samoas cookie bars, I've got Girl Scout cookie season covered!
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Why you'll love this recipe
- Simple ingredients
- Just like your favorite Girl Scout Cookie
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Coconut oil - You can use refined or unrefined coconut oil. Refined coconut oil has a completely neutral taste. We use this in the cookie base as well as in the chocolate coating to help it coat smoothly.
Smooth peanut butter - I recommend using natural peanut butter. It's just peanut and salt - no added sugar or oils! The natural oils in this type of peanut butter aid in making a peanut butter filling that is not too runny and not too stiff. You can substitute almond butter or any nut or seed butter if there is a peanut allergy. Doing so will alter the flavor profile but will still be delicious tagalongs cookies.
Almond flour - I find that this gluten-free flour gives a nice natural buttery shortbread cookie flavor to the cookie base.
Arrowroot starch - This helps add texture to make a more crunchy shortbread cookie. Cornstarch or tapioca starch are good arrowroot starch substitutes.
Maple syrup - This unrefined sweetener adds a great caramel flavor and helps bind the cookie. Honey (not vegan) or agave nectar are good maple syrup substitutes.
Dairy-free chocolate chips - I recommend using vegan semi-sweet chocolate chips. Dark chocolate chips can be used too! If dairy is not a concern, milk chocolate chips can be used.
How to make gluten-free copycat tagalong cookies
Step 1: In a medium bowl, combine almond flour, arrowroot starch, and salt. Whisk to combine. Add maple syrup, melted coconut oil, and vanilla extract and stir until you have a smooth, cohesive dough. Squeeze with your hands if you need.
Step 2: Divide the shortbread dough into 12 pieces, roll into a ball, and place in even rows on prepared cookie sheet. Using your palm, press each cookie dough ball down about halfway. Bake for 9-11 minutes. Remove from oven and allow to cool.
Step 3: Once the shortbread cookies are mostly cooled, spread one teaspoon of peanut butter in the center of each cookie. Place cookie sheet in the freezer for 20 minutes.
Step 4: Place chocolate chips and coconut oil in a microwave safe bowl. Melt chocolate chips at 30-second intervals, stirring after each, until chips are almost completely melted. Stir until remaining are melted. Dip the frozen cookies in the melted chocolate to coat and return to the baking sheet.
Step 5: Chill in the refrigerator for one hour or until the chocolate coating has set.
Recipe tips
I like to use a fork to dip the cookies in chocolate. This allows the excess chocolate to drip off easier (just like in these peanut butter balls).
FAQs
Girl Scout cookies come from one of two licensed bakers. Because their ingredients and recipes might vary slightly, they have different names but look the same.
Store cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week.
More peanut butter recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Homemade Tagalongs Cookies (Gluten-Free and Vegan)
Ingredients
- 2 tablespoons coconut oil melted and cooled
- 1 cup almond flour
- 2 tablespoons arrowroot starch
- 1 tablespoon maple syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 teaspoons creamy natural peanut butter
Chocolate Coating
- 1 ½ cups dairy-free chocolate chips
- ½ teaspoon coconut oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Melt 2 tablespoons coconut oil in a small microwave-safe dish and allow to cool.
- In a medium bowl, combine almond flour, arrowroot starch, and salt. Whisk to combine. Add maple syrup, cooled coconut oil, and vanilla extract and stir until you have a smooth, cohesive dough. Squeeze with your hands if you need.
- Divide dough into 15 pieces, roll into a ball, and place in even rows on prepared cookie sheet. Using your palm, press each cookie dough ball down about halfway. Bake for 9-11 minutes. Remove from oven and allow to cool.
- Once cookies are mostly cool, place 1 teaspoon of peanut butter on top of each cookie. Use the back of the teaspoon to gently spread peanut butter evenly over top of cookie. Place in the freezer for about 4-5 minutes to set.
- Start the chocolate coating. Place chocolate chips and coconut oil in a microwave-safe bowl. Melt chocolate chips at 30-second intervals, stirring after each, until chips are almost completely melted. Stir until remaining chips are melted.
- Remove cookies from the freezer. Using a fork, quickly dip and flip cookie in the melted chocolate to coat. Gently shake off excess chocolate. Transfer back to the baking sheet.
- Place the baking sheet in the refrigerator for 30 minutes to an hour to let cookies set completely.
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