Inspired by a favorite Girl Scout cookie, these gluten-free and vegan Peanut Butter Tagalongs Cookie Cups are the best of both worlds. A shortbread cookie topped with peanut butter and hidden inside a dairy-free chocolate cup!
No matter whether you fancy the name Tagalongs or Peanut Butter Patties, these cookie cups are for you.
Girl Scout cookie season can be difficult when you have dietary restrictions. Having grown up on all the classics, seeing those green, purple, red, and orange boxes can cause instant cravings.
Tagalongs Cookie Cups Ingredients
While I don’t have a solution for all the different Girl Scout cookies, I’ve devised a hybrid inspired by the tagalongs cookie. Also, check out these Healthy Samoas Cookie Bars.
This tagalongs recipe is made with a shortbread-like almond cookie in the middle and topped with a dollop of peanut butter, sitting inside a dairy-free chocolate cup. Peanut butter, chocolate, and cookie all in one bite.
Here’s what you’ll need:
- Coconut oil
- Almond flour
- Arrowroot starch (or cornstarch)
- Maple syrup
- Vanilla extract
- Peanut butter
- Dairy-free chocolate chips
Storing Peanut Butter Cookie Cups
While these vegan chocolate cookie cups will set in the refrigerator, they can be stored in an airtight container at room temperature.
If you choose to store them in the fridge, you might allow them to sit out 5 to 10 minutes before consuming so they will slightly soften.
Want more healthier Girl Scout cookie options? Check out Crowded Kitchen’s vegan peanut butter sandwich cookies with chocolate peanut butter filling!
More Gluten-Free Chocolate Peanut Butter Desserts
Peanut Butter Tagalongs Cookie Cups
Chocolate Cup Coating
- 1 1/2 cups (285g or 10oz) dairy-free chocolate chips I use EnjoyLife
- 1 teaspoon coconut oil
- For ease, assemble all your ingredients and cookware before starting.
- Preheat the oven to 350 degrees Fahrenheit. Line 6 muffin tin cavities with paper liners. Line a baking sheet with parchment paper. Melt 1 tablespoon coconut oil and allow it to cool.
- 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.
- Divide dough into 6 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 the cookies are mostly cooled, 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.
- Fill the bottom of 6 muffin liners with one tablespoon of the melted chocolate. Gently shake the muffin tin side to side to even out chocolate. Place a cooled cookie in the middle of each muffin liner on top of chocolate. Place a 1/2 teaspoon of peanut butter on top of each cookie. Use the back of the teaspoon to gently spread peanut butter over top of cookie. Re-center cookie if need be and place muffin tin in the freezer for about 4-5 minutes to set.
- Remove from freezer. Give your melted chocolate 10 seconds in the microwave to warm, stirring after. Pour a tablespoon of melted chocolate over top of each cookie, using the back of the tablespoon to gently push chocolate over sides of cookieDo this first, then go back and cover with any remaining melted chocolate to fill in crevices. Shake tray gently to even chocolate and place in the refrigerator for 30 minutes to an hour to set completely.
- Remove from refrigerator and store in an airtight container in the refrigerator or at room temperature.