Homemade Tagalongs Cookies (Gluten-Free and Vegan)
These delicious Homemade Tagalongs Cookies are a Girl Scouts copycat recipe made with healthier ingredients. With a shortbread cookie center, a creamy peanut butter filling, and a rich chocolate coating, they taste just like the real thing. Gluten-free, dairy-free, and vegan.
Servings 15
Calories 170kcal
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.
Notes
To store: Remove from refrigerator and store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 15mg | Fiber: 2g | Sugar: 10g | Calcium: 42mg | Iron: 2mg