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These homemade Tagalongs are my plant-based, gluten-free twist on those classic Girl Scout cookies. Jam-packed with an almond shortbread base, creamy peanut butter in the center, and wrapped in a thick coat of rich dark chocolate, these bites are so good even cookie die-hards can't resist.
The first time I whipped up these cookies, it was for my niece since she couldn't have the store ones because of her allergies. She was so excited when she tried them and couldn't believe I'd made them myself, which made me want to get them just right.
Irresistible Ingredients
For the shortbread layer- Almond flour: One cup keeps these cookies naturally sweet and perfectly soft without any gluten
- Maple syrup: Two and a half tablespoons gives the perfect touch of natural sweetness instead of regular sugar
- Vanilla extract: One teaspoon brings cozy, deeper notes that tie the whole thing together
- Creamy natural peanut butter: Five teaspoons—go for the no sugar added kind for an authentic flavor
- Dairy free dark chocolate chips: Half a cup—look for chocolate with 70% cocoa or higher for a bold taste
- Coconut oil: One teaspoon—makes the chocolate melt smooth and sets with a lovely glossy finish
Simple Step-by-Step Directions
- Chill and finish:
- Slide the chocolate-dipped cookies back in the freezer for another 5 to 10 minutes, so the coating turns nice and snappy for that awesome bite.
- Dip in chocolate:
- Grab the cookies from the freezer, dunk each one well in melted chocolate using two forks for less mess, and lay them out on a rack or parchment so extra chocolate can drip off.
- Melt the chocolate:
- Microwave dark chocolate chips and coconut oil in thirty-second bursts, mixing every time until you get a silky, shiny mix ready to coat.
- Add peanut butter:
- Spoon a teaspoon of peanut butter into the middle of every cooled cookie. Don’t let it spill over. Pop them in the freezer for 10-15 minutes until the peanut butter firms up a bit.
- Bake the cookies:
- Pop your shortbreads in the oven for 20 minutes till the edges look golden but the centers stay soft. Set on a wire rack to cool completely.
- Shape the cookies:
- Form about one and a half tablespoons of dough into balls, press flat in your hands, and use your thumb or a spoon to make a little dip in the center of each round.
- Make the shortbread dough:
- Mix up the almond flour, maple syrup, and vanilla in a medium bowl. Combine until a thick dough forms that sticks together if you pinch it.
- Prep your oven:
- Crank your oven up to 350°F (180°C). Line your baking tray with parchment paper so the cookies don't stick and cleanup's a breeze.
The first time I brought these to a get-together, no one had a clue they were dairy-free and gluten-free. One friend even said she liked mine better than the original since the natural peanut butter tasted real, not fake like the usual ones.
Storing and Keeping Them Fresh
Stick these Tagalongs in a tight-sealing container and stash in the fridge—they’ll stay tasty and keep their crunch for up to two weeks. Want to save them longer? Just freeze them for up to three months. Honestly, I love eating them just a little chilled, right from the fridge, since the contrast of cold chocolate and creamy peanut butter can't be beat.
Switch-Ups and Easy Swaps
If peanuts aren't your thing, swap in almond butter or cashew butter and they'll still turn out awesome. Want to go extra fancy? Sprinkle a bit of flaky salt over the chocolate while it's still warm, or try a couple drops of peppermint extract in the chocolate for a fun Thin Mints vibe. Like things less sweet? Just cut the maple syrup to two tablespoons—the cookies will hold up great.
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Where They Came From
The original Tagalongs are legendary Girl Scout cookies that only pop up once a year. This homemade batch came about because I wanted to bring back those nostalgic flavors but make them for folks who need to skip things like gluten or dairy. With whole, natural stuff, my cookies hold onto all the treat-yourself feels from the original but work for way more people to enjoy year-round.
Pro Tips You’ll Love
- If you want every cookie to look the same for a fancier look, use a round cutter to shape them
- Work fast during dipping since chocolate can harden quickly. If the peanut butter goes too stiff, let the cookies warm up a tiny bit at room temp first
- Toss a pinch of salt right in your shortbread dough to pump up flavor and give your cookies a little more oomph
Frequently Asked Questions
- → What flour works best for the cookie base?
Almond flour is perfect for a light and naturally gluten-free base.
- → How do I get a smooth chocolate coating?
Melt dark chocolate slowly with a bit of coconut oil for a shiny, smooth texture.
- → Can I swap peanut butter for something else?
Sure, almond butter, hazelnut butter, or any nut spread you prefer works just fine.
- → What’s the best way to store these tagalongs?
Keep them in the fridge or freezer to stay fresh and enjoy them chilled.
- → Can I use sugar-free chocolate?
Definitely, opt for dark chocolate with no added sugar for a healthier choice.