Homemade Tagalong Cookies {gluten free copycat}
These gluten free copycat tagalong cookies are the perfect dupe for the girl scout cookie classic! They’re a crisp cookie with an almond butter filling and chocolate coating.
What are tagalong cookies?
Tagalong cookies are a Girl Scout cookie classic that are now called Peanut Butter Patties. They’re made with a crisp cookie that’s topped with peanut butter and coated in chocolate for the perfect bite!
The original version definitely isn’t gluten-free or peanut-free, but this version is! This copycat is gluten-free, grain-free, dairy-free, egg-free and super easy to make.
Why you’ll love these copycat tagalong cookies
- They’re nostalgic. If you were in Girl Scouts growing up or have ever eaten a Girl Scout cookie, you’ll know how comforting and nostalgic these are. Not only the flavor, but all of the memories that it brings back are just so fun. These will have all of those memories of buying girl scout cookies, or even going door to door selling them flooding back!
- They’re super decadent. Chocolate, nut butter, and a cookie all in one? Yes, please!
The Ingredients for Copycat Paleo Tagalong Cookies
- Almond Flour. I haven’t tried any other flours for this recipe.
- Arrowroot Starch. You should be able swap for tapioca starch.
- Maple Syrup. This sweetens the cookies without refined sugar.
- Baking Soda, Coconut Oil, and Vanilla Extract.
- Almond Butter. I recommend using a smooth almond butter that’s not too drippy or crunchy. Barney butter is my favorite for this recipe!
- Chocolate Chips and Coconut Milk. I use dairy-free chocolate chip and this makes the chocolate coating.
How to make Homemade Gluten-Free Tagalong Cookies
- Step One. Combine ingredients and make the dough.
- Step Two. Scoop 8 small cookies and roll into balls and flatten on the baking sheet.
- Step Three. Bake in the oven and allow to cool.
- Step Four. Top the cookies with almond butter and place in the fridge.
- Step Five. Melt the chocolate chips and coconut oil until smooth and liquid.
- Step Six. Dip each cookie into the chocolate and transfer to the fridge to allow the chocolate to harden. Enjoy the cookies chilled!
Tips & Tricks
- Use smooth almond butter. I prefer to use almond butter that’s not too drippy or crunchy. Barney butter is my favorite for this recipe!
- Keep the cookies chilled! The chocolate can melt if not chilled, so be sure to keep them in the fridge before serving.
Can you make this recipe nut free?
You can definitely use sun butter instead of almond butter, but I haven’t tried to swap out the almond flour in the base of the cookie.
Storage Instructions
These cookies store well in the fridge for 2-3 days, or you can even freeze them for a month.
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Homemade Tagalong Cookies {gluten free copycat}
- Yield: 8 cookies 1x
Ingredients
Units
Scale
For the cookie
- 1 cup almond flour
- 1 tbsp arrowroot starch
- 1/4 tsp baking soda
- 3 tbsp maple syrup
- 2 tbsp coconut oil, softened
- 1/2 tsp vanilla extract
- 16 tsp almond butter
For the chocolate coating
- 1/2 cup dairy-free chocolate chips
- 2 tsp coconut oil
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Using a large bowl, combine the almond flour, arrowroot starch, and baking soda. Add the coconut oil, maple syrup, and vanilla extract and stir until a dough forms.
- Use a small cookie scoop or your hands to scoop 8 small cookies. Roll into balls and lightly flatten on the baking sheet.
- Transfer to the oven and bake for 15 minutes or until golden brown and cooked through. Allow to cool on a cooling rack.
- Add about a spoonful (about 2 tsp worth) of almond butter to the top of each cookie. Use the spoon or your fingers or press the almond butter down so it’s smooth. Place in the fridge.
- While the cookies chill, melt the chocolate chips and coconut oil with your preferred method (either in the microwave, or a double boiler) until smooth and liquid.
- Prepare a plate lined with parchment paper. Carefully dip each cookie into the chocolate, using a fork to allow the excess chocolate to drip off. Set the cookies on the plate and transfer to the fridge to allow the chocolate to harden. Enjoy the cookies chilled!
Notes
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 cookies
- Calories: 210
- Fat: 12.9g
- Carbohydrates: 10.5g
- Fiber: 1.6g
- Protein: 4.2g
AIP
Low Carb
Paleo
Whole30
I wonder how they would be with cashew butter?
I haven’t tried it, but it should work. I recommend using a smooth cashew butter that’s not too drippy or crunchy.
I can’t wait to try these! So many Paleo treat recipes have starches my daughter and I can’t tolerate or too much of the ones we can, but this one doesn’t. Thanks!
I have been making these for my kids for about a month and they are insanely delicious. I sometimes use peanut butter instead of almond and they are seriously better than any girls scout cookie.
★★★★★
So glad your family is loving them!!
I made this the other day, but didn’t have almond flour, so I tried it with 1/4 c coconut flour in place of the almond flour, and it worked! I don’t know how the texture compares to the original recipe, but it was great in the end! I also coated it with a carob “chocolate” I made from here: https://healingfamilyeats.com/aip-carob-chocolate-chips/ since I haven’t introduced chocolate yet as I’m still in the reintroduction phase of AIP.
★★★★★
Yum! So glad you enjoyed the recipe with modifications!