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Homemade Tagalong Cookies {gluten free copycat}

  • Author: Michelle
  • Yield: 8 cookies 1x


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


  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. 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.
  3. Use a small cookie scoop or your hands to scoop 8 small cookies. Roll into balls and lightly flatten on the baking sheet.
  4. Transfer to the oven and bake for 15 minutes or until golden brown and cooked through. Allow to cool on a cooling rack.
  5. 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.
  6. 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.
  7. 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!


  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 cookies
  • Calories: 210
  • Fat: 12.9g
  • Carbohydrates: 10.5g
  • Fiber: 1.6g
  • Protein: 4.2g