Girl Scouts Tagalong cookies have to be one of the best cookies on earth. The good news is, they’re incredibly easy to make at home! Made with just a handful of healthy ingredients, these cookies are possibly even more delicious than the classic ones. They have a shortbread cookie base, peanut butter filling, and are covered in decadent chocolate. And great news for those with dietary restrictions, these are vegan, gluten free, and refined sugar free! They’re a healthier option without lacking on flavor!
One thing about me, i’m a sucker for a Girl Scouts Cookie. Samoa cookie are actually my favorite and if you’re a fan too, you HAVE to try my easy no bake samoa cookies. These are one of my most popular recipes (for good reason!). Or if you’re looking for a healthy snack, my samoa apple slices have gone viral on social media. They are addicting!
Back to the tagalongs (or peanut butter patties if that’s what you call them!).. the texture of these is what gets me. The crunchy cookie base is TO DIE FOR. It’s made with almond flour which creates the perfect crunchy cookie. Then, they’re topped with a creamy peanut butter filling and dunked in chocolate. A peanut butter chocolate lover’s dream!
The base of this cookie was inspired by my banana caramel cookies. If you have spotty bananas lying around, I HIGHLY recommend giving those a go!
Why you’ll love These tagalong Cookies
- Tagalong cookies are SUPER easy to make.
- They have the perfect chocolate to peanut butter ratio.
- These are gluten free, dairy free, vegan, paleo friendly, and refined sugar free.
- You only need a few simple ingredients.
- These cookies can be made in one bowl.
- They taste even better than Girl Scout Tagalong Cookies.
- Made with healthy ingredients you ~hopefully~ already have at home!
How to make tagalong cookies
Full ingredients & instructions are down below in the recipe card! Here is an overview and substitutions:
Ingredients:
While I love the real deal every now and then, Girl Scout Tagalongs contain artificial flavors, vegetable oils, and is made with peanut butter that contains hydrogenated oils. I like to enjoy these more than once and awhile so making them at home is a great way to have a healthier option!
- Almond flour: Almond flour creates the most perfect crunchy cookie base. However, if you can’t have it, you can try using oat flour. I can’t promise the texture will be the same but should turn out pretty close!
- Peanut butter: If you can’t have peanuts, almond butter or cashew butter will work as swaps, however they won’t taste exactly like tagalongs.
- Maple syrup: You can also use honey, however maple syrup creates the best flavor in my opinion!
- Coconut oil
- Chocolate Chips: I like to use Hu Kitchen to keep these refined sugar free. You can use my code “danishealthyeats” for a discount!
- Baking essentials: Vanilla extract & sea salt
Equipment
- Mixing bowl
- Spatula
- Parchment paper
- Baking sheet
- Cookie scoop
Instructions
- First, make the shortbread cookie. Combine all ingredients in a bowl, mixing until dough forms. Using a small cookie scoop, drop the dough onto a parchment-lined baking sheet. Using the palm of your hand, slightly flatten the cookies and shape them around the edges to create smooth edges.
- Make a small indentation in the centers for the peanut butter filling, just like you would making thumbprint cookies. Bake! Then you’ll want to let the cookies cool completely. I pop mine in the freezer for 15-20 mins.
- While the cookie are chilling, make the filling. Combine all ingredients in a small bowl until smooth. Divide the filling amongst the cookies, filling the thumbprint centers. Place back in the freezer for 20 or so minutes until the filling has firmed up.
- Melt the chocolate in a small bowl. Once the filling has firmed up, quickly dip each cookie in the chocolate and return to the baking sheet. Place back in the freezer for at least 30 minutes. Then move to an air-tight container and store in the freezer or fridge.
How to store leftover tagalong cookies
These cookies are made to be stored in the refrigerator. I actually enjoy them from the freezer for a firmer cookie. They last in the fridge for about 2 weeks and in the freezer for up to 3 months.
More recipes you’ll love
- No bake samoa cookies
- Healthy samoa apple slices
- Samoa Brownies
- 3 Ingredient fudge stripe cookies
- Vegan twix cookies
- Banana caramel cookies
- Vegan sticky bun cookies
If you make these, it’d mean the world to me if you left a rating and review below! If you try them, tag me @danishealthyeats on social medias (like instagram) so I can see them! x
Homemade Tagalong Cookies
Ingredients
Cookies
- 1 cup almond flour
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- good pinch sea salt
Peanut butter filling
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 1/2 tbsp melted coconut oil
- 1/2 tsp vanilla extract & good pinch sea salt
Chocolate coating
- 1 cup chocolate chips
- 2 tsp melted coconut oil *optional, if needed to thin chocolate
- Flakey sea salt *Optional. I like maldon's!
Instructions
Cookies
- Preheat oven to 350F. In a large bowl, mix together all of the shortbread cookie ingredients until dough forms.
- Using a small cookie scoop, or rolling the cookie dough into balls yourself, drop onto a parchment lined baking sheet. Using your palm, slightly flatten the balls. You can smooth the outer edges by kind of cupping the cookies around (see video). Make a small indent in the center of each one.
- Bake for 9-12 minutes until the cookies are golden around the edges. Remove from the oven and let cool completely. I like to pop mine in the freezer for a bit to speed this up.
Peanut butter filling
- In a small bowl, mix together all of the peanut butter filling ingredients until smooth. When the cookies are cool to touch, divide the mixture amongst them, filling the indents.
- Return the baking sheet to the freezer to allow the filling to firm up enough to dunk them in chocolate.
Chocolate coating
- You can use the double boiler method to melt the chocolate or you can do it in the microwave. Heat the chocolate and coconut oil together in 30 second increments, stirring well between each one until completely smooth.
- Quickly dip each cookie in the chocolate. Using a fork to flip the cookie over and run it against the top side of the bowl to let any extra slide off.
- Place back on the cookie sheet. Once they are all dunked, I like to top mine with a little flakey sea salt. Then place the cookie sheet in the freezer for 20 or so minutes to allow the chocolate to harden.
- Once hardened, store the cookies in an air-tight container in the fridge or the freezer.
Can I replace the almond flour with regular flour in this recipe?
Hi Ali! Unfortunately almond flour creates a completely different texture and bakes differently than all purpose flour, so I can’t say that they’d turn out how they are supposed to. Someone did make them with oat flour yesterday and said they still turned out if that is an option for you!
I made a batch for my family and the kids ate them faster than I could have imagined! Justmade another double batch for us to have and to share with other family! Thank you for this recipe!
Hi Mindy! OMG this absolutely makes my day!! Kiddos approval is the ultimate stamp of approval! lol. Thank you so so much for making them!
What can we replace cocunut oil with?
Hi Melissa! So there are always substitutes listed in the blog post, just incase you ever need one again! Avocado oil, butter, vegan butter, ghee, these should all work! I haven’t tried using anything other than oil, but if you do use butter it shouldn’t cause any issues!