Make tagalongs at home with only 7 simple ingredients. We’re using almond flour cookies, peanut butter and melted chocolate chips to create a vegan and gluten-free version of this Girl Scout classic!

I am so dang excited to share this recipe because everyone has been obsessed with my Girl Scout cookie recreations. Both the healthy samoa cookies and these thin mints were major hits so I know you’re going to love the tagalongs.

Early taste-testers have said that they’re the best Girl Scout cookie recreation yet and given my love for all things peanut butter and chocolate, they’re definitely on the top of my list too!

Hand holding a stack of homemade, healthy, vegan and gluten-free Tagalong cookies. Almond flour shortbread cookie, topped with peanut butter and coated with chocolate.

I think another reason I’m obsessed with these cookies (besides the flavor) is the texture! The crunchy cookie center is soooo satisfying.

Don’t get me wrong, I love protein balls that taste like cookies, but sometimes they aren’t satisfying when I’m craving the real deal. My brain can tell when I’m eating a cookie and when I’m eating a cookie-wanna-be!

I’m so glad this recipe is finally in your hands. I know it will be hard to share these cookies with friends and family (you’ll want to save them all for yourself), but share the love!

Let’s make Girl Scout cookie season a little healthier for everyone. 🙂

Ingredients in Healthy Tagalongs

Traditional tagalongs have lots of not-so-good-for-you ingredients like palm oil, white sugar and artificial flavors! In true EBF fashion I decided to skip all those ingredients and stick to seven healthy and simple ingredients to create a vegan and gluten-free version of this Girl Scout classic!

Here’s what you need: 

  • almond flour – almond flour gives these cookies the perfect consistency. I haven’t tried a different flour for this recipe, so I’m not sure how a sub would work. If you experiment with another flour, let me know in the comments below.
  • coconut oil 
  • pure maple syrup – I love the flavor and sweetness this gives the cookies, but you can sub this for any liquid sweetener of your choice like honey, agave, monk fruit maple syrup, etc. 
  • vanilla
  • sea salt
  • peanut butter – tagalongs are traditionally made with peanut butter, but feel free to use a different nut or seed butter instead.
  • chocolate chips I like to use Lily’s dark chocolate chips to keep this recipe lower in sugar, vegan and dairy-free. 

Hand holding a homemade healthy Tagalong cookie. Shortbread cookie topped with peanut butter and covered in chocolate.

Steps for Making the Tagalongs

These healthy tagalongs are super simple to make… the hardest part might be waiting for the cookies to bake or maybe it’s waiting for the chocolate to set… either way, the whole process doesn’t take long so before you know it you’ll be diving in to these tasty peanut butter chocolate cookies.

Preheat oven: Preheat oven to 350°F.

Combine ingredients: Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl and mix together. 

Form cookies: Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. 

Bake: Place cookies on a parchment lined baking sheet and bake for 15-18 minutes or until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.

Almond flour shortbread cookies on a baking sheet with parchment paper for the homemade healthy tagalongs.

Spread peanut butter: Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top.

Almond flour shortbread cookies with a thumbprint filled with peanut butter.  

Chill: Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.

Melt chocolate: Melt chocolate chips and coconut oil in a double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.

Dip cookies: Remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment. 

Let chocolate set: Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Once hardened it’s time to enjoy! 

Bowl full of healthy, homemade, vegan and gluten free Tagalong Girl Scout cookies. Cookies are cut in half to you can see the shortbread cookie and b=peanut butter layer, covered in chocolate.

How to Store Healthy Tagalongs

If you’re not eating these cookies right away I recommend storing them in an airtight container in your fridge for up to one week. You can also store them in your freezer and they should last 3 months… but I bet they’ll be gone before then! 😉

More Girl Scout Inspired Treats to Try:

More Almond Flour Recipes to Try:

If you make these homemade tagalongs be sure to leave a comment and star rating letting me know how they turned out! Your feedback is so helpful for the EBF team and other EBF readers. 

Print
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Hand holding a stack of homemade, healthy, vegan and gluten-free Tagalong cookies. Almond flour shortbread cookie, topped with peanut butter and coated with chocolate.

Homemade Tagalongs


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 14 cookies
  • Diet: Gluten Free

Description

Make healthy tagalongs at home with only 7 simple ingredients. We’re using almond flour cookies, peanut butter and melted chocolate chips to create a vegan and gluten-free version of this Girl Scout classic!


Ingredients

  • 1 cup almond flour
  • 2 Tablespoons melted coconut oil + 2 teaspoons for chocolate
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla
  • pinch of sea salt
  • about 7 teaspoons peanut butter
  • 1 cup chocolate chips (I like use Lily’s Sweets stevia sweetened chocolate chips)

Instructions

  1. Preheat oven: Preheat oven to 350°F.
  2. Mix ingredients: Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl.
  3. Form cookies: Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie.
  4. Bake: Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.
  5. Add peanut butter: Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top.
  6. Chill: Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.
  7. Melt chocolate: Melt chocolate chips and coconut oil in double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.
  8. Dip cookies: The peanut butter should be chilled at this point so you can remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment.
  9. Let cookies set: Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.

Notes

  • Almond flour: I haven’t tried a different flour for this recipe, so I’m not sure how a sub would work. If you experiment with another flour, let me know in the comments below.
  • Maple syrup: You can swap the maple syrup with another liquid sweetener like honey, agave or monk fruit maple syrup to keep these cookies lower in sugar. 
  • Peanut butter: Feel free to use a different nut or seed butter instead.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 138
  • Sugar: 10g
  • Fat: 10g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 2g

Keywords: tagalongs

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Recipe rating

    86 comments
    1. Megan
      March 8, 2021 AT 3:20 pm

      Made these last night and they were super easy and very delicious! Also had all of the ingredients in my pantry. Perfect simple recipe when you’re craving something sweet!

    2. Jayne
      March 8, 2021 AT 5:25 am

      I tried to make these following the directions, but they were so dry & I had to add way more oil to the dough to make it even bind 🤷‍♀️

      1. Brittany Mullins
        March 8, 2021 AT 8:56 am

        Hi Jayne. Oh no! Did you change anything about the ingredients?

    3. Kaylee Aho
      March 7, 2021 AT 11:32 am

      These are SO yummy! My girls loved helping make them! Next time we are doubling the recipe!

      1. Brittany Mullins
        March 7, 2021 AT 11:51 pm

        Yay!! So glad they were a hit. Thanks for coming back to leave a review, Kaylee. I appreciate it. 🙂

    4. Courtney S
      March 6, 2021 AT 4:30 pm

      these are delicious! better than the real thing

      1. Brittany Mullins
        March 7, 2021 AT 11:44 pm

        Yay! So glad you loved these too!

    5. Carol
      March 5, 2021 AT 8:52 pm

      These were amazing! They didn’t make it two days.😬 Time to buy more chocolate so I can make more.

    6. Dan
      March 1, 2021 AT 10:47 pm

      So easy to make and delicious!!!

      1. Brittany Mullins
        March 2, 2021 AT 11:50 pm

        So glad you loved these, Dan! Thanks for the review. I so appreciate it!!

    7. RJ
      February 10, 2021 AT 11:41 am

      I was curious…my family is not the biggest fan of coconut. Would i be able to use butter vs the coconut oil?
      Thank you. Excited to try these.

      1. Brittany Mullins
        February 11, 2021 AT 11:59 pm

        The coconut oil is just to help thin out the chocolate, so you can skip it the chocolate might just not dip as easily.

        1. Samantha
          March 5, 2021 AT 8:29 pm

          It looks like there’s 2tbsp of coconut oil in the almond cookie? What would you recommend as a swap?

          1. Brittany Mullins
            March 6, 2021 AT 12:20 am

            Hey Samantha – You could use another oil or butter instead of the oil.

    8. Stefani
      January 15, 2021 AT 2:43 pm

      Hi! Sorry if this is a repeat question— I tried looking in the comments but didn’t see this asked. I was wondering if you have tried to swap the maple syrup with agave? Thank you 😊

      1. Brittany Mullins
        January 17, 2021 AT 7:57 pm

        I haven’t, but agave should work as a sub for the maple syrup just fine.

    9. Toni Jackson
      November 13, 2020 AT 7:04 pm

      I made these wonderful cookies tonight. So easy and so delicious. I will be making these cookies again. Just love all your recipes!

      1. Brittany Mullins
        November 15, 2020 AT 8:10 pm

        Ahh yay, that makes me so happy to hear, Toni! I’m glad these cookies were a hit. 🙂

    10. Kate
      October 4, 2020 AT 6:57 pm

      I would love to try this recipe! But step two appears to have disappeared?

      1. Brittany Mullins
        October 4, 2020 AT 7:38 pm

        Oh no, that’s strange! I am showing all the steps on my end. How many steps are showing up on your side? There should be 5 steps total.

    11. Kristin
      October 1, 2020 AT 5:29 pm

      I have made MANY of Brittany’s recipes from eatingbirdfood and these are DEFINITELY one of my favorites!! They are so so so satisfying for a sweet tooth, much better ingredients than the real thing, and pretty simple to make since it’s minimal ingredients!

      1. Brittany Mullins
        October 1, 2020 AT 11:30 pm

        Yay!! So glad you’re loving these, Kristin. 🙂

    12. Stephanie
      September 30, 2020 AT 2:37 pm

      So good! I have never had a Tagalog, but I guess I was missing out because these are delicious! This is one of my faves of Brittany’s desserts for sure.

      My batch only made 9, so next time I have to double up because I can easily eat 2 per day. Lol Thanks as always, Brittany!

      1. Brittany Mullins
        September 30, 2020 AT 5:06 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad you loved these. They’re definitely don’t last long around here either!

    13. Brennan
      August 20, 2020 AT 11:16 pm

      SO delicious and unique. Constantly requested and also fun to make!

      1. Brittany Mullins
        August 21, 2020 AT 2:11 pm

        I’m so glad these cookies are a hit, Brennan!

    14. Alexandra
      August 12, 2020 AT 9:19 pm

      This is my go to healthy chocolate recipe! But mine have more calories because I use cashew butter instead of peanut butter, I never buy maple syrup because I get local raw honey from the farmers market. This other alternative is probably bad but I use special dark chocolate chips from Hershey’s. Mine come out to 349 calories. So I only eat these when I need to meet my calorie goal and I’m under. Or when I really want something sweet!

      1. Brittany Mullins
        August 13, 2020 AT 5:33 pm

        So glad you’re loving these cookies, Alexandra! Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

    15. Mandy
      July 19, 2020 AT 4:35 pm

      Made them and loved them! Thanks for sharing this awesome recipe!

      1. Brittany Mullins
        July 19, 2020 AT 11:02 pm

        You’re so welcome, Mandy! I’m glad you loved these cookies. Thanks for making them and for coming back to leave a comment + star rating. I appreciate it. <3

    16. Dhale
      June 25, 2020 AT 11:08 pm

      I am currently making these using your recipe. You say this yields 14 cookies but it really only makes around 6 cookies. You may want to update the recipe or how much this recipe actually yields. I guess that’s why the others are letting you know how much cookies they made out of the recipe. Thanks! 🙂

    17. Katie
      June 13, 2020 AT 4:00 pm

      These are so good! I am very new at healthy eating and am mainly trying to cut back on sugar, so I used APF and butter (since I only have virgin coconut oil and didn’t want them to taste coconutty) and they are delicious! I made my cookies a little too thick, so I will amend that next time I make them, which will probably be tomorrow since they are going fast. Thanks for this wonderful site! It’s very helpful as I start a journey to better eating!

    18. ajmeena
      June 9, 2020 AT 12:59 am

      Hi, can I substitute the maple syrup for honey?

      1. Brittany Mullins
        June 9, 2020 AT 2:26 pm

        Yes, maple syrup should work just fine! 🙂

    19. Karishma Varma
      June 3, 2020 AT 10:31 pm

      These have got to be the most satisfying cookies I’ve ever eaten! It’s hard for me to believe they’re healthy (compared to what’s out there, my brain perceives these are healthy cookies). My batter resulted in 6 cookies but those 6 cookies were pure bliss and were demolished sooner than I would’ve liked! I’ve shared this recipe with nearly everyone I know, even the non-peanut butter lovers. Because these cookies are that divine! Got to share the recipe! I can’t wait to dive deeper into your other recipes! So glad I stumbled on your blog ❤️

      1. Brittany Mullins
        June 4, 2020 AT 1:32 pm

        Ahh that makes me so happy to hear, Karishma! I’m so glad these were a hit. Thank you for sharing my recipe and for coming back to leave a comment + star rating. It’s super helpful to other readers, so I appreciate it. <3

    20. Júlia
      May 18, 2020 AT 8:59 am

      I made this cookie last FRiday and they are amazing!do ou have any hint on how to make it not melt the chocolate when eating?

      1. Brittany Mullins
        May 18, 2020 AT 9:16 am

        Hi Júlia. I’m so glad you’re enjoying them! If you’re able to cut back on the amount of coconut oil you use to thin the chocolate, the chocolate coating will be thicker but won’t melt as much. Let me know if this makes sense.

    21. PJ
      May 6, 2020 AT 1:44 am

      These are so good! Takes so quick and it’s the perfect food to snack on. I use canola oil instead of coconut and it was no problem

    22. Rachel
      April 30, 2020 AT 10:09 pm

      These cookies were good if they were meant to be so strongly coconut flavored. I wish there had been a review or a note about how strong the coconut oil would taste, because I wasn’t expecting it to taste like a coconut cookie (and I even used slightly less oil than in the recipe). Overall, it was still delicious, but I am not a huge fan of coconut and will hopefully be trying this recipe again with a vegan butter instead! Thanks so much for sharing this recipe and inspiring me to make homemade Girl Scout cookies!

      1. Brittany Mullins
        April 30, 2020 AT 10:54 pm

        Hey Rachel – I’m so sorry to hear that you didn’t love the taste of these cookies. What type of coconut oil did you use? Refined coconut oil has more of a neutral aroma and taste so it doesn’t taste like coconut where virgin coconut oil has more of a coconut taste / smell. I’d try refined coconut oil next time or else yes, you can use vegan butter or another oil!

    23. Emily
      April 27, 2020 AT 2:01 pm

      Can I sub CASSAVA flour instead ?

      1. Brittany Mullins
        April 27, 2020 AT 3:11 pm

        Hey Emily! I’ve never worked with cassava flour and I’m not sure how it works as a sub for almond flour!

    24. Shelly
      April 12, 2020 AT 11:54 am

      I have made these twice and they are delicious!! Way better than packaged Girl Scout cookies.

      1. Brittany Mullins
        April 13, 2020 AT 10:24 pm

        Ahh that makes me so happy to hear, Shelly!! So glad you’re a fan of these cookies. Thanks for coming back to leave a comment and star rating. I really appreciate it!

    25. Fiona Patrice O’Brien
      March 30, 2020 AT 10:58 pm

      These cookies are DIVINE. So easy to make, only require a few pantry-staples, and taste amazing. I love to keep a few in the freezer for whenever I need a little pick-me-up!

      1. Brittany Mullins
        March 31, 2020 AT 2:30 pm

        Yay!! So glad you enjoyed these cookies, Fiona. Thanks for trying them and for coming back to leave a comment and star rating. I really appreciate it. <3

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