Homemade Tagalongs
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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 samoas 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!
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!
- almond flour – almond flour gives these cookies the perfect consistency. I have tested these cookies with both all-purpose flour and oat flour and the cookies turned out well with both. Note: If you do use all-purpose flour, you’ll need to add a touch of liquid as the dough turns out quite dry. I added 1 Tablespoon of almond milk and it worked perfectly. See more almond flour recipes here.
- 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.
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.
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.
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!
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:
- Samoas
- Thin Mints
- Do-Si-Dos
- Samoa Energy Balls
- Thin Mint Protein Balls
- Samoa Baked Oatmeal
- Date Caramel Apple Slices
More Almond Flour Recipes to Try:
- Almond Flour Muffins
- Carrot Raisin Muffins
- Almond Flour Cookies
- Gluten-Free Lemon Poppyseed Muffins
- Almond Flour Thumbprint Cookies
- Baked Almond Flour Donuts
- Gluten-Free Snickerdoodles
- Almond Flour Pancakes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Homemade Tagalongs
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
- Preheat oven: Preheat oven to 350°F.
- Mix ingredients: Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl.
- 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 for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.
- 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.
- 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 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: 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.
- 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.
Video
Notes
- Almond flour: You can use all-purpose flour or oat flour as a substitute for the almond flour. If you do use all-purpose flour, you’ll need to add a touch of liquid as the dough turns out quite dry. I added 1 Tablespoon of almond milk and it worked perfectly.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
Hi, can I substitute the maple syrup for honey?
Yes, maple syrup should work just fine! 🙂
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 ❤️
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
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?
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.
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
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!
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!
Can I sub CASSAVA flour instead ?
Hey Emily! I’ve never worked with cassava flour and I’m not sure how it works as a sub for almond flour!
I have made these twice and they are delicious!! Way better than packaged Girl Scout cookies.
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!
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!
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
Hi there! Could I substitute regular GF flour for the almond flour on a 1-to-1 ratio? What would you do? Thank you!
I haven’t tried it, but that should be just fine! Let me know how it turns out for you. 🙂