4.87 from 86 votes

Homemade Tagalongs

Name: Homemade Tagalongs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

Brittany MullinsUpdated Sep 18, 2024

GF DF V VG

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Servings: 14 cookies

30 mins

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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!

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!

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.

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 enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

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4.87 from 86 votes

Homemade Tagalongs

By: Brittany Mullins

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!

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 14 cookies

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.