Homemade Tagalongs
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Published Mar 27, 2019, Updated Jun 12, 2023
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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
- Apple Samoas
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
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.
Instructions are unclear. The ingredients call for 2 tablespoons of coconut oil, but step 2 involves mixing the coconut oil for the cookie base while step 7 calls for melting the coconut oil with chocolate. Can you clarify this?
Hi, Airy. Per the ingredients listed, you need 2 Tablespoons melted coconut oil + 2 teaspoons for chocolate. The 2 Tablespoons are to be melted into the cookie base and the 2 teaspoons are for the chocolate. I hope this helps!
Incredibly easy to make and very yummy!
Yay! Thank you for leaving a review and star rating, Kim. I appreciate it so much!
Dang! These taste 👍. The almond flour brought out such a yummy taste. The peanut butter and chocolate compliment it well. I was going to post a pic but there isn’t a option to do so. Simple to make as well. I just used milk chocolate chips with a little of semi-sweet. They really do taste like tag a longs. My only advice is to consider the size. I made mine a little too thick lol but even then still good. They exceeded my expectations. I recommend this whole-heartedly.
Woo! That makes me so happy to hear, Big AL! Thank you so much for leaving a review and star rating, I really appreciate it.
These Tagalongs were easy to make, filling and so good!
Woo! So glad these were a hit for you, Rachel! Thanks for making them and coming back to leave a review. I appreciate it!
I just made these and WOW so good!!! I replaced the lily’s chocolate with dark chocolate because it’s what I had on hand and I prefer dark chocolate. They were so yummy! It also makes a good amount that you don’t have too many. I got 9 out of the recipe. But now I’m gonna have to make more soon because they are going quick! Haha
Woo! So glad these were a hit for you Serenée! Dark chocolate sounds perfectly delicious! Thanks for coming back to leave a review, I appreciate it.
I just made these and they are so so delicious!! I only had oat flour on hand and it still worked beautifully. The crunchy chocolate outside and the salty peanut butter with the sweet cookie… divine!! Even better than the actual Tagalongs!
Yay! I’m so glad these were a hit for you, Alyssa! Thank you for coming back to leave a review and star rating, I really appreciate it.
Just made these. AMAZING. Mine only made 10 cookies though and they were pretty small. I used sugar free maple syrup. Definitely going to make them again. This was my first time using almond flour too!
Woo! So glad this recipe worked out for you, Christine! Thanks for coming back to leave a review and star rating, I really appreciate it.
Hi, I am getting ready to make these, can I substitute nut flour blend for the almond flour?
I’m sure that would work just fine, but I haven’t tried it! Let me know how the cookies turn out. 🙂
Hey,I was wondering if I could use coconut flour?
I wouldn’t use coconut flour for this recipe as coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1.
Hey Brittany! I tried these and thumbs up but I see step 4 has a Vimeo link (instead of directions)? Just wanted to ensure I was looking at it correctly.
Hey Kelly- Sorry about that! Just went to fix the issue! Thanks for letting me know 🙂