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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.
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4.86 from 83 votes

Homemade Tagalongs

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: tagalongs
Servings: 14 cookies



  • 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.



  • 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.


Serving: 1cookie | Calories: 138kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Fiber: 2g | Sugar: 10g