Homemade Tagalongs Vegan Gluten-Free

These homemade Tagalongs are a nostalgic treat with a healthy twist made with almond flour and natural peanut butter then dipped in rich vegan chocolate. Every bite gives you that classic Girl Scout cookie crunch and gooey peanut butter filling without any gluten or animal products

I first whipped up these cookies during the holidays when I wanted a treat everyone could eat My sister is gluten free and raves about them every year

Ingredients

• Almond flour: Gives the base a nutty flavor and keeps it gluten free Choose finely ground almond flour for the best texture
• Maple syrup: Adds natural sweetness and a lovely caramel note Look for pure maple syrup for the richest flavor
• Vanilla extract: Brings warmth and rounds out the sweet shortbread Opt for real vanilla instead of artificial
• Natural runny peanut butter: Creates that creamy Tagalong center Use peanut butter with only peanuts and salt on the label
• Vegan dark chocolate chips: Melts into a luscious shell Choose a brand that lists cocoa butter and skip added sugars when possible
• Coconut oil: Helps the chocolate stay smooth and shiny when melted Raw unrefined coconut oil is best for a light flavor

Step-by-Step Instructions

Make the Cookie Dough:

Combine almond flour maple syrup and vanilla extract in a medium bowl Stir until a thick dough forms that holds together when pressed in your hand

Shape and Form Cookies:

Scoop about one and a half tablespoons of dough and roll into smooth balls Use your palms to flatten each one to about half an inch thick Then gently press your knuckle into the center of every cookie to make a shallow well This is where the peanut butter sits later

Bake the Cookies:

Transfer all cookies onto a parchment lined baking sheet Bake at three hundred fifty degrees Fahrenheit for twenty minutes until the edges get golden Let them cool completely before filling

Fill with Peanut Butter:

Drop one teaspoon of natural peanut butter into the indents you pressed earlier Smooth the tops then freeze the tray for ten to fifteen minutes This step helps the filling firm up so dipping is easier

Melt the Chocolate:

Place vegan chocolate chips and coconut oil in a microwave safe bowl Heat in short thirty second bursts stirring between until the mixture is silky smooth Do not let it burn

Dip and Chill:

Remove cookies from the freezer and coat each one thoroughly in melted chocolate You can use a fork to lift them out and tap off excess chocolate Place back on the tray and return to the freezer for five to ten minutes until chocolate is set

Enjoy:

Once fully hardened these are ready to enjoy straight from the freezer or fridge

Pin it

Tagalongs have always been a favorite in my family every cookie reminds me of long afternoons baking with my little sister We would sneak spoonfuls of peanut butter and chocolate while the treats cooled

Storage Tips

Store these cookies in the fridge where they keep fresh for one week They keep their best snap and flavor when served chilled For longer storage keep in an airtight container in the freezer and just thaw for five minutes before serving

Ingredient Substitutions

You can swap the almond flour with oat flour for a slightly different texture If allergic to peanut butter try almond butter or sunflower seed butter for a nut free option For the chocolate you can use any vegan chocolate bar chopped into chunks

Serving Suggestions

Serve these crispy cold straight from the fridge with a tall glass of almond milk or hot coffee They work as after school snacks or holiday party bites For an extra special touch drizzle a second coat of chocolate or sprinkle flaky sea salt on top just before chilling

Cultural Context

Tagalongs started as a Girl Scout cookie staple but reimagining them at home means everyone can have a bite no matter their dietary needs This version gives the same joyful cookie experience but with wholesome ingredients you can feel good about

Frequently Asked Questions

→ What type of almond flour should I use?

Finely ground blanched almond flour gives the shortbread a delicate texture and helps the dough bind well.

→ Can I substitute the peanut butter?

Yes, sunflower seed butter or almond butter works well for those with peanut allergies or different flavor preferences.

→ Is it important to chill the cookies before dipping in chocolate?

Chilling firms the peanut butter, making it easier to coat the cookies evenly and preventing messiness during dipping.

→ How should these be stored for best freshness?

Keep the cookies in an airtight container in the fridge or freezer to maintain freshness and texture.

→ Does the chocolate need coconut oil?

Adding coconut oil to melted chocolate ensures a smoother, glossier finish for the coating.

→ Can I use another sweetener instead of maple syrup?

Agave syrup or a similar liquid sweetener can be used, but flavor and texture might vary slightly.