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My homemade Tagalongs put a vegan, gluten-free twist on the famous Girl Scout cookie. You get a soft almond shortbread base, topped with creamy peanut butter, all wrapped in a layer of rich dark chocolate. They’re dangerously tasty—even die-hard fans love them.
I first whipped up a batch of these for my niece, since she couldn’t eat the real deal thanks to her allergies. Seeing her face light up—and how she couldn’t believe they weren’t store-bought—totally convinced me these were worth getting just right.
Tasty Ingredients
Shortbread Stuff- Almond flour: a cup keeps things extra tender and gives a subtle sweet flavor—plus it skips the gluten
- Maple syrup: two and a half tablespoons for a natural, sugary boost instead of the regular stuff
- Vanilla extract: one teaspoon to make every flavor pop with warm, deep notes
- Runny peanut butter (unsweetened): five teaspoons—grab the kind without added sugar so the taste stays real
- Dark vegan chocolate chips: half a cup—pick quality chocolate with at least 70% cocoa for the best shell
- Coconut oil: one teaspoon to get your chocolate melted smooth and make a glossy finish
Simple Step-by-Step Directions
- Set Up the Pan:
- Pop your oven on at 350°F (180°C). Line a baking sheet with parchment paper—that way, the cookies won’t stick and cleanup is way easier.
- Mix Up the Dough:
- Stir the almond flour, maple syrup, and vanilla together in a medium bowl. Keep going till it comes together as a thick dough that holds its shape when pinched.
- Shape the Cookies:
- Scoop out about 1 and a half tablespoons per cookie, roll into a ball, then gently flatten between your hands. Shoot for discs around a centimeter thick, then press a little dent in the middle with your thumb or a teaspoon.
- Bake 'Em:
- Toss your cookies in the oven for 20 minutes. You want the edges just turning golden while the centers stay soft. Let them cool down completely on a rack so you get that perfect texture.
- Peanut Butter Time:
- Once cool, spoon a teaspoon of peanut butter into the center of each cookie—try not to go over the edges. Freeze the cookies 10 to 15 minutes so the peanut butter firms up a bit.
- Melt the Chocolate:
- Microwave the chocolate chips with coconut oil in 30-second bursts, stirring between each go, until it’s glossy and smooth.
- Dip and Coat:
- Bring the cookies from the freezer and dip them into your melted chocolate—two forks help here. Lay them on parchment or a wire rack so any extra chocolate will drip off.
- Chill to Finish:
- Stick the chocolate-covered cookies back in the freezer 5 to 10 minutes so the outer layer turns crisp and snappy.
The first time I brought these to a party, no one noticed they were dairy-free and gluten-free. One friend even said she likes mine better than the classic—she thinks the real peanut butter gives them a stronger, less fake flavor than the store ones.
Storage & Freshness Tips
Keep your Tagalongs chilled in a sealed container in the fridge for up to two weeks—they’ll keep their bite and flavor just fine. For longer? They freeze up to three months. Honestly, I love them a little cold, straight from the fridge, so the chocolate cracks and the peanut butter is still creamy.
Tweaks and Swaps
If nuts are a problem, try swapping the peanut butter for almond or cashew butter—they’re just as tasty. Want them extra fancy? Sprinkle a little sea salt over the chocolate before it sets, or mix a few drops of peppermint extract into the melted chocolate to give off Thin Mint vibes. For those who don’t love them too sweet, cut the maple syrup down to two tablespoons—you'll still get great cookies.
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Background & Inspiration
The OG Tagalongs are classic Girl Scout cookies, only out during cookie season. My homemade spin happened because I wanted everyone—including those with special diets—to get in on that nostalgia. Using wholesome, real-food ingredients, these cookies stay decadent like the original but actually give you something more nutritious. And they're easy to make whenever the craving hits, not just once a year.
Pro Tips
- To get perfect-looking cookies, use a round cookie cutter if you're after bakery-level looks
- Work fast when dipping because the chocolate hardens pretty quickly. If the peanut butter filling gets too cold, let the cookies sit out a couple of minutes first
- A pinch of salt in the shortbread dough brings out a deeper, richer flavor—try it!
Frequently Asked Questions
- → What kind of flour works best for the base?
The best option is almond flour, which creates a naturally gluten-free and light base.
- → How can I get a smooth chocolate coating?
Carefully melt dark chocolate with some coconut oil for a silky, shiny finish.
- → Can I swap the peanut butter filling?
Absolutely! Use almond butter, hazelnut butter, or any nut-based spread you prefer.
- → What's the best way to store them?
Keep the tagalongs fresh by storing them in the fridge or freezer. They'll taste even better chilled!
- → Can I use sugar-free chocolate?
Yes! Opt for a dark chocolate that's sugar-free for a healthier twist.