Copycat Tagalong Cookies (grain free & vegan)

Peanut Butter Patties (or tag-alongs) were hands down my favorite girl scout cookies Now that I eat gluten free, I can no longer enjoy them. Plus, the ingredients have lots of added preservatives and are void of nutrients, unlike these copycats, which are so easy to make and filled with real whole ingredients. They are grain, dairy and gluten free, and in my opinion taste even better than the original.

The shortbread is slightly crisp but mostly soft, and sweetened with both maple syrup and coconut sugar. The peanut butter layer can be made with any nut butter, too , if you want to make them paleo friendly. The chocolate shell is made with melted Enjoy Life chocolate chips and refined coconut oil, but if you want a paleo option you could use either Lily’s Dark Chocolate Chips or Hu Kitchen.

HOW TO MAKE TAGALONGS

• Make Shortbread layer: combine wet and dry ingredients and firm cookie dough. Spoon balls on cookie sheet and bake
• Melt chocolate and coconut oil in microwave safe bowl.
• Dip cooled cookies in chocolate mixture. Freeze to set

Copycat Tagalong cookies

the most buttery shortbread cookies, topped with peanut butter then coated with a chocolate shell. What’s not to love?

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Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

  

1x2x3x

• 1 Cups almond flour
• 1/2 Cups tapioca starch
• 1/4 C coconut flour
• 1/4 C Non hydrogenated palm oil shortening , softened , (or sub refined coconut oil )
• 1/3 cups maple syrup

Peanut Butter Lauer

• 1/3 cups peanut butter
• 2 tbsp coconut flour
• 1/4 cup maple syrup

Chocolate topping

• 1.5 C chocolate chips
• 2 tbsp refined coconut oil

Instructions

 

• 1) Preheat oven to 350 degrees and line a baking sheet with parchment paper. 
• 2) Mix all dry ingredients, maple syrup and add melted coconut oil. Roll cookies into a ball (about 1 tbsp) on to baking sheet. Flatten and Shape into circles. Then bake cookies for 12 minutes  
• While the cookies bake, stir and combine ingredients for the nut butter layer.
• Let the cookies cool completely, then place 1 tsp nut butter mixture over the top of each cookie, pressing down flat, shaping into a circular disc shape
• Melt the chocolate chips and coconut oil, then dip each cookie in melted chocolate. Add salt on top of using. Let set in freezer for 10 minutes before eating
• Store in fridge or at room temp

Author: Ali Jenkins

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