Healthy Tagalongs Vegan Gluten-Free

Healthy Tagalongs are a Girl Scout Cookie favorite of mine, except this version is made with healthy ingredients like almond flour, natural peanut butter and no sugar added dark chocolate. This recipe is also both vegan and gluten-free.

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three Healthy Tagalongs Vegan Gluten-Free girl scout cookies that are stacked on top of one another. The top cookie has a bite taken out of it showing the shortbread cookie, running peanut butter and dark chocolate

It’s that time of year again when your local Girl Scout is selling those famous cookies! I usually gravitate toward the samoa’s, thin mints, and tagalongs. Which is why i’m so excited to share these Healthy Tagalongs Vegan Gluten-Free with you!

I, of course, always try and support the girl scout’s whenever I can. However, it’s so fun to remake them at home but with simple and healthy ingredients, this way you can enjoy them year round! So far i’ve remade the samoa and thin mint cookies, and now… healthy tagalongs!

shortbread cookies with an indent in the center where the peanut butter will go, sitting on a plate with parchment paper.

ingredients in Healthy Tagalongs

The tagalongs that you purchase from the girl scouts are made with natural and artificial flavors and a ton of other ingredients that I can’t pronounce!

Now, don’t get me wrong, I still love enjoying the real thing on occasion, but it’s also great to have a healthier alternative on hand, and besides this cookie is both vegan and gluten-free, so majority people can enjoy! Here’s what you’ll need to make these Healthy Tagalongs Vegan Gluten-Free:

shortbread- is made with almond flour and maple syrup.
peanut butter filling- is just plain and simple all natural runny peanut butter!
chocolate coating- is a mixture of no sugar added dark chocolate, my favorite is from Hu Kitchen. And a touch of coconut oil for melting the chocolate.

a plate full of five healthy tagalong girl scout cookies sitting on parchment paper with all natural peanut butter in the center.

How to make vegan and gluten-free tagalong cookies

Not only do these cookies only contain a few simple ingredients, but they are also so easy to make! Let’s go over it briefly here, however, please be sure to check out the recipe card below for full details and instructions!

Preheat the oven and make the shortbread mixture by combing almond flour and maple syrup together.
Roll the dough into balls and using your knuckle gently press into the center to form the indent where the peanut butter will go.
Bake the cookies until golden brown and then let cool completely.
Fill each crater with all natural runny peanut butter and place the cookies in the freezer for about 30 minutes, or until the peanut butter is firm to the touch.
Dip the cookies in melted dark chocolate and enjoy!!

a healthy tagalong girl scout cookie sitting on a black baking sheet with a wire rack, there is a spoonful of dark chocolate pouring over the cookie.

a single Healthy Tagalongs Vegan Gluten-Free girl scout cookies that is cut in half to show the shortbread cookie, runny all natural peanut butter and dark chocolate

other healthy cookies to try:

Healthy Tagalongs Vegan Gluten-Free

4.9 based on 12 reviews

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PREP TIME:

10 minutes

COOK TIME:

25 minutes

TOTAL TIME:

60 minutes

Author - Hannah

Ingredients

Shortbread

1 cup almond flour
2.5 tbsp maple syrup
1 tsp vanilla extract

Filling + Coating

5 tsp natural runny peanut butter
1/2 cup vegan dark chocolate chips, melted with 1 tsp coconut oil

Ingredients

Shortbread

2 cup almond flour
5 tbsp maple syrup
2 tsp vanilla extract

Filling + Coating

10 tsp natural runny peanut butter
1 cup vegan dark chocolate chips, melted with 2 tsp coconut oil

Ingredients

Shortbread

3 cup almond flour
7.5 tbsp maple syrup
3 tsp vanilla extract

Filling + Coating

15 tsp natural runny peanut butter
1.5 cups vegan dark chocolate chips, melted with 3 tsp coconut oil

SCALE:

YIELDS:

5 cookies

10 cookies

15 cookies

Directions

Preheat oven to 250F and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, maple syrup and vanilla extract until a thick dough is formed.
Next, roll about 1.5 tbsp of the mixture into a ball, and using your hands form the ball into a flat cookie shape. Gently but firmly, press your knuckle into the center of each cookie to create an indent. Place cookies onto the prepared baking sheet.
Bake for 25-27 minutes. Let cool completely.
When ready, fill each indent of the cookie with 1 tsp of all natural runny peanut butter. Then, place the cookies in the freezer for about 20-30 minutes, or until the peanut butter is firm to the touch.
Melt dark chocolate in the microwave with the coconut oil in 30 second increments, stirring well in between each round.
Remove the cookies from the freezer and generously coat each cookie with the melted chocolate. Place back onto the parchment paper or onto a wire rack, whichever your prefer. Place back into the freezer to harden completely, about 5 minutes.
Remove from the freezer and enjoy!