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All you need is 7 ingredients to make these healthier Tagalong cookies. The cookie base uses almond flour for a gluten free treat!
This healthier take on the beloved Girl Scout Tagalong cookie uses almond flour to create a naturally gluten-free base. Instead of traditional sugary fillings, this recipe relies on natural peanut butter, providing a creamy and protein-rich center.
We all love the classic Girl Scout cookies. But they can be loaded with extra sugar. These healthier cookies are a great alternative. The chocolate coating is a signature element of Tagalongs. Here I used dark chocolate with the addition of coconut oil for a smoother, healthier finish. You can use any nut butter you like for the filling.
These homemade Tagalongs offer a delicious alternative for those seeking a gluten-free and more nutritious version of the classic cookie. The combination of almond flour, the peanut butter filling, and the decadent chocolate coating makes for a satisfying treat.
If you like this Girl Scout Tagalong cookie recipe, you will love my 6 Ingredient No Bake Peanut Butter Chocolate Oat Cups or my No Bake Snickers Oat Cups.
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Healthy Girl Scout Tagalong Cookies
Equipment
- cookie cutter 2 ¼ inch diameter
Ingredients
- 1 cup (112 g) almond flour
- 1/8 tsp salt
- 1/8 tsp baking soda
- 2 tbs maple syrup
- 2 tsp olive oil
- 1/2 tsp vanilla extract
- 1/2 cup (129 g) peanut butter,, chilled
Chocolate Coating:
- 1 cup (180 g) chocolate chips
- 2 tsp coconut oil
Instructions
Cookie Base:
- Preheat oven to 325℉. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, add in the almond flour, salt, baking soda, syrup, oil, vanilla and mix until combined. Use your hands to bring the mixture together into a ball. Place the dough in between two pieces of parchment paper, press it into a flat disc and roll it out with a rolling pin. Then use a small glass (2 ¼ inch diameter) to cut out the cookies. Place cookies on baking sheet and bake for 8-10 minutes. Cool on a wire rack for 30 minutes then refrigerate for an hour.
Filling:
- Grab your chilled peanut butter and carefully spread about a tablespoon of it on each cookie in an even layer. Place them on a tray and into your freezer for at least an hour.
Coating:
- In a small pot, melt the chocolate chips with the coconut oil, stirring constantly until smooth. Transfer to a small bowl and coat each cookie into the melted chocolate (allowing excess to drip off). Work quickly. Transfer back to the tray and sprinkle with flaky salt. Repeat until all the cookies are done and refrigerate to set for 30 minutes.
Notes
- Store leftovers in an airtight container in the fridge.
- You can use any other nut butter.
- Your cookie cutter or glass doesn’t have to be 2 1/4 inches (5.7 cm) in diameter, but as long as its close to that size, you’re good to go.
Can you substitute coconut flour?
Hi! you can try oat flour instead!
I got excited when I saw tyhis, ut, alas, I can’t use coconut oil or maple syrup (allergies). I guess I’m just destined to not eat these cookies/
HI Janet, you can sub in olive oil for the coconut oil. And sub in honey for the maple syrup!!! You can totally still make this!