Homemade Tagalongs (Vegan, Gluten Free)
These homemade Tagalongs are a vegan and gluten-free copycat featuring a crisp almond flour cookie, creamy peanut butter center, and rich chocolate coating. A better-for-you twist on the classic Girl Scout cookie!
Girl Scout cookie season is upon us, and if you’re anything like me, you’ve already recreated homemade Samoas and Thin Mints. Now it’s time for the peanut butter favorite: Tagalongs.
These homemade tagalongs have everything you love about the classic cookie — a crisp cookie base, a creamy peanut butter filling, and a rich chocolate coating — but made with just a few simple wholesome ingredients.
I’ve loved Tagalongs for as long as I can remember. That peanut butter and chocolate combo is hard to beat! And making them from scratch just makes them feel even sweeter.
If you share that same love for Tagalongs but want a vegan and gluten-free version, this homemade version is the perfect copycat recipe (super fun to make, too!)
Why You’ll Love These Homemade Tagalongs
A better-for-you twist on a childhood favorite! These cookies never last very long in our house…
- Taste just like the classic
- Cleaner ingredients
- Vegan, gluten-free + refined sugar-free
- Easy and fun to make at home
- Kid-approved (thanks to my neighborhood Girl Scouts)
Ingredients You’ll Need
What I love most about this tagalongs recipe is how simple the ingredient list is. Just a few pantry-friendly ingredients come together to recreate that nostalgic Girl Scout cookie.
- Almond Flour (blanched): The base of the cookie. I love baking with almond flour for its nutrient density, naturally tender texture, and it keeps this recipe naturally gluten-free!
- Cornstarch: Helps thicken and bind the cookie dough for that crisp-yet-soft bite.
- Maple Syrup: For some natural sweetness.
- Coconut Oil: Use refined coconut oil for a neutral flavor.
- Vanilla Extract: Adds a depth of flavor.
- Peanut Butter: What’s a Tagalong without peanut butter? Use a runny, all-natural peanut butter for the best texture, or use homemade peanut butter!
- Vegan Chocolate Chips: Use dairy-free chocolate chips to keep this recipe vegan.
Scroll down to the recipe card to get the full recipe with measurements!
How to Make Homemade Tagalongs
This homemade tagalongs recipe is so easy to make in just a few simple steps:
- Make the dough: In a large bowl, mix together the almond flour, cornstarch, melted coconut oil, maple syrup, vanilla extract, and salt until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and freeze for 10–15 minutes to firm up.
- Shape the cookies: Scoop about 2 tablespoons of dough and roll into a ball. Place on the baking tray and gently flatten with the bottom of a glass. Use your finger or a small spoon to press a small indent (about the size of a quarter) into the center of each cookie.
- Bake: Bake for 10–12 minutes. The cookies will be soft when they come out, that’s completely normal! Let them cool on the tray (this is an important step, as almond flour cookies firm up as they cool).
- Add the peanut butter layer: Once cooled, spoon about 1 tablespoon of peanut butter into the center of each cookie.
- Freeze the cookies: Place the cookies in the freezer for at least 1 hour, or until the peanut butter is firm.
- Coat in chocolate: Melt the chocolate chips and coconut oil in the microwave. Using a fork, dip each cookie into the melted chocolate until fully coated. Return to the tray and refrigerate until set.
Megan’s Tips
- Chill the dough. Don’t skip this step! Freezing the dough for 10–15 minutes makes it easier to handle and helps the cookies hold their shape.
- Shape the cookies while warm. If your cookies spread unevenly while baking, once they come out of the oven, use the rim of a glass to shape them into neat circles while they’re still warm.
- Use natural peanut butter. A drippy, all-natural peanut butter spreads more smoothly and gives that classic Tagalong texture. I mean look at that dippy peanut butter oozing out of the cookies?!?
How to Store Homemade Tagalongs
If they aren’t already gone within 1 hour…
Store your homemade tagalongs in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them in the freezer for up to 2 months.
More Girl Scout-Inspired Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Homemade Tagalongs (Vegan, Gluten-Free)
Ingredients
Cookie
- 1 cup almond flour
- 2 tablespoons cornstarch
- 2 tablespoons refined coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch salt
Peanut Butter Filling
- 8-10 teaspoons peanut butter, about 1 tsp for each cookie
Chocolate Coating
- 1 cup vegan chocolate chips
- 1 tablespoon refined coconut oil
Instructions
- Preheat: Preheat the oven to 350℉ and line a baking tray with parchment paper.
- Make the dough: In a large bowl, mix together the almond flour, cornstarch, melted coconut oil, maple syrup, vanilla extract, and salt until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and freeze for 10–15 minutes to firm up.
- Shape the cookies: Scoop about 2 tablespoons of dough and roll into a ball. Place on the baking tray and gently flatten with the bottom of a glass. Use your finger or a small spoon to press a small indent (about the size of a quarter) into the center of each cookie.
- Bake: Bake for 10–12 minutes. The cookies will be soft when they come out, that’s completely normal. If they aren’t perfectly round, use the rim of a glass to gently shape them while they’re still warm and soft. Let the cookies cool completely on the tray. This is an important step, as almond flour cookies firm up as they cool.
- Add the peanut butter layer: Once cooled, spoon about 1 tablespoon of peanut butter into the center of each cookie. Place the cookies in the freezer for at least 1 hour, or until the peanut butter is firm.
- Coat in chocolate: In a microwave-safe bowl, melt the chocolate chips with a little coconut oil in 30-second increments, stirring between each, until smooth. Using a fork, dip each cookie into the melted chocolate until fully coated. Return to the parchment-lined tray and refrigerate until the chocolate sets.
These homemade tagalongs taste even better than the real thing!! I use a salted peanut butter and it’s soooo delicious.
So happy you love them 🙂 salted peanut butter does take them to the next level!