Homemade Tagalongs (Vegan & Gluten Free)
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A nostalgic treat made healthier – these Tagalongs taste even better than the real thing! Made with simple ingredients, they are vegan, gluten free and refined sugar free.
Tagalongs are one of the most nostalgic treats to me. If you’re a Reese’s peanut butter cup fan, you’re likely a Tagalong fan too. Peanut butter lovers unite! Since transitioning to a plant-based diet, I’ve missed out on this favorite treat of mine. So, I set out to create a healthier version that I (and you too) could enjoy!
Let me tell you, these do not disappoint at all! They taste just like the real thing – actually, they taste better according to my family and colleagues. Plus, they’re made with healthy, wholesome ingredients and they’re incredibly easy to make! All the while being vegan, gluten free and refined sugar free.
These Tagalong cookies are comprised of a shortbread cookie made from almond flour, topped with peanut butter and finally coated in dark chocolate. They are a true delight to the senses!
One of the many perks about making your own Tagalongs is that you can have fun with the recipe! If you aren’t a peanut butter lover or are allergic to it, feel free to swap it for any other nut/seed butter: almond butter, cashew butter, sunflower butter, etc.
Homemade Tagalongs Ingredients
• Almond Flour – blanched.
• Refined Coconut Oil – make sure to use refined coconut oil as it’s neutral flavored and doesn’t taste like coconut.
• Maple Syrup – substitute agave if needed.
• Peanut Butter – what’s a Tagalong without peanut butter? However, if you’re allergic to peanut butter feel free to make this recipe your own and swap it for any other nut/seed butter: almond butter, cashew butter, sunflower butter, etc.
• Vegan Chocolate Chips – I typically use Enjoy Life, Hu Kitchen, or Trader Joe’s brand (yes it’s naturally non-dairy!)
How To Make Homemade Tagalongs
In a bowl, whisk together all the dry ingredients, then stir in the wet ingredients until a dough forms. Form the dough into a disc, wrap in plastic wrap and place in the freezer for at least 30 minutes. Grab about 2 tablespoons of the dough, roll it into a ball, and use the bottom of a glass to flatten it on the baking tray. Using your finger, create a small dent in the center of each cookie. Repeat until you have used all the dough. Place the tray in the freezer while the oven preheats. Bake, let them cool completely, spoon over some peanut butter, freeze again, then dip in chocolate and enjoy! It’s as simple as that.
These Tagalongs are kid-approved, and even Girl Scout approved – perks of having Girl Scouts as neighbors! I hope you will try these homemade, healthier Tagalongs, whether it be a solo baking session, or an after-school activity you do with your kids – you won’t regret it!
More Healthy Girl Scout Cookie Recipes (V + GF)
More Vegan Dessert Recipes
Homemade Tagalongs (vegan & gluten free)
Equipment
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 teaspoon peanut butter about 1 tsp for each cookie
Chocolate Coating
- 1 cup vegan chocolate chips
- 1 tablespoon refined coconut oil
Instructions
- To a large mixing bowl add all the cookie ingredients: almond flour, cornstarch, melted coconut oil, maple syrup, vanilla extract and salt. Using a wooden spoon, stir until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and place in the freezer for 10-15 minutes to firm up a bit.
- Preheat the oven to 350℉ and line a baking tray with parchment paper.
- Grab about 2 tablespoons of the dough and use your hands to roll it into a ball. Then, place the ball onto the baking tray and use the bottom of a glass to flatten the cookie. Using your finger, create a small dent (about the size of a quarter) in the center of each cookie. Repeat until you have used all the dough.
- Bake the cookies for 10-12 minutes.
- Remove the cookies from the oven and let cool completely on the baking tray. This is important, since we are using almond flour, the cookies need to properly set. They will feel underbaked when you take them out of the oven, but as they cool they firm up.
- Once the cookies have cooled completely (still on the baking tray) spoon about 1 teaspoon of peanut butter into the indent of each cookie and spread it a little across the top, leaving enough room around the edges so the peanut butter doesn't drip off the cookie.
- Place the cookies in the freezer for at least an hour to let the peanut butter set and firm up.
- In a small bowl melt the chocolate chips and coconut oil in the microwave in 30 second increments until completely melted.
- Dip each cookie into the chocolate and use a fork to turn it over, coating the entire cookie in the chocolate. Then place the cookie back on the parchment lined baking tray. Repeat with each cookie.
- Place the Tagalongs in the fridge for about 10 minutes or until the chocolate has set. Enjoy!
Video
Nutrition information is automatically calculated, so it should only be used as an approximation.
