Ahh Girl Scout cookie season.
Riiiight around the time when you’re getting the hang of those New Year’s goals, those cute little salespeople trot show up to try and tempt you with devilishly delicious cookies.
Young Alexa had a love/hate relationship with Girl Scout cookies as a kid. That adorable little tyke begrudgingly pranced around her neighborhood in the cold, snow, and sleet to sell the absolute bare minimum of those cookies. Because what kid really wants to sell when she can consume?
Not I. I would have much rather planted my face in a pile of cookies than walk door-to-door in the cold all afternoon.
Luckily, my family loved the GS cookies almost as much as I did, so we always had an abundance of those sweet treats in the house. And while we were strictly a Samoa household, I always had a soft-spot for the peanut butter-filled delights.
Throw chocolate into the mix, and you’re playing a whole different ballgame.
Enter: Tagalongs. Oh, how I loved those little bites of happiness. The cookie was crunchy, the peanut butter was rich, the chocolate was perfectly sweet. It was pretty much everything I wanted in a dessert as a kid.
But as an adult…
…it’s still everything I want in a dessert.
Thus, this Gluten Free Vegan Tagalong recipe was born. And, oh my, is it a doozy. In fact, this cookie was the cookie I had for dinner last week. Not that I’m saying you should have these cookies as a meal. But I’m telling you right now that you’ll totally want to. They’re that freakin’ good.
It all starts out with the cookie. Would you believe it only requires 4 ingredients? I know!! Mind.Blown. A simple mixture of almond flour, maple syrup, coconut oil, and oat flour gets the job done beautifully! The addition of Bob’s Red Mill Gluten Free Oat Flour is the best part because it adds such a wonderful nutty, oaty, almost whole-wheaty flavor to these cookies. And the texture is the absolute best. When I try and make my own oat flour at home, I can never get it to be as fine, fluffy, and perfect as the BRM crew does. And it’s that perfect texture that really helps these cookies taste like a true copycat recipe!
Next up, the peanut butter filling. We’ll use some natural peanut butter, a touch of coconut oil, and a splash of maple syrup to make this recipe really come alive. Obviously, that soft peanut butter center is the most addictive part of the whole Tagalong experience, so I made sure to make it just as addictive as the original. Pinky promise.
Last up: chocolate heaven. If you frequent Fooduzzi, you’ll know that I lean on my favorite homemade, refined sugar-free, and vegan chocolate sauce for every single chocolate recipe on my site. So I (of course) used it here! It creates a perfectly rich chocolate coating that covers these gluten free vegan Tagalongs just beautifully! So much love.
I’m calling it: 4-ingredient cookie + peanut butter filling + homemade chocolate = the Gluten Free Vegan Tagalong recipe of your dreams. If you’re left pining for some Girl Scout cookie goodness after shifting your diet towards a whole foods approach, I have good news for you: your pining is over. And the best part? No waiting around for those Girl Scouts to come knocking on your door; you can have these copycat Tagalongs at any time.
Ahh…year-long peanut butter-chocolate bliss.
- ½ cup Bob's Red Mill Gluten Free Oat Flour
- ¼ cup + 2 Tbsp. almond flour
- 7 Tbsp. + 1 tsp. coconut oil, divided
- 5 Tbsp. pure maple syrup, divided
- 2 Tbsp. peanut butter
- ¼ cup + 2 Tbsp. cocoa powder
- Make the cookie: Preheat the oven to 350 degrees F.
- Whisk oat flour and almond flour in a medium bowl until all lumps are removed.
- Melt 3 Tbsp. coconut oil in a small bowl and mix in 2 Tbsp. maple syrup.
- Add wet ingredients to the dry ingredients, and mix until combined. The dough will be very wet. Stick in the fridge to firm up for about 10 minutes.
- Portion out 1 Tbsp.-sized cookies (you'll end up with 8 total), and stick the dough directly onto a baking sheet. Shape each dough portion into a flat circle with your hands.
- Bake for 10 minutes, or until the sides are just starting to turn brown.
- Remove from oven and allow to cool on the baking sheet for 5 minutes, then move to a wire cooling rack.
- Make the Peanut Butter Filling: Melt 1 tsp. coconut oil. add 2 Tbsp. peanut butter, and 1 Tbsp. pure maple syrup, and mix to combine. It should be fairly thick, yet smooth and spreadable. If not, add additional peanut butter to thicken or additional melted coconut oil to thin.
- Portion the Peanut Butter Filling on top of each cookie (I used about 1 tsp. per cookie - see photos). Smooth out the top as much as possible. Stick in the fridge to set for about 30 minutes or up to overnight).
- Make the Chocolate Coating: Melt 4 Tbsp. coconut oil. Add cocoa powder and maple syrup, and whisk to combine and to remove lumps.
- Assemble your cookies: Remove cookies from the fridge. Dip cookies peanut butter side-down into the Chocolate Coating. Place cookies on a wire cooling rack peanut butter side-up to set. Once all cookies are dipped, return to the fridge to set and store.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
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