Craving Girl Scout Tagalongs but want a healthier alternative? These homemade Tagalongs are gluten-free, refined sugar-free, and packed with wholesome ingredients. A buttery almond flour cookie, creamy peanut butter filling, and rich dark chocolate coating make for an irresistible treat!
Make the Cookie Base:
2 Preheat your oven to 350°F (175°C), then line a baking sheet with parchment paper.
3 In a bowl, mix almond flour, coconut flour, melted coconut oil (or butter), maple syrup, vanilla extract, and sea salt until a dough forms.
4 Roll the dough into a ball, then flatten it between two sheets of parchment paper to about ¼-inch thick.
5 Use a small round cookie cutter (or a shot glass) to cut out cookies and place them on the prepared baking sheet.
6 Bake for 8-10 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Make the Peanut Butter Filling:
8 In a small bowl, stir together the peanut butter, melted coconut oil, and sweetener (if using) until smooth. Chill the mixture for 10-15 minutes, or until it thickens slightly for easier spreading.
Assemble the Cookies:
10 Spoon or pipe a small dollop of the peanut butter filling onto each cookie, smoothing the top. Place the cookies in the freezer for 15-20 minutes to firm up.
Coat in Chocolate:
12 Melt the chocolate and coconut oil in a heatproof bowl over a pot of simmering water (or microwave in 20-second intervals, stirring in between).
13 Dip each cookie into the melted chocolate, ensuring the entire surface is coated. Let excess chocolate drip off, then place the cookies on a parchment-lined tray.
14 Refrigerate or freeze the cookies until the chocolate is set.
