Copy Cat Girl Scout Tagalong Cookies

Copy Cat Girl Scout Tagalong Cookies

These have alllll the goodness of Tagalongs, but they are HOMEMADE and super simple! They are also gluten-free and dairy-free for those with food sensitivities/allergies! And if you are a peanut butter and chocolate lover, you are going to have to give these a try. 

P.S…. If you need a quick and delicious dessert to put together to bring for the holidays, this is for you! 

ENJOY! xoxo Jen

Copy Cat Girl Scout Tagalong Cookies


  • 1 cup almond flour
  • 1/8 tsp + 1/16 tsp salt
  • 1/8 tsp baking soda
  • 2 tbsp pure maple syrup or honey
  • 1 1/2 tbsp melted coconut oil
  • 2 level teaspoons of almond milk
  • 1 tsp pure vanilla extract
  • Around 20 tsp peanut butter
  • 1/2 cup enjoy life dark chocolate chips



  1. Combine all liquid ingredients (except milk and not including peanut butter).
  2. In a separate bowl, combine dry ingredients (except PB and chocolate chips) and stir very well.
  3. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp of milk or oil.
  4. Do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands, roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass.
  5. Freeze dough at least 20 minutes before cooking for 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool for another 10 minutes before even attempting to remove cookies from the sheet.
  6. Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate, then spread the chocolate over the cookie tops.
  7. Chill cookies for a few minutes so the chocolate hardens.



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