I Made A Gluten Free Tagalongs Inspired Cookie & The Girl Scout In Me Is Obsessed!

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Girl Scout Season is upon us y’all and you know what that means…temptations,temptations, temptations! From Thin Mints to Samoas and Do-Si-Dos, there’s a flavor to satisfy everyone’s personal taste but I’ve always been a sucker for the heavenly combination of chocolate and peanut butter a.k.a. Tagalongs!

Although I do allow myself to indulge in these cookies once a year, I figured there had to be a healthier way to make them that way I can enjoy them all year round and not feel totally guilty about eating 1 or 2 or maybe even 5 at a time?! #nojudgements

I’m happy to say that the Girl Scouts do now offer 2 gluten free options, the Toffee-Tastic and Caramel Chocolate Chip Cookies but like I said, Tagalongs are my jam, so you can imagine my excitement when I discovered a gluten free, vegan recipe for them! The best part about these cookies is that they pretty much taste the same if not better than the real deal!

The almond flour used in this recipe is actually really nutritious. It’s pretty high in protein, vitamin E, monounsaturated fats, manganese and it’s also low in carbohydrates and contains fiber! Knowing that what I was putting into my body was actually good for me made every single bite all that much sweeter!

I don’t know about you but I plan on having myself a little bake sesh this weekend!

What are some Girl Scout Cookie flavors you wish came in a gluten free option??

Yields1 Serving

 1 cup almond flour
  tsp salt
  tsp baking soda
 2 tbsp stevia, to taste
 1 ½ tbsp vegetable oil
 1 tbsp almond milk (or milk of choice)
 1 tsp pure vanilla extract
 20 tsp peanut butter
 ½ cup semi-sweet chocolate mini chips by Enjoy Life

1

Combine vegetable oil, almond milk, and vanilla extract in bowl.

2

In a separate bowl, combine almond flour, salt, baking soda and stevia. Stir well.

3

Slowly mix the liquid ingredients into dry while stirring, breaking up clumps as you mix—if it still seems dry you can add an extra 2 tsp milk or oil . Mix until you get a squishy consistency that can be formed into a ball with your hands.

4

Roll out the dough to cut-out-cookie width on sheets of parchment paper,then cut with a circle cutter or the rim of a small glass.

5

Freeze dough at least 20 minutes then cook for about 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes to allow them to firm up.

6

Spread a little under 1 tsp of peanut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper.

7

Melt chocolate chips on low heat (chocolate burns fast), then spread over the cookie tops (you can also use two spoons to dip the cookies).

8

Chill cookies for a few minutes so chocolate hardens.

9

Enjoy!!

Ingredients

 1 cup almond flour
  tsp salt
  tsp baking soda
 2 tbsp stevia, to taste
 1 ½ tbsp vegetable oil
 1 tbsp almond milk (or milk of choice)
 1 tsp pure vanilla extract
 20 tsp peanut butter
 ½ cup semi-sweet chocolate mini chips by Enjoy Life

Directions

1

Combine vegetable oil, almond milk, and vanilla extract in bowl.

2

In a separate bowl, combine almond flour, salt, baking soda and stevia. Stir well.

3

Slowly mix the liquid ingredients into dry while stirring, breaking up clumps as you mix—if it still seems dry you can add an extra 2 tsp milk or oil . Mix until you get a squishy consistency that can be formed into a ball with your hands.

4

Roll out the dough to cut-out-cookie width on sheets of parchment paper,then cut with a circle cutter or the rim of a small glass.

5

Freeze dough at least 20 minutes then cook for about 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes to allow them to firm up.

6

Spread a little under 1 tsp of peanut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper.

7

Melt chocolate chips on low heat (chocolate burns fast), then spread over the cookie tops (you can also use two spoons to dip the cookies).

8

Chill cookies for a few minutes so chocolate hardens.

9

Enjoy!!

Gluten Free Tagalongs
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