'Tis the season of Girl Scout cookies! Tagalongs have always been one of my favorites (these and Samoas!) and I have to say, this homemade version is too good. These are no-bake, vegan, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!
Ingredients
Here are the ingredients you'll need:
- peanut butter, smooth & natural
- coconut flour
- almond flour
- maple syrup
- non-dairy milk
- non-dairy chocolate chips
- coconut oil
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Vegan & Gluten-free Homemade Tagalongs
These homemade girl scout cookies are vegan, gluten-free, dairy-free, no-bake, refined sugar-free, and so so tasty!
Ingredients
For the cookies:
- 1 cup coconut flour
- 1 tablespoon almond flour
- ⅔ cup natural peanut butter smooth
- ½ cup maple syrup
- ¼ cup +1 tablespoon non-dairy milk
For the filling:
- 3 tablespoon natural peanut butter smooth
For the chocolate coating:
- ⅔ cup non-dairy chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line 2 baking sheets with parchment paper.
- In a bowl, combine all of the cookie ingredients until you have a dough. Begin rolling the dough into balls about 1 ½ tablespoon in size and lightly flatten onto the prepared baking sheet. Place a slight indent into the middle of each cookie.
- Spoon about 1 teaspoon of peanut butter into the center of each cookie. Place the trays in the freezer to set for about an hour.
- Melt the chocolate chips and coconut oil until smooth. Begin dipping each frozen cookie into the chocolate until completely coated. Let harden before enjoying!
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