If you’re a fan of Girl Scout cookies, then you’re in for a treat! Homemade Paleo Tagalongs are a healthier and more delicious version of the classic peanut butter and chocolate cookies.
Made with almond flour, coconut oil, and natural peanut butter, these cookies are gluten-free, dairy-free, and paleo-friendly. The combination of the nutty and creamy peanut butter filling and the rich chocolate coating creates a perfect balance of flavors that will leave you wanting more.
These cookies are also great for meal prep, as they can be made in advance and stored in the freezer for a quick and easy snack. Whether you’re a fan of Girl Scout cookies or just looking for a tasty and healthy treat, Homemade Paleo Tagalongs are a must-try.
So go ahead, indulge in these guilt-free cookies and enjoy every bite!
Homemade Paleo Tagalongs
My favorite girl scout cookie is the peanut butter chocolate coated Tagalong. Everyone knows how easily my knees collapse over chocolate and nut butters, so it should be no surprise how much I adore the Tagalong over the ever so popular Thin Mints.
A Paleo Tagalong is healthier, easy to make, and with the right ingredients tastes better than the ones from the box. Sorry girl scouts.
The base is a coconut flour based short bread. You may be surprised that I used no starch on these cookies! Though I still can’t get away from my blend of sugars, honey and coconut sugar.
I guess I like to have a few sources for sweetness! Still, there is a minimal amount of ingredients for the cookie, since there’s a lot of assembly.
The peanut butter in the original Tagalong cookie is naturally replaced with almond butter for a Paleo version. It doesn’t matter which almond butter brand you use. I used Whole Food’s 365 version, which is just plain almond and no added sugars or shortening.
Consequently, it’s a bit runny which is great for spreading, but would need some chill time in the freezer before coating with chocolate. You may use any nut butter, or even good old fashion peanut butter. Break the Paleo rules, I won’t tell. 😉
The chocolate! That’s the fun part. Candy coatings chips can be bought from the store and make a convenient option, but unfortunately are filled with hydrogenated oil, and more importantly taste awful.
Chocolate candy coating can be made easily by melting one cup of high quality chocolate chips with 1 tablespoon of coconut oil or butter. Then just dollop a heaping teaspoon of melted chocolate on the butter smeared cookie. Yum!
These cookies are easy, messy, and a whole lot of fun to assemble! Homemade chocolate coated things have their fair share of smudges, ripples, and dents. Well, I think these just add a little character to my cookie. They all taste lovely.
Homemade Paleo TagalongsCourse: RecipesCuisine: American
Makes 1 dozen Tagalongs
- For the Cookie Layer
6 Tablespoons of Coconut Flour
3 Tablespoons of Palm Shortening
2 Tablespoons of Raw Honey
2 Tablespoons of Coconut Sugar
½ teaspoon of Vanilla Extract
Pinch of Salt
½ cup of Almond Butter
1.5 cups of Dark Chocolate Chips
1.5 Tablespoons of Coconut Oil
- For the Cookie Layer
- Preheat oven to 350F and line a cookie sheet with silpat or parchment paper.
- Blend all the cookie layer ingredients together.
- Dollop a tablespoon of cookie dough onto the cookie sheet and press into a disc shape.
- Bake at 350F for 8-10 minutes.
- Let cool completely (leave on the sheet), at least 30 minutes before assembly.
- Add the Nut Butter
- Use a teaspoon and portion a heaping of almond butter onto the surface of each cooled cookie.
- Chill in the freezer for about 5 minutes before coating with chocolate.
- For the Chocolate Candy Coating
- Gently melt 1 cup of the chocolate chips with the coconut oil in a double boiler, or microwave at 80% power at 30 second intervals.
- Mix in the rest of the chocolate chips until all melted and combined.
- Line a working surface with wax paper.
- Use a teaspoon and scoop a heaping of melted chocolate and aim over the center of the chilled nut butter coated side of the cookie. Let the chocolate drip from the spoon onto the cookie and flow from the center to the sides.
- Use the back of the teaspoon and lightly smear the chocolate in a circular motion from the center to the edges over the surface of the cookie.
- Pick up the cookie and use your finger to smear the excess chocolate dripping on the bottom surface of the cookie. You may dip in the chocolate bowl if necessary.
- Let cool on the wax paper.