[Welcome to Oat Week – Girl Scout Cookie Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour for these Gluten Free Vegan Tagalongs!]
Ahh Girl Scout cookie season.
Riiiight around the time when you’re getting the hang of those New Year’s goals, those cute little salespeople trot show up to try and tempt you with devilishly delicious cookies.
Young Alexa had a love/hate relationship with Girl Scout cookies as a kid. That adorable little tyke begrudgingly pranced around her neighborhood in the cold, snow, and sleet to sell the absolute bare minimum of those cookies. Because what kid really wants to sell when she can consume?
Not I. I would have much rather planted my face in a pile of cookies than walk door-to-door in the cold all afternoon.
Smart kid.
Luckily, my family loved the GS cookies almost as much as I did, so we always had an abundance of those sweet treats in the house. And while we were strictly a Samoa household, I always had a soft-spot for the peanut butter-filled delights.
Throw chocolate into the mix, and you’re playing a whole different ballgame.
Enter: Tagalongs. Oh, how I loved those little bites of happiness. The cookie was crunchy, the peanut butter was rich, the chocolate was perfectly sweet. It was pretty much everything I wanted in a dessert as a kid.
But as an adult…
…it’s still everything I want in a dessert.
Thus, this Gluten Free Vegan Tagalong recipe was born. And, oh my, is it a doozy. In fact, this cookie was the cookie I had for dinner last week. Not that I’m saying you should have these cookies as a meal. But I’m telling you right now that you’ll totally want to. They’re that freakin’ good.
It all starts out with the cookie. Would you believe it only requires 4 ingredients? I know!! Mind.Blown. A simple mixture of almond flour, maple syrup, coconut oil, and oat flour gets the job done beautifully! The addition of Bob’s Red Mill Gluten Free Oat Flour is the best part because it adds such a wonderful nutty, oaty, almost whole-wheaty flavor to these cookies. And the texture is the absolute best. When I try and make my own oat flour at home, I can never get it to be as fine, fluffy, and perfect as the BRM crew does. And it’s that perfect texture that really helps these cookies taste like a true copycat recipe!
Next up, the peanut butter filling. We’ll use some natural peanut butter, a touch of coconut oil, and a splash of maple syrup to make this recipe really come alive. Obviously, that soft peanut butter center is the most addictive part of the whole Tagalong experience, so I made sure to make it just as addictive as the original. Pinky promise.
Last up: chocolate heaven. If you frequent Fooduzzi, you’ll know that I lean on my favorite homemade, refined sugar-free, and vegan chocolate sauce for every single chocolate recipe on my site. So I (of course) used it here! It creates a perfectly rich chocolate coating that covers these gluten free vegan Tagalongs just beautifully! So much love.
I’m calling it: 4-ingredient cookie + peanut butter filling + homemade chocolate = the Gluten Free Vegan Tagalong recipe of your dreams. If you’re left pining for some Girl Scout cookie goodness after shifting your diet towards a whole foods approach, I have good news for you: your pining is over. And the best part? No waiting around for those Girl Scouts to come knocking on your door; you can have these copycat Tagalongs at any time.
Ahh…year-long peanut butter-chocolate bliss.
PrintGluten Free Vegan Tagalongs
- Yield: 8 cookies
Ingredients
- 1/2 cup Bob’s Red Mill Gluten Free Oat Flour
- 1/4 cup + 2 Tbsp. almond flour
- 7 Tbsp. + 1 tsp. coconut oil, divided
- 5 Tbsp. pure maple syrup, divided
- 2 Tbsp. peanut butter
- 1/4 cup + 2 Tbsp. cocoa powder
Instructions
- Make the cookie: Preheat the oven to 350 degrees F.
- Whisk oat flour and almond flour in a medium bowl until all lumps are removed.
- Melt 3 Tbsp. coconut oil in a small bowl and mix in 2 Tbsp. maple syrup.
- Add wet ingredients to the dry ingredients, and mix until combined. The dough will be very wet. Stick in the fridge to firm up for about 10 minutes.
- Portion out 1 Tbsp.-sized cookies (you’ll end up with 8 total), and stick the dough directly onto a baking sheet. Shape each dough portion into a flat circle with your hands.
- Bake for 10 minutes, or until the sides are just starting to turn brown.
- Remove from oven and allow to cool on the baking sheet for 5 minutes, then move to a wire cooling rack.
- Make the Peanut Butter Filling: Melt 1 tsp. coconut oil. add 2 Tbsp. peanut butter, and 1 Tbsp. pure maple syrup, and mix to combine. It should be fairly thick, yet smooth and spreadable. If not, add additional peanut butter to thicken or additional melted coconut oil to thin.
- Portion the Peanut Butter Filling on top of each cookie (I used about 1 tsp. per cookie – see photos). Smooth out the top as much as possible. Stick in the fridge to set for about 30 minutes or up to overnight).
- Make the Chocolate Coating: Melt 4 Tbsp. coconut oil. Add cocoa powder and maple syrup, and whisk to combine and to remove lumps.
- Assemble your cookies: Remove cookies from the fridge. Dip cookies peanut butter side-down into the Chocolate Coating. Place cookies on a wire cooling rack peanut butter side-up to set. Once all cookies are dipped, return to the fridge to set and store.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
Affiliate links were used in this blog post. “Affiliate” is just a fancy way of saying that I get some money if you click on and purchase the products that are linked! The money I earn will go directly back into Fooduzzi, so I’d really appreciate you helping me “feed” my blogging efforts!!
These look UNREAL!! I completely caved the other day and bought four boxes from a little girl selling them with her parents. I also may or may not have asked my mom (who teaches 2nd grade) to get some for me from her students… already down a whole box of somoas.. whoops!
But back to these. YUM. Holy smokes, I love how easy these are and they look even better than the original! Fantastic job + food photography is on point!
Aw thank you!! I completely understand…those Girl Scout cookies have magical powers, I swear! I hope you get the chance to try these, Christine! You will NOT be disappointed!
I’m pretty sure these are made for me :) Tagalongs are my favorite girl scout cookie because of chocolate and pb!!! obsessedddddddd
Totally agreed, Rachel! SO much love for the chocolate/PB combo :)
Tagalongs are my FAV too!! And a gluten free dairy-free version?!?! Sign me up! Nice work Alexa ;)
YES!! I’m still freaking over this recipe, Liz! Let me know if you give these babies a try! :)
Ok wait seriously?? This look amazing! Peanut butter + chocolate is the best combo EVER
I COMPLETELY agree, Margaret! Thanks so much!
Okay these look seriously addicting!! It could be dangerous to make them ;) Is there any combo more heavenly than PB and chocolate? I think not.
Nope! There is NONE more perfect than chocolate+PB <3
These are stunning. I was a brownie and I remember haaating selling them LOL I just wanted to eat em!!
Thank you SO much, Christina! I was the same way…eating > selling.
OH. MY. GOODNESS. These cookies have my name written all over them. Gluten-free, vegan, wholesome ingredients- yes please!
Seriously the perfect cookie, Kerri! Let me know if you give them a try!!
SO RIDICULOUSLY PERFECT!! In Canada we never got the cool girl scout cookies, just plain ol sandwich cookies. But that’s okay now because THESE EXIST! And they’re vegan and healthy so YAY
YES THE DO! Seriously, Leah…they’re SO good!
These look amazing! Just pinned :)
Thanks for pinning, Alexandra!! :)
Yum! I love/hate Girl Scout cookie season because they are so good but I can easily devour a box in 24 hours. Tagalongs (formerly known as Peanut Butter Patties in California) are my favorite! It’s so funny how they have different names in different regions.
haha JOIN THE CLUB. I’m right there with you. Tagalongs and Samoas were always my weakness. A box is a serving, right? ;)
These are so fun! What a great idea! Chocolate PB is always welcome!
Thanks, Rebecca! I agree – chocolate peanut butter is where it’s at!
ALEXA! I have officially fallen in love with you and your blog. Please come live in San Diego so we can best friends and eat homemade girl scout cookies forever.
These take us way back down memory lane to our Girl Scouts days! Love the idea of them being gluten free! Thanks for sharing!
haha I’m glad you enjoyed! I love that they’re gluten free, too! Girl Scout cookies for everyone!
Wish I had some of these right now! Love that these cookies are vegan too. :)
I do too, June! :) Glad you like them!
These sound so simple. We don’t have these in Australia but I think
I need to try them!
Yes you do, Lisa! So easy and so delicious!
OH MY GOD. Girl. These look amazing!! As a former girl scout, and life long tagalong lover… I will totally be making these!
Thanks so much, Liz! Seriously, my inner Girl Scout is still freaking out about these!
Hey Alexa. I just made these today using almond butter instead of PB. They turned out heavenly, just loved it. Enjoying the snowfall from my window with a cup of tea and these beauties.
Hey, Nirmal! I love your idea of using almond butter! I’m soso glad you loved the recipe! :)
This looks so good! I am excited to try it. Thanks for creating this!
Let me know how it goes, Amanda! :)