tagalongs

You’ll never guess these Copycat Tagalong Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!

Copycat Tagalong Cookies

butter, room temp (vegan butter, ghee, oil

agave nectar (honey

vanilla extract

sea salt

almond flour

peanut butter

60% cacao dark chocolate chips

refined coconut oil

In a medium bowl whisk together the butter, agave, vanilla, and sea salt until combined.

Use a rubber spatula to fold and mix in the blanched almond flour.

Place the shortbread dough between two pieces of parchment paper and roll it so it&#8217;s about 1/4 inch thick.

Chill in the freezer for about 15-20 minutes.

Peel back the top piece of parchment paper. Use a smaller cup or cookie cutter (about 2 inches across) to cut small cookies out of the dough.

Place the circle cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are golden brown. Set aside and allow to cool for about 10 minutes then transfer to a cooling rack.

In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and sea salt.

In a separate small bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the coconut oil and set aside..

Spread the peanut butter on top of the baked cookies.

Coat the cookies with chocolate and then place in the fridge to harden for about 20 minutes.

https://www.youtube.com/watch?v=EskzCdJMOaI

You’ll never guess these Copycat Tagalong Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!

RECIPE: https://thetoastedpinenut.com/copycat-tagalong-cookies/

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COPYCAT TAGALONG COOKIES || gluten free + vegan

The Girl Scout cookie recipe for Tagalongs marries the buttery shortbread cookie with basically a peanut butter ball - peanut butter mixture covered in chocolate. While the Girl Scout Tagalongs are good, these Ultimate Homemade Tagalongs are out of this world extraordinary!

Ultimate Homemade Tagalongs

(2 sticks, 8-ounces) unsalted butter, room temperature

confectioners' sugar

Tablespoon vanilla extract

(10-ounces) unbleached all-purpose flour

(9.5-ounces) creamy peanut butter (See Tip 1)

(2-ounces) unsalted butter, room temperature

(8-ounces) confectioners’ sugar

(18-ounces) Chocolate melting wafers (See Tip 2)

Place butter, confectioners&#39; sugar, and vanilla in a large bowl. Beat together on medium speed until the mixture is very smooth, about 1 minute. Do not beat until light and fluffy. (See Tip 3)

Add the flour and mix on low speed only until the flour disappears into the dough, about 1 minute. Don&#39;t work the dough much once the flour is incorporated. (See Tip 4)

Using the spoon or spatula, transfer the dough to a gallon-size Ziploc bag. Put the bag on a flat surface. Leaving the top open, roll the dough into a 1/4-inch thick rectangle that completely fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in refrigerator or freezer for at least 2 hours, or for up to 2 days.

Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone mats.

Put the Ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Cut into round cookies using 2-inch cutter. Transfer the cookies to the baking sheets leaving 1-inch between cookies. Refrigerate for 20 minutes. (See Tip 5)

Bake at 325° F for 20 to 25 minutes. Transfer the cookies to a wire rack to cool. Yield: 33 cookies. (See Tip 6)

Shortbread Cookies

Beat together the peanut butter and butter in a bowl on high speed until smooth and creamy, about 2 minutes.&nbsp;

Add confectioners&#39; sugar; beat on medium speed until well combined. If mixture is crumbly, knead with hands until the consistency of Play-Doh. Form into 1/2-ounce balls (about the size of a quarter) and place on cooked cookies. Flatten with hand. Refrigerate for 20 minutes. (See Tip 7)

Peanut Butter Mixture

Melt chocolate wafers in a double boiler over simmering water. Dip cookie into melted chocolate; turn to coat on all sides. Remove with a fork allowing excess chocolate to drip off; place on parchment paper to harden.

Drizzle excess chocolate over cookies. Yield: 33 Ultimate Tagalongs.

Chocolate Coating

Make healthy Tagalongs at home with only 7 simple ingredients. We're using almond flour cookies, peanut butter and melted chocolate chips to create a vegan and gluten-free version of this Girl Scout classic!

Homemade Tagalongs

Tablespoons melted coconut oil + 2 teaspoons for chocolate

maple syrup

vanilla

chocolate chips

Preheat oven: Preheat oven to 350°F.

Mix ingredients: Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl.

Form cookies: Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie.

Bake: Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.

Add peanut butter: Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top.

Chill: Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.

Melt chocolate: Melt chocolate chips and coconut oil in double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.

Dip cookies: The peanut butter should be chilled at this point so you can remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment.

Let cookies set: Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.

https://content.jwplatform.com/videos/oWgWp6nm.mp4

Make healthy Tagalongs at home with only 7 simple ingredients. We’re using almond flour cookies, peanut butter and melted chocolate chips to create a vegan and gluten-free version of this Girl Scout classic!

Healthy Homemade Tagalongs

Never thought you&#039;d have these peanut butter and chocolate cookies again? My Gluten Free Tagalongs are just like what you remember!

Gluten Free Tagalongs (A Girl Scout Cookie Copycat Recipe)

(226 grams) butter,

(63 grams) powdered sugar

egg white,

tsp vanilla extract

(210 g) Kim's gluten free flour blend

cornstarch

tsp kosher salt

tsp baking powder

(240 grams) smooth peanut butter

(57 grams) butter, softened

(125 grams) powdered sugar

¼ tsp kosher salt

oz (340 grams) chopped milk chocolate

oz (28 grams) finely grated cocoa butter

Beat butter until smooth. Add powdered sugar and continue beating until incorporated. Add egg white and vanilla extract and mix well to combine..

In another bowl, combine all dry ingredients. Add dry ingredients to butter and egg mixture and mix on low until combined. Form the dough into a disk, wrap it in plastic wrap, and chill until cold, about one hour.

Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.

Roll chilled dough to ¼-inch thick and cut with a small round cookie cutter or biscuit cutter (I used a 1¾-inch, but a 2-inch will also work). Place on parchment-lined baking sheet. Using a melon baller (or something similar, such as a teaspoon measure) make an indentation into the middle of each cookie.

Bake cookies for 10-12 minutes, or until the bottom edges are just brown. This next step is optional, but replaces a dehydrator if you want to make the cookies extra crisp. Reduce the oven temperature to 170° F and bake for an additional 45 minutes. Cool completely on wire racks.

Make the Cookies

In a large bowl, combine all filling ingredients and beat until smooth.

Spread about 1 tablespoon of filling over the entire surface of each cookie. Place cookie filling side down on parchment-lined baking sheet, pressing very gently.  Refrigerate cookies until filling is firm. This will set the filling and when the cookies are peeled off the parchment, the tops will be flat and smooth.

Make Peanut Butter Filling

In a large microwavable bowl, microwave the chocolate on half power in 30 second intervals, stirring between each, until melted. Add fat of choice and stir until completely smooth and melted.

Prepare Chocolate

Set up dipping station by placing chilled cookies on the left, melted chocolate in the middle, and a waxed or parchment-paper lined baking sheet on the right. Using a dipping fork (or regular fork), dip cookies in chocolate and tap on side of bowl to remove excess chocolate. Place edge of fork on empty sheet tray and gently slide cookie off fork and onto sheet tray.

Allow chocolate to set at room temperature, or chill them until chocolate is set. Cookies will keep in a covered container at room temperature for about 3-4 days, refrigerated for about a week, or frozen for up to 3 months.

Dip Cookies in Chocolate

The kids where I work asked me if I could make girl s out cookies, and these Tagalongs are perfect - thanks!

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Top 4 tagalongs recipes from across the web

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Copycat Tagalong Cookies

Ultimate Homemade Tagalongs

Homemade Tagalongs

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The most viewed tagalongs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine