These nut free and gluten free Tagalongs are a Girl Scout Cookie remake to be healthier and allergy friendly! They have a gluten free shortbread base topped with granola butter and dipped in dairy free chocolate. This healthier cookie version is perfect for everyone.
It’s officially Girl Scout Cookie season, but unfortunately Girl Scout Cookies aren’t gluten free and are packed with sugar and weird ingredients. So, I’m starting a series and re-making a few gluten free versions of Girl Scout Cookies.
The first cookie in my series is the classic Tagalong. I loved anything with peanut butter growing up. Since I can’t eat peanuts anymore and don’t tolerate most nuts and seeds, I decided to try these with my granola butter, but you can certainly use whatever nut or seed butter you love best. These cookies are completely gluten/grain free, nut and seed free, and dairy free!
Gluten Free Tagalongs
Ingredients
Cookies
- 1.5 cups tigernut flour almond works too
- 1/4 cup arrowroot starch
- 1/4 tsp salt
- 6 Tbsp softened coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Filling
- 1/2 cup granola butter My recipe is linked. You can also use any nut or seed butter of choice
- 2-4 tsp powdered sugar
Chocolate Coating
- 1 cup semi-sweet chocolate chips I use Enjoy Life
- 2 tsp coconut oil
Instructions
- Preheat oven to 350F.
- Whisk all dry ingredients for cookies together then add the wet and mix until you get a dough.
- Divide dough into 15-20 balls. They will seem small, but the cookies spread in the oven! Place dough balls on a parchment lined baking sheet and press down to about 1/2 inch thick.
- Bake for 12-15 minutes until just beginning to golden. Let cool completely on cookie sheet before next step.
- Mix your granola butter and 2 tsp powdered sugar together until butter is like a soft dough (it holds together and doesn’t spread all over). Add more powdered sugar as needed.
- Spread a layer of butter over the top of your cookies and pop in the fridge for 10 minutes.
- While cookies are in the fridge, melt your chocolate and coconut oil together until smooth. When ready, dip your cookies in the chocolate to coat (or just drizzle on top) then place back in the fridge until chocolate hardens.
- Enjoy this healthier, allergy friendly version of Tagalong cookies!
