Tagalongs
Okay I have to admit I am SHOCKED at how few of you knew on my stories yesterday what cookies I was making! These are my absolute favorite Girl Scout cookies… Tagalongs! I know cookie season is upon us, but now that I know how easy + delicious these are to make at home I will def be making them year round. A gluten free cookie crisp, topped with creamy peanut butter, dipped in a rich chocolate ganache. What else is there to say?!
These are so nostalgic to me and made me think of the good ol’ days begging people to buy Girl Scout cookies from me. Tagalongs were always my absolute favorite, with the peanut butter ones coming in a close second. Also, unpopular opinion, but I didn’t/still don’t like thin mints! Anyways, hope you guys love these!
A little bit about the ingredients. I used an oat base and cassava flour to make the crust. The crust is a bit sticky, so when you transfer it to a countertop be sure to compress it together into a ball with your hands and place it on a floured surface. Use your palms to press it down and spread it out, don’t try to use a rolling pin.
I wanted the peanut butter to taste very similar to the classic tagalong, so I stuck with good old creamy JIF. For the chocolate I wanted more than just a chocolate glaze, it needed that bit of creamy texture as well - so I mixed it with coconut cream.
Tagalongs
Ingredients
- 1 cup oats
- 3/4 cup cassava flour
- 1/4 tsp baking soda
- 1/4 cup butter
- 1/2 cup Greek yogurt
- 1/4 cup coconut sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/8 cup cold water
- 1/2 tsp. creamy peanut butter per cookie
- 1 cup canned coconut cream
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Place all ingredients for the cookie crisp in a food processor. Blend until it starts to clump together. Gather the dough into a ball and press together. Place on a floured surface. Use your palms to press down and spread out, don't use a rolling pin. Once it is spread out evenly use a 2.5" round cookie cutter to begin cutting, then place them on a parchment lined baking sheet. After cutting as many as you can roll the dough back up, use your palms to press down and spread it out and cut more. I was able to get 20 cookies from this dough. Bake for 26 minutes.
- After the cookies have completely cooled to room temp, add 1/2 tsp. peanut butter to the top of each one and spread out evenly.
- Place coconut cream in a pot and bring to a low simmer. Once it starts simmering, remove from heat and stir in chocolate chips. Continue stirring until the chocolate is completely melted in. Use tongs to dip each cookie completely in the chocolate and then place back on the sheet. Keep refrigerated!