A healthier spin on girl scout cookies! Homemade tagalongs with crispy shortbread, SunButter center, and dark chocolate coating. Vegan, gluten-free, paleo!
THIS POST IS SPONSORED BY SUNBUTTER
Look, I love when the offer of COOKIES literally comes knocking at my door just as much as the next human, but if I’m being honest homemade is always more my style. Because homemade means I get to choose what’s in them, what’s not in them, and make more any time I want not just for a few months of the year.
I haven’t inspected the back of a box of tagalongs maybe ever, but I can promise you the ingredients in these SunButter Tagalongs are much more wholesome than the original and simpler than you might expect.
These cookies are many things:
- salty and sweet
- vegan, gluten-free, and paleo
- completely nut free if you swap the almond flour shortbread for this deliciously crunchy cookie recipe
- made with just 8 ingredients
- a truly idyllic mix of textures
- equally as hard to resist/share as the original
- at their best cold (fridge or freezer!)
The shortbread. The cookie base is a classic shortbread texture, but with very non-classic ingredients and only 6 of them. Almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt. And we’re not fancy, so this is a dump in one bowl and mix sort of situation. And then, to continue the un-fancy theme, roughly shape balls of dough by hand into cookies with a gentle well in the center (the back of a teaspoon measure helps for this part). After baking, you will have a golden pan full of crispy buttery cookies perfect for filling with…
The SunButter. Instead of peanut butter we are swapping in SunButter for the filling because a) I am obsessed b) I know many of you are too and c) DIY-ing your Girl Scout cookies means there are no rules. I used my go-to variety, the No-Sugar Added (orange jar), because I find the cookie and chocolate coating to be sweet enough. But feel free to use a sweetened variety here too. And next comes decadence in the form of…
The chocolate coating. What is a tagalong if not encased in a layer of chocolate? Dark in this case, and thin for the proper SNAP contrast to the crunchy shortbread and lush SunButter center. (FYI. Watch the video for my easy method to coat the bottoms cleanly too!)
I cannot promise they are as easy as buying a box outside the grocery store, but I can promise you a delicious bite (or 27) of cookie.Print
A healthier spin on girl scout cookies! Homemade tagalongs with crispy shortbread, SunButter center, and dark chocolate coating. Vegan, gluten-free, easy!
- Preheat the oven to 350ºF.
- Whisk together the coconut oil, maple syrup, and vanilla.
- Add the flours, baking powder, and salt.
- Mix to form a sticky dough.
- Roll into balls, flatten into cookies, use a teaspoon to create an indentation in the center of each cookie.
- Bake for 12-14 minutes at 350ºF until golden brown.
- Cool completely.
- Spoon a dollop of SunButter into the center of each cookie.
- Freeze until the SunButter is firm.
- Coat in melted chocolate. Chill until set.
- Eat! Keep leftovers in the fridge in an airtight container for up to a week.
*Or 1/3 cup coconut butter for oil-free
**Or agave/honey works too
***For a nut-free cookie, try THIS recipe instead
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 10g
- Sodium: 51mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
Keywords: vegan, gluten-free, healthy, Girl Scout, cookies, shortbread, chocolate, dairy free, dessert, baking