if you’re a fan of classic girl scout cookies, these heart-shaped tagalongs are about to become your new favorite homemade treat.
they’re everything you love about the original: a soft yet sturdy cookie base, creamy peanut butter filling, and a decadent chocolate coating.
the twist? they’re gluten-free, made with wholesome ingredients, and perfect for a fun, valentine’s day-inspired baking project :).
taste and texture
these cookies are pure nostalgia in every bite. the cookie base is buttery and tender, with a slight crisp around the edges.
the peanut butter center is creamy, salty-sweet, and perfectly balanced by the rich chocolate coating.
together, they create a melt-in-your-mouth experience that feels indulgent but is actually made with better-for-you ingredients.
a nostalgic twist
tagalongs bring back memories of childhood, scouting events, and those coveted cookie boxes we couldn’t wait to eat!
this homemade version captures all the flavors and joy of the original but with a fun twist: heart shapes.
while hearts are perfect for valentine’s day, you don’t have to stick to them—circles, stars, or any shape you love will work just as well.
tips and tricks for perfect cookies
- use creamy peanut butter: make sure your peanut butter is very smooth and runny for the best texture. stir it well if it’s separated in the jar.
- don’t skip the indent: use your thumb or the back of a spoon to create a good-sized indent in the cookie before baking. this will hold the peanut butter filling in place.
- cool completely: let the cookies cool fully before adding the peanut butter filling. warm cookies will make the filling melt and get messy.
- chill for easy dipping/coating: once the peanut butter sets in the freezer, the cookies are much easier to dip or coat with melted chocolate.
- use parchment paper: after dipping the cookies in chocolate, place them on parchment paper to avoid sticking and for easy cleanup.
how to make them
making these cookies is straightforward and fun.
the cookie dough comes together quickly with a mix of almond flour, gluten-free oat flour, peanut butter, maple syrup, almond milk, and vanilla extract.
after shaping and baking the cookies, a spoonful of peanut butter is added to the center and frozen until firm.
finally, the cookies are dipped in a silky chocolate coating made with chocolate chips and coconut oil.
while the heart shape makes them extra festive for valentine’s day, feel free to use any cookie cutter shape you love or simply flatten them into circles.
storage
these cookies store beautifully, making them great for prepping ahead of time.
keep them in an airtight container in the fridge for up to a week, or freeze them for longer storage.
if freezing, let them thaw for a few minutes at room temperature before enjoying so the chocolate softens slightly!
are you going to make Wholesome and Nostalgic Tagalong Cookies (VG + GF!)?!
if you make one of my recipes, i would LOVE to see your creation!
Wholesome and Nostalgic Tagalong Cookies (VG + GF!)
Course: Cookies, Desserts
6-9 cookies depending on size. adjust baking time accordingly
Ingredients
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cookie ingredients:
1 cup almond flour
1/3 cup gluten-free oat flour
1/4 cup creamy peanut butter (ensure it’s very creamy or runny)
1/4 cup maple syrup
2 tbsp almond milk
1 tsp vanilla extractchocolate coating:
1 cup chocolate chips
1 tbsp coconut oil -
filling
about 1/2-1 tbsp peanut butter per cookie
Directions
- preheat the oven to 350°f (175°c). in a mixing bowl, combine almond flour, gluten-free oat flour, peanut butter, maple syrup, almond milk, and vanilla extract. mix well until a smooth dough forms.
- take a few tablespoons of dough, roll it into a ball, and slightly flatten it. shape into hearts using a cookie cutter or manually, if desired. use your thumb or the back of a small spoon to make a small indent in the center of each cookie.
- place the cookies on a baking sheet lined with parchment paper and bake for 18 minutes. if the cookies are smaller, 15 minutes will probably be enough. let the cookies cool completely, about 30 minutes.
- once cooled, add a spoonful of creamy peanut butter into the indent of each cookie. place the cookies in the freezer for 30 minutes, or until the peanut butter sets.
- while the cookies are chilling, prepare the chocolate coating. melt the chocolate chips and coconut oil together in the microwave or over a double boiler, stirring until smooth.
- drizzle the whole cookie with the melted chocolate, ensuring the top and sides are fully coated. place the cookies on a parchment-lined tray. freeze the cookies for 20 minutes, until the chocolate sets. store in an airtight container in the fridge or freezer. enjoy!
