Your favorite Girl Scout cookies made allergy friendly! You can make these delicious Tagalong cookies at home whenever a craving hits!
It’s Girl Scout Cookie season! Are you missing your favorite Girl Scout Cookies? Or are you glad to have a reason to avoid buying a dozen boxes of cookies? ;)
What’s your favorite variety of Girl Scout Cookie? I LOVE Thin Mints, and made an allergy friendly version that you can find here. And yes, the homemade variety is awesome frozen, if that’s your favorite way to eat them.
I know a lot families with nut allergies (our family included) miss Tagalongs or Peanut Butter Patties. There’s something about a sugar cookie base with creamy peanut butter and a chocolate coating that’s just magic.
Fortunately, it’s pretty easy to make allergy friendly Tagalongs at home. Sunbutter makes an excellent filling, or if you prefer, you can use Wowbutter or any other nut or seed butter that suits your dietary needs. You can make these any size that you like – I used a small biscuit cutter about 1.5 inches in diameter.
Dipping these in chocolate was little tricky – using a bowl that’s not to shallow, and two forks to hold the cookie helps the process go a little smoother.
If you are able to eat gluten or dairy, then you can go ahead and use all-purpose flour and dairy butter. Coconut flour will probably not work well in this recipe.
Allergy Friendly Tagalong Cookies.
For the cookies:
For the filling:
- 1 cup sunbutter
For the chocolate coating:
- 4 cups dairy free chocolate chips
To make the cookies: Place the buttery spread and the sugar in a mixing bowl and beat until light and fluffy. Add the applesauce, vanilla, and salt and continue to mix.
Add the gluten free flour blend a little at a time and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (Some gluten free blends soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff).
Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours, or place in the freezer for about 40 minutes.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
Roll the dough to about ¼ of an inch thickness. Use a round cookie cutter or biscuit cutter to cut out circles. Place on the prepared cookie sheet. Bake at 350 degrees for about 9-11 minutes. The cookies should be very lightly golden. The baking time may vary depending on the size of your cookie cutters.
Let the cookies cool on the cookie sheet for a few minutes before transferring to a plate or cooling rack.
Once the cookies are cooled, take a knife and spread each one with a little sunbutter. The amount is up to you - you can use more or less according to your taste.
Make the chocolate coating. Place 2 cups of dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave for 15 second intervals, stirring in between, until the chocolate is melted. Once that chocolate runs out, melt the remaining chocolate chips. Alternatively, melt all the chocolate chips at once using a double boiler on the stove.
Line two cookie sheets with waxed paper.
Use a fork to dip each cookie into the chocolate. You will need to use a second fork to turn the cookie over and then lift it out. Balance the cookie on two forks and allow some of the chocolate to drip off before placing the coated cookie on the prepared cookie sheets. Repeat with all the cookies.
Once all of the cookies are coated in chocolate, place the cookie sheets in the refrigerator so the chocolate firms up. Once the chocolate is firm, store the cookies in an airtight container in the refrigerator.