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These copycat paleo TAGALONG cookies are everything I’ve been missing without all the stuff my bod can’t handle! No gluten, no dairy, no peanuts. And yet there is still chocolatiness, nuttiness, and cookieness! How can it be??
It is Girl Scout cookie season! I see it everywhere and my mouth waters. And while there was a time I enjoyed these thoroughly, it was also a time before I realized I have a lot of issues with a variety of ingredients. And since my love for proper daily functions outweighs my tastebuds love of all the things, I had to stop my consumption of these yummy cookies.
But enough is enough. It’s time to bring something girl scouty back into my life! And that’s where these paleo tagalong cookies come in! I am slowly upping my online collection of desserts. But make no mistake, my own personal experience experimenting in the kitchen actually has its origins in the baking world so this cookie is a good way to introduce that to you.
Even though there are a few stages to this cookie, overall I promise it is super easy. Just mix the cookie-base ingredients, shape into little wells, and bake. Once cooled, fill with sun butter (or nut butter of choice) and freeze. Lastly, melt some chocolate with coconut oil and dip those frozen cookies in! Let the chocolate firm up in the fridge and then enjoy the taste of nostalgia and cookie orders!
I love these paleo tagalong cookies and they have officially taken residence in my freezer. You know, where tagalongs and thin mints basically turn into magic!
I do hope you give these a try. They are incredibly easy and oh so good.
Paleo Tagalong Cookies (Copycat Girl Scout Cookies)
Ingredients
- ⅔ cup almond flour (70 grams)
- ⅓ cup tapioca flour (45 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- 6-12 teaspoons sun butter, depending on how deep you make your cookie wells
Chocolate Coating
- ⅔ cup chocolate chips (unsweetened, coconut sugar sweetened are my preference to keep it lower in sugar)
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 350° F.
- In a bowl, combine the dry ingredients and set aside.
- In a smaller bowl, melt the coconut oil, then add in the maple and vanilla and stir.
- Pour the liquid ingredients into the dry ingredient bowl and mix until fully combined and a dough forms.
- Roll into 12-14 balls. One by one, flatten each ball with your hand and using your thumb, create a well in the middle to allow for the sun butter after baking.
- Bake for 10 minutes, until beginning to brown slightly (the bottom will be golden).
- Allow cookies to cool completely and then fill each well with ½-1 teaspoon of sun butter. The amount depends on how deep the the hole is and how sun buttery you want your tagalong.
- Freeze the cookies until the sun butter is firm to the touch — this will take several hours.
Chocolate Coating
- Before dipping, line a baking pan with parchment or wax paper.
- When ready to dip, melt together the chocolate chips and coconut oil until smooth. This can be done on a double boiler or in the microwave in 30 second intervals until everything is melty.
- One by one, dip each cookie into the chocolate mixture using a fork. Tap off the excess chocolate and scrape along the edge of your bowl to ensure a nice thing layer of chocolate coating.
- Place the dipped cookies on prepared baking pan, and place in the fridge until the chocolate coating is completely firm.
- Enjoy! Store in fridge or freezer (allowing to thaw a bit before serving).
