Homemade Healthy Tagalongs – they can be vegan, gluten-free, sugar-free, soy-free and even grain-free!
It’s Girl Scout Cookie Season.
And you know what that means…
Tagalongs! Thin Mints! Do Si Dos!
Or whatever cookies they’re selling nowadays. (Mango Cremes? What??)
I will stick with the classic.
Today’s recipe is for homemade copycat Tagalongs – those fat peanut butter patties with a shortbread crust and thick chocolate coating.
Until they come out with healthy girl scout cookies (or at least vegan girl scout cookies) I’m not letting the girl scouts have all the fun: I just make my own! Last week I set up a “girl scout cookie factory” in the kitchen. By the end of the night, my little factory had successfully churned out batches of healthy Thin Mints, Samoas, and Tagalongs – all whole-grain, gluten-free, vegan, and without the trans fats unfortunately still found in regular girl scout cookies. (At least one of the girl scout cookie suppliers, ABC Smart Cookies, does now offer some vegan options: Thin Mints, PB Patties, Mango Cremes, Thanks-a-Lots, and Lemonades. But the cookies are manufactured by two different companies; if the ones offered in your area are made by Little Brownie Bakers—as are the ones where I live—none of the options are vegan.)
It makes no sense to me why an institution concerned with bringing up healthy young girls continues to produce and promote cookies containing artery-clogging trans fats when alternative baking methods exist. I get that cookies aren’t supposed to be healthy… but why keep the trans fats? Even Oreos got rid of trans fats in their cookies.
Seriously, you won’t miss the trans fats in these healthy girl scout cookies.
They are just really good.
If only you could clone cookies in real life. Imagine… an endless supply of cookies!
(There’s also a Healthy Thin Mints recipe in the Chocolate Covered Katie Cookbook!)
Healthy Girl Scout Cookie Tagalongs
- 1 cup almond flour (Or make your own by grinding slivered almonds in a vita-mix, blender, or coffee grinder. Be sure it’s finely ground) (100g)
- a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
- 1/8 tsp baking soda
- stevia to taste OR 2 tbsp pure maple syrup or honey (30g)
- 1 1/2 tbsp coconut or vegetable oil (15g)
- For stevia version: 1 tbsp milk of choice, added with the liquid ingredients (15g) For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, only as needed (5-10g)
- 1 tsp pure vanilla extract
- about 18 tsp peanut butter (or any nut or seed butter of choice) (85g)
- 1/2 cup chocolate chips, or my healthy chocolate sauce
Combine all liquid ingredients (except milk of choice if using maple syrup version, and not including peanut butter). In a separate bowl, combine dry ingredients (except pb and chocolate chips) and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below.
Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes so chocolate hardens. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.)
Question of the Day: Do you ever buy girl scout cookies?
As much as I’m frustrated with those in charge of the organization, I very much want to support the actual girl scouts – I remember the excitement of dressing up in the full Brownie uniform, then going door to door or setting up shop at a grocery store. I’ll always buy a box from every girl scout who asks, and I tell them to donate the box to the troops. (Most girl scout chapters have programs set up so you can do this.)
Link Of The Day: