Ok I’m back with another mind-blowing, better-for-you, sweet treat. Homemade Gluten-Free Tagalongs. I mean, just wow.
I couldn’t wait to share my version of a classic Girl Scout cookie with you guys, so here you go!
Recreating and putting a healthy spin on classic sweet treats and desserts has kind of become one of my specialties – it’s the RGE way. And nothing makes my dietitian heart happier than sharing my (re)creations with all of you and seeing how much you love them too. Which means you’ll trust me when I say you need these in your life asap, right?
A CLASSIC COOKIE REMAKE
Girl Scout season is upon us and clearly had me inspired. While I’m definitely a Thin Mint girlie (so much so I made my own smoothie version), we all know I’m also a BIG peanut butter-chocolate lover.
So it only made sense to put my spin on another classic Girl Scout cookie with these Gluten-Free Tagalongs. If you’re a huge fan, this is a great, healthier alternative you can make at home and feel good about keeping a stash in your fridge!
Made with one of my favorite brands, Siete Foods, Mexican Shortbread cookies – which are sprinkled with coconut sugar and make the best addition to this recipe – this is a treat you’ll quickly find yourself wanting to make on repeat.
Now I’m typically a Siete Mexican Wedding Cookie stan (we included these in our wedding gift bags for all of our guests in Cabo – find all of my wedding details here), but after this recipe, the Shortbread cookies are tied for top contender.
But the peanut butter filling? It’s insane. PB is a good source of healthy fats and protein, and also contains a small amount of fiber and essential vitamins and minerals, like magnesium, potassium, and zinc.
To ramp up the protein + add some probiotics to the filling, I added a couple tablespoons of protein powder (I use @ritual) and coconut yogurt. The coconut yogurt I used is unsweetened, but don’t worry my sweet tooth girlies, that’s only because I opted to naturally sweeten it with some maple syrup.
And of course, there’s the incredibly decadent chocolate coating. Topped with some flakey sea salt and you’ve got the best, slightly salty, seriously sweet cookie of your dreams.
THE MOST PERFECT LITTLE SANDWICH COOKIES
These Tagalongs are just the most perfect little sandwich cookies. They’re gluten-free, dairy-free and paleo, but I’m dying at how good (and easy to make) they are. They somehow taste so light and indulgent all at the same time.
If you’re looking for a weekend activity, this is it! All you have to do is whip up the filling to place between the crunchy cookie layers, melt some chocolate, and let it all chill together in the freezer. What’s not to love about a no-bake cookie recipe?
I can confirm Bridge and I were blown away and have been hooked on these Gluten-Free Tagalongs all week. Let me know what you think when you make them!
INGREDIENTS YOU’LL NEED:
For the Filling:
- Creamy, unsweetened, salted peanut butter
- Vanilla protein powder (I use @ritual)
- Unsweetened coconut yogurt (or sub Greek Yogurt if you’re not dairy-free)
- Pure maple syrup
- Pure vanilla extract
To Assemble:
- @sietefoods Mexican Shortbread Cookies
- Dairy-free chocolate chips
- Coconut oil
- Flaky salt
HOW TO MAKE MY GLUTEN-FREE TAGALONGS
For the Filling:
In a medium mixing bowl, add the peanut butter, protein powder, coconut yogurt, maple syrup, and vanilla extract. Using a spoon, mix until combined and there are no clumps. It’ll be thick, almost like a cookie dough.
To Assemble:
Line a baking sheet or large plate with parchment paper. To the sheet, arrange 20 cookies in rows, flat side up.
Measure out 1 teaspoon sized pieces of filling, roll into balls, and place over each cookie. Add another cookie over each one, gently pressing down to make a sandwich, making sure you don’t press so much that the filling oozes out the sides. Transfer the baking sheet to the freezer for 30 minutes, just until the filling sets. This ensures the pb won’t melt when you coat them in chocolate. Remove from freezer after 30 minutes.
In a medium, microwave safe bowl, add the chocolate chips and the coconut oil. Microwave in 30-second increments until the chocolate is smooth and shiny.
Working one at a time, gently drop the sandwich cookie into the chocolate, using a small spoon to coat the top with chocolate. Using a fork, lift the cookie out of the chocolate, allowing excess chocolate to drip off before adding back to the parchment paper-lined baking sheet. Repeat with the remaining cookies.
Sprinkle with flaky salt (or wait until the chocolate has hardened a few minutes in the freezer to do so). Transfer back to the freezer for 30 minutes, or until the chocolate coating has set.
Remove and transfer finished cookies to an airtight container. Store in the fridge or freezer.
RECIPE SUBSTITUTIONS & QUESTIONS
I (obviously, lol) prefer the Siete Mexican Shortbread cookies for this one, but feel free to use any shortbread cookie of your choice.
Use honey instead of maple syrup, and Greek yogurt instead of the unsweetened coconut yogurt, if you’re not dairy-free, or simply prefer instead. Any protein powder of choice should work, though I recommend using a vanilla flavored one to keep said flavor intact.
Alternatively, if you use an unsweetened protein powder, you could perhaps try adding a little extra vanilla extract, but I’m not sure how that would turn out. I’ve only made these as noted in my recipe, but you could probably also try using a vanilla collagen instead of protein powder.
Option to use your favorite nut butter if preferred or necessary based on any allergies or dietary restrictions. Same goes for the chocolate chips, you could use your favorite milk or dark chocolate chips (dairy-free or regular), or even melt a chocolate bar for the coating. Also feel free to use melted butter or vegan butter instead of coconut oil.
SHOP THIS RECIPE:
HOW TO CHOOSE A GOOD PROTEIN POWDER?
As not everyone tends to get sufficient protein in their diet, supplementing with a protein powder can be very beneficial. But with so many different options on the market, it can sometimes be tough to find a high-quality version without all of the not-so-great ingredients. I go more into this on my blog and include a list of My 6 Favorite Protein Powders HERE.
HOW HEALTHY IS PEANUT BUTTER FOR YOU?
IMO, peanut butter can definitely be included in a well-rounded, balanced style of eating. PB is a good source of monounsaturated and polyunsaturated fats, which help to support a healthy heart. It also contains some protein and a small amount of fiber, vitamins and minerals, such as magnesium, potassium, and zinc.
There’s always the option of making it at home, but of course I understand it’s way easier to grab at the store. My tip for store-bought peanut butter (or any nut butter) is to choose one with minimal ingredients – ideally organic, and made with just nuts and salt. Avoiding added sugars and inflammatory oils is key!
OBSESSED WITH THESE GLUTEN-FREE TAGALONGS? HERE’S MORE OF MY CLASSIC SWEET TREAT RECREATIONS:
Copycat Reese’s Peanut Butter Cups
Homemade Nutter Butters (GF, DF, Refined Sugar-Free)
Click here to watch the reel I made of this recipe 🙂
Gluten-Free Tagalongs
Ingredients
For the Filling:
- ½ cup creamy unsweetened salted peanut butter
- 2 tablespoons vanilla protein powder, I use Ritual
- 2 tablespoons unsweetened coconut yogurt, or sub Greek Yogurt if you're not dairy-free
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract‌
To Assemble:
- 2 bags Siete Foods Mexican Shortbread Cookies, about 40 cookies
- 1 ½ cups dairy-free chocolate chips
- 1 tablespoon coconut oil
- Flaky salt
Instructions
For the Filling:
- In a medium mixing bowl, add the peanut butter, protein powder, coconut yogurt, maple syrup, and vanilla extract. Using a spoon, mix until combined and there are no clumps. It’ll be thick, almost like a cookie dough.‌
To Assemble:
- Line a baking sheet or large plate with parchment paper. To the sheet, arrange 20 cookies in rows, flat side up.
- Measure out 1 teaspoon sized pieces of filling, roll into balls, and place over each cookie. Add another cookie over each one, gently pressing down to make a sandwich, making sure you don’t press so much that the filling oozes out the sides. Transfer the baking sheet to the freezer for 30 minutes, just until the filling sets. This ensures the pb won’t melt when you coat them in chocolate. Remove from freezer after 30 minutes.
- In a medium, microwave safe bowl, add the chocolate chips and the coconut oil. Microwave in 30-second increments until the chocolate is smooth and shiny.
- Working one at a time, gently drop the sandwich cookie into the chocolate, using a small spoon to coat the top with chocolate. Using a fork, lift the cookie out of the chocolate, allowing excess chocolate to drip off before adding back to the parchment paper-lined baking sheet. Repeat with the remaining cookies.
- Sprinkle with flaky salt (or wait until the chocolate has hardened a few minutes in the freezer to do so). Transfer back to the freezer for 30 minutes, or until the chocolate coating has set.
- Remove and transfer finished cookies to an airtight container. Store in the fridge or freezer.
