Gluten Free Tagalong Cookies

gluten free tagalong cookie on a piece of parchment paper cut in half to show the inside

The period of time after New Years and before Easter can only mean one thing…Girl Scout cookie season! When I was a kid, this made the holidays coming to an end just a little bit sweeter. I never was a Girl Scout myself, but I always enjoyed supporting them by eating sleeves of cookies at a time. HA! This recipe for Gluten-Free Tagalong Cookies fondly reminds me of those carefree childhood days.

If you have my newest book, Eat What You Love, then you already know that Thin Mints were always my favorite from the Girl Scout’s repertoire (check out the recipe for my Mint Slims on page, 283). About a month back, it dawned on me that I already had recipes created for each component of a Tagalong cookie, so I decided to combine them for these Gluten-Free Tagalong Cookies! I planned on releasing this recipe in a few weeks, but with so many of you stuck at home with tons of time to bake on your hands, I wanted to give it to you early!

Tagalongs are a shortbread cookie topped with a sweetened peanut butter mixture and then they're fully dipped in chocolate. I took my Shortbread Cookies and pieced them together with the sunbutter filling from my Sunbutter Chocolate (Reese's) Cups in Celebrations (page 210) and then dipped them in a rich chocolate shell. The result was heavenly.

a tagalong cookie cut in half with a stack of the chocolate covered cookies in the background; all on a white surface

I don’t know why it took me so long to make a recipe for these!

The shortbread is crisp and buttery, and the sunbutter filling is so velvety and smooth. The best part? Each step is quite easy to make – the thing that takes the most time is dipping them in chocolate, but that’s my favorite part to get the kids involved with. Many hands makes light work, right?

Telling my kids that we can’t buy the standard Girl Scout Cookies was tough for them since all their friends would munch on them at school, and we'd always see the sale tables out and about. But now we can send these Gluten-Free Tagalong Cookies with them and rest assured knowing they’re full of better-for-you ingredients!

Gluten-Free, Grain-Free, Egg-Free! Plus can be Nut-Free!

These cookies are not only gluten-free and grain-free, they're also egg-free. And they could easily be made nut-free too! You can sub out the shortbread in this recipe for the nut-free shortbread crust in my Lemon Bars Recipe in Celebrations (page 117). Make sure to keep an eye out for my other copycat Girl Scout Cookies coming soon!

A variety of girl scout cookie renditions (tagalong, thin mint and samoas) stacked on a white surface. Each stack has a single cookie cut in half in front of it to display inside.

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Gluten Free Tagalong Cookies



Cuisine: American

Category: Dessert

PREP TIME: 30 mins

COOK TIME: 10 mins TOTAL TIME: 40 mins



Filling and Chocolate

*use raw cacao butter for dairy free

** To make this nut-free, use the shortbread crust from the Lemon Bars in my Celebrations cookbook (pg 117)


  1. Preheat oven to 350°F and line a baking sheet with parchment or silpat.
  2. In a stand mixer or food processor, combine the almond flour, arrowroot powder, sea salt, and baking powder.
  3. Add the maple syrup and mix until combined.
  4. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms.
  5. Use your hands to gather the dough, pressing it together to compact it into a disc.
  6. Roll the disc out between 2 pieces of parchment paper until it’s 1/4-inch thick. Cut out as many cookies as possible with a 2-inch round shaped cookie cutter. Repeat with remaining dough.
  7. Carefully transfer the cut cookies onto the baking sheet lined with parchment. Bake for 10 to 12 minutes until golden brown and firm.
  8. Place the cookies on a cooling rack to cool.
  9. While the cookies bake, make the filling. Place the sunflower seed butter, tahini, maple syrup, arrowroot, vanilla, and sea salt in a bowl. Mix until well incorporated.
  10. Once the cookies have cooled, drop 2 teaspoons of the sunflower seed butter mixture onto the center of each cookie. Spread the mixture out over the entire cookie, leaving a small dome in the center. Place the cookies back on to the lined baking sheet and freeze until the sunflower butter has hardened, about 20 minutes.
  11. Remove from the freezer and dip each cookie in the melted chocolate using 2 forks to fully coat. Let any excess chocolate drip back into the bowl. If the chocolate starts to set in your bowl before you’ve finished dipping the cookies, gently re-warm it over the double boiler. Place them on the lined baking sheet and place back in the freezer to set the chocolate for 10 minutes.

Keywords: dairy free, dessert, egg free, gluten free, nut free, paleo, vegetarian, girl scouts cookies, cookies

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