How did we get to this easy copycat vegan tagalongs recipe? Well to start, it’s Girl Scout cookie season. While I love the girl scout cookies, I struggle with self-control and also am trying to follow a vegan and lower sugar diet. This means that snacks like that need to stay out of my house as much as possible. So I look for alternatives to satisfy the cravings, and that is why I’m sharing this healthier easy copycat vegan tagalongs recipe with you!
Tagalongs are one of my favorite girl scout cookies, behind the samoas, because I’m a total peanut butter addict. Seriously, ask my husband. We joke that I keep Costco’s natural peanut butter in business because we eat so much of it. That said, this recipe uses peanut butter, oat flour (or almond flour if you want), date syrup, vanilla extract, salt, chocolate chips, and coconut oil.
If there is one thing that makes a person feel successful, it’s when you give your treats to someone else and they come asking for the recipe or if you might have more. My sister tried these the first time I made them and then said, ‘I wish you had brought more with. Can you share the recipe?’. Looks like I’m going to make some of these bad boys the next time I visit their house. That is enough to make me feel good sharing this easy copycat vegan tagalongs recipe with you!
What you’ll love about these healthy easy copycat vegan tagalongs?
- Your favorite girl scout cookie is now healthier and vegan! This is not permission to eat the whole batch, but you can eat it less guilt.
- They contain no added sugars. Aside from what is in the chocolate, the cookies contain no added sugar.
- They contain more fiber than a typical cookie. Between dates and oats, there is quite a lot of fiber in comparison to a typical white flour cookie.
- You can make them year round! Don’t suffer year round cause you can’t buy your cookies, make them at home. 🙂
How to make these easy copycat vegan tagalongs?
- Make the date syrup. Soak the dates in hot water for 20 minutes.
- Place the dates and 1/3 cup water in a food processor. Blend until a smooth paste is formed.
- Make the oat flour if you need. Place the oats in a coffee grinder and blend until smooth. Rolled oats grind up better than steel cut.
- Mix together the oat flour, date syrup, melted coconut oil, vanilla extract, and salt.
- Preheat oven to 350°F.
- Scoop 1 tablespoon balls onto a baking sheet and flatten. Using your thumb, make an imprint in the center of the cookie. This is for the peanut butter.
- Bake for 15-16 minutes.
- Remove from heat and allow to cool to the touch.
- Spoon 1/2 a teaspoon on each cookie. Flatten as much as you can and then place in the freezer for 15 minutes.
- After 15 minutes, melt the chocolate together with the remaining coconut oil. Place the two in a microwave safe bowl and heat for 30 seconds at a time, stirring between until it’s runny..
- Remove the cookies from the freezer and dip in the melted chocolate.
- Place back on the tray and put in the freezer once all are dipped. Allow them to cool until the chocolate is set.
- Eat or store in the fridge for one week.
Vegan Copycat Tagalong Cookies
- 1 cup oat flour either store bought or homemade
- 2 tbsp date syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- pinch sea salt
- 2 tbsp peanut butter
- 1 ½ tsp coconut oil
- ¾ cup chocolate chips
- 3 pitted dates
- 1/3 cup water
- Soak dates in warm water for 20 minutes.
- Grind dates in a food processor or blender with water until smooth.
- Preheat oven to 350°F
- Mix together the melted coconut oil, vanilla, oat flour, and date syrup.
- Using 1 tablespoon scoops, form into cookie shapes. Flatten and then using your thumb, make an imprint in the center. This is where the peanut butter will go.
- Repeat for all dough.
- Bake for 15-16 minutes.
- Remove from oven and cool to touch.
- Spoon ½ tsp peanut butter into each cookie.
- Place the cookies in the freezer for 15 minutes to set.
Prep the chocolate dip
- In a microwave safe bowl, add chocolate and 1.5 tsp coconut oil.
- Microwave for 30 second intervals stirring in between.
- Remove the cookies from the freezer and begin dipping them in the chocolate.
- Spoon chocolate over the top and spread to cover the whole cookie.
- Repeat for the remaining cookies.
- Place in the fridge to allow chocolate to set.
- Enjoy! Store cookies in the fridge for 1 week.
If you’re interested in making other delicious sweets, try out this delicious moist banana bread.
I hope you enjoy this gluten-free girl scout cookie easy copycat vegan tagalong recipe. Let me know what you thought of it in the comments below!
Pingback: Copycat Healthy Vegan Thin Mints - Cass Clay Cooking
I Love this cookie! good job! I went with almond flour and it turned out great. thanks for sharing!