The next time you see Girl Scouts selling Tagalongs, don’t worry—you can make a delicious gluten-free version at home. These cookies feature a thin, crisp biscuit topped with a sweet, creamy peanut butter filling and finished with a smooth milk chocolate coating. The contrast of textures and flavors makes them irresistible.
Using a reliable gluten-free all-purpose flour blend (I recommend one that includes superfine rice flour) helps achieve the right crumb and crunch. Keep a batch of the flour blend on hand for quick gluten-free baking.
These chocolate-coated cookies are memorable and satisfying. Many people prefer this gluten-free version to the traditional one—give them a try and enjoy!
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Yield: Makes 45 cookies
A copycat gluten-free Tagalongs recipe that delivers the same crunchy cookie, peanut butter filling, and chocolate coating—perfect for sharing with friends who prefer gluten-free treats.
Ingredients:
- 1/3 cup vegetable shortening
- 1 tablespoon neutral-flavored oil
- 3 tablespoons granulated sugar
- 1 tablespoon confectioners’ sugar
- 1 large egg white, at room temperature
- 1-1/2 teaspoons pure vanilla extract
- 1-1/2 cups Carla’s Gluten Free All-Purpose Flour Blend Recipe
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup gluten-free natural peanut butter
- 1/3 cup confectioners’ sugar
- 14 ounces gluten-free chocolate, broken up
Instructions:
- Preheat the oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper, or lightly oil the baking sheets. Set aside.
- In the bowl of a mixer, combine shortening, oil, granulated sugar, and confectioners’ sugar until well blended.
- Add the egg white and vanilla, mixing on low until incorporated.
- In a separate bowl, whisk together the flour blend, baking powder, baking soda, and salt. Add to the mixer and beat on medium until the dough comes together.
- Roll the dough to 1/8–1/4 inch thickness on a lightly floured surface or silicone pastry mat.
- Cut rounds using a 1-3/8-inch cutter. Place the rounds on prepared sheets, about 12 per sheet.
- Bake for about 8 minutes, or until the bottoms are just beginning to turn golden.
- Allow the cookies to cool on the baking sheet before transferring to a wire rack. Repeat with remaining dough.
- Combine peanut butter and sifted confectioners’ sugar in a small bowl. Stir until smooth and spreadable.
- When the cookies are completely cool, place about 1/2 teaspoon of the peanut butter mixture on the flat side of each cookie.
- Melt the chocolate in a heatproof bowl over simmering water (or use a gentle double boiler). Dip each cookie into the melted chocolate using a dipping tool or fork, then transfer to parchment-lined baking sheets. Avoid silicone mats for setting—the slight friction of parchment helps prevent slipping.
- Let the chocolate set fully before serving. In warm weather, refrigerate or briefly freeze the cookies to speed setting.
Tips
Allergen note: check the ingredients of the chocolate you choose—some brands contain soy or other allergens.