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I was never a Girl Scout. I certainly never sold gluten-free Girl Scout Cookies, if they even existed back then. In fact, I first tried them as a teenager. Better late than never, right? Tagalongs Girl Scout Cookies were definitely my favorite, but I haven’t had them in years. When I got a request from a reader for a copycat Tagalongs cookies recipe, it was a perfect excuse to create my own version.
There’s something whimsical and delicious about Girl Scout cookies. Don’t you just love that first bite of crispy wafer cookie topped with peanut butter and dipped in decadent chocolate, with some dextrose, soy, and sorbitran tristearate added for extra flavor? 😮
But what if you could have all of the flavor with none of the unhealthy ingredients you can’t pronounce and shouldn’t be eating anyhow? You can! This Tagalongs cookie recipe is your key to healthy, gluten-free Girl Scout cookies at home.
The Healthiest Girl Scout Cookies Ingredients
Those cute little girls in their tan vests are so good at disarming your heart (and wallet) with gap-toothed grins, winning personalities, and waistline enhancing cookies. Whenever I see them, I find myself wanting to indulge in some Tagalongs Girl Scout cookies.
But have you read the side of the box? Girl Scout cookie recipes were designed for flavor and shelf life, but not your health.
Filled with ingredients that may cause inflammation, weight gain, brain fog and a host of other health issues, they’re just not worth the cost.
Plus, I don’t like my kids eating things with artificial colors and flavors. I like to feed them foods that help them focus instead of causing distraction and hyperactivity.
And yet there’s something irresistible about Tagalongs Girl Scout cookies that still tempt me. C’mon, admit it, you like them, too! If only there were a gluten-free Girl Scout cookie or a sugar-free Girl Scout cookie option. *sigh*
Homemade Tagalongs Girl Scout Cookies
Tagalongs Girl Scout cookies are crispy shortbread rounds topped with a layer of completely yummy peanut butter and coated in rich chocolate. At first glance, you might think it would be impossible to make these scrumptious cookies healthy, but it’s totally doable!
In fact, I’m about to tell you how you can make Tagalongs Girl Scout cookies at home with whole-food ingredients you can pronounce and feel good feeding yourself and your family. I can practically taste the rich chocolate, crunchy shortbread, and creamy peanut butter already. Mmmm.
And I know I’m not the only one who’s happy about this because I’ve gotten your e-mails lamenting the temptation of Tagalongs Girl Scout cookies, and asking for a solution. I’m here for you, friends. Girl Scout cookie season isn’t for the faint of heart, but together we will make it!
What if I told you that you could learn how to make Girl Scout cookies at home that were not only fabulously delicious but had only healthy ingredients?
Would you happy dance? Get out your dancing shoes, friends, because I’m about to share my Tagalongs cookies recipe with you. So, you can make homemade Girl Scout cookies any time you want!
How To Make Girl Scout Cookies Gluten-free and Low Carb
Making gluten-free Girl Scout cookies at home takes a few steps, but it’s not challenging. The hardest part is waiting to eat them.
This Tagalongs Cookies recipe has three simple steps, but when you’re done you’ll have a batch of sugar-free cookies that are so good you won’t believe that they’re wholesome, too.
First, you have to make the shortbread cookies. You’re making Girl Scout cookies gluten-free and sugar-free, though, so instead of flour, sugar, and soy, you’ll be using almond flour, erythritol, and butter. All you have to do is follow the recipe for my Gluten-free Shortbread Cookies.
Next, you’re going to tackle the peanut butter layer. Peanut butter is part of what makes Tagalongs Girl Scout cookies so delectable.
I suggest buying a sugar-free peanut butter. Otherwise, you can learn how to make peanut butter yourself at home. Add your sweetener to the peanut butter and taste it so you get it *just right.*
Even though we’re making sugar-free, gluten-free Girl Scout cookies here, that doesn’t mean they have to taste that way!
The next step is freezing the peanut butter topped cookies. This is to keep the chocolate and peanut butter from melting together during the chocolate dipping process.
All the waiting is the only hard part about making these low carb cookies. So frustrating, right? Believe me, I’m there with you! But these sugar-free Tagalongs are worth it. I promise.
To be honest, I’m usually too impatient for recipes involving multiple waiting steps like this. For desserts especially, I want them quick and easy, and I want to enjoy them right away! Every once in a while, though, there comes a special low carb dessert that’s worth the wait. My sex in a pan dessert recipe is one of the few exceptions, and now this Tagalongs cookies recipe is another.
The last step in the Tagalongs cookies recipes is dipping the peanut butter topped shortbread into chocolate. Once you’ve done that and they’ve set, you have successfully made sugar-free, gluten-free Girl Scout cookies and it’s time to celebrate.
You deserve a cookie!
How To Store Sugar-free Girl Scout Cookies
Now that you’ve perfectly executed this Tagalongs cookies recipe (and taste tested them!), it’s time to figure out how to store your gluten-free Girl Scout cookies.
Because you’ve used all healthy, whole food ingredients, your cookies might not last as long as the originals. You can store them on the counter for a couple of days in a sealed container, or in the fridge for up to ten days. However, they will also store in the freezer for longer than that.
If they last long enough for you to need to that option.
The first time I made them, my family went wild. But they have to, right? I mean, they’re family. So I was still a kind of curious if the rest of the world would love them as much as I did.
I was pretty sure I was on to something, but then came the real test. I knew this Tagalongs cookie recipe was a hit when I put them out at my daughter’s birthday party and they disappeared in minutes.
Everyone wanted to know how I’d made them and no one suspected that they had just indulged in low-carb, sugar-free, gluten-free Girl Scout Cookies instead of a fattening, gut-wrenching version. Success!
That is when you know you’ve got a keeper on your hands. And, this Tagalongs cookie recipe is most definitely a keeper.
Disclaimer: Tagalongs and Girl Scout Cookies may be a registered trademark. This recipe is my interpretation of a similar dish, but is not to be construed as an endorsement of the company or having been endorsed by the company. There is no affiliation between myself and the company. Trademark remains the property of its owner and is used here only to describe the product.
How To Make Gluten-free Tagalongs Girl Scout Cookies:
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RECIPE CARD
Tagalongs Cookies Recipe - Low Carb Gluten-Free Girl Scout Cookies
You might think that a sugar-free gluten-free Girl Scout cookies recipe for homemade Tagalongs is elusive, but it's not. This Tagalongs cookies recipe is not only for the healthiest Girl Scout cookies you'll ever eat, but also the most delicious. Just like the real thing!
PrintIngredients
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Shortbread cookie layer
- 2 1/2 cup Blanched almond flour
- 6 tbsp Butter (softened)
- 1/2 cup Erythritol
- 1 tsp Vanilla extract
Peanut butter layer
- 3/4 cup Peanut butter (unsweetened)
- 2 tbsp Powdered erythritol (or more to taste)
Chocolate coating
- 10 oz Sugar-free dark chocolate chips
- 1 tbsp Coconut oil
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
- Make the shortbread cookies according to the instructions here, except use a small cookie scoop to make them smaller and thinner (about 1/4 in (.6 cm) thick and 1.5 in (3.8 cm) diameter). You'll want to reduce the baking time by a couple of minutes since they are thinner (mine took 10 minutes). Cool completely.
Stir (or blend) together the peanut butter and powdered erythritol. (Adjust sweetener to taste if needed.) Spread a teaspoon of the mixture on top of each cookie. Place back onto the parchment lined baking sheet and freeze for at least 1-2 hours, until the peanut butter is completely solid.
- Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove over very low heat), stirring every 15 seconds, until completely melted.
- Dip each cookie into the chocolate using a fork, coating all sides. Shake off the excess, then place back onto the parchment lined baking sheet. (You can reheat the chocolate in the microwave if it begins to harden.) Repeat with all the cookies. Cool completely to allow the chocolate to solidify before serving.
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Recipe Notes
Serving size: 1 cookie
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
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Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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14 Comments
Bonnie
I have to say, these cookies are spot on! A.maz.ing! Thank you, thank you, thank you! 🙂
Dan
Hi Maya!
Happy National Chocolate Chip Day! I was looking for recipe’s to make cookies to bring to work today and since the chocolate coating is from chocolate chips, I figured these qualified. This is this the 3rd time I have made these cookies and the are AMAZING! Everyone who has tried them loves them and can’ believe the are Keto. Thanks for posting this recipe. We love them!!!
Darlene Demell
These cookies look so good. I love chocolate and peanut butter so these are a must.
Nor Amjadi
Thanks so much for the recipe. It is really good! I shared it on my facebook page, I hope you don’t mind.
Thanks again
Tiree Wright
Hello! Would I be able to mail these to a friend?
Maya | Wholesome Yum
Hi Tiree, Yes, as long as it’s not too hot where you or your friend live, so that the chocolate doesn’t melt.
Allison Holloway
Is it okay to use coconut flour instead of almond flour or will they fall apart? I’ve never used almond flour. But I know coconut flour sometimes crumbles really quickly depending on the recipe. Do you think it would work with this?
Maya | Wholesome Yum
Hi Allison, No, coconut flour absorbs a lot of moisture and would require other modifications to the recipe. I recommend trying the almond flour, but make sure it’s blanched and finely ground for the right texture.
Kimberly N Lowe
Made these last weekend and they are wonderful!
Maya | Wholesome Yum
Thank you, Kimberly!
Regina
Can I use butter instead of coconut oil? My boyfriend is allergic to coconut.
Maya | Wholesome Yum
Hi Regina, Yes, you can!
Josephine
Hi! Can I use stevia powder for this recipe? I currently have SweetLeaf Stevia Powder on hand. Thanks!
Maya | Wholesome Yum
Hi Josephine, Yes, you can! You’d need a lot less than the erythritol. I have a sweetener conversion chart here.