Gluten-Free Tagalong Cookies (Copycat Recipe)
User Reviews
5
Gluten-Free Tagalong Cookies (Copycat Recipe)
Description
The Gluten-Free Tagalong Cookies combine almond meal, arrowroot starch, maple syrup, and coconut oil to form a soft cookie base shaped into thin circles with a small well for the peanut butter. Baking at a low temperature ensures gentle cooking with minimal browning, preserving tenderness. Once cooled, the cookies receive a peanut butter layer made from smooth peanut butter, maple syrup, and a pinch of salt, balancing sweetness and savoriness. A coating of dark chocolate, melted with coconut oil, completes the treat with a firm but melt-in-the-mouth finish. The recipe can be made vegan, using coconut oil but note the slight coconut flavor that brings, or swap for butter if preferred. Optionally, chocolate can be added to the bottom of cookies for extra coverage, but the top-only chocolate is favored for its cleaner bite. These cookies make a distinctive gluten-free dessert or snack with a layered texture and balanced flavors.
Ingredients
For the Cookies
- 1 cup almond meal
- 2 tablespoons arrowroot starch or tapioca starch
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil melted or butter alternative
- sea salt pinch; fine
Peanut Butter Layer
- 1/4 cup peanut butter or nut butter of choice, all-natural creamy
- 2 teaspoons pure maple syrup
- salt pinch
Dark Chocolate Coating
- 1 cup dark chocolate chips (I used 70% dark chocolate)
- 1 teaspoon coconut oil or butter alternative
Instructions
- Preheat the oven to 300F and line a baking sheet with parchment paper. To prepare the cookies, combine all of the cookie ingredients in a medium mixing bowl and stir well to create a sticky, uniform dough. Use a heaping teaspoon to scoop the dough into 12 mounds onto the lined baking sheet, then use your fingers to shape the dough into 2-inch circles about 1/4-inch thick. (You can get your hands wet to help prevent the dough from sticking to your hands.) Press your thumb into the center of each circle to create a well for the peanut butter. Bake the cookies at 300F until the edges are lightly golden, about 18 minutes, then set aside to cool completely while you prepare the peanut butter layer.
- To prepare the peanut butter filling, simply stir together the peanut butter, maple syrup, and salt until smooth. Drop a teaspoon of the mixture onto each cooled cookie, and then use your fingers or a spatula to spread the peanut butter over the top of the cookie. Place the peanut butter topped cookies in the freezer to set while you prepare the chocolate topping.
- To prepare the dark chocolate coating, simply melt together the dark chocolate chips and coconut oil or butter in a double boiler. (I use an oven-safe bowl that fits over a small sauce pot filled with about an inch of boiling water.) Once the chocolate is melted and smooth, remove the cookies from the freezer and spoon the melted chocolate over the top of each cookie, making sure to coat the sides. Once all of the cookies are coated, place them back in the freezer to set until the chocolate is firm. Serve immediately, or keep them chilled in the fridge until ready to serve. (The chocolate may melt at room temperature if your room is too warm. Since it's currently winter, my kitchen has been cool enough lately to store them at room temperature without them melting, and I do prefer the texture of the shortbread cookie at room temperature when it's possible.)
Notes
- Use coconut oil for a vegan version; expect a mild coconut flavor. Butter works as a non-vegan alternative without coconut notes.
- Optionally, coat the cookie bottoms with chocolate for full coverage by freezing and flipping cookies before adding chocolate.
- The recipe yields 12 cookies; adjust quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 37mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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