Looking for a healthy allergy friendly treat?

Take a look at this guilt-free copycat Tagalong cookie!

These peanut butter classics are the perfect treat for people avoiding allergies or those who are changing up their diet plan! They are dairy-free, gluten-free, & vegan without losing the tasty qualities.

With only 7 ingredients, these cookies are sweet & yummy without the added sugars! The unique recreation of the well-known Girl Scout recipe comes from Brittany Mullins of Eatingbirdfood.com.


What you‘ll need:

  • 1 cup almond flour
  • 2 tablespoons coconut oil & 2 teaspoons for melting chocolate
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • Pinch of sea salt
  • About 7 teaspoons peanut butter
  • 1 cup chocolate chips (we used Equal Exchange, an organic, fair trade, & allergy-free company)


Preheat oven to 350°F.

Combine almond flour, coconut oil, maple syrup, vanilla, & sea salt in a medium bowl.

Scoop dough & form into a round cookie shape, using your finger or a spoon to add a small dent in the center of each cookie.

Bake cookies on parchment lined baking sheet for 15-18 minutes or until cookies are slightly golden brown on the bottom.

Let cookies cool completely. Once cooled, add a spoonful of peanut butter into the dent of each cookie.

Chill cookies in fridge or freezer for about 15-30 minutes for peanut butter to harden.

Add 2 teaspoons of coconut oil to chocolate & melt in a double boiler or the microwave. Stir & heat in increments until chocolate is fully melted.

Once the peanut butter on the cookies is hardened, dip the cookies fully in the melted chocolate, using a fork to dip & remove. Transfer cookies on to baking sheet lined with parchment

Let chocolate set & harden in the fridge or freezer for about 15-20 minutes.


For a step by step video representation, head over to our social media @Conners.Clinic & get baking!