Gluten Free Tagalongs

Recently, I’ve been seeing Girl Scout cookies everywhere. And it’s only been making me pine for the gluten days when I could crack open a package of Tagalongs (or Peanut Butter Patties as they were called in my scout days) or eat a whole sleeve of thin mints in one sitting.

So I decided to make my own gluten free Tagalongs (they’ve always been my favorite). It took a few tries, but this recipe finally turned out delicious. Though the cookies are a little crumblier and less crunchy than the originals, they taste delicious, and are husband-approved.

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Here’s my recipe:

1 1/2 cups gluten free all purpose flour

1/2 cup tapioca starch

2/3 cup potato starch

1/3 cup corn starch

1 tsp xanthan gum

1/2 tsp salt

1 tsp baking powder

1 cup butter, softened

1/2 cup sugar

1/2 tsp vanilla

1 egg

1/2 cup peanut butter

1/2 cup powdered sugar

2 12 oz packages of milk chocolate chips

Preheat your oven to 350 degrees and grease a cookie sheet. In a medium bowl, blend together the flour, starches, xanthan gum, salt, and baking powder. In your mixing bowl, cream the butter and sugar, and add the egg and vanilla.  Then slowly add in the flour/starch mixture.

Once the dough is well-mixed (it should be a fairly light, soft dough), roll it into teaspoon-sizes balls, flatten them a little, and use your thumb or a spoon to create an indention in the middle.

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Bake for 5-8 minutes, or until lightly browned on the bottom. While they’re baking, mix together the peanut butter and powdered sugar. Remove the cookies to a cooling rack. Using a piping bag or a ziplock bag, fill the cookies with the peanut butter mixture.

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Once the cookies are cooled, melt the chocolate in the microwave in 30 second intervals, but be careful not to burn it. Dip the cookies into the chocolate using a fork, and gently tap them on the edge of the bowl to remove extra chocolate. I broke several by taping too hard or too long, so just use your best judgement.

Place them on wax paper and cool in the refrigerator until the chocolate is hardened. They’re best if you keep them in the fridge, since it keeps the chocolate from melting and the cookies from getting too crumbly.

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Ahh, the nostalgic goodness…

In other exciting gluten free Girl Scout cookie news, this year for the first time, the scouts are selling gluten free cookies! They’re not available everywhere, but if they do well this year, they may be back next year as a permanent addition!

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Lisa Kieklak

Co-Founder at The Helpmates
Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.

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