Paleo Tagalongs

IMG_3953IMG_3946IMG_3940When it comes to Girl Scout cookies, the Randall family is divided. My mom’s favorite are tagalongs, my dad’s were the classic shortbread (which I recently learned are actually called “trefoils”), my brother has always been a Thin Mint kid, and personally, I am a Samoa gal (though Lemonades are a close second). Needless to say, with all of our favorites, we always walked away with our hands full and boxes stacked up to our noses whenever we needed to satisfy our hankering for Girl Scout Cookies.

As a kid, buying Girl Scout cookies outside the hardware store each year was a time-honored tradition with my dad. Today, this is still one of my favorite childhood memories and I remain an ardent lover of Girl Scout cookies (even if they aren’t typically gluten-free). Of course, the downside is that Girl Scout season only comes around once a year. What’s a cookie-obsessed girl to do?!

Fortunately, I’ve noticed copycat Girl Scout cookies popping up everywhere recently, so of course, I had to jump on the bandwagon. And when I came across a “Gourmet Makes” episode featuring Girl Scout cookies while binge-watching Bon Appetit’s Youtube series last week, it was just the inspiration I needed to put on my apron (metaphorically speaking because I’m too lazy to ever put one on) and try my hand at my own version of gourmet Girl Scout cookies.

Although my first instinct was to recreate Samoas, most recipes utilize dates to make a healthier caramel. This would have been an ingenious idea, were it not for the fact that I’m allergic to date pollen. So, while I rack my brain for a way to recreate my beloved cookie, I thought I would pay tribute to my mom’s favorite with these paleo tagalongs!

They are so simple to make and dangerously easy to eat. The batch I made this past week is already on its path to disappearing, but I wouldn’t be upset if I have to make another batch in the next coming days. Under 10 ingredients, and both gluten and refined sugar-free, these paleo cookies are a guilt-free indulgence that will remind you of the classic and make you think Girl Scout cookie season came early this year!

These cookies are delightfully rich and the perfect balance of sweet and salty! Store these scrumptious cookies in the fridge and share with your fellow Girl Scout fanatics, or hoard them for yourself (we aren’t here to hudge haha!). However you enjoy them, I would love to know if you have the chance to make them and hear your feedback! Thank you for tuning in and your continued support!

xo,

Grace

 

 

Paleo Tagalongs

Paleo Tagalongs

Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1 cup almond flour
  • 2 tbsp maple syrup
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 8 tsp peanut butter
  • 1 cup dark chocolate chips
  • 2 tsp coconut oil

Instructions

    1. Start by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.
    2. Melt the butter in the microwave (about 30 seconds) then, combine it with the almond flour, maple syrup, vanilla extract, and salt in a medium mixing bowl. Using a spatula, mix the ingredients together well to form a uniform dough.
    3. Lay another sheet of parchment paper on a flat surface and place the dough onto it. Use your hands to shape the dough into a log (the ends should measure about a 1 1/2 to 2-inch diameter) and wrap it in the parchment paper. Stick the dough in the fridge to chill for 15-20 minutes.
    4. Once the dough has chilled, slice the dough into 8 rounds and lay them 2 inches apart on the lined baking sheet, Use your thumb to form a shallow well in the middle of cookie where you can add the peanut butter after they finish baking.
    5. Place the cookies in the oven and bake for 15 minutes.
      Once finished baking and the edges are lightly golden brown, remove the cookies from the oven and allow them to cool for a couple minutes.
    6. Leaving the cookies on the cookie sheet, begin to add 1 tsp of peanut butter to each well in the cookies. Then, place the baking sheet in the freezer and allow the peanut butter to fully chill and harden (about 20 minutes).
    7. Combining the coconut oil and dark chocolate in a microwave-safe container, melt the chocolate in 30-second increments until fully melted.
    8. Take the cookies out of the freezer, use a fork to dip each cookie in the melted chocolate, shaking off any excess before returning each cookie to the baking sheet.
      Once all cookies have been dipped, return the baking sheet to the freezer and allow the chocolate to fully set and harden before enjoying!
Nutrition Information:
Yield: 8 Serving Size: 1 cookie
Amount Per Serving: Calories: 171Total Fat: 12.5gSaturated Fat: 8gCholesterol: 8mgSodium: 119mgCarbohydrates: 15.2gFiber: 0.7gSugar: 11.7gProtein: 3.1g

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