I’m back with another delicious, better-for-you sweet treat: homemade Gluten-Free Tagalongs. These are my healthier take on the classic Girl Scout cookie, and they turned out so good I had to share.
Recreating favorite sweets with a nutritious twist has become my specialty. I love transforming treats so you can enjoy them without feeling guilty—so trust me when I say you’ll want these in your fridge ASAP.
A CLASSIC COOKIE REMAKE
Girl Scout season inspired me to re-create a favorite. While I’m a Thin Mint fan (I even turned them into a smoothie), I’m equally obsessed with peanut butter and chocolate. So I made Gluten-Free Tagalongs that capture that perfect combo—crispy shortbread, creamy peanut butter filling, and a chocolate coating.
I used Siete Foods Mexican Shortbread cookies for this recipe. Their coconut-sugar sprinkle and tender texture make them an ideal base, but you can swap in another shortbread if needed.
The peanut butter filling is rich and satisfying. Peanut butter provides healthy fats and protein, plus small amounts of fiber and minerals like magnesium and potassium. To boost protein and add a touch of creaminess, I fold in a bit of vanilla protein powder and unsweetened coconut yogurt, sweetened naturally with maple syrup.
The final touch is a glossy chocolate coating and a sprinkle of flaky sea salt. The salty-sweet contrast makes these cookies truly irresistible.
THE MOST PERFECT LITTLE SANDWICH COOKIES
These Tagalongs are simple to assemble and require no baking. They’re gluten-free, dairy-free, and paleo-friendly when you choose compliant ingredients, yet still taste indulgent and light.
This recipe is a fun weekend project: make the filling, sandwich it between cookies, dip in melted chocolate, and chill. The freezer sets everything quickly so you can enjoy them the same day.
My family loved them—definitely a recipe to make on repeat. Try them and tell me what you think!
INGREDIENTS YOU’LL NEED:
For the Filling:
- Creamy, unsweetened, salted peanut butter
- Vanilla protein powder
- Unsweetened coconut yogurt (or Greek yogurt if not dairy-free)
- Pure maple syrup
- Pure vanilla extract
To Assemble:
- Siete Foods Mexican Shortbread Cookies (or another shortbread)
- Dairy-free chocolate chips
- Coconut oil (or melted butter/vegan butter)
- Flaky salt
HOW TO MAKE MY GLUTEN-FREE TAGALONGS
For the Filling:
In a medium bowl, combine 1/2 cup creamy unsweetened salted peanut butter, 2 tablespoons vanilla protein powder, 2 tablespoons unsweetened coconut yogurt (or Greek), 1 tablespoon pure maple syrup, and 1 teaspoon vanilla extract. Stir until smooth; the mixture should be thick, like cookie dough.
To Assemble:
Line a baking sheet or large plate with parchment paper. Arrange 20 shortbread cookies in rows, flat side up. Scoop teaspoon-sized portions of filling, roll into balls, and place a ball on each cookie. Top with another cookie and gently press to form sandwiches, being careful not to squeeze out the filling.
Freeze the assembled sandwiches for 30 minutes to set the filling—this prevents it from melting during chocolate coating.
In a microwave-safe bowl, melt 1 1/2 cups dairy-free chocolate chips with 1 tablespoon coconut oil in 30-second increments, stirring until smooth and glossy.
One at a time, dip each frozen sandwich into the melted chocolate. Use a spoon to coat the top, then lift with a fork and let excess drip off before placing back on the parchment-lined sheet. Sprinkle flaky salt on top immediately or after a brief chilling period.
Freeze the coated cookies for another 30 minutes, or until the chocolate is fully set. Store finished cookies in an airtight container in the fridge or freezer.
RECIPE SUBSTITUTIONS & TIPS
You can swap ingredients to match dietary needs: use any shortbread cookie, honey instead of maple syrup, or Greek yogurt if you’re not dairy-free. Any vanilla-flavored protein powder works best to preserve flavor, and vanilla collagen could be substituted if preferred.
Feel free to use your favorite nut butter based on allergies or taste. For chocolate, use milk, dark, or dairy-free chips, or melt a chocolate bar. If you don’t have coconut oil, melted butter or vegan butter will work in the coating.
CHOOSING A GOOD PROTEIN POWDER
If you need more protein in your diet, a clean protein powder can help. Look for powders with minimal, recognizable ingredients and avoid artificial additives. A vanilla-flavored option is ideal for this recipe.
HOW HEALTHY IS PEANUT BUTTER?
Peanut butter can be part of a balanced diet. It provides monounsaturated and polyunsaturated fats that support heart health, plus protein, some fiber, and micronutrients like magnesium and potassium. For store-bought nut butters, choose options with few ingredients—just nuts and salt if possible—and avoid added sugars and inflammatory oils.
MORE CLASSIC SWEET TREAT RECREATIONS
Try these other healthier re-creations if you liked the Tagalongs:
Raw Mars Bars
Bite-Sized Twix Cups
5-Ingredient Date Snickers
Copycat Reese’s Peanut Butter Cups
Homemade Nutter Butters (GF, DF, Refined Sugar-Free)
Click here to watch the reel I made of this recipe 🙂
Gluten-Free Tagalongs
Cook time reflects chilling time in the freezer (no baking required).
Ingredients
For the Filling:
- ½ cup creamy unsweetened salted peanut butter
- 2 tablespoons vanilla protein powder
- 2 tablespoons unsweetened coconut yogurt (or Greek yogurt)
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
To Assemble:
- 2 bags Siete Foods Mexican Shortbread Cookies (about 40 cookies)
- 1 ½ cups dairy-free chocolate chips
- 1 tablespoon coconut oil (or melted butter)
- Flaky salt
Instructions
For the Filling:
- Combine peanut butter, protein powder, coconut yogurt, maple syrup, and vanilla in a bowl. Mix until smooth and thick, like cookie dough.
To Assemble:
- Line a baking sheet with parchment and arrange 20 cookies flat side up.
- Scoop teaspoon-sized filling balls and place one on each cookie. Top with another cookie and gently press to form sandwiches. Freeze for 30 minutes to set.
- Melt chocolate chips and coconut oil in 30-second intervals until smooth.
- Dip each frozen sandwich in chocolate, letting excess drip off, and return to the parchment-lined sheet.
- Sprinkle flaky salt and freeze another 30 minutes until set. Store in an airtight container in the fridge or freezer.