Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gluten-Free Tagalongs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 43 reviews

These Gluten-Free Tagalongs are a delicious twist on the classic cookie sandwich, featuring creamy peanut butter and vanilla protein filling nestled between Mexican shortbread cookies, all coated in rich dairy-free chocolate and sprinkled with flaky salt. Perfect for a gluten-free treat that combines indulgence and nutrition seamlessly.

  • Total Time: 1 hour
  • Yield: 20 servings

Ingredients

Filling

  • ½ cup creamy unsweetened salted peanut butter
  • 2 tablespoons vanilla protein powder (e.g., Ritual)
  • 2 tablespoons unsweetened coconut yogurt (or Greek yogurt if not dairy-free)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

Cookies

  • 2 bags Siete Foods Mexican Shortbread Cookies (about 40 cookies)

Chocolate Coating

  • 1 ½ cups dairy-free chocolate chips
  • 1 tablespoon coconut oil
  • Flaky salt, for sprinkling

Instructions

  1. Prepare the Filling: In a medium mixing bowl, combine the peanut butter, vanilla protein powder, coconut yogurt, maple syrup, and vanilla extract. Mix thoroughly using a spoon until the mixture is smooth and free of clumps, forming a thick dough-like consistency.
  2. Arrange Cookies: Line a baking sheet or large plate with parchment paper. Place 20 cookies on the sheet in rows, flat side up, preparing for assembly.
  3. Assemble Sandwiches: Scoop out 1 teaspoon-sized portions of the filling, roll each into balls, and place one on top of each cookie. Top with another cookie, pressing gently to form a sandwich without squeezing the filling out the sides. Put the baking sheet into the freezer for 30 minutes to set the filling, preventing melting during chocolate coating.
  4. Melt Chocolate: In a microwave-safe bowl, combine dairy-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is melted, smooth, and shiny.
  5. Coat Cookies: One at a time, dip each cookie sandwich into the melted chocolate. Use a small spoon to spread chocolate over the top if needed. Lift with a fork and let excess chocolate drip off before placing back onto the parchment-lined sheet.
  6. Add Flaky Salt: Sprinkle flaky salt over the chocolate-coated cookies either immediately or after a few minutes in the freezer once the chocolate starts to harden.
  7. Set Chocolate: Return the cookies to the freezer for another 30 minutes or until the chocolate coating is fully set and firm.
  8. Store: Transfer the finished Tagalongs into an airtight container. Store in the refrigerator or freezer to keep fresh.

Notes

  • Use dairy-free chocolate chips and coconut yogurt to keep the recipe dairy-free and vegan.
  • If you don’t have coconut yogurt, Greek yogurt is a suitable substitute but will add dairy.
  • The freezing steps are essential to maintain the shape and prevent melting during chocolate coating.
  • Store the cookies in the fridge for a softer texture or freezer for longer shelf life.
  • Flaky salt enhances the chocolate flavor, but it can be omitted if preferred.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-tagalongs-recipe/