Paleo Tagalongs


Ever since Andy and I first started dating, I've gotten into the habit of baking him something on Valentine's Day. Last year he got these peanut butter Oreo truffles, and this year the chocolate and peanut butter love continues with homemade Tagalongs.

While there is nothing wrong with supporting your local Girl Scouts and purchasing these cookies from them, I haven't actually seen any Girl Scouts out selling cookies at our local Publix. Since I know Andy loves these cookies, I thought I'd try making them homemade for him.


Last year we never even found a Girl Scout selling Tagalongs; they were all out by the time we got to them. Somehow during the summer though my work got a delivery of hundreds of boxes of Girl Scout cookies and I snagged a box of Tagalongs for Andy.

My cookie version is Paleo and just as delicious. The biggest difference is that since the chocolate chips are dairy-free, the cookies taste like they're covered in dark chocolate. If you aren't dairy-free, you can always use semi-sweet chocolate chips and they'll taste just as delicious.


Paleo Tagalongs


24 cookies

Prep Time

40 minutes

Cook Time

15 minutes


  • 2 1/4 c. almond flour

  • 1/4 c. arrowroot powder

  • 1/4 tsp. salt

  • 1/4 c. maple syrup

  • 1/3 c. grass-fed butter*

  • 1/2 c. creamy peanut butter

  • 2 Tbs. coconut oil, divided

  • 2 Tbs. coconut flour

  • 2 Tbs. honey

  • 1/4 tsp. vanilla

  • 9oz. dairy-free chocolate chips


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Combine the almond flour, arrowroot powder and salt in the bowl of your stand mixer.

  3. Turn on slowly and add in the maple syrup.

  4. Add in the butter, a tablespoon at a time, until a ball forms.

  5. Roll out tablespoon sized portions of dough, place on your baking sheet, and press each dough ball flat.

  6. Bake for 12 - 15 minutes or until lightly browned. When cooked, allow to cool completely.

  7. Begin making your peanut butter filling. Combine the peanut butter, 1 Tbs. coconut oil, coconut flour, honey and vanilla.

  8. Place a dollop on the top of each cookie.

  9. Put the tray in the freezer to set.

  10. While the peanut butter sets, melt your chocolate chips and 1 Tbs. coconut oil.

  11. Using a fork, dip each cookie in the chocolate to coat. Place on a rack to cool and return to the freezer to set.

*Some people have varying views on butter with a paleo diet. I personally feel that grass fed butter falls into the paleo guidelines.