TAGALONG COOKIES- Vegan, Grain-Free, Peanut-Free, Refined Sugar-Free & Oil-Free

Tagalong cookies?

What the heck are those?

Yup, that was my first reaction when I first spied this type of cookie on Pinterest. It didn’t take long before I realized that Tagalong cookies were a dream come true! Crispy shortbread base topped with gooey peanut butter icing and covered in chocolate. How did I not hear about these before? Why when I thought of Girl Scout cookies did I think of the vanilla or chocolate sandwich cookies and not something more like these:

Tagalong Cookies

After I stopped with all the questions, I drooled over some more pictures and then started thinking about my love affair with anything peanut butter and chocolate. And that’s when it hit me: peanut allergies. So many people are not able to experience this delicious combination that immediately makes me so happy. And that, that made me sad.

With determination I hit the kitchen and these PEANUT-FREE beauties were born:

Tagalong Cookies

That’s right, the perfect combination of chocolate and peanut butter…without the peanuts!

Peanut-Free Tagalong Cookies

Buttery shortbread, gooey sweet icing, crunchy chocolate coating. These cookies really do have it all…except for the peanuts, refined sugars, refined grains and hydrogenated fats!

Serves 24



  • 1 cup almond flour
  • 2 tbsp unsweetened sunflower seed butter
  • 2 tbsp coconut nectar (any liquid sweeter should work)
  • 1/2 tsp vanilla extract
  • 1/8 tsp baking powder
  • dash sea salt


  • 1/4 cup unsweetened sunflower seed butter
  • 1/2 cup powdered coconut sugar**
  • 3 tbsp unsweetened non-dairy milk


  • 1/4 cup + 1 tbsp cocoa powder
  • 2 tbsp cocoa butter (or coconut oil for non oil-free version)
  • 10 drops liquid stevia (or liquid sweetener of choice)


  1. Pre-heat oven to 350 degrees and line cookie sheet with parchment paper.
  2. First create the cookie base by mixing together all of the base ingredients and stirring well. It may seem like there is not enough liquid, keep stirring, the almonds will begin to release their oils and this will make the batter moist enough. Chill the dough for at least 30 minutes.
  3. Once the dough has chilled, roll it out between two pieces of parchment paper. Roll out to approximately 1/4 inch thickness and use a circle cookie cutter (or a small glass) to cut the dough into circles.
  4. Place cut dough on the parchment lined baking sheet and chill for 15 more minutes.
  5. Bake cookies for 10-12 minutes, or until the edges begin to brown. Let cool on baking sheet for 5-10 minutes before moving them to a wire rack for complete cooling.
  6. While the cookie bases cool, prepare the icing by beating (with electric hand mixer) together the icing ingredients until thick. It will also be slightly sticky.
  7. After the base of the cookies have cooled completely, add approximately 1 tsp of icing on top and spread to the edges. Let sit while you prepare the chocolate topping.
  8. Make the chocolate coating by melting the cocoa butter in the microwave and stirring in the cocoa powder and liquid stevia.
  9. Drizzle the chocolate over the cookies, making sure to cover it in it’s entirety. Let set in fridge for 10-20 minutes.
  10. Grab a glass of unsweetened non-dairy milk and enjoy!

**to powder coconut sugar, simply add it to a high-powdered blender for a few seconds. You can add up to 1 tbsp tapioca starch to give it a more traditional icing/powdered sugar texture.

xoxo Erin

Nutritional Information: 

Calories: 76, Fat: 4.9 g(1 g saturated), Carbohydrates:7.2 g, Fiber: 0.6 g, Sugar: 5.2 g, Protein: 1.7 g

Nutritional information based off of serving size of 1 cookie.

You May Also Like:

Apple Cranberry Crumble Bars

             Apple Cranberry Crumble Blondie

UPDATE! This recipe has been submitted to Fat Tuesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, Wellness WeekendSlightly Indulgent Tuesdays, Whole Food Fridays, Healthy Vegan FridaysFight Back FridayMeatless Mondays, Gluten-Free Wednesdays, Fresh Bites FridayTasty Tuesdays, Real Food Wednesdays, Healthy 2day WednesdaysWhole Foods Wednesdays, Good Stuff TuesdaysFull Plate ThursdaysMelt in Your Mouth MondaysWonderful Food WednesdaysTasteful TuesdaysTried and True RecipesMostly Homemade MondaysAll My Bloggy Friends and Tuesday Greens.


36 thoughts on “TAGALONG COOKIES- Vegan, Grain-Free, Peanut-Free, Refined Sugar-Free & Oil-Free

  1. Those look so delicious! I love the gooey part, that’s my favorite! I love sun butter as well. Just made my own the other day. I’m with you though…peanut butter and chocolate…delicious!! I love that you use almond flour, I bake with it all the time too…it’s my favorite “flour”!

    • I agree! I’ve just started baking with almond flour and am so happy with how rich it can make an oil-free dessert taste! Thank goodness for nuts 🙂

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  6. When I saw the title of your post, I said OH OH OH! Yay for peanut free ones! Can’t wait to attempt these for my little boys!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com

  7. I love that these cookies are free of so many things, but judging by the ingredients you used, I’m sure they’re still delicious. Thanks for sharing at Gluten-Free Wednesdays.

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  15. These are tasty, thanks for the recipe! Some comments: I would not preheat your oven right at first (unless you are really cold in your kitchen!), there is no need to waste the electricity for a good hour before these get in the oven. Preheat at the same time you put the cut cookies in the fridge for the 10 minute cooling time.
    Also, the recipe makes a LOT of the nut/seed butter icing – at least double. I’d half that next time, because now I am just tossing it in the compost 😦

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