If you’re craving those delicious Girl Scout cookies but want a vegan version, you’re in luck! This recipe for vegan Tagalong cookies (also known as Peanut Butter Patties) features a rich shortbread base topped with creamy peanut butter and coated in chocolate. They’re easy to make and perfect for any occasion!

Ingredients

For the Shortbread Cookies:

• 1 cup all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ½ cup vegan butter, softened
• 1 teaspoon vanilla extract

For the Peanut Butter Filling:

• ¼ cup creamy peanut butter (or almond butter)
• 2 tablespoons maple syrup (optional, for sweetness)

For the Chocolate Coating:

• 1 cup vegan chocolate chips (or a chopped vegan chocolate bar)
• 1 teaspoon coconut oil (optional, for a smoother coating)

Instructions

1. Make the Shortbread Cookies:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a mixing bowl, cream together the softened vegan butter and powdered sugar until smooth.
   • Add the vanilla extract and mix until combined.
   • Gradually add the flour and salt, mixing until a dough forms.
   • Roll the dough into small balls (about 1 tablespoon each) and flatten them into cookie shapes on the prepared baking sheet.
2. Bake the Cookies:
   • Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.
3. Prepare the Peanut Butter Filling:
   • In a small bowl, mix together the peanut butter and maple syrup until smooth. Adjust sweetness to your liking.
4. Assemble the Cookies:
   • Once the cookies are cool, place about 1 teaspoon of the peanut butter mixture on top of each cookie. Spread it evenly across the top.
5. Melt the Chocolate:
   • In a microwave-safe bowl or double boiler, melt the vegan chocolate chips with coconut oil (if using) until smooth. Stir frequently to avoid burning.
6. Coat the Cookies:
   • Dip each cookie into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out, allowing excess chocolate to drip off before placing it back on the parchment-lined baking sheet.
7. Chill and Set:
   • Place the coated cookies in the refrigerator for about 30 minutes or until the chocolate has hardened.
8. Serve and Enjoy:
   • Once set, enjoy your homemade vegan Tagalong cookies! Store leftovers in an airtight container at room temperature for up to one week or in the refrigerator for longer freshness.

Tips for Success

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend if desired.
• Nut Butter Variations: Feel free to experiment with different nut butters like almond or cashew for unique flavors.
• Storage: These cookies can be stored in an airtight container at room temperature or refrigerated for an extended shelf life.

These vegan Girl Scout cookies are not only delicious but also easy to make at home anytime you have a craving! Enjoy this sweet treat while supporting your plant-based lifestyle!