Tagalongs or Peanut Butter Patties

I know, more cookies, but ’tis the season! Girl Scout cookies are everywhere; those little rectangular boxes have been bombarding me at every turn, giving me the perfect excuse to work on gluten-free (Oh, and vegan!) versions of old favorites. Though, this particular cookie is not actually an old favorite of mine, but it certainly sounded good. In fact, I don’t ever recall tasting one of these, though I know it has its loyal followers (I live with one), so I gave them a try.

My favorite Girl Scout cookies were always Samoas, Thin Mints, and the lemony-(fake)buttery shortbread cookies. But here, we meet Peanut Butter Patties, also known as Tagalongs. The base is a rich, undersweet shortbread, topped with a peanut butter layer, and, finally, the entire thing is coated in dark chocolate. If you don’t/can’t eat peanut butter, I am sure almond butter or sun butter would be a delightful (and gourmet) substitution.

Typically, I test recipes a few times, if not more, before putting them on this site. This recipe, however, seemed to work perfectly on the first try, and because I am essentially out of flour (until my next shipment arrives), and because it is Girl Scout cookie time, I’ve made an exception. That said, this recipe may be in need of some tweaking, but if you are feeling adventurous, I am quite confident you will have good results. Then again, I’m always amazed how I can mess up even the most tried and true recipe. Ahem. I’ve had a kitchen full of those lately…

Vegan, Gluten-Free Tagalongs/Peanut Butter Patties (Girl Scout Cookies)

Originally from Baking Bites’ Homemade Tagalongs
Adapted by CinnamonQuill

1/3 cup organic shortening (could probably use butter if not vegan/dairy-free)
1/3 cup (make it a bit generous) canola or safflower oil
1/2 cup dark brown sugar (light should be fine)
1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 teaspoon guar gum
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3+ Tablespoons milk (I used lite coconut milk)

Preheat oven to 350F. Line 2 cookie sheets with parchment.

In a mixing bowl, cream shortening, oil, and sugar. Add all other ingredients, and pulse a few times. Then, use your hands to knead dough into a ball. It will be a bit dry/crumbly (think shortbread, people!), but you should be able to make it come together. If it is very dry, add 1 additional Tablespoon milk.

On a piece of wax paper, take a baseball sized mound of dough and flatten it with your hands. If you’ve ever made traditional scones, it will be very reminiscent of the technique you used. Flatten dough, then push crumbling edges together; flatten more, then push crumbling edges together. You should be able to flatten dough to *about* 1/4 inch thick. Cut into circles using a cookie cutter or jar lid. Space 1/2 inch apart on cookie sheet, and bake, 11-13 minutes, until slightly golden around edges. Let cool on sheet. Cookies will firm and crisp as they cool.

Makes about 2-3 dozen cookies. Let cool completely before proceeding.

Peanut Butter Patty Layer:

3/4 cup natural, unsweetened, creamy peanut butter
1/4 cup confectioner’s sugar
pinch of salt (if peanut butter is not already salted)
1/4 teaspoon of vanilla.

*This recipe may be doubled if you like a thicker peanut butter layer.

In a small microwave-safe bowl or small saucepan, combine peanut butter and sugar gently with a spoon. Place in microwave for about 20 seconds, or low heat on stovetop. You want the peanut butter to melt the slightest bit so it is easier to combine. Add salt and vanilla. Stir well. Using a half teaspoon measure, create small mounds of peanut butter, then spread over cookies with a spreading knife (or fingers, which I found to work perfectly). Peanut butter layer should cover tops of cookies. Place cookies on a cookie sheet and freeze for 30 minutes, until peanut butter is no longer sticky to touch (may be slightly tacky, which is okay) and peanut butter layer is securely adhered to shortbread.

Chocolate Coating:

1-2 cups of semisweet or dark chocolate chips

Melt chocolate in microwave or in double boiler. I dipped the tops of the cookies in melted chocolate, then brushed the sides and bottoms using a silicone pastry brush. If you like a thick chocolate coating, dip all sides of cookies, otherwise use my method. Place coated cookies on parchment or wax paper lined sheet, then freeze for 15 minutes, until hardened.

Store cookies in a very cool place (or freezer). Makes about 2-3 dozen.

More Girl Scout Cookie action:

Gluten-Free, Vegan, Thin Mints
Flourless, Gluten-Free Samoas

Really though, what are the best Girl Scout cookies, in your opinion?