These vegan girl scout cookies are a homemade and plant based version of the tagalongs! Made with just 3 main ingredients, they are quick, easy, and seriously addictive.
Vegan Girl Scout Cookies
During my first few months in America, I was fortunate to sample a plethora of cookies that I hadn’t grown up with. I remember the first time I tried an Oreo and was immediately obsessed, followed by fig newtons. However, it was love at first sight when I tried the famous girl scout cookies.
I remember when I saw a stand at the local mall selling all these boxes of cookies with a variety of flavors. I sampled every single one of them and couldn’t pick a favorite- I loved them all. It was not long after that I started following a plant based diet and I had to re-think some of my food choices.
Which girl scout cookies are vegan?
Currently, several flavors of girl scout cookies could be suitable for vegans to consume. However, depending on their supplier, most of them are NOT vegan friendly, as they contain eggs and/or dairy. Luckily, here we have an easy recipe for a homemade version of the most popular ones- the Tagalongs (aka peanut butter patties!).
I’ve been meaning to share a vegan girl scout cookies recipe for quite some time. They are a copycat version of the Tagalong cookies, but even better. No fancy kitchen mixers or ingredients are needed, but you’d never tell. The cookie texture is thick and crumbly, and the peanut butter filling is smooth. The cookies are sweet, buttery, slightly salty, and with hints of chocolate and peanut butter throughout!
Two of my friends who are obsessed with girl scout cookies tried my homemade version and are OBSESSED with them- They thought they tasted better than actual Tagalong cookies!
How do you make vegan girl scout cookies?
- Shortbread cookies– These make up the base of the cookies. They are firm, dense, and buttery, perfect to hold the filling.
- Peanut butter– Smooth and creamy peanut butter. If you aren’t a fan of the sweet and salty combination, you can use sweetened peanut butter.
- Chocolate chips– To coat the cookies with. Either vegan chocolate chips or a chopped up vegan chocolate bar can be used.
Start by making your shortbread cookies but instead of pressing a fork on them, form a deep well into the center. Next, bake them in the oven for 15-17 minutes, until they just begin to go golden around the edges. Remove them from the oven and allow them to cool completely.
Now, add spoonfuls of peanut butter to fill the center of each cookie, before refrigerating them for 30 minutes, for the peanut butter to firm up. Once firm, melt your chocolate (or chocolate chips). Moving quickly, use two spoons to dip each cookie into the melted chocolate until completely coated in it. Place them on a lined plate and refrigerate until the chocolate has firmed up.
Tips to make the best girl scout cookies
- Do not overbake the shortbread cookie base, as they continue to firm up as they are cooling down.
- If you have a nut allergy or don’t want to use peanut butter, you can replace that with either almond butter, cashew butter, or tahini. Like the peanut butter, be sure that they have a creamy and drippy consistency.
- Only use chocolate chips if you don’t have access to chocolate bars. The chips, while tasting delicious, often don’t have the best melting capabilities (they are designed to keep their shape). Don’t waste money on expensive vegan baking chocolate- Lindt chocolate bars that are above 70% cocoa content are vegan friendly AND they melt beautifully.
Storing and freezing tagalongs
- To store: Cookies will keep at room temperature in a sealed container, for up to 4 weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
More vegan cookie recipes to try
- Brown butter chocolate chip cookies
- Chocolate chip cookies
- Marshmallow cookies
- Peanut butter cookies
- Oatmeal chocolate chip cookies
Vegan Girl Scout Cookies
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Prepare your shortbread cookie dough as directed. Form the dough into 12 balls and flatten to a large cookie shape, before forming a small well in the center.
- Bake the cookies for 17-19 minutes, or until the edges just begin to go golden. Remove from the oven and allow the cookies to cool completely.
- Place a teaspoon of peanut butter into the wells of each cookie and refrigerate for 30 minutes, for the peanut butter to firm up.
- Melt the chocolate chips. Once melted, use two spoons and dip each cookie into the melted chocolate until completely covered. Place the chocolate covered cookies onto a lined plate and refrigerate until the chocolate has firmed up.