Even if you weren't a Girl Scout growing up, you very likely noshed happily on the goodies from their annual cookie drive. Now, between the palm oil controversy and a desire for cookies catering to alternative diets, the need for vegan Girl Scout cookies was clear. We happily tried out and slightly adapted a vegan Tagalong recipe from the Shannons, vegan bloggers and animal activists. The results were super-yummy, so you're definitely going to want to try this! It's been a few decades since I ate an actual Tagalong, but I'll say this: the vegan version is delicious and irresistible! Read on for a homemade version of a favorite Girl Scout cookie treat.
1. Gather ingredients for vegan Tagalong Girl Scout Cookies.
As always, please use organic ingredients whenever possible.
- 1 cup vegan margarine
- 1/2 cup sugar
- 1 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 tsp almond meal (or ground flaxseed)
- 1 tsp vanilla
- 1/4 tsp salt
- 1 Tbsp applesauce
- 2 Tbsp almond milk or soymilk, regular or vanilla
Peanut Butter Filling
- 3/4 cup to 1 cup powdered sugar
- 1/2 cup natural peanut butter (preferably unsalted)
- 1/8 tsp salt
- 1-2 tsp soy or almond milk, or as needed
- 1 10-oz bag of vegan chocolate chips
- 1-2 Tbsp non-dairy milk (optional)
Preheat oven to 400 degrees. Line one to two cookie sheets with parchment paper or silpats and set aside.
2. Prepare the dough.
In a large bowl, cream together the margarine and sugar. You can use a fork (and some elbow grease), but I recommend an electric handheld mixer. Add flours, almond meal, vanilla, salt, applesauce, and soy or almond milk. Mix until a smooth dough forms.
3. Roll and slice the cookies.
Gather the dough and roll into a long uniform tube. I found it helpful after the initial rolling to place the dough on a sheet of plastic wrap and wrap it up loosely. This allowed me to continue to roll it into a tube shape. The Shannons also suggest using a cookie press without a form. Slice the tube into 1/4 inch “coins” (removing the plastic wrap beforehand, if using). You should get between 18-24 cookies. Place on the prepared baking sheet. If the dough comes apart at all while slicing, just mush the pieces back together on the cookie sheet – they will cook together fine. Cook for 8-10 minutes, until the edges and underside are beginning to turn golden-brown (The Shannons suggest 6-8 minutes, so start checking around then). Remove cookies from oven and let cool.
4. Make the peanut butter filling.
In a large bowl, mix together the powdered sugar, peanut butter, and salt with the electric mixer. Depending on how oily your peanut butter is, you may need to gradually add some soy or almond milk (a few teaspoons should do the trick) to get the desired consistency, which is not too creamy, but not crumbly. Gather small balls of the mixture with your hand and press gently into the top of the cooled cookie, spreading to cover the whole cookie top.
5. Get messy with the chocolate coating!
For the chocolate coating, melt chocolate chips in a small saucepan, stirring often to keep the chips from burning. Once chocolate is fully melted, remove the pan from the heat. Carefully drop cookies into the pan one at a time, using a spoon to pour chocolate over the top and coat evenly. This makes for a delicious, but very thick covering of chocolate. To achieve a thinner coat (and to make a little chocolate go much farther), mix in a few Tbsp of non-dairy milk into the melted chocolate before placing the cookies in the pan. Either way, gently tip the cookies from side to side to get rid of excess chocolate.
6. Finish and chill the cookies.
Place dipped cookies on a parchment-lined or silpat-lined cookie sheet. Chill cookies in the refrigerator for 2 hours or until chocolate is dry. Enjoy your vegan Tagalongs!