The next time you see Girl Scouts selling Tagalongs, don’t fret. You can make this delicious gluten-free version in your kitchen. The thin cookie is crisp, topped with a sweet and creamy peanut butter filling, and then dipped in milk chocolate. They’re simply unforgettable.
It’s easy to do using my recipe for an all-purpose flour blend. Mix some up and keep it on hand for all your baking needs. The flour recipe calls for superfine rice flour versus regular grain. It makes this cookie perfectly.
It’s a chocolate coated cookie you’ll never forget. I enjoy it more than See’s candy, and they’re better than their gluten counterpart. Enjoy!
A copycat gluten free Nutter Butter Cookie recipe that will have your gluten-free eating friends begging for these instead of their gluten counterpart.
Ingredients:
- 1/3 cup vegetable shortening
- 1 tablespoon neutral-flavored oil
- 3 tablespoons granulated sugar
- 1 tablespoon confectioners' sugar
- 1 large egg white, at room temperature
- 1-1/2 teaspoons pure vanilla extract
- 1-1/2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup gluten-free natural peanut butter
- 1/3 cup confectioners' sugar
- 14 ounces gluten-free chocolate, broken up (such as two 7-oz. Hershey bars)
Instructions:
- Preheat the oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper. Alternatively, lightly oil the baking sheets. Set them aside.
- In the bowl of your mixer, combine shortening, oil, and sugars until thoroughly blended.
- Add egg white and vanilla; mix on low to combine.
- In a separate bowl, whisk together flour blend, baking powder, baking soda, and salt. Add this mixture to the shortening mixture. Beat on medium speed until thoroughly combined.
- Roll out the dough to between 1/8 and 1/4-inch thickness on a clean flat surface. (A silicone pastry mat works well).
- Cut the dough using a 1-3/8-inch round biscuit/cookie cutter. Transfer rounds to the prepared pan, about 12 cookies on each baking sheet.
- Bake the cookies for 8 minutes or until the bottoms become slightly golden brown.
- Remove from the oven and allow to cool on the baking sheet. Repeat steps with remaining dough.
- In a small bowl, add peanut butter. Sift 1/3 cup confectioners' sugar on the top. Stir to combine.
- Once cookies completely cool, add about 1/2 teaspoon peanut butter mixture to the flat side of each cookie; set aside.
- Melt the chocolate in a heat-proof bowl over a saucepan of simmering water. Dip the cookies into the bowl using a candy dipping spatula or fork. Transfer to a baking sheet lined with parchment paper, not a silicone baking mat. You need friction which silicone mats do not provide.
- Allow cookies to set fully prior to serving or freezing. If the weather is warm freeze the cookies or refrigerate for a couple of hours to speed up setting.
Tips
*Allergens depend upon the chocolate you use. Hershey bars contain soy.
I made these yesterday and they are so good.
A bit labor intensive but well worth it.
I did not have enough filling so I might make more of that next time. And coating the cookies in chocolate was a mess, but fun. I will make these again.
Thank you so much for the recipe!