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Paleo Homemade Tagalong Cookies (Nut Free)

  • Author: Katie
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 1 dozen cookies 1x


Homemade Paleo Tagalong Cookies - a healthier alternative to the classic Girl Scout Cookies.  They consist of a nut-free shortbread cookie, topped with sunflower seed butter and coated in dark chocolate.







  1. Preheat oven to 350 degrees F.
  2. Make the Cookies: In a medium-sized mixing bowl, combine cassava flour, baking soda and salt.
  3. Mix in shortening, maple syrup and vanilla, first with a spatula or fork, then use your hands to combine the dough*
  4. Scoop the dough (1 tablespoon per cookie), roll it into a ball, then flatten the cookie into a disc.  Place the cookie dough on a parchment lined baking sheet and use your thumb to indent the center, making room for the filling later on.  (see process photos for example)
  5. Place the cookies in the oven and bake at 350 degrees for 10-12 minutes.
  6. Cool the cookies a few minutes on the baking sheet, then transfer them to a cooling rack.
  7. Add the Filling: Once the cookies have cooled to room temperature, scoop about 1 teaspoon of sunflower seed butter onto each cookie.
  8. Place the cookies in the freezer for at least 30 minutes so that the filling hardens.
  9. Coat the Cookies in Chocolate: In a small sauce pan, add the chocolate and coconut oil.  Place the pan on the stove top, over low heat, and stir every so often until the chocolate is fully melted.  Once fully melted, remove from heat and grab the cookies from the freezer.
  10. Dip each cookie (one at a time) into the melted chocolate**  Place the coated cookies back on the lined baking sheet to dry.
  11. If necessary, place cookies in fridge a few minutes for chocolate to fully harden.
  12. Best stored in fridge or freezer.


*The cookie dough may appear too dry at first, but will moisten as you work it with your hands.

**It's easiest to dip the cookies using a fork.  Drop the cookie into the melted chocolate, flip to coat each side, then pick the cookie up with a fork.  Scrap the fork along the edge of the pan, allowing excess chocolate to drip off the cookie.

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