Almond Butter Patties (A Tagalong Copycat)

These Almond Butter Patties are a delicious copycat of a Tagalong or Peanut Butter Patties cookie! Ours are made with either agave nectar (vegan) or maple syrup (paleo), vanilla, and an almond flour cookie center! You can also use coconut oil (vegan or paleo) or a specialty butter spread (vegan) to get just the right flavor you want! {Vegan or Paleo}

Just when I thought I couldn’t be happier, I ate the last of my Girl Scout Peanut Butter Patties. While our family has several food allergies, one of us is currently a Girl Scout. And I do make a point each year to be her first customer. This year I decided it was time to make a cookie the whole family could enjoy. And when the cookie season abruptly ended because of the pandemic, I kicked it into high gear and developed these Almond Butter Patties cookies. They are a sort-of copycat of the infamous Girl Scout cookie, Tagalongs.

I say “sort of” because, as it turns out, Girl Scout cookie names are a regional thing. What some people know as a Tagalong (that’s what they were called when I was a Girl Scout) is elsewhere known as a Peanut Butter Pattie (what they are now called in our area). What’s even more? The ingredients in each are slightly different. According to Romper in the post What’s The Difference Between Tagalongs & Peanut Butter Patties? Fans Of Girl Scout Cookies Need to Know, Tagalongs contain more peanut butter, whereas Peanut Butter Patties are vegan and contain more of a vanilla flavor.

Our Almond Butter Patties probably land a little closer to a Peanut Butter Pattie. A thin layer of almond butter sits atop a homemade almond flour cookie that is then dipped in chocolate flavored with a splash of vanilla.

So while the traditional cookie season might be over, we’re just over here eating these delicious vegan (or paleo-friendly) Girl Scout copycat cookies! And if you’re in the mood to make a batch or two, then keep reading and get your almond butter and chocolate ON!!!!

ALMOND BUTTER PATTIES INGREDIENTS:

Below are the ingredients to make your own Almond Butter Patties. If you want a quick breakdown of which ingredients are paleo-friendly or vegan-friendly, I included a section at the bottom of this blog post with specific details!

• Almond flour and tapioca flour. These form the basis of the cookie center.
• Agave nectar. You can sub 100% pure honey or maple syrup, if you’d like.
• Specialty buttery spread (or coconut oil). I love using Earth Balance Buttery Spread in a tub. It’s gluten-free, dairy-free, and soy-free! It’s also rich and creamy and wonderful! Coconut oil will also work, however the cookies will be a little drier and prone to crumbling.
• Sea salt. A pinch in the cookie and again in the almond butter layer.
• Almond butter. My favorite brand is Costco’s Kirkland brand. The only ingredient is roasted almonds. The roasting improves and intensifies the flavor.
• Chocolate chips. You can use dark chocolate chips for a paleo cookie or vegan milk chocolate chips. I usually use Enjoy Life or Chatfield’s chocolate chips. They aren’t paleo, but they are free of the top allergens, and I believe are vegan, too!
• Vanilla. I use about 1/4 teaspoon to go with the chocolate for a sweeter flavor.

HOW TO MAKE ALMOND BUTTER PATTIES:

The key to creating this three-layer cookie is to freeze the cookies after each layer is completed.

1. Set the oven to 300 degrees. Line a baking sheet with parchment paper, and set it aside.
2. In a mixing bowl, stir together the almond flour, the tapioca flour, and sea salt. Then add the agave nectar (or maple syrup or honey) and melted coconut oil or buttery spread. Stir the ingredients together until they stick to one another and you can form the batter into balls. Roll the batter into twelve small balls and place them on the parchment-lined baking sheet. Then using your thumb, or the flattened portions of your index, middle, and ring fingers, flatten each ball into a circle. You may need to reform the flattened cookie if the edges break off. Bake at 300 degrees for about 10-15 minutes. The length of time will depend on how soft or cooked and crispy you want your cookies to be. Remove the cookies from the oven, let them cool, and then place them in the freezer so they set. This is especially important if using coconut oil.
3. In a separate bowl, combine the almond butter, agave nectar (or other sweetener of choice), and sea salt. Stir until the mixture is smooth.
4. Remove the cookies from the freezer and spread small amounts of the almond butter mixture over the cookies. Place the cookies back in the freezer to let the almond butter set. Once the almond butter has set, then melt the chocolate, along with the vanilla and coconut oil, and dip each cookie into the chocolate mixture.
5. Place each cookie on the parchment-lined baking sheet and store them in the freezer until the chocolate sets. Once the chocolate is solidified, transfer the cookies to an airtight, freezer-safe container, and store them in the freezer for about 2-3 weeks.

PRO TIPS:

When you form the cookie, pay attention to size and shape. The way they bake is how they’ll be when you add the almond butter and chocolate. I make a slight indentation in each cookie so the almond butter filling has a place to pool without running over. 

You will also want to decide how big you want your cookies to be. I make mine small because once I add the filling and the outer coating, they size up quickly. For example, you can make 12 small-but-eventually-large cookies OR 6 really-large-and-ultimately-larger cookies. You do you! I won’t judge.

HOW TO MAKE YOUR COOKIES VEGAN OR PALEO:

For a straight-up paleo cookie, use the following:

• Coconut oil 100% pure maple syrup or 100% pure honey Dark chocolate

For a vegan cookie, use the following:

• Coconut oil OR a vegan buttery spread (I like Earth Balance)   Agave nectar Vegan chocolate chips (I like Enjoy Life brand mini chips or Chatfield’s regular chocolate chips)

DOES IT MATTER IF I USE COCONUT OIL OR BUTTER?

YES! It actually matters in this recipe a lot! They will both work, but they’ll work a little differently. Coconut oil won’t be as rich, and the final cookie will be prone to crumbling more. Handle them with care as you add each layer. Once you freeze the cookie and then dip it in the chocolate, you should be okay.

Using a dairy-free buttery spread, on the other hand, works quite well and is closer to more traditional baking. The flavor will be a little sweeter and richer, and the cookie will be sturdier. Our girls preferred this version, however I have made these Almond Butter Patties both ways!

To be on the safe side, I melt at least 2 tablespoons coconut oil or butter, plus a little extra in case the cookie batter is still dry. I find that little extra (barely even measurable) is often the difference when the batter doesn’t cooperate.

If you’re in the mood for more delicious chocolate + almond butter combos, then make sure to sink your teeth into these treats!

• Chocolate Almond Butter Brownies
• No-Bake Chocolate Almond Butter Truffles
• Chocolate Almond Butter Cups

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