Wednesday, 13 November 2013

Gluten Free Jumbo Size Tagalongs (Girl Scout Cookie Copycat)

I have been interested in making tons of "copycat" cookies and baked goods recently. I mean who wants to buy them at the store when you can make them from your own home? I have already made thin mints (which turned out great), nutter butters (again, great), and yesterday I made Keebler fudge stripe cookies (which were probably my favorite...wait I say that about everything...). Today I decided to stick with one of my favorite Girl Scout Cookies. A simple cookie with peanut butter and chocolate. Doesn't that sound like heaven? I was once a Girl Scout and I remember eating so many boxes of cookies rather than selling them (don't tell my mom). I wanted to re-live my childhood in my kitchen today. I decided to make these gluten free for those who have a sensitivity. Check them out. Oh, and these guys are huge!

*Makes: 24 cookies (depending on size)


  • 2 1/4 cups (320g) gluten free plain flour
  • 1 tbsp xanthan gum
  • 16 tbsp butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (70g) powdered sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/4 cup (220g) milk & dark chocolate, chopped
  • 8 tbsp peanut butter (at least)
  • 4 tsp powdered sugar, sifted 


Step 1: Preheat oven to 325F/160C and line 2-3 baking sheets with parchment paper.

Step 2: Cream the butter and sugars with an electric mixer or food processor. Only mix 1 minute tops (if you beat for a longer amount of time, the cookies will flatten out because too much air has been added into the mix). 

Step 3: Add the egg (beaten) and vanilla and mix until well combined (about 30 seconds).

Step 4: In a medium bowl, mix flour, xanthan gum, and salt. Whisk until well combined. Add wet ingredients with dry ingredients and stir with a wooden spoon until a dough forms. Dough should not be sticky (if so, add 1 tbsp at a time until it is able to be shaped into a ball).

Step 5: Transfer 1/2 the dough onto a piece of parchment paper or foil. With your hands, roll dough into a log. Smooth with hands. Wrap up and seal ends and chill for at least an hour in the freezer or 2 hours in the fridge (or you can chill them overnight to be safe. If you do not chill it long enough, the cookies will spread and you don't want that!) Do the same with the other 1/2 of the dough.

Step 6: Once dough is chilled long enough, take them out of the fridge/freezer and roll out one log at a time. Make sure you have preheated the oven to 325F/160C already.

Step 7: Using a cookie cutter or a glass, cut out small circles (make sure your cookies aren't too thin). Place the cookies on a baking sheet lined with your parchment paper and bake for 15-20 minutes (mine were done after 15 minutes so keep an eye on them, you don't want them to burn).

Step 8: Right when the cookies come out of the oven, make a thumbprint in the middle (this is where the peanut butter will sit). Allow them to cool on the baking sheet for a few minutes and then transfer to a wire rack. The cookies with toughen up and become crunchier the longer they sit.

Step 9: While the cookies are cooing, bowl water and melt your chocolate over the stove top in a heat proof bowl. Mix your peanut butter and powdered sugar together to form a thicker peanut butter mixture. 

Step 10: Once the chocolate has cooled (5-10 minutes), place a ball of peanut butter in the thumbprint you made. Spread out the peanut butter as evenly as you can with your fingers (you can wet it with water to help from sticking). 

Step 11: Dip the entire cookie into bowl of melted chocolate (using a fork or spatula). Allow to cool on parchment paper (or in the fridge to speed things up). 

Step 12: Enjoy with a cold glass of milk guys!

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