Enjoy this peanut butter and chocolate Girl Scout cookie classic made vegan, with this easy recipe for 3-Ingredient Veganized Tagalong Cookies! These cookies are also known as Peanut Butter Patties.
Why this Recipe Works:
- The combination of the tender crackers, creamy peanut butter, and sweet chocolate makes for the perfect blend of salty-sweet flavors with fun textures.
- Using only 3 simple ingredients, this is one of the easiest cookie recipes ever!
- This recipe calls for classic “buttery” round crackers, which are available in almost every grocery store!
- These cookies are fun to make with family members of all ages.
Do these cookies taste like Tagalongs?
- Yes! Even though the base is a cracker, this cookie still offers the same flavors we know and love, just with a slightly lighter texture. You have to trust me on this one – they are SO good!
What Girl Scout cookies are vegan?
The only Girl Scout cookie guaranteed to be vegan each and every time would be Thin Mints. However, in various regions, ABC Bakers make some of the other cookies vegan as well, so be on the lookout for all of these:
- Lemonades
- Peanut Butter Patties (similar to what we’re making in this recipe except made vegan by ABC Bakers)
If your local Girl Scouts do not sell any of the above flavors other than Thin Mints, (such as the case where I live), then you can order them by clicking on the cookie titles above.
Looking for other vegan cookie recipes? Then you have to try my:
- Black n’ White Chocolate Chunk Cookies (V+GF)
- Monster Cookies (V+GF)
- Funfetti Chocolate Chunk Cookies (V+GF)
- 5-Ingredient Guilt-Free Elvis Cookies (V+GF)
How to Make 3-Ingredient Veganized Tagalong Girl Scout Cookies:
1. Add a heaping teaspoon of creamy peanut butter to the surface of 15 – 18 crackers and set them on a baking sheet lined with parchment or wax paper.
2. Then, melt your chocolate in either a double boiler on the stove, or, in a bowl in the microwave in 30 second intervals, stirring in between. If using a double boiler, transfer your chocolate to a small cereal-sized bowl once it’s completely melted.
Mmmmm….
3. To coat your crackers with chocolate, hover a fork over the bowl about an inch away from the chocolate. Use your less dominate hand to do this. Then, carefully place one cracker with peanut butter on the fork tines. Hold a spoon in your dominate hand, and drizzle the surface of the cracker with chocolate. Once coated, use the side of the spoon to scrape away any excess chocolate dripping from the bottom of the fork.
4. Carefully transfer the chocolate covered cracker back to the baking sheet and then repeat this process with the remaining crackers.
5. Allow the chocolate to completely harden at room temperature for 60 minutes, or, for a treat you can enjoy quicker, place your baking sheet in either your freezer for 4-5 minutes or your fridge for about 10 minutes. You’ll know they’re ready when the chocolate is matte rather than super shiny.
6. The cookies can be left out at room temperature, or, in the fridge or freezer from this point on.
Top Tips for Making 3-Ingredient Veganized Tagalong Girl Scout Cookies:
- If your peanut butter is extra runny, put the crackers with peanut butter on them in the freezer for a couple of minutes before beginning the chocolate-drizzling process.
- If you feel like taking your cookies to the next level, add some sprinkles or colored sugar to your freshly dipped chocolate covered cookies. This is especially fun to do for holidays or parties!
- I find that this recipe goes best with peanut butter, but if you can’t eat peanuts, I bet sunflower butter would be delicious, as well!
- When shopping for peanut butter, look for a type that only has peanuts and salt listed in the ingredients list.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
3-Ingredient Veganized Tagalong (Peanut Butter Patty) Girls Scout Cookies
Ingredients
- 1/3 - 1/2 c. creamy peanut butter (85 g - 128 g)
- 15-18 "buttery" round crackers
- 1 c. dairy-free chocolate chips (180 g)
Instructions
- Add about a heaping teaspoon of peanut butter to the surface of 15 - 18 crackers and set them on a baking sheet lined with parchment or wax paper.
- Then, melt your chocolate in either a double boiler or in a bowl in the microwave in 30 second intervals, stirring in between. If using a double boiler, transfer your chocolate to a small cereal-sized bowl once it's completely melted.
- To coat your crackers with chocolate, hover a fork over the bowl about an inch away from the chocolate. Use your less dominate hand to do this. Then, carefully place one cracker with peanut butter on the fork tines. Hold a spoon in your dominate hand, and drizzle the surface of the cracker with chocolate. Once coated, use the side of the spoon to scrape away any excess chocolate dripping from the bottom of the fork.
- Allow the chocolate to completely harden at room temperature for 60 minutes, or, for a treat you can enjoy quicker, place your baking sheet in either your freezer for 4-5 minutes or your fridge for about 10 minutes. You'll know they're ready when the chocolate is matte rather than shiny.
- The cookies can be left out at room temperature, or, in the fridge or freezer from this point on.
Video
Notes
- If your peanut butter is extra runny, put the crackers with peanut butter on them in the freezer for a couple of minutes before beginning the chocolate-drizzling process.
- If you feel like taking your cookies to the next level, add some sprinkles or colored sugar to your freshly dipped chocolate covered cookies. This is especially fun to do for holidays or parties!
- I find that this recipe goes best with peanut butter, but if you can't eat peanuts, I bet sunflower butter would be delicious, as well!
- When shopping for peanut butter, look for a type that only has peanuts and salt listed in the ingredients list.