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Sugar Free Vegan Tagalong Bars







Let’s talk Girl Scout Cookies!


When it comes to Girl Scout cookies, just about everyone is a fan. The number one cookie? Outside of thin mints, everyone was enamored with Tagalongs. It’s got chocolate, peanut butter, a cookie base and just so good! Since these cookies have evolved to be iconic today so it only made sense to revisit this concept and put a modern spin on them!

Rather than replicating the cookies, which are tedious to coat with chocolate I explored making bars. In addition to focusing on a bar I knew we can make a healthier alternative. You can make a cookie base with almond flour, but it may not hold together as well and also increases the cost of the recipe. To make it more affordable, I chose to use classic white flour, but select sugar free chocolate and powdered sugar. By switching up those ingredients I was able to create a entirely sugar free Tagalong Bars!



What’s great about these bars? Everything! They are quick, easy, affordable, are dairy free, egg free, sugar free, can be made with almond flour, can be made into cookies if preferred, are made with natural peanut butter, taste even better with a little bit of flake salt, are reminiscent of the classic Tagalong cookies, these can easily be made in bulk, are perfect for any season, and just so good!



If you love the iconic Tagalong cookies, you have to try tour new sugar free vegan Tagalong Bars!






Why this recipe is great: 




Sugar free


Tastes just like Tag A Long Cookies

Can easily be made in bulk











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Sugar Free Vegan Tagalong Bars

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  • Author: Gabrielle
  • Total Time: 22 mins
  • Yield: 4 - 12 bars 1x


Units Scale

Cookie Crust:

Peanut Butter Filling:

Chocolate Topping:



  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square baking pan with nonstick foil. Set aside.
  3. To make the crust, put all ingredients into a bowl. Using a hand mixer, mix to a crumbly dough. Press into the pan and prick it with a fork all over. Bake 12 minutes just to set it, not brown it.
  4. To make the filling, combine the melted butter with the other ingredients and stir until smooth.
  5. Use an offset spatula to spread the peanut butter mixture over the warm crust.
  6. To make the sugar free chocolate topping, microwave the chocolate and oil just till melted and stir smooth.
  7. Pour over the peanut butter layer and smooth with an offset spatula. Chill for a couple hours, then bring to room temperature to cut and serve. Store covered in the fridge.
  • Prep Time: 10 mins
  • Cook Time: 12 mins




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