These Tagalong cookies are like your favorite girl scout cookies, made even better because now they’re cookies instead of bars! Cookies are gluten free, egg free, grain free, sugar-free, low carb, and a THM S. You can enjoy this treat without any guilt! Keto Tagalong Cookies – You must try this recipes.
Tagalongs Girl Scout cookies are crispy shortbread rounds topped with a layer of completely yummy peanut butter and coated in rich chocolate. At first glance, you might think it would be impossible to make these scrumptious cookies healthy, but it’s totally doable!
Get out your dancing shoes, friends, because I’m about to share my Tagalongs cookies recipe with you. So, you can make homemade Girl Scout cookies any time you want!
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If you like Keto Tagalong Cookies, you can try similar recipes:
- Chocolate Peanut Butter Keto Cookies
- Easy Vegan Buckwheat Chocolate Chip Cookies
- Keto No Bake Cookies
- Bacon Chocolate Chip Keto Cookies
- Chocolate Chip Butter Keto Cookies
- Low Carb Coconut Chocolate Chip Cookies
Keto Tagalong CookiesCourse: DessertsCuisine: Ketogenic
Make your own Tagalong cookies at home with our delicious keto Girl Scout inspired recipe! It’s a sugar-free and low carb treat!
- Shortbread Cookie Layer:
3/4 cups almond flour
3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
optional: to make sweeter cookies use 1 scoop Better Stevia using the included teeny tiny spoon this comes to 45 mg of pure stevia if you are converting from another brand
1 tsp gelatin
pinch of salt
3 tbsp cold butter cut into small pieces
1/2 tsp vanilla
1/2 tbsp water
- Peanut Butter Layer:
1/4 cup peanut butter
2-3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
1 tsp gluccomannan
1 tsp peanut flour or almond flour
- Chocolate Layer:
3.5 oz bar of 85% dark chocolate or sugar free chocolatechopped
- Shortbread Cookies:
- Preheat oven to 325 and line a large baking sheet with parchment paper.
- Put the almond flour, sweetener, gelatin, and salt in a food processor and pulse to combine. Add the butter and vanilla and pulse until tiny crumbs. Add the water and pulse until a dough forms.
- Put the dough between two sheets of waxed paper. Roll it out about ¼ inch thick. Using a circle cookie cutter or an upside down glass (or any random circle object from your kitchen like my ice cream holder) cut out circles. Lift gently with a spatula and put on a cookie sheet lined with parchment paper. Reroll the dough and make circles until you use it all. You will get about 20 cookies.
- Bake 12 to 14 minutes or until golden brown. Let cool completely.
- Peanut Butter Layer:
- Meanwhile you need to make the peanut butter layer. Put the peanut butter in a small bowl and sprinkle the gluccomannan on slowly whisking between each sprinkling. Add the sweetener and peanut or almond flour. Whisk well.
- Drop scant teaspoons onto a cookie sheet lined with wax paper equally the same number as your cookies. Freeze until firm.
- Melt chocolate in the microwave. Start with thirty seconds and then stir. Continue microwaving for thirty seconds increments and stirring after each until the chocolate is 75% melted. Then just stir until it is all melted.
- Put one frozen peanut butter disc onto each cookie. Drizzle with melted chocolate covering as much as possible. Using a knife or offset spatula make sure the sides are covered. At this point I lift onto a different piece of waxed or parchment paper to get cleaner edges (you can reuse the parchment you baked the cookies on). Refrigerate to set the chocolate. Enjoy your Tagalong cookies!
- You can store Tagalong cookies on the counter for a couple of days in a sealed container, or in the fridge for up to ten days. However, they will also store in the freezer for longer than that.
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