Keto Tagalong Cookies

Directions

• 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.
• Assembly:
• 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!