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I was never a Girl Scout. I certainly never sold Girl Scout Cookies. In fact, I first tried them as a teenager. Better late than never, right? Tagalongs were definitely my favorite, but I haven’t had them in years. When I got a request from a reader for a copycat Tagalongs cookies recipe, it was a perfect excuse to create my own version of these amazing low carb gluten-free Girl Scout Cookies.
You probably know this already, but Tagalongs are crispy vanilla cookies topped with peanut butter and coated in chocolate. Making a healthier, gluten-free version was surprisingly easy! I simply adapted my wildly popular low carb 4-ingredient shortbread cookies recipe into one for low carb Tagalongs. And what better time to share it than as cookie season draws to a close, so you can keep making your own?
There are three basic steps to making these gluten-free Tagalongs: baking the vanilla cookies, topping with peanut butter, and dipping in chocolate. Unfortunately, there is some waiting required between the steps. The vanilla cookies have to cool completely to harden enough to be spread with peanut butter.
If you use a store bought peanut butter, I recommend one like this with no sugar added. Otherwise, you can learn how to make peanut butter yourself at home from Texanerin Baking.
Then, the peanut butter topped cookies have to be frozen solid. This is to keep the chocolate and peanut butter from melting together during the chocolate dipping process.
All the waiting is the only hard part about making these low carb cookies. So frustrating, right? Believe me, I’m there with you! But these sugar-free Tagalongs are worth it. I promise.
To be honest, I’m usually too impatient for recipes involving multiple waiting steps like this. For desserts especially, I want them quick and easy, and I want to enjoy them right away! Every once in a while, though, there comes a special low carb dessert that’s worth the wait. My sex in a pan dessert recipe is one of the few exceptions, and now this Tagalongs cookies recipe is another.
When I first made these low carb gluten-free Girl Scout Cookies two weeks ago, I didn’t have an occasion in mind for them. It was simply enough that it’s Girl Scout Cookie season and a reader requested them. My mom and husband loved them, but they’re a little biased, so I didn’t think too much of it.
This Tagalong cookies recipe does make a big batch, so there were plenty left when my daughter’s birthday party rolled around last Saturday. I figured I might as well set them out on the dessert table.
Oh my goodness, you guys… The big bowl was gone in literally minutes! People asked me about how I made them, and no one believed me that they were low carb, gluten-free, and sugar-free. That’s when you know a low carb dessert recipe is a keeper!
Disclaimer: Tagalongs and Girl Scout Cookies may be registered trademarks of Girl Scouts of the USA, Kellogg’s, and/or George Weston Limited. This recipe is my interpretation of a similar dish, but is not to be construed as an endorsement of the company or having been endorsed by the company. There is no affiliation between myself and the company. Trademark remains the property of its owner and is used here only to describe the product.
Tagalongs Cookies Recipe – Low Carb Gluten-Free Girl Scout Cookies:
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| Servings | Prep Time | Cook Time |
| cookies | 40 minutes | 10 minutes |
| Tagalongs Cookies Recipe - Low Carb Gluten-Free Girl Scout Cookies This copycat Tagalongs cookies recipe is easy to make and tastes just like the real ones! They'll be your favorite low carb gluten-free Girl Scout Cookies recipe.
|
- 2 1/2 cup Almond flour
- 6 tbsp Butter (softened)
- 1/2 cup Erythritol
- 1 tsp Vanilla extract
- 3/4 cup Peanut butter (unsweetened)
- 2 tbsp Powdered erythritol (or more to taste)
- 10 oz Sugar-free dark chocolate chips
- 1 tbsp Coconut oil
- Make the shortbread cookies according to the instructions here, except use a small cookie scoop to make them smaller and thinner (about 1/4" thick and 1.5" diameter). You'll want to reduce the baking time by a couple of minutes since they are thinner (mine took 10 minutes). Cool completely.
- Stir (or blend) together the peanut butter and powdered erythritol. (Adjust sweetener to taste if needed.) Spread a teaspoon of the mixture on top of each cookie. Place back onto the parchment lined baking sheet and freeze for at least 1-2 hours, until the peanut butter is completely solid.
- Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove over very low heat), stirring every 15 seconds, until completely melted.
- Dip each cookie into the chocolate using a fork, coating all sides. Shake off the excess, then place back onto the parchment lined baking sheet. (You can reheat the chocolate in the microwave if it begins to harden.) Repeat with all the cookies. Cool completely to allow the chocolate to solidify before serving.
Net carbs per cookie: 4g (each has 2g fiber and 2g sugar alcohol, which are both subtracted from total carbs)
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- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ideas for cookies? Try these:
Josephine says
Hi! Can I use stevia powder for this recipe? I currently have SweetLeaf Stevia Powder on hand. Thanks!
Maya | Wholesome Yum says
Hi Josephine, Yes, you can! You’d need a lot less than the erythritol. I have a sweetener conversion chart here.
Regina says
Can I use butter instead of coconut oil? My boyfriend is allergic to coconut.
Maya | Wholesome Yum says
Hi Regina, Yes, you can!