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Tagalongs Cookies Recipe - Low Carb Gluten-Free Girl Scout Cookies

You might think that a sugar-free gluten-free Girl Scout cookies recipe for homemade Tagalongs is elusive, but it's not. This Tagalongs cookies recipe is not only for the healthiest Girl Scout cookies you'll ever eat, but also the most delicious. Just like the real thing!

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Tagalongs Cookies Recipe - Homemade Gluten-Free Girl Scout Cookies You might think that a sugar-free gluten-free Girl Scout cookies recipe for homemade Tagalongs is elusive, but it's not. This Tagalongs cookies recipe is not only for the healthiest Girl Scout cookies you'll ever eat, but also the most delicious. Just like the real thing! They are also keto, low carb, sugar-free Girl Scout cookies, too!
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 32 cookies
Author Maya Krampf from WholesomeYum.com

Ingredients

Shortbread cookie layer

  • 2 1/2 cup Blanched almond flour
  • 6 tbsp Butter (softened)
  • 1/2 cup Erythritol
  • 1 tsp Vanilla extract

Peanut butter layer

  • 3/4 cup Peanut butter (unsweetened)
  • 2 tbsp Powdered erythritol (or more to taste)

Chocolate coating

  • 10 oz Sugar-free dark chocolate chips
  • 1 tbsp Coconut oil

Instructions

  1. Make the shortbread cookies according to the instructions here, except use a small cookie scoop to make them smaller and thinner (about 1/4 in (.6 cm) thick and 1.5 in (3.8 cm) diameter). You'll want to reduce the baking time by a couple of minutes since they are thinner (mine took 10 minutes). Cool completely.
  2. 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.

  3. 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.
  4. 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.

Recipe Notes

Serving size: 1 cookie

Nutrition Information Per Serving

Calories: 144 | Fat: 12g | Total Carbs: 8g | Net Carbs: 6g | Fiber: 2g | Sugar: 0.3g | Protein: 4g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

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© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.