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!
Don't worry, the advertisements will NOT show up when you print the recipe.
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)
- 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 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.
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.
Serving size: 1 cookie