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Tagalong Peanut Butter Cookie Bars – Low Carb Keto

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The Girl Scout cookie favorite made into a healthy bar with only 6 ingredients and ready in under an hour. My Tagalong Peanut Butter Cookie Bars will help you resist cookie sale temptation.

Tagalong Peanut Butter Cookie Bars in a pile on a dark surface

Tagalong Peanut Butter Cookie Bars – Low Carb, Grain-Free, Gluten-Free, Sugar-Free, THM S, Keto

Ever since I ate the last Tagalong Cookie from my freezer stash last month I’ve been wanting to make more. But they were a little time-consuming… I’ll admit it. Making the dough, rolling it, cutting out circles, baking the circles, making the peanut butter, freezing the peanut butter, and then assembling all the parts and coating them with chocolate. Time-consuming. But delicious. I knew I needed an easier method.

A hand holding a peanut butter cookie bar

There is just something about Girl Scout cookies. I’m not sure if it’s nostalgia or just the fact that they are only sold a couple times a year but when I see them I want them. Samoas, Tagalongs, Thin Mints, Trefoils. Bring em on. My goal is to make healthy versions of all of them.

The crust pressed into a glass baking dish

The flavors of these bars are the exact same as the cookies but they are so much easier with a press in cookie crust and just 6 ingredients. And they don’t have any special ingredients except the sweetener.

The baked cookie crust for the peanut butter cookie bars

To make these chocolate covered peanut butter cookie bars first you stir together the crust ingredients, press them into a baking dish, and bake.

Pouring chocolate on top of the peanut butter layer

While the crust is baking mix the peanut butter ingredients in the same bowl. No washing required. Gently spread that on the warm crust.

The chocolate spread smooth on top of the peanut butter cookie bars

Melt the chocolate, drizzle on, spread. Cool and eat!

Close up of the chocolate peanut butter cookie bars

I hope you enjoy these Healthy Chocolate Covered Peanut Butter Cookie Bars!

A metal spatula lifting up a peanut butter tagalong cookie bar.

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4.8 from 10 votes
Tagalong Cookies Simplified and Ready in under an hour! All the chocolate peanut buttery goodness but grain, gluten, & sugar free, & THM S.
Print
Tagalong Peanut Butter Cookie Bars
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 

Tagalong Cookies simplified to just 6 ingredients & ready in an hour! These chocolate peanut butter cookie bars taste like your favorite Girl Scout treat! Keto, Low Carb, THM, Grain-Free, Sugar-Free & Gluten-Free.

Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 128 kcal
Author: Taryn
Ingredients
Shortbread Cookie Layer:
Peanut Butter Layer:
Chocolate Layer:
Instructions
  1. Preheat oven to 350.
  2. In a medium bowl mix all the shortbread ingredients until combined. Press into the bottom of a square 8x8 baking dish.
  3. Bake for 15-20 minutes or until golden brown.
  4. Meanwhile, combine the peanut butter ingredients. If your peanut butter is cold you can microwave it for 30 seconds to soften it.
  5. When the shortbread comes out of the oven drop little blobs of the peanut on top of it. Spread gently with a spatula. The heat from the cookie will help spread the peanut butter. Be gentle or the bottom layer can crumble.
  6. Melt the chocolate in the microwave or double boiler. Pour over the peanut butter. Spread gently. Put in the refrigerator until firm. Cut into squares and enjoy!
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
Nutrition Facts
Tagalong Peanut Butter Cookie Bars
Amount Per Serving
Calories 128 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 5mg 2%
Sodium 57mg 2%
Potassium 103mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 1.3%
Calcium 2.1%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.
Tagalong Cookies Simplified and Ready in under an hour! All the chocolate peanut buttery goodness but grain, gluten, & sugar free, & THM S.
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Comments

  1. I just made these for the first time and they are so delicious! They definitely satisfy that chocolate/pb craving. I used 1 1/2 T Pyure for my sweetener and baked in my silicone bars mold. (my 8x8 pan got ruined) All this to say - perfect dessert! Thank you!Quick little question. Do these need to stay refrigerated?
    Reply

  2. I just made these for the first time, and while they taste good, the crust separated from the peanut butter layer. I used a fresh ground PB (nothing in it but peanuts). Any idea why it would stick? So bummed.
    Reply

    • I'm not sure why that would happen. I wonder if the fresh ground peanuts have more oil than the jarred stuff. You could try a little extra melted chocolate in between the crust and peanut butter as glue.
      Reply

  3. I made these for last night's Thanksgiving, mostly so that my son, who is 12 and was recently diagnosed T1D, could enjoy dessert. I used granulated SWERVE, and I used 4 TBSP in each the crust and the peanut butter filling. I also used 1/2 cup + 1 TBSP Nestle Toll House chocolate chips. We got 16 squares and each square is 15 carbs of perfectness!!!! It took a long while for the shortbread crust to brown, and then about 30 minutes of cooling on a rack by the kitchen window (the cold breeze cooled it off!) before it was set enough for me to do the PB mixture, which in itself was a bit grainy from the SWERVE. Next time I plan on cutting out the SWERVE from the PB filling, since there is sweetner in the crust and in the chocolate. This is my first time on your site and I will be back. Thank you so much for this wonderful recipe
    Reply

  4. I was hoping to try to make this today!The only peanut butter in my area, w/o waiting for an order is Jif Natural Peanut butter or Justin’s Natural Peanut Butter. Is it ok to use either of those? I will eventually put in an order for the Smuckers on Amazon but I wanted to make these today. :) Thanks!
    Reply

  5. These were AMAZING!!! So so good, the first time my husband has asked me to please repeat a THM dessert recipe. I also appreciate that these are THM while also being grain free. I'm also off dairy so I subbed coconut oil in for the butter. Worked perfectly. I tried dropping the peanut butter mixture into small blobs on the very hot cookie crust, but it didn't melt enough for it to be spreadable so I scooped all the PB blobs off into bowl and added a tablespoon or 2 of warm coconut oil to thin it out. Worked great, and made the PB mixture perfectly spreadable. I also doubled the recipe into a 9x13 glass pan, worked great and the cookies came out of the pan without any sticking whatsoever (which I was worried about). Thank you for such an incredible recipe!
    Reply

  6. Hello! I suspect I have an erythritol allergy and wondered if I could use just xylitol in this recipe?
    Reply

    • Yes. If you use just xylitol you will need 1.5 to 2 times as much. If you are ok with stevia you can make my sweetener recipe with all xylitol and stevia and use that. Adding a little stevia stretches the other sweeteners to last longer. Joyfilledeats.com/sweetener
      Reply

  7. I have made these twice and LOVE them! I am having an issue with the crust sticking to the pan after I cut and try to serve. I am chilling it all before cutting/eating. Any suggestions? And P.S, Thanks - so YUUUUUM!
    Reply

  8. The peanut butter never melted, just crumbled & it never stuck to the cookie crust. Trying to put chocolate on that later on was a disaster. This was an expensive kitchen fail for me. The flavor wasn't there either.
    Reply

    • Hmmm. I wonder if it was the type of peanut butter. Were you using a natural peanut butter without added ingredients? I've had many, many people make this recipe and this is first negative review I've had. What type of chocolate did you use?
      Reply

      • Me too. I did another batch last night but with powdered swerve in the pb and mixed the melted chocolate with the pb, like an oh Henrybar recipe, and that was a lot easier to spread. . Granulated sweetener in my origibpnal batch made the pb gritty.
        Reply

  9. I made these and they were so good. My daughter said they were even better than the girl scout cookies. The only problem is that mine wouldn't come out of the pan. The bottom crumbled. Still ate them. Any suggestions?
    Reply

  13. OMG, you just totally made my day. I have been craving something sweet this week and I didn't want to resort to sugar-free candy. I'm making these this weekend!
    Reply

  16. Wondering if you have tried these with THM baking blend since it is less calorie dense than just plain almond flour?
    Reply

  18. Do you have a suggestion for making these without a blended sweetner? I prefer to bake with Swerve. Thanks!
    Reply

    • Swerve should sub in fine in this recipe. It is not as sweet as the blend I use though. You may need up to twice as much.
      Reply

    • We did not use any sweetener and they worked out well. However, the base crumbled. We did refrigerate them before we cut them.
      Reply

  20. Made these tonight they were amazing! I used casen chocolate protein powder mixed with a little almond milk instead of the chocolate chips it worked well and it is less carbs than the chocolate chips
    Reply

  21. Not so patiently waiting for these to firm up in the fridge! Can't wait to try them! Fairly easy except I could NOT spread the PB mixture for the life of me! Ended up scooping it off & remixing with a tbsp Louanna brand coconut oil. Then it worked perfectly!
    Reply

  22. My peanut butter seized up once I put the Gentle Sweet in. Is there a reason for that and is there any way to not make it do that? Thanks for the great recipe!
    Reply

      • I've made these a few times and each time gets better. When it comes to spreading the layers I like to use a butter knife (the kinds that have the handle that raises up). I might even slick it down with a little coconut oil first. Works well.
        Reply

  23. Omg! These are so good!!!!! I made them with chunky on though, cause I can't stand smooth on, so I made it harder on myself. But so yummmyyy!!!!
    Reply

  24. I often get confused with some of your recipes. On some things you put the serving as T., and I'm not sure if that's teaspoon or tablespoon as you also use the abbreviations tsp. and tbps. For example 1 T. of vanilla and 3 T. of gentle sweet. Can you please clarify. Thank you. :)
    Reply

    • In my older recipes I used T. for tablespoon and t. for teaspoon. Then I realized tbsp and tsp were the more commonly used abbreviations. I haven't had a chance to edit the oldest recipes yet. Capital T is tablespoon.
      Reply

  25. Do u think THM Baking blend would work in place of almond flour? If so how much should I sub? Can't wait to try these!
    Reply

  26. Just made these a few hours ago. They were so easy to make, but not only that, they are super delicious!! Thanks so much :)
    Reply

  27. Oh.my.word. I never comment on recipes and products, but....wow! Easy and so delicious!! I'm blown away and will feel so guilty eating these even though I shouldn't ;). Bless you for coming up with this gem ?
    Reply

    • Just coconut flour would be too dry. You could try a blend of coconut flour and ground golden flax. Or you could use peanut flour.
      Reply

  30. I made these today and found that the shortbread layer wasn't enough to cover the 8x8 pan. Next time I'll double the recipe. There were very yummy though
    Reply

    • It will vary based on the chocolate. For 16 bars not including the carbs from the chocolate ( which should be minimal) it is less than 2 carbs. https://www.caloriecount.com/cc/recipe_analysis.php
      Reply

  32. I made these and the taste was good, however when I went to spread the peanut butter onto the shortcake it didn't spread well causing the shortcake to lift off the pan. So I mixed those two together and squished it into muffin tins and then topped that with the chocolate. When I do it again I will just do the three layers in the muffin tins and once the are cool lift then out.
    Reply

    • Hi Melanie. It is a little tricky to spread the peanut butter. It helped to put small blobs all over so I only had to spread a little bit. I think it would work to freeze the shortbread first too.
      Reply

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