My Tagalong Cookies are gluten free, egg free, grain free, sugar-free, low carb, and a THM S. You can enjoy this treat without any guilt!
You should all be very happy that I don’t like football. While most of America was sitting on couches watching the Super Bowl I was in the kitchen experimenting and this was the result! I haven’t had a real girl scout Tagalong cookie (are they still even called that?) in many years but I remember them vividly. Tagalong cookies were one of my favorites as a teen. Samoas still win as my favorite but these tied in second place with Thin Mints and Trefoils. I’m probably dating myself using the names from my own Brownie days.
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These Tagalong cookies are really good. Even the hubby said they were delicious (I popped one in his mouth during a commercial).
They are not super sweet though. If you have a real sweet tooth use the higher amounts if sweetener listed and use sugar-free chocolate instead of the 85%. You can really taste the chocolate so make sure to use one you love.
If these are looking a bit too labor intensive try my simplified Tagalong Cookie Bars recipe!
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My Tagalong Cookies are gluten free, egg free, grain free, sugar-free, low carb, and a THM S. You can enjoy this treat without any guilt!
- 3/4 cups almond flour
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- optional: to make sweeter cookies use 1 scoop Better Stevia using the included teeny tiny spoon this comes to 45 mg of pure stevia if you are converting from another brand
- 1 tsp gelatin
- pinch of salt
- 3 tbsp cold butter cut into small pieces
- 1/2 tsp vanilla
- 1/2 tbsp water
- 1/4 cup peanut butter
- 2-3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tsp gluccomannan
- 1 tsp peanut flour or almond flour
- 3.5 oz bar of 85% dark chocolate or sugar free chocolate chopped
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Preheat oven to 325 and line a large baking sheet with parchment paper.
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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.
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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.
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Bake 12 to 14 minutes or until golden brown. Let cool completely.
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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.
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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.
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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!
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