My Tagalong Cookies are creamy peanut butter chocolate cookie masterpiece. They are gluten-free, egg-free, grain-free, sugar-free, keto, low carb and a THM S. You can enjoy this girl scout cookie makeover 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 way back in 2016 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. Tagalongs were one of my favorite girl scout cookies 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 my husband said they were delicious (I popped one in his mouth during a commercial).
What are Tagalong Cookies
Tagalong Cookies were a cookie sold by the Girl Scouts for years and years. They have since been renamed but the recipe has stayed the same. Tagalongs have a shortbread cookie base, a layer of sweetened peanut butter filling, and a chocolate coating.
How to Make Tagalong Cookies
First Step: Make shortbread dough in your food processor using almond flour, butter, and sweetener. I also add gelatin to help bind the cookies without eggs. Using egg makes almond flour cookies softer whereas gelatin helps get a crisper texture.
Second Step: Roll out the dough and cut circles. You can use a narrow glass like a champagne glass or a round cookie cutter.
Third Step: Transfer the cookie dough circles to a lined baking sheet.
Fourth Step: Bake the cookies.
Fifth Step: Make the peanut butter filling and spread on the cooled cookies. Freeze until firm.
Sixth Step: Coat the cookies with chocolate.
Is peanut butter keto?
Yes, as long as you choose peanut butter without added sugar. Creamy peanut butter works best in this recipe.
What kind of chocolate should I use?
These are not super sweet. If you have a real sweet tooth use sugar-free milk chocolate instead of 85% dark chocolate. You can really taste the chocolate so make sure to use one you love.
How to 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.
More Low Carb Girl Scout Inspired Treats:
Tagalong Peanut Butter Cookie Bars
Chocolate Peanut Butter Tagalong Cupcakes
And try my simplified bar version of this recipe: Tagalong Cookie Bars recipe!
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Ingredients
Shortbread Cookie Layer:
- ¾ cups almond flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon gelatin
- pinch salt
- 4 tablespoon cold butter cut into small pieces
- ½ teaspoon vanilla
- ½ tablespoon water
Peanut Butter Layer:
- ¼ cup peanut butter
- 2-3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon glucomannan (optional)
- 1 teaspoon peanut flour or almond flour
Chocolate Layer:
- ½ cup sugar free chocolate chips
- 1 teaspoon coconut oil
Instructions
Shortbread Cookies:
- Preheat oven to 325 and line a large baking sheet with parchment paper.
- 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. This may take 2-3 minutes.
- Put the dough between two sheets of waxed paper. Roll it out about ¼ inch thick. Using a 2-inch circle cookie cutter or a narrow upside down glass 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.
- Bake 12 to 14 minutes or until golden brown. Let cool completely.
Peanut Butter Layer:
- Put the peanut butter in a small bowl and sprinkle the glucomannan on slowly whisking between each sprinkling. Add the sweetener and peanut or almond flour. Whisk well. Spread the peanut butter filling on the cookies. Freeze until firm.
Assembly:
- 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.
- 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. Refrigerate to set the chocolate. Enjoy your Tagalong cookies!
Notes
Nutrition
Originally Published February 8th, 2016. Revised and Republished March 15, 2020.
Lacie says
Great recipe that has been re-requested multiple times! The hardest part is probably transferring the cut shortbread circles onto the baking sheet, but other than that, the rest is super easy! A few tips: 1. Melt the butter for the shortbread. It doesn’t specify this in the instructions, but you have to or else the recipe is simply impossible to execute. 2. A food processor is not necessary in any part of this recipe. As long as you use finely ground (or probably just ground) almond flour for the shortbread layer, it will work out just fine. 3. Don’t be too generous when first applying the PB layer. Make sure that ALL of the cookies have a significant amount (enough that you will be able to taste it easily) before going in with lots on each cookie. It is easy to run out quickly, and it would stink to run out before completing all of the cookies. All in all, great recipe that is loved by all of my keto friends, and I would highly recommend!
Taryn says
Thanks, Lacie. I'm glad you like it! As far as cold butter vs melted butted, when using a food processor cold butter works very well. I agree that when mixing by hand you would need softened or melted butter unless you want to cut in the butter with a pastry cutter the way biscuits are made.
Vanessa says
These look delicious, Tagalong’s have always been one of my favorite Girl Scout cookies! I am wondering if I would be able to make these using just erythritol instead of the sweetener blend and if so would I use the same amount, I am nervous about having xylitol in the house with dogs as I know it’s fatal if they invest it. TIA!
Taryn says
Just erythritol should work but I personally don't like the texture or cooling effect. If you have stevia you can make my sweetener with just erythritol and stevia so you don't need as much (https://joyfilledeats.com/sweetener). If you decide to use just erythritol you will need more because it isn't as sweet. Probably 1.5 times the amounts listed.
Margaret Bay says
How many in one serving?
Taryn says
The nutrition facts are for 1 cookie.
Rachael says
Do you have to use the glucomannan? Is there a substitution I could use?
Taryn says
It's just to thicken the peanut butter. You can use xanthan gum instead.
Kamila says
hey i was just wondering whats the nutrition here like the carb count etc?
Taryn says
Hi Kamila,
I just added the nutrition facts to the bottom of the post. Enjoy!
-Taryn
Anita Rickabaugh says
I tried this recipe tonight and my husband absolutely loves it! He said "what's not to like about these?"!
ThatOrganicMom says
Gotta make these!
ThatOrganicMom says
I am definitely going to try this recipe. I wonder if you'd consider making it printable? I like to keep my favorites in a binder. For now I'm just going to pull it up on my iphone in the kitchen!! Thanks for sharing!
mercyandgratitude says
That's on my to do list. I'm new to blogging so I'm learning as I go. Need to figure out how to add a printable option to WordPress.
ThatOrganicMom says
I'm in the same boat but I did add a printable from Google Docs. It's not pretty but it gets the job done for now.