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!