If Tagalongs (aka Peanut Butter Patties) are your favorite Girl Scout cookie, you’re going to love this homemade keto-friendly, gluten-free version! These keto Girl Scout Tagalong cookies have all the best parts of the classic cookie: a crispy, buttery cookie base, creamy peanut butter filling, and a rich chocolate coating.
Why You’ll Love These Keto Tagalong Cookies
They taste like the classic Girl Scout Peanut Butter Patties
From the crisp cookie base to the creamy peanut butter center and chocolate coating, every layer is inspired by the original Tagalong cookie.
Low-carb and gluten-free!
Traditional Girl Scout cookies are made with wheat flour and sugar, but these homemade Tagalongs use almond flour, coconut flour, and sugar-free sweetener to keep them low in carbs and naturally gluten free.
Easy to make ahead
These cookies keep super well in the refrigerator or freezer, making them a great dessert to prepare ahead of time whenever a chocolate-peanut butter craving hits.
Ingredients Breakdown
Almond Flour
Finely ground blanched almond flour forms the base of the cookies. For the best texture and appearance, make sure you’re using a finely ground blanched almond flour rather than almond meal.
Coconut Flour
Just a small amount of coconut flour helps absorb moisture and gives the cookie base a firmer, more shortbread-like texture. Coconut flour is much more absorbent than almond flour and other flours, so it doesn’t have a 1:1 substitute.
Powdered Sweetener
Powdered sugar-free sweetener is used in both the cookie base and peanut butter filling. A powdered sweetener blends in much more smoothly than a granulated sweetener, particularly in the peanut butter layer. I like to use either an erythritol/monk fruit blend or allulose/monk fruit. If you don’t need your cookies to be entirely sugar-free, you can also use regular powdered sugar.
Xanthan Gum
Xanthan gum helps bind the gluten-free cookie dough and keeps the cookies from becoming too fragile. You only need a small amount.
Butter
Softened butter gives the cookie base its rich, buttery flavor and helps create that classic shortbread-style texture.
Peanut Butter
Use a smooth, creamy peanut butter for the filling. I recommend choosing one without added sugar and stirring it well before measuring if the natural oils have separated.
Sugar-Free Chocolate Chips
Sugar-free chocolate chips create the outer chocolate coating. You can use milk or dark chocolate depending on your preference.
Coconut Oil
A small amount of coconut oil can be added to the melted chocolate as needed. This thins the chocolate slightly, making it much easier to dip and coat the cookies evenly.
How to Make Keto Girl Scout Tagalong Cookies
Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
Combine the finely ground almond flour, coconut flour, powdered sugar-free sweetener, and xanthan gum. Add the softened butter and mix until a cohesive cookie dough forms.
Roll the dough to approximately 1/8-inch thickness. Using a 1.5-inch round cookie cutter (this is the one I used), cut out circles and carefully transfer them to the prepared baking sheet. Re-roll the scraps as needed to cut additional cookies.
Bake for approximately 6 minutes, or until the cookies are set and just beginning to turn golden around the edges. They may seem soft when they first come out, but will firm up as they cool. Allow them to cool completely before adding the peanut butter layer.
For the filling, stir together the creamy peanut butter, powdered sugar-free sweetener, and a pinch of salt. Divide the peanut butter mixture between the cooled cookies, spreading it over the tops while leaving a small border around the edges.
Chill the cookies until the peanut butter layer is firm. This makes them much easier to coat in chocolate.
Melt the sugar-free chocolate chips, adding 1 to 2 teaspoons coconut oil as needed to create a smooth, dippable consistency.
Dip each chilled cookie into the melted chocolate, making sure the top, bottom, and sides are completely coated. Transfer the coated cookies to parchment paper and refrigerate until the chocolate has set.
Tips for the Best Keto Tagalong Cookies
- Keep an eye on the cookies: Roll the dough evenly to about 1/8-inch thick so all of the cookies bake at the same rate. Since these cookies are small and thin, they can go from perfectly baked to overdone quickly, so keep an eye on them toward the end of the baking time.
- Cool the cookies: Make sure the cookies are completely cool before adding the peanut butter. I also highly recommend chilling them after adding the peanut butter layer. Cold peanut butter is much firmer and won’t slide off the cookie when you dip it into the warm chocolate.
- Add coconut oil: If your melted chocolate seems too thick for dipping, add coconut oil a little at a time until it reaches the right consistency. You want it thin enough to coat the cookies without creating an overly thick chocolate shell.
How to Store Homemade Keto Tagalongs
Store the finished cookies in an airtight container in the refrigerator.
For longer storage, you can freeze the cookies in an airtight freezer-safe container. Let them sit at room temperature for a few minutes before eating if you prefer a slightly softer peanut butter center.
Frequently Asked Questions
Are Tagalongs and Peanut Butter Patties the same thing?
Yes, they’re essentially two versions of the same Girl Scout cookie sold under different names. Both feature a crisp cookie topped with peanut butter and coated in chocolate. You can call these Keto Tagalongs, or Keto Peanut Butter Patties!
Can I make these dairy free?
Yes. Replace the butter with a dairy-free butter alternative and make sure your sugar-free chocolate is dairy free.
Why should I chill the cookies before dipping them?
Chilling firms up the peanut butter layer so it stays in place when the cookie is dipped into warm melted chocolate. It also helps the chocolate begin setting more quickly.
Can I freeze keto Tagalong cookies?
Yes! These cookies freeze very well. Store them in an airtight container and thaw for a few minutes before serving.
Try This Keto Girl Scout Tagalong Cookies Recipe!
If you love the classic combination of chocolate and peanut butter, these keto Girl Scout Tagalong cookies are a must-try. With a buttery cookie base, creamy peanut butter filling, and rich chocolate coating, they have all the flavors you love about the classic Girl Scout cookie without all the carbs.
When you make them, be sure to leave a comment and rating on the recipe card below to let me know how they turned out. And if you share them on Instagram, tag me so I can see your creations!
XO,
Sarah
Keto Girl Scout Tagalong Cookies
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cookie Base
- ½ cup finely ground blanched almond flour
- 1 tablespoon coconut flour
- 2 tablespoons powdered sugar-free sweetener
- ¼ teaspoon xanthan gum
- 3 ½ tablespoons butter softened
Peanut Butter Filling
- ½ cup creamy peanut butter
- 3 tablespoons powdered sugar-free sweetener
- Pinch salt to taste
Chocolate Coating
- 1 cup sugar-free chocolate chips
- 1 to 2 teaspoons coconut oil as needed
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Combine almond flour, coconut flour, powdered sweetener, and xanthan gum. Add softened butter and mix until a dough forms.
- Roll dough to approximately ⅛-inch thickness. Cut into circles using a 1½-inch round cookie cutter, re-rolling the scraps as needed.
- Place cookies on prepared baking sheet and bake for about 6 minutes, or until lightly golden around the edges. They may seem soft when they first come out, but will firm up as they cool. Allow to cool completely.
- Combine peanut butter, powdered sweetener, and salt until smooth. Spoon the peanut butter mixture onto the cooled cookies and spread evenly over the tops.
- Chill until the peanut butter layer is firm.
- Melt chocolate chips until smooth. Stir in coconut oil as needed to thin the chocolate to a dipping consistency.
- Dip each chilled cookie into the melted chocolate, coating completely. Place on parchment paper and refrigerate until chocolate is set.
So nostalgic – truly just as good or even better than the classic girl scout cookies!