Keto Girl Scout Tagalong Cookies
These keto Girl Scout Tagalong cookies (aka Peanut Butter Patties) feature a buttery shortbread-style cookie topped with creamy peanut butter and coated in sugar-free chocolate. They’re an easy low-carb and gluten-free version of the classic chocolate peanut butter Girl Scout cookie!
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.
Notes
Use finely ground blanched almond flour rather than almond meal for the best texture.
I recommend a powdered erythritol/monk fruit or allulose/monk fruit sweetener for this recipe. If you don't need the cookies to be sugar-free, you can also use regular powdered sugar.
Use creamy, no-sugar-added peanut butter. If using natural peanut butter, stir it thoroughly before measuring. If the peanut butter mixture is too soft or runny, chill it before applying to the cookies.
The amount of coconut oil needed will depend on the chocolate you use. Start with 1 teaspoon and add more only as needed to make the chocolate smooth and easy to dip.
Roll the cookie dough approximately ⅛-inch thick and use a 1½-inch round cookie cutter. The recipe makes approximately 24 cookies, with a small amount of dough left over.
The cookies are thin and bake quickly, so watch them closely toward the end of the 6-minute baking time.
Nutrition
Calories: 98kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 38mgPotassium: 31mgFiber: 3gSugar: 1gVitamin A: 51IUCalcium: 8mgIron: 1mg
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