This Sugar Free CopyCat Tagalongs Cookies Recipe is delicious, low carb and gluten free. They’re easy than to make and a lot cheaper than a Girl Scout cookie. Buttery, crumbly shortbread is covered with salty peanut butter, and these homemade Tagalong cookies are covered in dark chocolate. Totally addictive!
For this recipe you’ll need: almond flour, butter, erythritol or other sugar free sweetener, white stevia powder, vanilla, butternut flavoring, peanut butter, coconut oil, heavy cream, cocoa, silpat sheet, and a baking sheet.
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Sugar free Tagalongs Cookie Recipe Inspiration
We don’t buy boxes of Girl Scout cookies at my house. We don’t buy boxes of them because we literally buy them by the case. Sometimes two cases.
I swear those Girl Scout cookie tycoons get dollar signs in their eyes when they see us coming. It’s not unusual for us to buy a couple of cases of Thin Mints and a mixed case of Tagalongs and Samoas. Maybe two. My husband swears that those Girl Scouts look innocent enough but the little bullies violently force him to buy them when he is just minding his own business. Ha ! With each box being just two servings because of the evaporation factor you can see why we need so many.
You do know about the evaporation factor, right?
When you open one of the sleeves of cookies they immediately begin to evaporate so you might just eat one or two but the whole sleeve will be empty in a matter of minutes. It makes you look bad when someone comes in and you are sitting there with an empty container of cookies… even though you didn’t eat but two. And my husband eats two at a time, he says he’s making Tagalong cookie bars.
I know you know what I am talking about.
know the Thin Mint is the Girl Scout cookie of choice for many people and I like them a lot, but for me it’s the Girl Scout Tagalong cookie that revs me up. I like the texture changes between the crumbly cookie, the silky peanut butter layer, and the rich chocolate. They are like a shortbread cookie with a peanut butter patty. What I don’t like is the carbs.
How do you make a Tagalong cookie sugar free?
Use sugar free sweeteners and almond flour. Also using a nut butter that is low carb or sugar free so definitely look at the labels when buying your peanut butter. This Tagalongs cookies recipe is low carb, and gluten free and really do have the flavor and texture of the originals. Replacing the sugar with erythritol or stevia is easy reduce the carb count. Replacing wheat flour with almond flour makes them gluten free while also adding great flavor. The chocolate is a bit more intense and darker than the milk chocolate on the original Tagalong cookie. Sorry, no store bought chocolate chips in this recipe. So you can indulge without the guilt.
These homemade Tagalong cookies are amazing. I promise you, totally amazing. Buttery cookie, creamy peanut butter, rich chocolate, and the only things missing are the carbs. Are these a keto Tagalong? Well, they have 5 carbs each so if you only had one, sure. But who can have just one? I like to keep these in the freezer, ready for when I have one of those “ OMG I need chocolate and I need it now!!” moments. I’m not the only one that has those right? Best of all, you can make these year round, not just when those hard working Girl Scouts have them for sale.
Sugar Free CopyCat Tagalongs Cookies Recipe
- 16 ounces almond flour
- 1/2 cup butter unsalted
- 1/2 cup erythritol xylitol, or other cup for cup sugar free sweetener
- 1/16 teaspoon stevia powder – white
- 1 teaspoon vanilla extract
- 1/4 teaspoon butternut flavoring
- 1/4 cup peanut butter
- 1/4 cup coconut oil
- 1/4 cup butter unsalted
- 1 tablespoon heavy cream
- 1/4 cup cocoa
- 1/4 cup erythritol
- 1/2 teaspoon vanilla
- Preheat the oven to 350.
- Lay a sheet of silpat out on the counter to roll the cookies on. You can use waxed paper as well.
- In the bowl of an electric mixer with the cookie paddle cream the butter, vanilla, stevia, and xylitol (or whichever sweetener)
- Beat in the vanilla.
- Add the almond flour and beat until it comes together to form a dough.
- In a medium mixing bowl, cream together butter, extract and sweetener.
- Add flour to mixture and continue to mix until the cookie dough forms.
- Put half the cookie dough on the silpat, cover with waxed paper and roll out until it is 1/4 – inch thick.
- Remove the waxed paper and cut with a round cutter – I used an empty tomato paste can.
- Pull the dough scraps away from the cookies and put the scraps back into the bowl with the other half of dough.
- Bake for 15 to 20 minutes or until light golden brown.
- Allow to cool on pan for at least 5 minutes.
- Repeat with the rest of the dough.
Peanut Butter Layer
- While cookies are still warm spoon on 1/2 teaspoon of peanut butter, smoothing over the top.
- Place in freezer.
- Heat the butter, coconut oil, and heavy cream together until the butter and coconut oil are melted.
- Whisk to blend.
- Whisk in the cocoa, xylitol (or other sweetener) and vanilla until smooth.
- Let cool for several minutes.
- Remove the cookies from the freezer.
- Smooth the peanut butter layer if necessary.
- Spoon the chocolate over the top, covering it completely.
- Chill until set.
- Bring to room temperature before serving but store in the refrigerator or freezer.