This Sugar Free CopyCat Tagalongs Cookies Recipe is delicious, sugar 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!
Course Dessert
Cuisine American - low -carb
Keyword cookie, cookies
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 24
Calories 197kcal
Author Marye Audet
Ingredients
16ouncesalmond flour
1/2cupbutterunsalted
1/2cuperythritolxylitol, or other cup for cup sugar free sweetener
1/16teaspoonstevia powder - white
1teaspoonvanilla extract
1/4teaspoonbutternut flavoring
1/4cuppeanut butter
Chocolate
1/4cupcoconut oil
1/4cupbutterunsalted
1tablespoonheavy cream
1/4cupcocoa
1/4cuperythritol
1/2teaspoonvanilla
Instructions
Cookies
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.
Chocolate
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.
Assembly
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.
Notes
I use a clean, empty tomato paste can to cut the cookies. The yield and nutritional information may be higher or lower depending on the size of your cookies.