April 20, 2021

Keto Cookies - Shortbread, Peanut Butter and Chocolate! Like a Girl Scout Tagalong!

Over the last 20 years I've been making copy-cat versions of various Girl Scout cookies - some of which I've gotten around to posting on my recipe collection site (the page you are on now).  This is one that I wouldn't hardly call a recipe so much as '3 steps to make' a copycat version of the GS Tagalong cookies.
The Girl Scout Tagalongs (photo above) are yummy and I wouldn't mind splurging on 13 g of carbs for 2 cookies - but there is also 8 grams of sugar.  Umm... no thanks.  But it's just so easy to make a sugar free version that also happens to be low carb and might even fit into your keto plan.  
A basic almond flour based short bread cookie topped with a sweetened peanut butter filling and dipped in a sugar free chocolate coating.  I HATE dipping candies and cookies into chocolate and if you are a 'regular' reader of An American Housewife, then you already know that.  So I choose to do it as little as possible.  But once in a while, for this cookie and a couple others, it's worth it.
TAGALONGS - sugar free and low carb
Any basic shortbread recipe will work if you already have a favorite.  Something similar to this;
2 heaping cups almond flour 
6 tablespoons butter, softened 
1/2 c (powdered) confectioners style sweetener(s).  Mix at least 2 for best flavor.
1/4 teaspoon salt 
1 t vanilla extract 

Mix the dough for the shortbread, and use a 1" or 1 1/2 " scoop to form little balls.  Place on an ungreased seasoned baking sheet or parchment paper and smoosh down to flatten a little.  Bake at 350 for about 10 minutes.  Take them out and let them cool a few minutes on the baking sheet, flip them over carefully with a spatula and put them back in the oven to bake another 8 minutes or so until starting to get a little golden. (Double baking helps them get crisp.)

Remove and let cool completely.  You can put them in the freezer to speed up the process while you mix the peanut butter filling.
Peanut butter
Dash of vanilla

I didn't measure my peanut butter - I just used a rubber spatula and grabbed 2 scoops - so it was probably about 1 1/2 cups.  I added about 1/2 c sweetener, which you can taste test.  Add a dash of vanilla and mix smooth.

Spoon a dab of peanut butter filling on each round cookie.  Place back in the freezer while you melt the chocolate coating.

1 1/2  8-10 oz.  bags sugar free chocolate chips
1 T coconut oil

Melt the chocolate and coconut oil in the microwave for 1-2 minutes and stir smooth. 

Dip each cookie into the chocolate, tap excess chocolate off and place on parchment or a wire cookie cooling stand until the chocolate hardens.  If you live where it's hot and humid you may have to pop them into the refrigerator or freezer to harden.

Peanut butter on the cookie base.....
I really hate dipping candies and cookies in chocolate coatings.... 


I've also posted a couple more in the past:  both sugar free and regular

Caramel Delites
Thin Mint Cookies

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