Gluten Free & Keto Tagalongs

When I get in the kitchen, I often find myself following certain themes in my cooking and baking. I’m guessing you guys have noticed that before, LOL! Lately, I’ve been enjoying recreating classic Girl Scout cookies for those of us who can’t eat the real thing. I’m excited to share today’s recipe for Gluten Free & Keto Tagalongs with you!

If you have to avoid certain things like gluten, grains, refined sugar, and dairy, then this Girl Scout favorite is one that you can now enjoy at home anytime with no worries. I have recreated a keto version of the classic Tagalong cookie (or as they are now known as the “Peanut Butter Patties”). And this recreation is JUST as good as having the real thing in your hands.

This is definitely one of my favorite cookies. I mean come on, chocolate AND peanut butter? Such a match made in heaven. The best part about this recipe is that it is so easy to make. You just cut out the cookies, add the filling, dunk in chocolate, and enjoy! Easy, peasy. Trust me!

Before you get started, make sure you can keep an eye on the cookies when they are baking because they are very heat sensitive and the thickness of the cookie will affect how quickly they cook. You definitely don’t want these to overbake so don’t just toss them in the oven and then walk away please!

Gluten-Free & Keto Tagalong Cookies

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Yield: 25 Cookies

Author: Brittany Angell

Prep time: 20 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 19 M

Ingredients

Cookies

• 1/2 Cup Coconut Flour
• 3/4 Cup + 2 Tbsp Lupin Flour (I likeLupina Brand Lupin Flour andLodi Brand Lupin Flour)
• 1 Cup Palm Shortening
• 1/2 Cup Keto Granulated Sugar (like Swerve or Lakanto)
• 1 Tsp Xanthan Gum or Guar Gum
• 1 Tbsp Vanilla Extract
• 1 Tsp Double Acting Baking Powder
• 1/2 Tsp Himalayan Salt
• 1 Large Egg

Peanut Butter Cookies

• 1 1/2 Cup No Sugar Added Creamy Peanut Butter
• 9 Tbsp Room Temperature Salted Butter (dairy or nondairy)
• 3/4 Cup Powdered Erythritol (Lakanto or Swerve)
• Pinch of Himalayan Salt

Chocolate Coating

• 1 Cup Dark Chocolate Chips
• 2 1/2 Tsp Coconut Oil

Instructions

1. Preheat the oven to 325 degrees and line two sheet pans with parchment paper.
2. Using a spoon or mixer, begin combining the coconut flour, lupin flour, shortening, granulated sugar, xanthan or guar gum, vanilla, baking powder, salt, and egg. You should end up with a thick dough once everything is combined.
3. Roll the dough out between 2 sheets of parchment paper until it is about 1/4 inch thick. Using a small round cookie cutter or biscuit cutter cut the dough into about 30-40 cookies, depending on the thickness of the rolled out dough. I usually end up with about 25 cookies. Place the cookies on the sheet pans.
4. Bake the cookies 1 pan at a time (to avoid burning) for 8 to 10 minutes or until they become golden around the edges. Remove from the oven and let cool completely.
5. While the cookies are cooling, mixing together the peanut butter filling ingredients until everything is fully incorporated.
6. Fill a piping bag with the peanut butter filling and pipe 2 tsp onto each cookie. Tap each cookie after piping the filling to evenly spread the peanut butter to the edge of the cookie. Place into the freezer for 20 to 30 minutes or until the peanut butter has set and harden.
7. In a microwave safe bowl, melt the chocolate chips and coconut oil together in 30 second intervals until smooth. Dunk the cookies into the melted chocolate, coating the entire cookie and then place on a sheet pan lined with parchment paper.
8. Place into the freezer until the chocolate has hardened and enjoy! Keep in a sealed container and refrigerated until ready to eat.

Notes:

Make sure you keep an eye on the cookies when they are baking because they are very heat sensitive and the thickness of the cookie will affect how quickly they cook. You definitely don’t want these to overbake so don’t toss them in the oven and then walk away please!