Keto Tagalongs Cookie – Low Carb Chocolate Peanut Butter Cookies
Hold on Girl Scout cookie fans on a ketogenic diet…here is a tasty copycat
keto Tagalongs cookie recipe. You won’t believe how much these taste like
the real Girl Scout cookies. A crispy keto cookie with Peanut Butter filling
and chocolate coating.
These keto low carb cookies are so tasty and perfect for anyone on a ketogenic
diet. A healthy alternative to store bought cookies. A homemade version of
your favorite Girl Scout cookies that are gluten free and sugar free.
These make a great keto dessert, keto grab and go snack or the perfect cookie
to take to parties and serve to family and friends – kids love these too. Why not
make a keto cookie from scratch that you know is healthy and tasty? After you
make this cookie you will want to make it over and over again. So get those
ovens ready for one of the best keto cookie recipes.
Let’s learn how to make keto Tagalongs cookies!
So grab some keto essential ingredients and bake up some tasty cookies.
You won’t be disappointed with these amazing low carb cookies that are
perfect for a ketogenic diet. Great for a treat, snack or dessert!
Preheat oven at 160 C/320 F
Bring together the room temperature butter and the erythritol and mix
until the erythritol is dissolved
add vanilla and mint extract in and stir
Add the dry ingredients and mix until the flour is incorporated
Scoop 1 tsp of dough, roll it and gently flatten it with the back of the hand;
make a small dent with the fingers
Bake at 160 C/320 F for 10 minutes; remove from oven and allow to
completely cool down
Prepare the Peanut Butter filling by mixing the Peanut Butter with the
erythritol and vanilla; mix well
Scoop the Peanut Butter on top of the cookie and refrigerate for 30 minutes
Also, bring the chocolate and the coconut oil to low heat and melt it together
Dip the cookies in the chocolate and coat well; remove excess chocolate
and bring back to the fridge for 15 minutes for the chocolate to harden.
Ingredients
- 125 grams butter, room temperature
- 1/4 cup erythritol
- few drops vanilla extract
- 1 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
Peanut Butter filling:
- 2 tbsp Peanut Butter
- 1/4 cup erythritol
- Few drops vanilla extract
Chocolate melt:
- 50 grams dark Lilys Chocolate
- 1/2 tbsp coconut oil
Instructions
- Preheat oven at 160 C/320 F
- Bring together the room temperature butter and the erythritol and mix until the erythritol is dissolved; add vanilla and mint extract in and stir
- Add the dry ingredients and mix until the flour is incorporated
- Scoop 1 tsp of dough, roll it and gently flatten it with the back of the hand; make a small dent with the fingers
- Bake at 160 C/320 F for 10 minutes; remove from oven and allow to completely cool down
- Prepare the Peanut Butter filling by mixing the Peanut Butter with the erythritol and vanilla; mix well
- Scoop the Peanut Butter on top of the cookie and refrigerate for 30 minutes
- Also, bring the chocolate and the coconut oil to low heat and melt it together
- Dip the cookies in the chocolate and coat well; remove excess chocolate and bring back to the fridge for 15 minutes for the chocolate to harden.
Recipe Notes
Serves: 12
Prep Time: 10’
Cooking Time: 10’
Additional Time: 45’
Keto Tagalongs Cookie – Low Carb Chocolate Peanut Butter Cookies
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