A delicious vegan and keto-friendly version of the classic Girl Scout cookie, Tagalongs, featuring a rich chocolate cookie base filled with creamy peanut butter and coated in sugar-free chocolate.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/2 cup creamy peanut butter unsweetened
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 cup sugar-free dark chocolate chips
- 1 tbsp coconut oil
Instructions:
In a bowl, mix almond flour, coconut flour, cocoa powder, powdered sweetener, peanut butter, melted coconut oil, vanilla extract, and salt until well combined
Form the dough into small rounds, then press each round into a flat cookie shape
Place the cookies on a parchment-lined tray and freeze for 30 minutes
In a microwave-safe bowl, melt the sugar-free dark chocolate chips and coconut oil in 30-second intervals until smooth
Dip each frozen cookie into the melted chocolate until fully coated, then return to the parchment-lined tray
Once all cookies are coated, place them back in the freezer for another 15-20 minutes to set the chocolate
Store in the refrigerator until ready to serve
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