These delicious peanut butter coated chocolate covered cookies are famous in America and Tagalongs is a registered trademark. They are the biscuits that the Girl Scouts sell and they are really very famous, with good reason since they are exceptionally good. Here I present the sugar-free and reduced-carb version, of course. Try to make them, it's worth it (and remember to tag us! ).
Low Carb Chocolate Covered Peanut Butter Cookies (Tagalongs).
Ingredients for 16 biscuits
- 140g of low carb almond flour
- 44g of softened butter
- 50g of erythritol
- 2.5g of vanilla extract
- 96g of peanut butter
- 15g of erythritol powder
- 140g of sugar-free chocolate drops
- 7g of coconut oil
Preparation
First, prepare the biscuit base.
- Preheat the oven to 180g and line a tray with baking paper
- With an electric whisk, whip the butter with the erythritol.
- When you have obtained a homogeneous and frothy cream, add the vanilla extract. Add the almond flour a little at a time and mix everything well together.
- Make 16 mounds of dough of the same size and cut them into disks about 0.6cm thick and 3.8cm in diameter (approximately obviously)
- Cook for about 10/11 minutes. Let them cool completely.
Now the peanut butter layer
- Blend the peanut butter with the powdered erythritol (adjust the sweetness to your taste)
- When the biscuit base is completely cold, place a teaspoon of peanut butter on top of each biscuit so that they are covered.
- Put on a suitable tray and then in the freezer for 1-2 hours (the peanut butter must become completely solid)
Lastly, the chocolate glaze
- Melt the chocolate chips with the coconut oil in the microwave, stirring every 15 seconds.
- Dip the biscuits in the chocolate glaze and completely coat the top with a teaspoon or fork (reheat the chocolate if it has set too much in the meantime) then allow the chocolate to set completely before eating
Macros per cookie (about, of course)
- 144 kcal
- 12g Fat
- 6g of Net Carbs
- 4g Protein
