If you’ve recently gone low carb or sugar-free, chances are you fear Girl Scout Cookie season like no other. Oh sure, they look all sweet and innocent, in their little brown and green uniforms. They might even be wearing pigtails and have plenty of badges that attest to what great kids they are. But you know that behind that sweet smile lurks a dark secret. The whole thing is just a ruse to get you to buy the very thing you are trying to cut out of your life: lots and lots of sugar. What a horrible, cruel trick!
Okay, okay, I know these little girls are really raising money for a do-good organization and that Girl Scouts teaches young women important lifelong skills. But those cookies really are an awful temptation when you’ve decided to cut out wheat and sugar. I avoid those sweet little girls like the plague. I avert my eyes whenever I spot them selling their goods. If they need donations, I am willing to hand them some of my money. But please don’t give me any cookies in return!
Thank goodness it’s so easy to make your own healthier version of the beloved temptations. Well, let me backtrack here a bit. Not necessarily the easiest thing you will ever do, but certainly worth the effort you put into it. In our house, we love chocolate and peanut butter so much, I decided I had to try my hand at a low carb version. It took a number of steps to make the shortbread, spread them with peanut butter, and then dip them in chocolate. But they were so good, they disappeared in one afternoon.
Hmmm, kind of reminds you of real Girl Scout cookies now, doesn’t it?
Homemade Tagalongs (Peanut Butter Patties)
by Carolyn Ketchum
Move over, Girl Scouts. Tagalongs have been Swerved!
2 cups almond flour
1/3 cup Swerve Sweetener
1 tsp baking powder
1 large egg
2 tbsp butter, melted
1 tsp vanilla extract
Peanut Butter Filling:
1 cup creamy peanut butter
2 tbsp butter
¼ cup confectioner’s Swerve Sweetener
7 ounces 855 to 90% dark chocolate, chopped
1 tbsp butter
Preheat oven to 300F and line two cookie sheets with parchment paper.
In a large bowl, whisk together the almond flour, Swerve, baking powder and salt. Add egg, butter and vanilla extract until well combined and dough comes together.
Turn dough out onto a large piece of parchment and pat into a disc. Top with another piece of parchment and roll out to ¼ inch thickness. Use a 2 inch round cookie cutter to cut out as many circles as possible.
Lift circles carefully with a sharp knife or offset spatula and transfer to prepared baking sheets. Gather and reroll dough until no more circles can be cut out. You should get about 36 cookies.
Bake 25 to 35 minutes, until cookies are just browning around edges and firm to the touch. Remove and let cool completely.
Peanut Butter Filling:
In a microwave-safe bowl, melt peanut butter and butter together on high in 30 second increments, stirring in between, until smooth. Whisk in powdered Swerve until smooth.
Spread about one to two teaspoons of peanut butter filling onto the top of each cookie and place on cookie sheets. Freeze cookies until firm.
Set a heat-proof bowl over a pan of barely simmering water. Add chopped chocolate and butter and stir until melted and smooth.
Working with one frozen cookie at a time, add to melted chocolate and toss gently with a fork to coat. Tap fork firmly against the side of the bowl to remove as much excess chocolate as possible and transfer cookie to a waxed paper-lined cookie sheet or platter.
Repeat with remaining cookies. Try to keep most of them in the freezer as much as possible so that they don’t thaw before being dipped.
Makes 36 cookies. 2 cookies per serving.