Tagalongs Cookies

Oh the peanut buttery goodness…

Low Carb Girl Scout Tagalongs Cookies: These. Are. Delicious. Period. End of Story. That is, unless you’re George Lucas; then you write a bunch of prequels. Oh, what the hell. Prequels here we go…

Prequel number one: The Dilemma. My friend told me to make these low carb. What a bossy friend. Are you listening, Tamara? Bossy bossy bossy. (I’m kidding. Maybe.) No, really, I’m happy, because I wasn’t putting these on my list initially. Thank you, Tamara! Maybe. 😀
Prequel number two: The Inspiration. This delicious recipe from Baking Bites for Tagalongs that I was able to adapt with experimentation (trust me; cookies don’t grow on trees. I think Yoda said something like that, only his was more like Trees do cookies not…on… grow… OK. Now I’m sounding more like Derek Zoolander, so eff it.)
Prequel number three: The Result. Fabfreakingtastic. My kids snarfed all of them. All. of. them. I had to pry them out of their fingers to take the existing images I actually have. Be grateful. They almost ate me in the process. You should be glad I’m still alive and not typing with finger nubs.


Things to keep in mind, cookie Jedis:

  • These cookies need time to cool and dry out on the rack or they will crumble apart when they’re warm. If it wasn’t for mixing flours, this would have crossed over to the Dark Side a long time ago. And not in a good way.
  • You can use any peanut butter you wish. It can be sugar free. It can be almond butter. It can be macadamia nut butter. Knock yo damned selves out.
  • Don’t keep powdered sweetener on hands? Don’t get those Luke and Leia Underoos in a bunch; simply powder your sweetener in a blender, food processor or Ninja.Make sure you powder this sweetener as instructed or your finishes will be grainy.
  • You can make less of the filling if you don’t want to go all peanut buttery. Maybe cut the peanut butter with coconut oil and keep these guys refrigerated to cut down a few carbs and to add some flavah up in here.
  • Mine look like little cake bites rather than cookies, but they’re just tall. Tall, tall cookies. Tall, dark and handsome like Han Solo. And a little cheeky. But Han Solo doesn’t taste like a Reese’s Peanut Butter cup. So…


The cookie:
1 cup butter at room temperature
1/2 cup sugar equivalent substitute
1 cup coconut flour
1 cup almond flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 Tbsp coconut milk

The filling:
1 cups creamy peanut butter
1/2 cup sugar equivalent powdered sweetener
1/8 tsp salt

The Coating:
8 Tbsp cocoa
1 cup sugar equivalent sweetener, powdered
1 cup butter
1 tsp vanilla extract

For the Cookie:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl cream butter and sweetener.
3. In a separate bowl, combine flours with baking powder and salt; work into creamed mixture on low speed.
3. Add vanilla extract and milk.
4. Roll 1″ balls from dough and lightly press to flatten on a prepared cookie sheet (I use parchment paper).
5. Gently make a thumb imprint in the center of each cookie.
6. Bake for 8 minutes, or until the bottom is lightly browned. (These guys will brown quickly.)
7. Allow cookies to rest for at least 10 minutes, prior to gently moving them to a cooling rack.
8. Allow to cool for at least two hours to allow the cookies time to solidify.

For the filling:
1. In a microwavable bowl, mix nut butter with powdered sweetener, and salt.
2. Microwave for 20-30 seconds, stirring occasionally, until mixture softens.
3. Roll peanut butter into small balls.
4. Gently press into the center of each cookie.*
* If the cookie squishes due to pressure, also flatten ball into a patty and press the patty gently onto the center of the cookie.

For the Coating:
1. Combine cocoa, butter, sweetener and vanilla extract in a microwavable bowl.
2. Microwave for 30-60 seconds, stirring every 15 seconds, until ingredients are combined.
3. Carefully dip each cookie in chocolate. Turn with a fork.
4. Let dry on parchment paper.

You can refrigerate these or keep them on the counter.

Makes about 42 cookies.

Nutritional Information per cookie (w/organic peanut butter), roughly: Calories: 147g, Carbohydrates: 3.87g , Fiber: 1.9 g, Net Carbohydrates: 1.97,g Protein: 2.7g, Fat: 14 g
If you elect not to use peanut butter (or make your own nut butter), subtract these nutritional elements for peanut butter and add your own per cookie depending on the filling used: Calories: 35, Carbs: 1, Fiber: .3, Net Carbs: .7, Protein: 64 g, Fat: 129.

Per the Original Girl Scout Tagalong: Calories: 70, Carbohydrates: 6.5 , Fiber: 0g, Net Carbohydrates: 6.5 g, Protein: 1g, Fat: 4.5g


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  1. OMG! In my mind I’ve made these cookies already, and let me tell you they taste deeeeeelish! I can’t wait to actually make them and taste them! This weekend I’ll live in the kitchen! heheh

  2. btw I think these would rock yoda’s socks off 😛

  3. I love you. Seriously! I am SO making these tomorrow! I just bought my husband SIX boxes of GS cookies (would have been 4 since I had originally ordered 2 boxes of the samoas for myself…) but I gave those samoas back because I went back to LC cold turkey last week…and so there’s 3 boxes of tagalongs and 3 boxes of the other peanut butter ones in our kitchen now. o.m.g. I am SO making these tomorrow!

    • I hope you like these as much as we have! You can freeze them, too, which is even better for saving for those special occasions. I bought one of every flavor this year so I could hit the flavor and texture profiles as closely as possible. It’s good to support the Girls!

  4. Hi, can’t wait to try these, but first just a question! The instructions for the filling mention extract but the ingredients list doesn’t. Is that vanilla (so, vanilla extract in all three parts), and how much? Thanks!

    • Thank you for that catch! There is no extract in the filling, just in the cookie and the chocolate coating. I changed all vanilla to read vanilla extract for extra clarity. Thanks for catching that!

  5. Gonna make these for hubby for v-day – quick question, baker’s chocolate squares for the cocoa, or do you suggest a different non sweetened choco?


    • Hi, Karin! You could use just unsweetened cocoa. If you use baker’s chocolate be sure to add in enough sweetener to keep it from being overly bitter. I’d taste as I melted and stirred just to be sure.

  6. Your writing is so entertaining! Even if I didn’t love low carb recipes I would read your blog just because I laughed off 100 calories. I can hardly wait to try these cookies.

  7. Sorry, new to this – couldn’t find unsweetened powdered sugar in the store. How do I know it’s good and powered in the food processor? Thanks!

    • Hi, Karin! You just want to process the regular sweetener until it’s powdery. It usually only takes a few, quick, pulses to get the desired effect. You could probably use a blender or a heavy duty plastic food-grade bag that seals plus a mallet of some kind for a similar effect. Just don’t bang holes in the counter.

  8. Hello! So, I decided to make the tagalongs tonight, and followed the recipe to a t, but my cookies literally melted into each other and became flat. Now, I salvaged them and made them into balls again, but I noticed that they were incredibly greasy from the butter. I actually squeezed some butter out of them to make them shape better. Is it possible to only use a 1/2 cup of butter next time around and get the same results? Or would it be too dry?

    • Typically, you want the fat to keep the batter together, but I say if it works with half of the butter, go that route instead. I live in Denver, and our climate is incredibly arid, so I even moisturize my cookies.

  9. I’m sadly allergic to almonds, so I can’t use almond flour, etc., when I try to make low carb things. What are your thoughts on using just coconut flour for these?

  10. You specifically call out for powdered sweetener in lieu of the granular, but is there any reason why liquid wouldn’t work? It seems to do fine just about every other recipe I use that calls for bulk splenda or other alternatives. The liquid just saves a lot of carbs.

    • Hi, Cameron. YI am with you–the liwuid saves a bunch of calories. You are just losing out on the bulk. In places that doesn’t matter, I say go with the more concentrated liquid sweetener. Where you really need that bulking from the sweetener, ou might be able to sub in half sucralose and half xylitol to make up the difference!

  11. Kristie Sullivan says

    Do you think these would turn out well as bars? Just bake the cookie part, cool, top with PB filling, and cover chocolate ?

  12. I’m sorry I know you’ve mentioned before how these ads help you earn money for the blogs you do.. And I understand having some.. But this tide and weight watcher ad is taking over the whole screen and then I have to back out and re enter the site. And this is on my phone btw…. I love your recipes, and blog. But it literally took me 5 minutes just to see the tag along recipe.. There like bullies . Thank you for wonderful recipes and all the work you do..

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