CopyCat Tagalong Cookies -LowCarb and Gluten Free

If you like Girl Scout Tagalongs - shortbread cookies with a layer of peanut butter and then covered in chocolate - you will love this low carb version. Crumbly, buttery shortbread, peanut butter, and rich chocolate are a great way to stave off those carb cravings.
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 197kcal
Author Marye Audet


  • 16 ounces almond flour
  • 1/2 cup butter unsalted
  • 1/2 cup erythritol xylitol, or other cup for cup sugar free sweetener
  • 1/16 teaspoon stevia powder - white
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butternut flavoring
  • 1/4 cup peanut butter


  • 1/4 cup coconut oil
  • 1/4 cup butter unsalted
  • 1 tablespoon heavy cream
  • 1/4 cup cocoa
  • 1/4 cup erythritol
  • 1/2 teaspoon vanilla



  • Preheat the oven to 350.
  • Lay a sheet of silpat out on the counter to roll the cookies on. You can use waxed paper as well.
  • In the bowl of an electric mixer with the cookie paddle cream the butter, vanilla, stevia, and xylitol (or whichever sweetener)
  • Beat in the vanilla.
  • Add the almond flour and beat until it comes together to form a dough.
  • In a medium mixing bowl, cream together butter, extract and sweetener.
  • Add flour to mixture and continue to mix until dough forms.
  • Put half the dough on the silpat, cover with waxed paper and roll out until it is 1/4 - inch thick.
  • Remove the waxed paper and cut with a round cutter - I used an empty tomato paste can.
  • Pull the dough scraps away from the cookies and put the scraps back into the bowl with the other half of dough.
  • Bake for 15 to 20 minutes or until light golden brown.
  • Allow to cool on pan for at least 5 minutes.
  • Repeat with the rest of the dough.

Peanut Butter Layer

  • While cookies are still warm spoon on 1/2 teaspoon of peanut butter, smoothing over the top.
  • Place in freezer.


  • Heat the butter, coconut oil, and heavy cream together until the butter and coconut oil are melted.
  • Whisk to blend.
  • Whisk in the cocoa, xylitol (or other sweetener) and vanilla until smooth.
  • Let cool for several minutes.


  • Remove the cookies from the freezer.
  • Smooth the peanut butter layer if necessary.
  • Spoon the chocolate over the top, covering it completely.
  • Chill until set.
  • Bring to room temperature before serving but store in the refrigerator or freezer.


I use a clean, empty tomato paste can to cut the cookies. The yield and nutritional information may be higher or lower depending on the size of your cookies.


Calories: 197kcal | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 63mg | Potassium: 31mg | Fiber: 2g | Sugar: 0g | Vitamin A: 190IU | Calcium: 44mg | Iron: 0.9mg