What’s your favorite Girl Scout Cookie??
Besides Thin Mints (from the freezer), Tagalongs have always been my fav! But I stopped eating them a long time ago because of the not so clean ingredients and this annoying gluten allergy.
So I decided to make my own!
In collab with @lilys_sweets, my Favorite chocolate to bake with because not only is it sugar-free, but is also non-GMO!
So without further ado….
SUGAR-FREE, GRAIN FREE TAGALONGS

Mix 1/2 cup PB with 1/4 cup monk fruit powdered sugar (I used Lakanto). Set in the fridge to cool while your cookies bake.

Now make your shortbread cookie base!

1-1/4 cups almond flour
1/2 cup granulated monk fruit
1/2 cup vanilla ghee
1 tsp vanilla extract
1 egg

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine all ingredients and mix well.
3. Place dough in refrigerator for 30 minutes to chill.
4. Form dough into balls, place on a non-stick baking sheet and use a fork to flatten into cookie rounds.
5. Bake 12 minutes, or until edges begin to crisp.

Set aside and let them cool down.

Melt 2 bars of @lilys_sweets (any kind you like! I used the 55% dark chocolate bars) with 1 tbsp of coconut oil.

Bring your PB mixture out of the fridge, and spread a little spoonful onto each cookie. Spreading evenly all over the top of the cookie. Finally, dip each cookie in the chocolate mixture, then place back on your parchment-lined cookie sheet and place in the freezer to set.
I like my cookies cold so I store these in the freezer and they can be eaten straight from it!
#lilyssweets #summersweetlife #sponsored