Tagalong Girl Scout Cookie Copycat THM S

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 3/4 cups Almond flour
  • 3 1/2 oz Bar of 85% dark chocolate or sugar free chocolate
  • 1 tsp Peanut or almond flour
  • 1 pinch Salt
  • 1/2 tsp Vanilla
  • 1/2 tsp Xanthan gum

• Dairy

  • 3 tbsp Butter

• Liquids

  • 1/2 tbsp Water

• Other

  • 2-3 T. gentle sweet (or my recipe
  • 1 t. gluccomannan
  • spoon (this comes to 45 mg of pure stevia if you are converting from another brand

Found on joyfilledeats.com

Description

Ingredients

• 3/4 cups almond flour
• 3 T. gentle sweet (or my copycat)
• optional: to make sweeter cookies use 1 scoop Better Stevia using the included teeny tiny
• spoon (this comes to 45 mg of pure stevia if you are converting from another brand)
• 1/2 tsp xanthan gum
• pinch of salt
• 3 tbsp cold butter, cut into small pieces
• 1/2 t. vanilla
• 1/2 tbsp water
• 1/4 cup peanut butter
• 2-3 T. gentle sweet (or my recipe)
• 1 t. gluccomannan
• 1 t. peanut or almond flour
• 3.5 oz bar of 85% dark chocolate or sugar free chocolate, chopped

Directions

• Preheat oven to 325 and line a large baking sheet with parchment paper.
• If you have a food processor that makes this part very easy: put the almond flour, xanthan gum, and salt in it and pulse to combine. Add the butter and vanilla and pulse until tiny crumbs. Add the water and pulse until a dough forms.
• If you do not have a food processor this section is for you: in a medium bowl, whisk together the almond flour, xanthan gum, and salt. Using a pastry cutter or two knives, cut in butter until the mixture is tiny crumbs. Add the water and vanilla and continue to cut in until the dough clumps together.
• Put the dough between two sheets of waxed paper. Roll it out about ¼ inch thick. Using a circle cookie cutter or an upside down glass (or any random circle object from your kitchen like my ice cream holder) cut out circles. Lift gently with a spatula and put on a cookie sheet lined with parchment paper. Reroll the dough and make circles until you use it all. You will get about 20 cookies.
• Bake 12 to 14 minutes or until golden brown. Let cool completely.
• Meanwhile you need to make the peanut butter layer. Put the peanut butter in a small bowl and sprinkle the gluccomannan on slowly whisking between each sprinkling. Add the sweetener and peanut or almond flour. Whisk well. Drop scant teaspoons onto a cookie sheet lined with wax paper equally the same number as your cookies. Freeze until firm.
• Melt chocolate in the microwave. Start with thirty seconds and then stir. Continue microwaving for thirty seconds increments and stirring after each until the chocolate is 75% melted. Then just stir until it is all melted.
• Put one frozen peanut butter disc onto each cookie. Drizzle with melted chocolate covering as much as possible. Using a knife or offset spatula make sure the sides are covered. At this point I lift onto a different piece of waxed or parchment paper to get cleaner edges (you can reuse the parchment you baked the cookies on). Refrigerate to set the chocolate. Enjoy!