Keto Coconut Flour Tagalong Cookies

Keto Coconut Flour Tagalong Cookies

Keto Coconut Flour Tagalongs (Gluten Free And Nut Free Options)

This recipe is designed to teach everyone how to make easy keto girl scout Tagalong style cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 17 cookies

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup monkfruit sweetener or granulated sweetener of choice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/4 cup room temperature butter, softened
  • 1 tsp vanilla extract

Filling

Coating

Instructions

  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper
  • In a large mixer bowl sift or whisk together the dry ingredients until no lumps in the dry ingredients
  • Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium low. Beat medium low about 30 seconds or until everything is fully combined and the mixture is crumbly
  • Scrape down the sides of the bowl if needed. Add the butter and vanilla extract, Beat on low 10 seconds to break up the butter.. Increase speed to medium. Beat on medium 30 seconds until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Massage dough to make sure of texture. Dough should be moist but not sticky or crumbly. Shape dough into a smooth ball. Place back into mixer bowl. Chill in the refrigerator about 5 minutes so the dough can firm up
  • Remove from the refrigerator. Massage in hands once a gain to make sure of texture. Dough should not be crumbly
  • Scoop dough out 1 TBS at a time onto prepared baking sheets. Roll scoops into smooth balls. Press dough balls out to circles of desired size and thickness. Bake at 375 degrees 12-15 minutes or until golden around the edges
  • Remove from the oven. Cool on about 15 minutes or until the cookies have firmed up. Transfer to a wire rack. Cool completely before putting filling on the cookies

Filling

  • While cookies are cooling. In a medium bowl combine all the filling ingredients except the milk. Use a fork and stir together the ingredients until fully combined and smooth. Stir the milk in 1/2 TBS at a time until the filling is the desired consistency. Set aside
  • Once the cookies are cooled top the cookies with a 1/2 TBS each of the filling. Use fingers and press the filling to cover the top of the cookies. Leave space around the edges without filling. Place onto lined baking sheet. Place in the freezer 15 minutes to firm up the cookies

Coating

  • Just before removing the cookies from the refrigerator place the coating ingredients into a small microwave safe bowl. Microwave on high in 15 second intervals until chips are fully melted. Stir after each 15 seconds interval.
  • Remove the cookies from the freezer. Place cookies one at a time into the chocolate. Use 2 forks and turn the cookies several times to fully coat the cookies. Place coated cookies onto lined baking sheet. Place in refrigerator about 30 minutes or until the chocolate is firm
  • Remove from the refrigerator. Eat immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days


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