Second cookie of the girl scout cookie series and my personal favorite.. Peanut Butter Patties AKA Tagalongs! ( Click here to see the recipe for Thin Mints)

A sweet shortbread style cookie topping with a rich peanut butter filling and covered in chocolate… what’s not to love?? This healthier version is made using gluten free flour, coconut oil, swerve sweetener, protein powder and PB fit for a tasty and guilt free treat. Now you can enjoy girl scout cookies year round!!

 

To make the cookies, first you will start by melting the coconut oil, then mix with all dry ingredients until you form a dough.

Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! I used the lid of a seasoning container and this was the perfect size for me. 

After cutting the dough into circles, place on baking sheet and spread evenly. I prefer to use a silicone baking mat as this ensures the cookies will bake evenly. After this step, it is very important that you now place the sheet in the freezer for about 5 minutes.

This will prevent the cookies from spreading as they bake (who wants flat, paper thin cookies??). 

Once cookies are  frozen, Place sheet in oven at 350 for 8-10 minutes. 

Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.

 

Meanwhile, mix together all peanut butter filling ingredients together in small bowl. Form into small, 1/2 inch balls and place on top of shortbread cookies.

Melt chocolate and coconut oil in double boiler or microwave. Using spoon. spread chocolate on top of each cookie.

Once all cookies have been covered, place in fridge to harden completely. Store in fridge for up to one week. 

Gluten Free Peanut Butter Patties
Serves 25
Guilt free peanut butter patties to enjoy year round!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Shortbread Ingredients
  1. 1/2 cup (112g) coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup (120g) gluten free flour
  4. 1/2 scoop syntrax vanilla matrix protein
  5. 1/4 tsp salt
  6. 1/4 tsp baking powder
Peanut Butter Filling Ingredients
  1. 1/2 cup (128g) peanut butter
  2. 4 tbsp (48g) PB Fit
  3. 1 scoop syntrax vanilla matrix protein
  4. 6 tbsp unsweetened almond milk
Chocolate Coating Ingredients
  1. 1/2 cup chocolate chips
  2. 1/2 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids!
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, mix together all peanut butter filling ingredients together in small bowl. Form into small, 1/2 inch balls and place on top of shortbread cookies. Flatten slightly.
  7. In a double boiler or microwave, melt together chocolate and coconut oil.
  8. Using a spoon, spread chocolate on top of each cookie. Once all cookies have been covered, place in fridge to harden chocolate completely.
  9. Store in fridge for up to one week.
Notes
  1. Makes 25 cookies.
Macros per cookie
  1. 112 calories
  2. 6.8g fat
  3. 11.2g carbs
  4. 3.4g protein
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