Sugar Free Keto Tagalong Cookies (Gluten Free, Low Carb)
Servings 18 cookies
Make the recipe for the Thumbprint cookies but do not add any filling in step 5. Once out of the oven, allow to cool completely before proceeding.
Mix the filling ingredients together and taste and adjust sweetener as needed. Fill the 18 cookies with about a teaspoon of the peanut butter filling. Freeze for 30-60 minutes, or until the peanut butter is frozen and no longer wet to the touch.
Combine the coating ingredients together in a shallow bowl and melt for 30 seconds intervals in the microwave, (of course you can also melt on the stove over low heat if you prefer) stir until smooth and no lumps of chocolate are visible.
Remove the frozen cookies and place one at a time into the melted chocolate. Spoon the chocolate over the top of the cookie. Use a fork to lift the cookie out of the chocolate and gently tap the fork on the side of the bowl to allow the chocolate to flow over the sides while removing excess from the bottom of the cookie. Place back onto parchment lined baking pan. Once all the cookies have been coated, place pan in the fridge to set for about 30 minutes.
Storage: Best if kept in the refrigerator in an airtight container for up to 7 days.
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 1mg