KETO TAGALONG COOKIE RECIPE | Shortbread Peanut Butter Chocolate Cookies For Keto
These Keto Tagalong Cookies taste just like the tagalong cookies the ones from the Girl Scouts. They have a crisp shortbread cookie inside that's topped with peanut butter and covered in low carb sugar free chocolate. And best of all is the fact that each one of these cookies has just over 2 NET CARBS!
FULL WRITTEN INSTRUCTIONS:
KETO THIN MINTS:
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Things I used in today's recipe
Sugar free chocolate chips:
Almond flour:
Confectioners swerve:
Natural no sugar added peanut butter:
REFINED coconut oil (no coconut taste): Refined coconut oil
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Cookie ingredients:
1 room temp. Large egg
1/2 cup melted salted butter
1 teaspoon vanilla extract
Just less than 2 cups Blanched almond flour
1/2 cup Confectioners Swerve
1/2 teaspoon Baking powder
1/3 cup natural no sugar added peanut butter
Chocolate coating:
Heaping 1 1/4 cup keto friendly chocolate chips
1 1/2 Tbsps. Refined coconut oil
How to Make Smoothie Girl Scout Cookie Flavored with Colin McCullough
5 DELICIOUS DINNER RECIPES to support your weight loss:
Colin McCullough is the author of 'The Healthy Vegan Cookbook' and most recently 'Smoothies That Taste Like Girl Scout Cookies', and teaches healthy cooking classes throughout New England. Since becoming vegan in 1995, he has been finding new ways to make healthy eating convenient and delicious, especially while raising two boys with healthy appetites.
You can get his terrific new book here
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It's under $5 and would make a great stocking stuffer.
Colin's first book. The Health Vegan Cookbook:
Thinner Mint Smoothie
Always a favorite, we take the delicious flavors of Thin Mints and use a bit of blender alchemy to turn fresh mint and chocolate into a healthy, whole-food smoothie!
¼ cup quick oats
¼ cup almonds
2 cups water
1 frozen banana
½ cup fresh mint leaves
8 Medjool dates
3 Tbsp cacao powder
1 Tbsp flax seeds
2 tsp vanilla extract
½ tsp peppermint extract
¼ tsp espresso powder
½ tsp Real Salt
⅛ tsp LorAnn Oils Chocolate flavoring
Blend the oats and almonds with the water in a high speed blender for 1 minute, then add the remaining ingredients and blend for 2 minutes until completely smooth.
Do-Si-Dont’s
A rich and creamy dessert smoothie that combines the tastes of peanut butter and healthy oats!
¼ cup roasted, unsalted peanuts
¼ cup oats
2 cups water
1 frozen banana
½ cup frozen mango
8 Medjool dates
1 Tbsp flax seeds
1 tsp vanilla extract
½ tsp Real Salt
⅛ tsp LorAnn Oils Butter flavor
⅛ tsp LorAnn Oils Peanut Butter flavor
1 Tbsp peanut butter powder
Add the peanuts, oats and water to a high-speed blender and blend for 2 minutes, then add the remaining ingredients and blend for another 2 minutes until smooth. Pour the smoothie into a glass and sprinkle with peanut butter powder.
Lemony Thicket Smoothie (Savannah Smiles)
This zesty lemon smoothie is a perfect combination of sweet and tangy!
⅓ cup cashews
2 cups water
Zest of ½ lemon
Juice of 1 lemon
½ frozen banana
½ cup frozen mango
8 Medjool dates
1 Tbsp hemp seeds
½ tsp lemon extract
½ tsp turmeric
½ tsp Real Salt
1 tsp vanilla extract
⅛ tsp LorAnn Oils butter flavor
Blend the cashews and water together for 1 minute, then add the remaining ingredients and blend for an additional 2 minutes
Chocolate Thin Mint Christmas Cookies
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INGREDIENTS
- 6 ounces semi-sweet chocolate
- 2 cups flour
- 1/2 cup sugar
- 2/3 cup butter, room temperature
- 1/4 cup corn syrup
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 40 thin mint cookies
INSTRUCTIONS
Melt chocolate in the microwave and set aside to cool slightly. In the bowl of an electric mixer, beat melted chocolate, butter, corn syrup, egg, and sugar on low speed until well incorporated. Sift together flour, salt, and baking soda. Slowly add dry ingredients to mixer running on low speed. Increase speed to mix until just combined. Chill dough in an airtight container for at least two hours or overnight.
Using a small cookie scoop or tablespoon measurer, make small balls of dough. Roll in sugar and place on a parchment-lined or ungreased baking sheet. Put in a preheated 350-degree oven for 10-12 minutes, until set but slightly soft in the middle of the cookie.
Let set on pan for two minutes. While warm, turn half of the cookies upside down. Place thin mint on top and immediately set another cookie on top, creating a sandwich. Let thin mint melt then twist and gently push cookies together. This spreads the thin mint to the edges and seals the sandwich. Let cool completely and enjoy!
3 Sweet Girl Scout Cookie® Dessert Recipes | Girl Scout Network Virtual Campfire Chats
Watch a Winner of the Food Network’s Girl Scout Cookie Championship, Sonam Sondhi, use basic ingredients and kitchen ingenuity — oh, and Girl Scout Cookies! — to create amazingly easy, delicious desserts.
In this video, you will learn how to make:
• Tagalongs® /Peanut Butter Patties® Dirt Cup
• Caramel deLites®/Samoas® Trifle
• Thin Mints® Ice Cream
Remember to check out our upcoming Girl Scout Network Campfire Chats at: and if you’re a Girl Scout alum or supporter, connect to the Girl Scout Network:
Tagalongs® /Peanut Butter Patties® Dirt Cup Recipe
Once you’ve made our custard, mixing it with Girl Scout Cookies to create dirt cups is a breeze.
Ingredients:
2 cups Milk, divided
2/3 cup Sugar, divided
A Pinch of Salt
1/4 cup Corn Starch
2 Eggs, Yolks Only
1/2 tablespoon Butter
1 teaspoon Vanilla Extract
1 box Tagalongs®/Peanut Butter Patties®
2 tablespoons peanut butter
1/2 tablespoon of oil
Directions
To Make the Custard:
Found here:
To Make the Dirt Cups:
After the custard has been refrigerated until cooled, take a box of Tagalongs® /Peanut Butter Patties® and pour them into your food processor to grind them up until they are the consistency of sand. Then, spoon some into the bottom of a shot glass.
Mix the oil with the peanut butter to thin it out so it is not so chunky, then add a tablespoon of peanut butter into the shot glass. Lastly, add in a tablespoon of vanilla custard. Then repeat these steps again. Garnish with a couple of large Tagalongs® /Peanut Butter Patties®. Repeat in as many shot glasses as you need servings. Add spoons, and you’re done!
Caramel deLites®/Samoas® Trifle Recipe
Once you’ve made a batch of custard, whipping up a Girl Scout Cookie-laden trifle takes no time at all.
Ingredients:
2 cups Milk, divided
2/3 cup Sugar, divided
A Pinch of Salt 1/4 cup
Corn Starch 2 Eggs, Yolks Only
1/2 tablespoon Butter
1 tsp Vanilla Extract
1 box of Caramel deLites®/Samoas®
Pre-made Caramel
Pre-toasted Coconut Flakes
Pre-made or store-bought Chocolate Cake
Directions:
To Make the Custard:
To Make the Trifle:
While the custard is cooling, grind your Caramel deLites®/Samoas® in your food processor to create cookie pieces. Then take a bowl and cut your chocolate cake into small rectangles. Put a piece of cake down, add a little bit of your custard, drizzle on caramel, add Caramel deLites®/Samoas® pieces, add some toasted coconut and repeat steps. Add a couple of Caramel deLites®/Samoas® on top and enjoy with a spoon!
Thin Mints® Ice Cream Recipe
Once you have made a quick and creamy dessert sauce, called a Crème Anglaise, you can use it as a wonderfully rich ice cream base.
Ingredients:
1 cup Milk
1 cup Cream Pinch of Salt
2/3 Cup Sugar divided
7 Eggs, Yolks Only
1/2 tablespoon Vanilla Extract
1 box of Thin Mints®
Directions
To Make the Ice Cream Base:
Set up a bowl on top of a bowl that’s half-fill with ice and water to create an ice bath. Set aside.
Combine the top three ingredients, and 1/3 cup sugar, and bring to a boil.
While that is heating up, separate your eggs and add the remaining 1/3 cup sugar to the yolks. You will not need the egg whites for this recipe.
Once the contents of the pot come to a boil, slowly bring the temperature of the egg mixture up by adding one-third of the milk mixture at a time while whisking constantly.
Bring the entire mixture back to the stove and, on low heat — using a wooden spoon or a rubber spatula —mix constantly to ensure the eggs do not curdle. Turn off the heat when the liquid is thick enough to coat the back of your spoon; do not allow the mixture to boil. Add the vanilla and then strain the mixture into a glass or metal bowl over a double ice bath.
Cover with plastic wrap and place in the fridge for a minimum of 12-15 hours until it thickens.
To Churn the Ice Cream:
Put the bowl of the ice cream maker in freezer and allow it to chill, ideally overnight. After 12-15 hours, add your basetto the ice cream bowl, and follow your machine’s directions to start churning it. Stop when you have achieved the consistency of soft serve.
Then, use your food processor to chop the Thin Mints® cookies. Gently stir the Thin Mints® pieces into the base. Return your ice cream to the freezer and chill until set.
Learn how to make Girl Scout Cookie Inspired Cake:
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3-ingredient CAKE -- no oven, no eggs -- Ground up ALL Girl Scout ????
I had a lot of #cookies leftover from my Girl Scout taste test so I thought I would grind them all up and transform them into a #cake. ✨Let's do this
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Girl Scouts Thin Mint Frappuccino - COFFEE BREAK SERIES - Honeysuckle
Bakery vs Homemade MATCHA MOCHI CAKE: Thin Mint Frappuccino with Girl Scout Cookies!
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THIN MINT COOKIES RECIPE:
Girl Scout cookies are back and Thin Mints are my absolute favorite. I am such a sucker for these cookies so in honor of this classic dessert I'm going to make a Thin Mint Frappuccino for our Coffee Break. Do we have any girl scouts watching? This one's for you. Subscribe and Like if you want to see how it's made.
More COFFEE BREAK:
Strawberry Matcha Latte:
Thin Mint Frap:
Raspberry Mocha Latte:
Milk Foam 3 Ways:
Salted Caramel Mocha Frappuccino:
Chai Tea Latte:
Vanilla Spice Latte:
Matcha Green Tea Latte:
Eggnog Latte:
Gingerbread Latte:
Winter White Hot Chocolate:
Cafe Au Lait:
Mint Mojito Pour Over:
Dulce De Leche Latte:
Thai Iced Tea:
Peppermint Mocha Smoothie:
Vietnamese Coffee (Cafe Sua Da):
Thin Mint Frappuccino Recipe:
Ingredients -
- 1 cup milk
- 1 ½ cups ice
- 1 ½ tsp matcha green tea powder
- ¼ cup chocolate chips
- 1 tbsp sugar
- ¼ tsp peppermint extract
- ¼ tsp vanilla extract
- Whipped Cream
- Choocolate Syrup
Preparation -
In a blender I'll add in 1 cup of milk, I'm using 2% but you can also sub for Soy Milk, Whole Milk, whatever you'd like, 1 ½ cups of ice, 1 ½ tsp of matcha green tea powder, this will give the drink that cool minty green color, ¼ cup of chocolate chips, 1 tbsp of sugar but you can adjust it to however sweet you like it, ¼ tsp of vanilla extract, and about ½ tsp of peppermint extract.
I'm giving it a quick whirl for a minute and then pouring it into my cup! Now I'll just top it with some whipped cream, a drizzle of chocolate sauce and voila: my Thin Mint Frappuccino. You'll be amazed by how much this tastes like the cookies. What is your favorite Girl Scout Cookie? Let me know by commenting below and I'll see you guys at our next Coffee Break. Bye! The last day to buy your girl scout cookies is March 6th so go get a case of them!
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