These vegan girl scout cookies are a homemade, plant-based version of tagalongs! Made with just 3 main ingredients, they are quick, easy, and highly addictive.

Vegan Girl Scout Cookies

When it comes to popular Vegan Girl Scout Cookies, my favorite recipes are Levain Bakery Cookies, Double Chocolate Cookies, and these Vegan Girl Scout Cookies.

During my first few months in America, I was lucky enough to try a large number of cookies that I hadn’t grown up with. I remember the first time I tried an Oreo and was immediately obsessed, followed by the newtons of figs. However, it was love at first sight when I tried the famous girl scout cookies.

I remember when I saw a stand at the local mall selling all these boxes of cookies with a variety of flavors. And I tried each and every one of them and couldn’t pick a favorite; I loved all of them. It wasn’t long after I started on a plant-based diet and had to rethink some of my food choices.

Which girl scout cookies are vegan? 

Currently, various Girl Scout cookie flavors may be suitable for vegans to consume. However, depending on your supplier, most of them are NOT suitable for vegans as they contain eggs and/or dairy. Luckily, here’s an easy recipe for a homemade version of the most popular: Tagalongs (aka peanut butter patties!).

I’ve been meaning to share a vegan girl scout cookie recipe for quite some time. They are a copycat version of Tagalong cookies, but even better. No fancy kitchen ingredients or mixers are needed, but you’d never tell. The cookie texture is thick and crumbly, and the peanut butter filling is smooth. The cookies are sweet, buttery, slightly salty, and with hints of chocolate and peanut butter throughout!

My two friends just tried my homemade version of Vegan Girl Scout Cookies and now both are OBSESSED. They thought they tasted better than real Tagalong cookies!

How do you make vegan girl scout cookies?

Ingredients

Shortbread cookies: make up the base of cookies. They’re firm, dense, and buttery, perfect for containing filling.
Peanut butter: smooth and creamy peanut butter. If you’re not a fan of the sweet and salty combination, you can use sweetened peanut butter.
Chocolate chips – To cover the cookies. Vegan chocolate chips or a chopped vegan chocolate bar can be used.

Instructions

Start by making your shortbread cookies, but instead of pressing them down with a fork, form a deep well in the center. Then, bake them in the oven for 15-17 minutes, until they start to brown around the edges. Take them out of the oven and let them cool completely.

Now add tablespoons of peanut butter to fill the center of each cookie, before refrigerating for 30 minutes, so that the peanut butter hardens. Once firm, melt the chocolate (or chocolate chips). Moving quickly, use two spoons to dip each cookie into the melted chocolate until completely covered. Place them on a lined plate and refrigerate them until the chocolate is firm.

Tips to make the best girl scout cookies

Do not overbake the base of the shortbread cookies as they continue to harden as they cool.
If you have a nut allergy or don’t want to use peanut butter, you can replace it with almond butter, cashew butter, or tahini. Like peanut butter, make sure they have a creamy, drippy consistency.
Only use chocolate chips if you don’t have access to chocolate bars. Don’t spend money on expensive vegan baking chocolate – Lindt chocolate bars that are over 70% cocoa content are vegan friendly AND melt wonderfully.

Storing and freezing tagalongs

To store: Cookies will keep at room temperature in a sealed container, up to 4 weeks.
To freeze: Place cookies in a zip-top bag and store in the freezer for up to 6 months.

What Are Keto Cookies?

Low-carb Chocolate Chip Cookies are just like any other chocolate chip cookie recipe, but instead of using wheat flour, they are made with almond flour. Regular sugar is replaced by erythritol, which is a ketogenic sweetener. I recommend using 100% erythritol which you can find in the recipe ingredients. Do not use liquid stevia or liquid monk fruit in this recipe. (see recipe notes)

How To Make Keto Chocolate Chip Cookies

There are a few tips to make these keto choc chip cookies super perfect. Make sure to mix all the dry ingredients first before adding them to the butter mixture. This will help evenly distribute the xanthan gum and baking powder throughout the batter.

Tip: you need to melt the butter. If you don’t like melting butter in the microwave, you can also do it in a saucepan. You want your cookies to melt in the oven. Melted butter helps in this process, in addition to using 100% erythritol.

Your cookie dough should look like the photo above before continuing. If the cookies do not melt into a cookie shape in the oven within the first 5 minutes, you have added too much flour or the butter has not melted. However, if they don’t melt, you can easily press them down with a fork halfway through cooking.

Where Can I Purchase Sugar-Free Chocolate Chips?

Lily’s makes a great quality sugar-free chocolate chip that works great in this recipe. However, if you don’t have access to those specific chocolate chips for the best keto chocolate chip cookies, you can always use:

90% chopped Lindt chocolate
100% baker’s chocolate

How to do you make keto chocolate chip cookies

No fancy kitchen gadgets or mixers are needed to make these cookies, just one bowl, and less than 6 ingredients. The hard part is waiting for them to relax, but if you’re impatient, you can skip that step!

Ingredients

Creamy Cashew Butter – Gives cookies a buttery texture, no butter or oil required! You can substitute this with tahini.
Monk Fruit Sweetener – A keto-friendly sugar substitute, monk fruit has a texture similar to white sugar. You can also use erythritol.

Fruit Sweetener – A keto-friendly sugar substitute, monk fruit has a texture similar to white sugar. You can also use erythritol

Baking soda: This gives the cookies some yeast and yeast.
Eggs OR Chia Eggs: You can use room-temperature eggs or chia eggs if you are a keto vegan.
Vanilla Extract – A must for any good cookie recipe!
Sugar-Free Chocolate Chips – This IS a Chocolate Chip Cookie Recipe! You can use any sugar-free chocolate chip of your choice or keto chocolate chips

Instructions

Prepare your cookie dough by mixing all of your ingredients except for the chocolate chips. Once mixed, fold in the chocolate chips. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours. Once the cookie dough has cooled, form 12 balls of dough and place on a lined baking sheet or cookie sheet. Bake the cookies for 12-15 minutes or until the edges are light brown. Remove from the oven and cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.

Is this a keto vegan cookie? 

Vegan keto refers to the diet that is both keto-friendly (low carb) and vegan (plant-based).

If you follow the option that calls for a chia egg (ground chia seed mixed with water), these will be vegan keto chocolate chip cookies.

What keto chocolate can I use? 

For chocolate chunks or for a bigger chocolate hit, you can use a chocolate chip mix or even a chopped chocolate bar. Here are some keto chocolate cookie options.

Sugar-Free Chocolate Chips – I used stevia chocolate chips, which are sugar-free and low carb. If you can tolerate aspartame or sucralose, you can use main streetcar sugar-free chocolate chips.
100% Bakery Chocolate – Use only if you want a very strong dark chocolate flavor.
Chocolate bars with 78% cocoa or more: Popular chocolate bars that have a minimum cocoa content of 78% or more can be used. I often use Lindt 80% and Lindt 85%.

Tips to make the best low carb chocolate chip cookies

When making cookie dough, don’t over-mix them! Overmixing the cookie dough will often cause the cookies to spread too much when baking, which we don’t want to happen.
You don’t need to refrigerate the dough, but it is important to do so if you prefer thicker cookies.
To make sure your cookies are soft and chewy, don’t over-bake them. Check them around the 12-minute mark and if they start to slowly brown, you’re done. This is because the cookies firm up once they cool.
If you enjoy your cookies loaded with chocolate chips and spread them evenly, mix half of the chocolate chips into the batter and reserve the other half for the top. Also, consider taking the cookies out of the oven around the 8-minute mark and adding a few more on top.

Storing and Freezing Keto Cookies

To store: Leftover cookies will keep at room temperature in a sealed container, up to 2 weeks. They will keep longer when stored in the refrigerator.

To Freeze: These cookies are freezer safe, so put leftovers in a zip-top bag and store in the freezer for up to 6 months.

These Keto Lemon Cookies are soft, chewy cookies packed with a sweet lemon flavor! Made in a single bowl, these Lemon Crinkle Cookies take just 15 minutes to make! 2 grams of net carbs per cookie.

Keto Lemon Cookies

When it comes to keto lemon recipes, my favorite treats are Lemon Bars, Lemon Cheesecake, and these easy Lemon Crinkle Cookies.

It really baffles me when people say they are not a fan of lemon desserts. As someone who loves to hit my taste buds with all of my senses, it’s no wonder I’m (probably) the biggest fan of lemon. That said, it’s not like any cake or dessert bar you make is sour. It’s the complete opposite – the lemon flavor balances out the sweetness of whatever you’re making or pairing with it.

If you are one of these skeptics, you will LOVE this Keto Lemon Cookie recipe. I’ve been meaning to share it for quite some time, but in the midst of all my Christmas bakes, it fell by the wayside. It’s a hint of citrus in my crinkle chocolate chip cookies, but even better in my opinion!

No sugar or dairy is needed for these cookies, but you would never tell. Texture-wise, they have tender edges, soft centers, and melt in your mouth. They are sweet and slightly spicy, without being overpowering!

Since lemons are one of the few keto fruits, I can’t wait to experiment with them more. In the meantime, I’ll be making a third batch of these cookies to easily convert more people to the citrus dessert train.

How do you make keto lemon cookies?

Ingredients

Almond flour: extra-fine or bleached almond flour. Avoid using almond flour as it results in a thick, gritty cookie.
Granulated Sweetener of Choice – Both monk fruit sweeteners and erythritol can be used. I prefer the monk fruit sweetener as it has the closest texture and flavor to white sugar.
Salt: brings out the sweetness of all the other ingredients.
Lemon Zest – Add a little extra lemon flavor.
Egg Whites – Egg whites at room temperature. These will be whipped together before folding into the cookies.
Lemon extract: This gives cookies an even more intense lemon flavor.
Yellow food coloring: optional, but it gives the cookies a gorgeous color.
Unsweetened Powdered Sugar – To coat cookies. I used ketogenic powdered sugar.

Instructions

In a large bowl, add the dry ingredients and mix well. In a separate bowl, beat the egg whites until soft peaks form. Add the lemon extract and yellow food coloring, if using. Using a rubber spatula, fold in dry ingredients until thick and sticky.

Now, place your powdered sweetener in a shallow bowl. Using a 1-tablespoon cookie scoop, form heaping scoops of cookie dough and roll into sweetener. Place them on a lined baking sheet. Bake the cookies for about 15 minutes, until the top has cracked and the edges are slightly golden.

Let the cookies cool completely, before dusting them with additional powdered sugar.

Tips to make the best low carb lemon cookies

Unlike traditional lemon cookies, these don’t spread too much. As such, lightly press the cookies when you place them in the baking dish.
Avoid touching the dumplings while coating them with powdered sweeteners. Doing so can cause the sweetener to bake into the cookies as they cook. If that happens, just sift more on top once they’re baked.
Don’t overbake your cookies. They continue cooking as they cool.
Egg whites MUST be at room temperature. If they get cold, there is a risk that they will dry out.

Storing and freezing almond flour lemon cookies

To store: Lemon cookies will keep cool at room temperature, covered, for up to 1 week. If you want them to keep longer, store them in the refrigerator.
To freeze: Place cookies in a zip-top bag and store in the freezer for up to 6 months.