Once a year, women all over the country summon all of the strength they have to avoid the little girls in green selling boxes of temptation. We dodge them at the grocery store. We run from them outside of the bank. And don’t even get me started on avoiding them at the liquor store.
But instead of denying yourself the pleasure of the thin mint, samosa, or tag-a-long, you can treat yourself to the first cookie in my Skinny Girl Scout Cookie Series— the Skinny Tag-a-long!
Now, some of my southern readers may know the tag-a-long as a ‘peanut butter pattie’ (apparently there is a geographic divide workin’ here). Either way, the cookie in question is vanilla, peanut butter, and chocolate.
And while we can say a lot of things about the combination of vanilla, peanut butter, and chocolate– ‘low-cal’ ain’t one of ’em.
Until now! My Skinny Tag-a-longs clock in at 72 calories each.
And while these little beauties don’t look exactly like the original, they’re full of the same chocolate peanut buttery taste!
- 1/4 cup fat free margarine
- 1/2 cup 0% fat plain greek yogurt
- 1 cup Splenda*
- 2 tsp vanilla
- 1 egg
- 1 cup oat flour
- 1 cup all purpose flour
- 1/2 tsp baking power
- 1/2 cup all-natural peanut butter
- 3/4 cup semi-sweet chocolate
- *Feel free to substitute your sweetener of choice for Splenda. This obviously will impact nutritional information.
- Preheat your oven to 350F/175C and grease a cookie sheet.
- In a large bowl, mix together your margarine and yogurt until fully combined.
- Add Splenda, mix thoroughly.
- Add egg and vanilla, mix until well integrated.
- Finally, mix in your baking powder and flour until you have a well-formed dough.
- Form small balls out of dough (about 2 tsp each), and place on cookie sheet.
- 'Smoosh' or flatten each ball lightly with the back of a spoon before baking.
- Bake for 10-12 minutes, and let cool completely.
- Cover a baking sheet with ungreased aluminum foil.
- Once cookies are completely cool, take a butter knife and spread a thin layer of peanut butter over one side of the cookie. Place on baking sheet.
- Do this for each cookie, then place baking sheet in the freezer for about half an hour.
- Once ready, carefully melt your chocolate over low heat.
- With a spoon, drizzle melted chocolate over the peanut butter side of each cookie. Alternatively, you can half-dip each cookie in chocolate-- I did some of each!
- Let cool completely before serving.
- Depending on your tolerance for sticky-ness, you may want to keep these cookies in the fridge.