Easy Peanut Butter Patties (AKA Tagalongs!)
User Reviews
5
40 reviews
Excellent
Easy Peanut Butter Patties (AKA Tagalongs!)
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These Easy Peanut Butter Patties feature a tender shortbread cookie base made from almond, oat, and tapioca flours, topped with a sweet peanut butter filling and coated in semisweet chocolate. The combination provides a firm yet crumbly texture in the cookie, creamy peanut butter center, and a smooth chocolate exterior. The recipe is suited for those who want a homemade version of a classic treat with gluten-free options.
Description
Easy Peanut Butter Patties combine a shortbread cookie crust crafted from almond flour, oat flour, and tapioca starch, allowing for a gluten-free variation. The dough is processed into crumbs then formed into a loose dough, chilled, and rolled out to form firm circles. Each cookie is layered with a maple syrup-sweetened peanut butter filling, balancing salty and sweet notes. The patties are finished by dipping in a chocolate coating melted with coconut oil for a smooth, glossy finish.
The texture is crisp on the exterior cookie, creamy from the filling, and slightly chewy thanks to the oat and tapioca flours. Baking the cookie base at 350°F ensures even cooking and a subtle golden crust. Cooling the dough before rolling prevents stickiness, and dusting with tapioca flour helps achieve the correct thickness and shape.
These patties can be enjoyed as a snack or dessert and are convenient for those wanting a controlled homemade alternative to store-bought versions. The recipe yields 16 small patties, suitable for sharing or storing in an airtight container for later enjoyment.
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Ingredients
SHORTBREAD COOKIE
- 1/2 cup almond flour
- 1/2 cup oat flour (gluten-free if needed)
- 2 Tbsp tapioca flour (also called tapioca starch)
- 1/4 tsp baking soda
- 1/8 tsp salt sea salt
- 2 Tbsp coconut oil solid refined
- 2 Tbsp maple syrup
PEANUT BUTTER FILLING
- 1/4 cup peanut butter if using unsalted peanut butter, add 1 healthy pinch sea salt, smooth, salted
- 2 tsp maple syrup
CHOCOLATE COATING
- 1 cup semisweet chocolate chips we used Enjoy Life, dairy-free
- 2 tsp refined coconut oil
Instructions
- In a food processor combine almond flour, oat flour, tapioca flour, baking soda, and salt. Pulse a few times to fully combine.
- Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs, about 8 pulses. Add the maple syrup and pulse until a loose dough starts to form, about 10 pulses.
- Transfer the dough to a piece of parchment or wax paper, flatten the dough slightly and fold it up tightly, then chill in the refrigerator for 20-30 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Remove cookie dough from the fridge. Place the dough on a piece of parchment paper that has been lightly floured with tapioca flour. Dust some tapioca flour on top of the dough as well. Roll out the dough until it is about 1/8-inch (~3 mm) thick. Using a 2-inch (~5 cm) circle cookie cutter, cut out 16 circles. You will need to roll out the dough at least twice to get 16 cookies — continue rolling out the dough until all of it is used up. If the dough begins to break easily and becomes difficult to work with, put it back in the fridge to firm up slightly.
- Using a metal spatula, transfer the cookies to your parchment-lined baking sheet, keeping them at least 2 inches (~5 cm) apart. Bake for 7-10 minutes, or until the edges become lightly golden. They should feel slightly firm to the touch when hot. Remove the cookies from the tray and place on a cooling rack until completely cooled.
- While the cookies are cooling combine the peanut butter and maple syrup in a small bowl. Stir well and set aside.
- Place the chocolate chips and 2 tsp of coconut oil into a small saucepan (amount as original recipe is written // adjust if altering batch size). Stirring constantly, heat the chocolate chips on low heat until about half of the chocolate is melted. Remove from the heat and continue to stir until the chocolate is completely melted. You can also do this in the microwave in 30-second increments. Set aside.
- Once cookies are cool, place the cooling rack of cookies over your parchment-lined baking sheet to catch any drips. Line a large round plate with parchment paper and set aside. Parchment is important here as your completed cookies will be difficult to remove in the final step without it!
- Place a heaping 1/2 tsp of peanut butter mixture in the center of each cookie. Shake and tap the cookie to spread the peanut butter, leaving about 1/4-inch of cookie around the edge. Place cookies on your parchment-lined plate and chill in the freezer for 10 minutes, until peanut butter is firm to the touch.
- Remove cookies from the freezer and place them back on the cooling rack. Pour 1 tablespoon melted chocolate on each cookie, letting it coat the top and sides of each cookie. Shake the cookies to evenly distribute the chocolate.
- Once all of the cookies are covered in chocolate, use a metal spatula to transfer them back onto the parchment-lined plate, carefully ensuring the cookies don’t touch (the chocolate will stick them together)! Place the cookies in the fridge until completely set, about 15 minutes, then remove gently with a spatula.
- Enjoy them chilled or at room temperature. Store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month.
Notes
- Use solid refined coconut oil chilled if melted to form the proper cookie dough texture.
- Dust dough with tapioca flour when rolling to prevent sticking and ensure even thickness.
- Maple syrup adds sweetness to both dough and filling; adjust amounts as preferred.
- Cooled patties store best in an airtight container to maintain texture.
- This recipe yields 16 patties sized about 2 inches in diameter each.
Nutrition Information
Show Details
Serving
1cookie
Calories
171
(9%)
Carbohydrates
16.2g
(5%)
Protein
3.1g
(6%)
Fat
11.3g
(17%)
Saturated Fat
5.5g
(28%)
Polyunsaturated Fat
1.1g
(6%)
Monounsaturated Fat
2.4g
(12%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
60mg
(3%)
Potassium
69mg
(1%)
Fiber
2g
(8%)
Sugar
9.6g
(19%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
36.1mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16(Cookies)
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171 | 9% |
| Carbohydrates | 16.2g | 5% |
| Protein | 3.1g | 6% |
| Fat | 11.3g | 17% |
| Saturated Fat | 5.5g | 28% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 2.4g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9.6g | 19% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 36.1mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
40 reviews
Excellent
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