Homemade Tagalongs
User Reviews
4.9
Homemade Tagalongs
Description
Homemade Tagalongs are nutty almond flour cookies enhanced with coconut oil and maple syrup to form a tender, slightly crisp base. A small dent in each cookie is filled with peanut butter, adding creamy richness and a contrasting texture. After chilling to set the peanut butter, the cookies are dipped in melted chocolate mixed with extra coconut oil to coat them smoothly. The process creates a layered experience of cookie crunch, peanut butter softness, and a chocolate shell. This recipe uses stevia-sweetened chocolate chips to reduce sugar. The cookies bake to a light golden brown on the bottom, indicating readiness.
The method involves baking almond flour dough scooped by tablespoon, cooling cookies fully before adding peanut butter, and chilling to firm the layer. Chocolate is melted gently to dip each cookie, allowing the chocolate to harden on the outside. These cookies can be enjoyed as a dessert or snack, especially by those who prefer alternatives to traditional wheat flour bases or lower sugar options.
Substitutions include swapping maple syrup for other liquid sweeteners like honey or agave. Almond flour may be replaced with all-purpose or oat flour though additional liquid like almond milk might be needed to adjust texture. Different nut or seed butters can be used in place of peanut butter, allowing for customization based on taste or allergies.
Ingredients
- 1 cup almond flour
- 2 Tablespoons coconut oil melted, + 2 teaspoons for chocolate
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- pinch of sea salt
- peanut butter about 7 teaspoons
- 1 cup chocolate chips I like use Lily's Sweets stevia sweetened chocolate chips
Instructions
- Preheat oven: Preheat oven to 350°F.
- Mix ingredients: Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl.
- Form cookies: Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie.
- Bake: Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.
- Add peanut butter: Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top.
- Chill: Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.
- Melt chocolate: Melt chocolate chips and coconut oil in double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.
- Dip cookies: The peanut butter should be chilled at this point so you can remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment.
- Let cookies set: Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.
Notes
- You can substitute maple syrup with honey, agave, or monk fruit syrup for a lower sugar version.
- If using all-purpose or oat flour instead of almond flour, add about 1 tablespoon almond milk to achieve a suitable dough consistency.
- Different nut or seed butters can replace peanut butter to vary flavor and accommodate dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 138kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
