Bake Tagalong Cookies recipe


  • 1 cup Almond Flour
  • 1 cup Spelt Flour
  • ¼ teaspoons Sea Or Pink Salt
  • ¼ teaspoons Baking Soda
  • 2 teaspoons Pure Vanilla Extract
  • 5 Tablespoons Maple Syrup
  • 1 Tablespoon Almond Milk Or More As Needed
  • 12 Tablespoons Natural Peanut Butter
  • 6 drops Liquid Stevia
  • ¾ cups Chocolate Chips, Melted

Cooking Instructions

In a mixing bowl, combine the dry ingredients (flour through baking soda) and whisk well. Add the wet ingredients (vanilla through milk) into the bowl at the same time and carefully mix to incorporate.

The dough should be a soft Play-Dough consistency. If it’s too dry, add a few additional drops of milk until it comes together, but be careful to not add to much liquid!

Scoop out about 2 teaspoons amount of dough, roll into a ball, press it flat, and create a slight indent in the middle. This indent will help keep the peanut butter in place when pouring the warm chocolate over the cookies. Place it on a parchment lined baking sheet and repeat with the rest of the dough.

Next, mix the peanut butter and stevia in a small bowl. Place about a teaspoon of peanut butter onto each cookie (inside the little indentation that you made).

Once done, place the baking sheet in the freezer for 15 minutes. Meanwhile, melt the chocolate chips until they are just melted (warm and soft but not super hot).

You can melt them in the top of a double boiler or in the microwave for 30 second increments stirring before additional increments.

Remove the cookies from the freezer and dip the cookies in the chocolate or carefully coat with a spoon to cover the cookies. You will want at least a teaspoon for each cookie.

Return the cookies to the sheet and once you are done with all of them put the sheet back into the freezer to firm for about 2 minutes.

These cookies are delicious when frozen or when just firm and the chocolate is nice and silky soft! Store any leftovers in an airtight container in the refrigerator.

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