Free shipping on domestic orders over $65.

H2-Whoa!💧Sip on Electrolytes

Free shipping on domestic orders over $65.

Cart 0

Congratulations! Your order qualifies for free shipping You are $65 away from free shipping.
No more products available for purchase

Pair with
Orange shaker bottle with a black lid, displaying a white thumbs-up graphic and the text ‘Bobby Approved’ on the front, set against a white background.

FlavCity Shaker Bottle

$19.99

Front of FlavCity Berries and Cream all-in-one protein smoothie powder package showcasing fresh strawberries, cranberries, milk splashes, 25g protein badge on pink gradient background.

Berries & Cream Protein Smoothie

$59.99

Front of FlavCity Brownie Batter all-in-one protein smoothie powder package featuring dripping chocolate brownies, 25g protein badge, and grass-fed whey certification on purple background.

Brownie Batter Protein Smoothie

$59.99

Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

SHOP
Contact Us
FAQs
Healthier Homemade Tagalongs Cookie Recipe

Healthier Homemade Tagalongs Cookie Recipe

Mar 18, 2025

jump to recipe

You won’t believe how good-for-you these copycat Tagalongs are. Our Vanilla Cream Protein Smoothie makes these crispy, grain-free cookies high in protein, low in sugar, and rich in flavor! The cookies are then layered with almond butter and covered with a chocolaty coating that’s lip smackin’ good! You won’t be able to tell the difference between these and the originals. Serve ‘em up with a cold glass of milk for the perfect sweet snack!

Makes 12 cookies

Category

Snacks, Dessert

Prep time

25 Minutes

Cook time

22 Minutes

chill time

90 Minutes

Ingredients

Directions

  • Make the dough. Add all the dry ingredients (almond flour, tapioca flour, and FlavCity Protein Smoothie) in a bowl and mix with a whisk.
  • Add in the wet ingredients (maple syrup, vanilla extract, ghee/butter) to the dry ingredients and stir with a fork. Switch to mixing with your
    hands and roll the dough into a ball and place it in the fridge to rest for an hour.
  • Preheat the oven to 325F.
  • Line a sheet tray with parchment paper. Split the dough into 12 equal portions.
  • Roll each portion into a ball, then use your thumb and gently press down in the middle, rotating all around so there is a little well in the middle
    of each cookie. If the cookies crack, just pinch them back together. Place them about one inch apart on the sheet tray. Bake them for about
    18-22 minutes.
  • Remove the cookies from the oven and use a round measuring spoon or small ice cream scoop to press the middle of each
    cookie to keep the well while they are cooling.
  • Add a teaspoon of almond butter to the center of each cookie.
  • Place the cookies in the freezer to set for about 10-20 minutes.
  • While the cookies are setting, use a double boiler to melt the chocolate chips.
  • Remove the cookies from the freezer and coat each cookie with the chocolate.
  • Place the chocolate-coated cookies on a parchment paper-lined sheet tray and
    put them back in the freezer for five to 10 minutes, or until the chocolate is fully set.
  • Enjoy! Store any leftovers in the fridge for up to five days.