Homemade Tagalongs

Author: Bobby Parrish
categorysnack, dessert
prep time20 minutes
cook time20 minutes


  • 2.25 cups almond flour
  • 3 tablespoons tapioca or arrowroot flour
  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 2.5 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 5 tablespoons butter or ghee
  • 4 tablespoons almond butter
  • 2.5 cups chocolate chips


  • 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.
Homemade Tagalongs