How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for No-Bake Tagalong Cookies?

You need 10 ingredients. The key ingredients include: 1 cup Almond Flour, 1 cup Spelt Flour, 1/4 teaspoons Sea Or Pink Salt, 1/4 teaspoons Baking Soda, and more.

Is No-Bake Tagalong Cookies suitable as baking & desserts?

Yes, No-Bake Tagalong Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover No-Bake Tagalong Cookies?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Bake Tagalong Cookies Recipe

Name: No-Bake Tagalong Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Almond Flour; 1 cup Spelt Flour; 1/4 teaspoons Sea Or Pink Salt; 1/4 teaspoons Baking Soda; 2 teaspoons Pure Vanilla Extract; 5 Tablespoons Maple Syrup; 1 Tablespoon Almond Milk Or More As Needed; ½ Tablespoons Natural Peanut Butter; 6 drops Liquid Stevia; 3/4 cups Chocolate Chips, Melted

No-Bake Tagalong Cookies

Eats Now Editorial Team · 719 kcal · Baking & Desserts

1
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!
2
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.
3
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.
4
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.
5
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.
6
Yields 38-40 small cookies.
7
*If you don't have a very big sweet tooth, you can omit adding the stevia to the peanut butter. However, the cookie base isn't that sweet, so combined with dark chocolate, we thought these cookies needed that extra sweetness!
8
Recipe adapted from chocolatecoveredkatie.com.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No-Bake Tagalong Cookies

Tips for the best results

Variations & substitutions

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