Shortbread Peanut Butter Cookies Covered In Chocolate (aka Tagalongs)

Plate of stacked Salted Honey Stuffed Peanut Butter Cookies


  • Shortbread Cookie
  • 1/2 cup almond flour, finely ground
  • 1 tbsp. coconut oil, melted
  • 1-2 tbsp. warm water
  • 1 tsp. vanilla
  • Peanut Butter Filling
  • 1/4 cup Spread The Love® NAKED Organic Peanut Butter
  • 2 tbsp. sugar
  • Chocolate
  • 2.5 oz dark chocolate
  • 1 tbsp. coconut oil, melted
  • Other
  • tapioca flour for rolling or flour of choice
  • flaked sea salt for topping


  • Step 1 -
    Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  • Step 2 -
    In a bowl, stir together the almond flour and protein powder. Add the melted coconut oil and vanilla then stir using a fork. Every protein powder is different so add the water 1 tablespoon at a time until you reach a dough consistency.
  • Step 3 -
    Dust a clean surface with tapioca flour and roll dough out very thin, about 1/8 inch or less. Use a small round cookie cutter (I used the cap to my cinnamon spice) to cut out cookies. Repeat until you have used all the dough. Recipe will make 20-22 cookies.
  • Step 4 -
    Place cookies on the prepared baking sheet and bake for 5 minutes.
  • Step 5 -
    Once cooled, stir together peanut butter and sugar. Evenly distribute about 1/2 tablespoon of the peanut butter mixture on top of each cookie.
  • Step 6 -
    Melt chocolate and coconut oil together in a microwave safe bowl or double boiler.
  • Step 7 -
    Spoon chocolate over each peanut butter topped cookie, using the back of the spoon to help spread the chocolate over the edges.
  • Step 8 -
    Place cookies in the freezer for 20 minutes before sprinkling with flaked salt and serving.
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