Make the best peanut butter patties (copycat tagalongs) in the world! They are so quick and easy to whip up that you can make them for a get together or just because.
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Pin ItHow to Make Peanut Butter Patties
To make the cookies:
- Make the dough. Mix almond flour, tapioca flour, salt, oat flour, and baking soda, then add syrup and coconut oil. Refrigerate for 20 minutes.
- Cut the cookies. Roll out the dough on a silicon mat to 1/6″ thick and cut into 2-inch circles. Place on a baking sheet.
- Bake. Bake for 7–10 minutes until lightly golden, then cool completely.
To make the filling:
- Make the filling. Mix peanut butter and maple syrup, then place a heaping amount in the center of each cookie. Lightly flatten with a spoon and refrigerate for at least 2 hours.
To make the coating:
- Melt the chocolate. Microwave oil and chocolate in 30-second intervals, stirring in between, until smooth. Set aside.
- Coat the cookies. Pour the melted chocolate over each cookie and refrigerate for 30 minutes or until set.
Storing and Freezing Instructions
To Store: Peanut butter patties can be kept at room temperature for three to five days and in the refrigerator for up to seven. Just make sure to keep them sealed at all times. To prevent sticking, use wax paper between each layer of cookies.
To Freeze: These patties can also be frozen for up to three months. Just wrap each cookie in some wax paper and store them in a freezer bag. You’ll be happy to know that they are perfectly good directly out of the freezer. No defrosting is required.
Peanut Butter Patties
Ingredients
For the cookies:
- ½ cup almond flour
- ½ cup oat flour
- 2 tbsp tapioca flour
- ¼ tsp baking soda
- 1/8 tsp sea salt
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
For the filling:
- ¼ cup smooth peanut butter
- 2 tsp maple syrup
For the coating:
- 1 cup semisweet chocolate chips
- 2 tsp coconut oil
Instructions
- To make the cookies, add the almond flour, oat flour, tapioca flour, baking soda and salt to a bowl and stir to combine.
- Add the coconut oil and maple syrup and mix well.
- Refrigerate for 20 minutes.
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Place the cookie dough on a silicon mat.
- Roll out the dough until about 1/6” thick.
- Using cookie cutter, cut into 2-inch circles.
- Place the cookies on the prepared baking sheet.
- Bake in preheated oven for 7-10 minutes, or until lightly golden.
- Remove from the oven and allow to cool completely.
- To make the filling, add the peanut butter and maple syrup to a bowl and stir to combine.
- Place a heaping 1/2 tsp of peanut butter mixture in the center of each cookie.
- Lightly flatten the mixture with spoon.
- Refrigerate the cookies form minimum 2 hours.
- To make the coating, add the chocolate and coconut oil to a microwave safe bowl.
- Microwave on high in 30-second increments until smooth, stirring in between every 30 seconds. Set aside.
- Pour the chocolate coating over each cookie.
- Refrigerate the cookies for 30 minutes or until the chocolate is set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
