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No-Bake Tagalong Cookie Bites

 March 19, 2024

Girl Scout Cookie season is in full-swing, and I am dreaming of my favorite cookies: Tagalongs. These crisp shortbread cookies are filled with creamy peanut butter and coated in a blanket of milk chocolate for a delicious melt-and-your-mouth bite. But, I’ve taken the Tagalong to the next level; introducing my No-Bake Tagalong Cookie Bites, a gluten-free, high-protein bite that is loaded with better-for-you ingredients. These bites come together in a matter of minutes for the perfect sweet treat in a pinch!

A tray of the no-bake tagalong cookie bites, sitting on a baking sheet on a countertop

Friends, it’s one of the best times of the year: Girl Scout Cookie season! I don’t know about you, but I am a HUGE fan of Girl Scout Cookies. These bite-sized morsels come in so many delicious flavors, from the classic Thin Mints to the newly-rebranded Carmel deLites (aka Samoas). But when it comes to Girl Scout Cookies, my favorite flavor is, hands-down, the Tagalong – also known as the Peanut Butter Patty.

These crisp shortbread cookies are filled with creamy peanut butter and coated in a blanket of milk chocolate. It’s like the peanut butter cup’s cooler, hipper younger sister. But while Girl Scout Cookies are delicious (and unexpectedly vegan!) they are also loaded with sugar and devoid of protein. And when we’re trying to make healthier swaps during the day… we can do better. That’s where this recipe comes in.

These No-Bake Tagalong Cookie Bites are made with just six simple ingredients and taste just like the Tagalongs that you know and love. Except, they’re also gluten-free and packed with protein, thanks to the addition of collagen peptides (or unflavored protein powder). If you’ve been to my blog before, then you know that I am a HUGE fan of using collagen to add an extra protein-packed boost to any recipe without impacting the flavor. And this recipe is no exception! I love to make these bites ahead of time and keep them in the fridge, so that I always have a delicious, protein-packed snack ready at a moment’s notice.

The 6 Ingredients You’ll Need to Make This Recipe

  • Almond Flour: I love almond flour because it is full of protein and healthy fats, and adds a light texture to these bites. This recipe has NOT been tested with any other flour, so substitute at your own risk.
  • Ground Flaxseed Meal: Flaxseeds add plant-based protein as well as Omega-3’s. Plus, the flaxseed meal helps these bites hold their shape!
  • Collagen Peptides or Unflavored Protein Powder: I like using collagen peptides in this recipe, because they’re loaded with protein but add zero flavor (one scoop has anywhere from 9-12 grams of protein!) But, if you are vegan or just don’t want to use collagen peptides, you can also opt to use an unflavored protein powder here.
  • Maple Syrup: I love using maple syrup in my recipes, because it adds the perfect amount of sweetness without the refined sugars. 
  • Creamy Peanut Butter: Creamy peanut butter is key to ensure that the consistency of these bites turn out perfectly. Crunchy peanut butter will NOT turn out the same!
  • Mini Chocolate Chips: After all, what could be more perfect for mini cookie bites than mini chocolate chips?
A food processor, filled with the no-bake tagalong cookie dough, with the chocolate chips actively being added to the food processor
Next, add in the mini chocolate chips, and process again until they’re completely folded into the dough.

How to Make These Simple & Easy No-Bake Bites

To make these protein bites, start by adding all of the ingredients to a food processor: the ground flaxseed meal, almond flour, collagen peptides or protein powder, maple syrup, creamy peanut butter, and mini chocolate chips. Use a rubber spatula or spoon to mix the ingredients together until they’re fully combined.

Next, process the ingredients together for 30 seconds, until the ingredients come together and a dough forms. Then, line a baking sheet with parchment paper.

Using a cookie scoop or spoon, scoop out some of the dough until 12 balls form. Place each ball onto the baking sheet and repeat until all of the dough has been formed. Sprinkle each ball with a pinch of flaky sea salt, then serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A tray of the no-bake tagalong cookie bites, sitting on a baking sheet on a countertop
Dairy Free/gluten-free/Grain Free/Paleo/Refined Sugar Free/Vegan

No-Bake Tagalong Cookie Bites

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Nicole Modic
Prep Time 15 minutes
Total Time 15 minutes
SERVES 12 Bites
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Girl Scout Cookie season is in full-swing, and I am dreaming of my favorite cookies: Tagalongs. These crisp shortbread cookies are filled with creamy peanut butter and coated in a blanket of milk chocolate for a delicious melt-and-your-mouth bite. But, I've taken the Tagalong to the next level; introducing my No-Bake Tagalong Cookie Bites, a gluten-free, high-protein bite that is loaded with better-for-you ingredients. These bites come together in a matter of minutes for the perfect sweet treat in a pinch!

Equipment

  • 1 Food Processor  I love this one by Cuisinart!

Ingredients

  • ¼ Cup Ground Flaxseed Meal
  • Cup Almond Flour
  • ¼ Cup Collagen Peptides or Unflavored Protein Powder this is equivalent to 2 scoops
  • ¼ Cup Maple Syrup
  • Cup Creamy Peanut Butter
  • ¾ Cup Mini Chocolate Chips

Instructions

  • To make these protein bites, start by adding all of the ingredients to a food processor: the ground flaxseed meal, almond flour, collagen peptides or protein powder, maple syrup, creamy peanut butter, and mini chocolate chips.
  • Use a rubber spatula or spoon to mix the ingredients together until they're fully combined.
  • Next, process the ingredients together for 30 seconds, until the ingredients come together and a dough forms.
  • Then, line a baking sheet with parchment paper.
  • Using a cookie scoop or spoon, scoop out some of the dough until 12 balls form. Place each ball onto the baking sheet and repeat until all of the dough has been formed.
  • Sprinkle each ball with a pinch of flaky sea salt, then serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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