No-Bake Tagalongs Recipe

There is something about chocolate and peanut butter that never gets old. It is nostalgic, comforting, and always hits the spot. But what if your favorite cookie could actually do something for you too?

These No-Bake Tagalongs bring all the classic flavors you love, with a serious upgrade. The shortbread style base is made with almond flour, protein powder, and three full scoops of beeya seed cycling blends. That means more fiber, more healthy fats, and more minerals your hormones actually use

Seed cycling is a simple daily practice of eating specific seeds to help support estrogen and progesterone throughout your cycle. It is not complicated or trendy. It is just giving your body the nutrients it needs at the right time. When you add a scoop to recipes like this, you are turning dessert into something that works with your hormones instead of against them.

Grab your seeds here.

Makes: 12 cookies
Prep Time: 15 mins
Freeze Time: 30 mins

Ingredients:

Cookie Layer

• 1 cup almond flour
• 3 scoops beeya seed cycling blends
• 1/4 cup vanilla protein powder
• 2 Tbsp melted coconut oil
• 2 Tbsp maple syrup
• Pinch of sea salt

Peanut Butter Layer

• 1/2 cup natural peanut butter
• 3 Tbsp maple syrup
• 1 tsp vanilla extract

Chocolate Coating

• 1 cup dark chocolate, chopped
• 1 1/2 tsp coconut oil

Instructions:

1. Cookie base: In a bowl, mix almond flour, beeya seed cycling blends, protein powder, melted coconut oil, maple syrup, and salt until a soft dough forms.
2. Shape: Scoop and roll into small balls, then gently flatten into cookie shapes on a parchment lined tray.
3. Freeze: Place cookies in the freezer 15 minutes or until firm.
4. Peanut butter layer: Stir together peanut butter, maple syrup, and vanilla until smooth. Chill in the freezer for 10 minutes until scoopable. 
5. Shape: Use the same size scoop as cookies and place a peanut butter ball on each cookie base. Gently pat to flatten out over each cookie. Freeze cookies 15 mins until firm.
6. Melt chocolate: Melt chocolate chips with coconut oil until smooth.
7. Coat: Dip each cookie into the melted chocolate or spoon chocolate over the tops. Let excess drip off and place back on parchment.
8. Set: Freeze until set. Store in the freezer.