CopyCat Emmy's Organics Chocolate Covered Peanut Butter Cookies Recipe - Plant Based Narrative (2024)

I loveEmmy’s Organics cookies! All of them. I don’t think I’ve tried a flavor I didn’t like. Why? First of all, they’re organic. Second, while they do contain sugar, these cookies contain 60% LESS sugar than the average cookie you’ll find at the store, and they’re just as sweet!

I’m always up for a chocolate and peanut butter combo, so I wanted to give thechocolate-covered peanut butter cookiesa shot!

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Ingredients and their health benefits:

Pure maple syrup:Go for 100% pure maple syrup. It’s a natural sweetener that is less processed than other sugars. Pure maple syrup is great for antioxidants, magnesium, potassium, and calcium.

Natural Peanut Butter:As we all know, peanut butter is a healthy source of fat and protein in the plant world. Use peanut butter free from sugar and palm oil. I love getting mine from the bulk section at our local grocery store, where they grind it in-house.

Coconut:Opt for unsweetened coconut; you’ll avoid added sugars and oil. Coconut is an excellent source of healthy fats and magnesium.

To get my plant-based beginner’s guide,click here.

Common Questions:

Is this whole food plant-based?No, while I love creating whole-food plant-based recipes, I occasionally create plant-based recipes. These cookies are plant-based because they contain allergy-free chocolate chips. (processed food) But, they are a low sugar cookie that is great when you’re trying to cut down on sugar or help with cravings.

Which peanut butter should I use?I love using natural peanut butter from the bulk section at my local health food store. This peanut butter is an excellent option for several reasons. You don’t have to stir it, it costs the same as “regular” peanut butter, and it doesn’t have added oil or sugar.

For more information on a plant-based diet,check out this post.

Other recipes you’ll love:

Healthy Avocado Pudding

Chocolate Milk Shake

Chai Smoothie

Chocolate Banana Smoothie Bowl

Raw Pumpkin Cheesecake

How to make copycat Emmy’s chocolate-covered peanut butter cookies:

Equipment:

1 large mixing bowl

1 spatula

1 sheet of parchment paper or silicone baking mat

1 baking sheet

1 tablespoon measuring spoon

Ingredients:

3 cups of shredded coconut

1 cup of all-natural peanut butter

1/2 cup of pure maple syrup

1 teaspoon of sea salt

1 bag of allergy-free chocolate chip cookies

Preparation:

Preheat your oven to 200 degrees and line a baking sheet with a silicone mat or parchment paper.

Next, add the shredded coconut, peanut butter, maple syrup, and sea salt to a large mixing bowl. Then fold the ingredients together until they are evenly dispersed.

After that, using the tablespoon, scoop about one tablespoon of the dough. Next, roll the dough into a ball and flatten it to look like a disc. Then place it on the lined baking sheet. Note: If the dough sticks to your hands, rinse them with water, and the process will be less sticky. You should be able to make 20-26 cookies.

Once you’re done portioning out the cookies, put them in the oven for 20 minutes.

When the cookies are done baking, take them out of the oven and allow them to cool completely on the cookie sheet.

After they’ve cooled, melt the chocolate in a bowl. I use the microwave and melt them for 1 minute at a time. Then stir them in between until the chocolate chips are melted.

Once the chocolate is done, lay a cookie in the chocolate, and flip it over so it’s covered. Then, take it out of the bowl with a fork and put it back on the baking sheet.

After you’ve covered all the cookies with chocolate, put them in the fridge for 30-60 minutes for the chocolate to set.

Once set, put them in a storage container and keep them in a cool, dry place. I usually keep mine in the fridge.