Ingredients:
9 Emmy's Organic Vanilla Bean Coconut Cookies
1 cup pitted dates
1 ½ cups almond flour
2 tbsp peanut butter
1 tsp vanilla
Pinch of sea salt
2-3 tbsp water
½ cup chopped peanuts
How to:
Ingredients:
6-8 Emmy’s Organics Dark Cacao Coconut Cookies, room-temperature
2 cups raw cashews, soaked overnight
¼ full-fat coconut milk (canned)
3 Tbsp maple syrup
1 Tbsp cacao powder
½ tsp vanilla extract
Directions:
Soak the cashews overnight in water in a jar in the fridge. The next day, drain and rinse the cashews. Add all ingredients, except the cookies, to a food processor and blend until smooth, about 2 minutes. Line a muffin tin with liners in 6-8 cups, depending on how thick you want the cheesecake bites to be. Press the Emmy’s Organics Dark Cacao Cookies between your palms to flatten and place in the liners in the muffin tin. Add the filling on top of each cookie and smooth with a spoon. Place muffin tin in the freezer for at least 4 hours before serving. Store in the freezer, and let thaw a few minutes before eating.
]]>Makes 6-8 donuts
Ingredients:
1 cup oat flour
9 Emmy's Organics Dark Cacao Coconut Cookies
3⁄4 cup canned light coconut milk *sub any non-dairy milk
1⁄2 cup coconut sugar
1⁄4 cup cocoa powder
2 tbsps apple sauce
2 tbsps coconut oil
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tsp of baking soda
1⁄4 tsp sea salt
Method:
1. Preheat the oven to 350 degrees.
2. Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt.
3. Add the coconut milk, apple sauce, coconut oil, vanilla, and vinegar and whisk together. Don’t over mix!
4. Crush Emmy’s cookies into the batter and fold once more.
5. Spray a donut pan with oil and scoop the batter into each ring.
6. Bake for 15 minutes. Allow to cool before frosting.
7. Best enjoyed the day of baking.
Makes 12-15 cookies
Ingredients:
6-8 Emmy's Organics Chocolate Chip Coconut Cookies
1 cup almond meal
1 cup oat flour
1⁄2 cup rolled oats
1⁄4 cup vegan butter or coconut oil
1⁄4 cup coconut sugar
1⁄4 cup peanut butter or almond butter
1⁄4 cup chopped pecans
1 tbsp flax meal + 3 tbsps water
1 tsp of vanilla extract
1⁄2 tsp of baking soda
1⁄2 tsp of baking powder
1⁄4 tsp sea salt
Method:
1. Preheat the oven to 350 degrees.
2. First make the flax egg in a small dish by combining flax meal with water, set aside.
3. Using an electric mixer beat together the vegan butter and peanut butter until combined. Add in the flax egg, vanilla, crushed cookies and coconut sugar and mix again for about 1-2 minutes.
4. One by one add in the almond meal, oat flour, baking powder, salt, and baking soda. Stir everything for 1-2 more minutes.
5. Slowly fold in pecans and rolled oats. Scoop the dough and place onto a lined baking sheet. Bake for 12-15 minutes.
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Makes 12 muffins
Ingredients:
9 Emmy's Organics Dark Cacao Coconut Cookies
2 cups flour (all purpose, oat, or gluten free)
3⁄4 cups brewed coffee
1⁄2 cup almond milk
1⁄2 cup cocoa powder
1⁄2 cup non-dairy yogurt
1⁄2 cup maple syrup
2 tbsps flax meal + 4 tbsps water
1 tbsp baking powder
1 tsp vanilla extract
1⁄2 tsp sea salt
Method:
1. Preheat the oven to 350 degrees.
2. First make the flax egg in a small dish by combining flax meal with water, set aside.
3. Combine flour, baking powder, cocoa powder, salt in a medium bowl.
4. In a separate bowl, whisk together vanilla, maple syrup, non dairy yogurt and flax egg.
5. Slowly combine the wet mixture into the dry bowl. Stir and add coffee and almond milk. Stir until the batter is wet.
6. Using a spoon, scoop into greased baking tins. Bake for 15 minutes.
7. Cool before enjoying. Serve with nut butter!
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Ingredients:
4 Emmy’s Organics Pumpkin Spice Coconut Cookies
1 cup pumpkin puree
1 tbsp nut butter
1 cup vanilla non-dairy milk (more if you want the smoothie thinner)
1 tsp pumpkin pie spice
1-2 tbsp maple syrup for sweetener (more to taste)
1 tsp espresso powder
1 crumbled Emmy's Pumpkin Spice cookie for topping
Add all of the ingredients to a blender. Blend until smooth. Top with 1 crumbled Emmy’s pumpkin spice cookie. Enjoy!
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Ingredients:
1 package Emmy’s Organics Pumpkin Spice Coconut Cookies
1 cup cacao butter
½ cup raw cashews
1 tsp vanilla
2 tsp pumpkin pie spice
Pinch of sea salt
¼ cup coconut flour (plus more if needed)
¾ cups maple syrup
Cashew cream topping (optional, but good!)
½ cup soaked cashews
¼ cup maple syrup
Pinch of sea salt
½ tsp lemon juice
How to:
INGREDIENTS
dry:
• 9 Emmy's Organics Double Chocolate Mint Coconut Cookies
• 1 cup flour (you can use all-purpose, wheat, or gluten free)
• 1/2 cup organic cocoa
• 3/4 cup coconut sugar
• pinch of sea salt
• 1 tsp baking soda
• 3/4 cup chocolate chips
wet:
• 1 flax egg
• 3 large bananas, mashed
• 1/3 cup coconut oil
• splash vanilla extract
Directions: Preheat oven 350F and line loaf pan with parchment paper. Mix wet and dry ingredients separately and then bring together. Once mixed well fold in you chocolate chips (leave some aside for the top) and 3 crushed Double Chocolate Mint coconut Cookies cookies. Transfer into loaf pan and sprinkle a few more chocolate chips and crushed Double Chocolate Mint cookies on top! Bake for 60 minutes. This is truly the BEST banana bread I’ve ever made! Enjoy!
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Ingredients:
1 bag Emmy's Organics Pumpkin Spice Coconut Cookies
2 tsp pumpkin pie spice
¼ cup maple syrup
¼ tsp sea salt
1 chocolate bar
1 tbsp coconut oil
Instructions
Preheat oven to 325F. Combine all ingredients, besides chocolate and oil, together in a food processor or bowl. Just ensure you crumble up the cookies. Once a dough has formed, press into a greased donut pan.
Bake for about 10-15 min (time always varies!) or until golden brown. Remove from the oven and allow to cool completely.
Melt chocolate bar and coconut oil together until smooth. Dip the bottom of each donut in the chocolate and set on parchment paper. Drizzle remaining chocolate over the the top of the donuts.
Place in the fridge until set. Enjoy!
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Ingredients:
12 Emmy's Organics Pumpkin Spice Coconut Cookies
2 cups raw cashews
1/4 cup canned full-fat coconut milk
1/2 cup pure pumpkin puree (not pumpkin pie filling)
3/4 tsp pumpkin pie spice
2-3 Tbsp pure maple syrup (depending on sweet preference)
1 tsp vanilla extract
Instructions:
Soak cashews in water in the fridge overnight. Rinse before using for recipe. Line a regular-size muffin tin with liners. (Important to use liners, otherwise they will be very hard to remove and may break). Using room-temperate Emmy's cookies, press lightly in between palms to flatten just enough to cover the base of the liners in the muffin tin. Place one flattened cookie in each liner in the muffin tin. Set aside. In a food processor, combine all the remaining ingredients till smooth. Evenly divide the mixture on top of each cookie in the muffin tin. Place in the freezer for at least 4-5 hours. Store in freezer if not eating immediately. Cheesecakes will get harder the longer you store them in the freezer, so let them soften about 30 minutes before you want to eat them after the first day.
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Serves: 6
Ingredients:
9 Emmy's Organics Peanut Butter Coconut Cookies
½ cup coconut yogurt or coconut cream
1 tbsp Pumpkin Pie Spice
½ cup Pumpkin Puree
¼ cup maple syrup
1 tsp vanilla
Pinch of sea salt
Chocolate for drizzle (optional but YUM)
1 tsp coconut oil
How to:
Buckwheat Pumpkin Spiced Scones by @plantandsprout
INGREDIENTS:
4-5 Emmy’s Organics Pumpkin Spice Coconut Cookies
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup buckwheat flour
1/4 cup coconut oil (solid)
1 cup plant based milk
1 Tbsp vinegar
1/3 cup coconut sugar
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
INSTRUCTIONS:
Preheat your oven to 350F. Line a baking sheet with parchment paper and set it aside. In a small bowl, mix combine the milk and vinegar and set it aside - it will curdle as you prep the other ingredients. In large bowl, mix together your flours, sugar, baking soda, salt, cinnamon, and nutmeg. Once this is mixed, add in your coconut oil - you don’t want it to be melted, just solid. Using a spoon or your hands, mix the oil into the dry mix - it should just break apart into small pieces. Then, add in the milk mixture and combine everything together, crumble thoroughly and fold in the Emmy’s cookies. Flour your counter and roll out your dough - sprinkle more flour on top in case it is a bit too sticky. Using a cup or cookie cutter, cut out the scones roughly two-inch high disks, and place them on your baking sheet. Bake the scones for about 20-25 minutes, and allow them to cool before adding any drizzle.
Serves 6-8 squares
Prep time: 10 minutes
Ingredients:
Chocolate:
Toppings:
Method:
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Serves 2 cups
Prep time: 5 minutes
Ingredients:
Method:
Crust/Crumble
9 Emmy’s Organics Pumpkin Spice Coconut Cookies
3/4 cup (90g) almond flour
2 tbsp (25g) coconut oil
1/4 tsp salt
Pumpkin Pie Filling
1 15oz can (425g) pumpkin puree
1/4 cup (65g) almond butter
1/3 cup (105g) maple syrup
1/2 cup (120g) non-dairy milk
3 tbsp (20g) arrowroot or tapioca starch
1 tbsp pumpkin pie spice
1 tsp vanilla extract
Instructions
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Ingredients:
6 Emmy’s Organics Dark Cacao Coconut Cookies
1 cup rolled old fashioned oats
⅓ cup finely shredded unsweetened coconut
⅓ cup pumpkin puree
2 tbsp chia seeds
1 tbsp pumpkin pie spice
2-3 tbsp maple syrup
In a food processor, pulse the Emmy’s cookies until they are in small bite size pieces. To this, add the oats, coconut, pumpkin puree, chia seeds, pumpkin pie spice and maple syrup. Pulse together until the mixture comes together and is sticky, scraping the sides if needed.
Spoon about a teaspoon worth in your hands and roll it into a ball. Repeat until it’s all used up. Yields about 12-15 bites depending on the size. Store in the fridge. Enjoy!
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Filling:
2 cups raw cashews
1/2 block soft tofu
Juice and zest of 1 lemon
1/2 tsp vanilla extract
2 tbsp corn starch
1/4 cup maple syrup
1/4 cup coconut sugar
1 can coconut cream
Pinch of sea salt
Note: Optional is to top it with coconut whipped cream for added sweetness. SO GOOD!
Ingredients:
8 Emmy's Organics Dark Cacao Coconut Cookies
1/4 cup peanuts
1 1/2 cups chocolate crisp rice cereal
1/4 cup maple syrup
1/2 cup peanut butter
1 1/2 cups chocolate chips
Directions:
Ingredients:
3-4 Emmy's Organics Vanilla Bean Coconut Cookies
1/3 cup tahini
1/4 cup maple syrup
1/4 cup almond milk
1/2 tsp vanilla
3/4 cup cassava flour
Apricot jam
Directions:
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Makes: 8 squares
Ingredients
• 9 Emmy’s Organics Dark Cacao Coconut Cookies
• 1 cup crunchy almond butter
• 3 TB pure maple syrup
• 2 TB melted coconut oil or avocado oil
• 1 tsp vanilla extract
• 1/4 cup chocolate chips
• Flaky sea salt
Directions
1. Line a 9x5 inch loaf pan with parchment paper, grease with coconut oil.
2. For the crust, in a food processor, blend cookies until crumbled. Using your hands, firmly push cookies into pan to form an even layer.
3. For the fudge, in a bowl, stir together almond butter, maple syrup, oil and vanilla.
4. Spread almond butter mixture evenly over crust. Freeze 10 minutes.
5. Meanwhile, melt chocolate chips.
6. Drizzle melted chocolate over almond butter layer. Use a butter knife to swirl the
chocolate.
7. Freeze 40 minutes or until set. Sprinkle with sea salt.
8. Lift bars out of pan. Use a sharp knife to cut into squares. Store in the fridge or
freezer.
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Serves: 12
Time: Prep: 10 min. Setting time: 2-4 hours.
Ingredients:
Crust:
9 Emmys Organics Lemon Ginger Coconut Cookies
Filling:
2 cups soaked cashews
Zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/3 cup maple syrup
2 tbsp melted coconut oil
1 tbsp poppyseed
Pinch of sea salt
1 tsp vanilla
Instructions:
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Cacao Cookie Mini Donuts by @danishealthyeats
Serves: 12 mini donuts
Time: 5 minutes plus decorating time
Ingredients:
For the donuts:
9 Emmy’s Organics Dark Cacao Coconut Cookies
Toppings (Whatever you desire!)
I used:
Hemp seeds
Chocolate Ganache
Melted peanut butter
Coconut Chips
Cacao nibs
Cereal
Glaze
Instructions:
1. Break the Emmy’s cookies apart and press them into the donut tray/mold. Once all donut holes are filled with the cookies, place the pan in the freezer to firm up.
2. Once firm, remove the tray from the freezer and pop each donut out of the mold.
3. To make the chocolate ganache, I melted one chocolate bar with about 1/4 cup canned coconut milk and stirred until it is smooth/thickens.
4. Decorate as desired!
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Chocolate Peanut Butter Cookies by @laurlovestoeat
Ingredients
● 3 Emmy's Organics Chocolate Covered Peanut Butter Coconut Cookie Bites, cut in half
● ½ cup peanut butter
● 2 tbsp coconut oil
● ⅓ cup coconut sugar
● 3 tbsp oat flour
● ½ tsp vanilla extract
● ¾ tsp baking soda
● ⅛ tsp salt
● ½ dark chocolate bar, melted
Instructions
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a medium size mixing bowl, stir together the peanut butter, coconut oil,
coconut sugar, oat flour, vanilla, baking soda and salt. Refrigerate the batter for 1
hour.
3. Roll into 6-7 balls and place on prepared baking sheet. Bake for about 10
minutes.
4. Press the bottom of a teaspoon into each cookie to make an indentation. Place
half of a chocolate covered cookie bite into the center of each cookie.
5. Drizzle with melted chocolate and serve.
]]>Golden Milk Oat Pancakes by @laurlovestoeat
Ingredients
● 2 Emmy's Organics Golden Milk Coconut Cookies
● 2 cups rolled oats
● 1 ⅓ cups almond milk
● 1 tablespoon apple cider vinegar
● 2 teaspoons vanilla extract
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● ½ teaspoon turmeric
● ½ teaspoon cinnamon
● Pinch of black pepper
● Crushed golden milk cookies and maple syrup for serving
Instructions
Blend together all ingredients until just combined. Lightly grease a skillet with coconut oil and cook the pancakes for 2-3 minutes per side on medium high heat. Top with cookie crumbs and maple syrup.
]]>Lemon Poppy Seed Balls by @laurlovestoeat
Ingredients
● 6 Emmy's Organics Lemon Ginger Coconut Cookies
● 2 tablespoons coconut flour
● 1 tablespoon poppy seeds
● 1 teaspoon lemon zest
● 2 tablespoons coconut oil
● Juice of half a lemon
● ⅛ teaspoon sea salt
Instructions
1. Combine all ingredients in food processor and pulse until a dough forms.
2. Roll into balls and refrigerate until ready to enjoy.
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Mint Chocolate Chip Coco Cream by @thekindcoconut
(non-dairy ice cream)
Serves 2 servings
Prep time: 3 minutes
Total time: 5 minutes
Ingredients:
Method:
Banana Blueberry Muffins by @thekindcoconut
Serves 10-12 muffins
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
Method:
Peanut Butter Clusters by @thekindcoconut
Serves 6-8 cups
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
Method:
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Lemon Ice Cream Slices by @thekindcoconut
Serves 6-8 slices
Prep time: 10 minutes
Freeze time: 2-3 hours
Crust Ingredients:
Lemon Nice Cream
Method:
Cinnamon Sugar Donuts by @thekindcoconut
Serves 12 donuts
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
Coating Ingredients:
Method: