Chocolate Peanut Butter Pop ‘Ems

14 Jun

As I mentioned yesterday, this avocado baking thing is all the rage in my kitchen right now. The only problem so far is that the most successful implementations of this little ditty all have the same taste profile: chocolate and peanut butter. So, not really a problem. I don’t really know if “pop ’em” is a thing, but as I could not stop popping them into my mouth, I think I named them aptly.


Today we have an easy-peasey-lemon-squeezy cookie recipe. I cannot for the life of me find the place where I got my inspiration, but I halved the sugar and more than tripled the chocolate called for in the original recipe, so I suppose it’s not quite recipe plagiarism. Just know that I am standing on the shoulders of giants.

Chocolate Peanut Butter Pop ‘Ems


  • 1/4 c COLD avocado, mashed or pureed
  • 1 c peanut butter (or almond butter for paleo)
  • 1/2 c sweetener of choice (I used coconut sugar)
  • 1/2 c unsweetened coco powder
  • 1 tsp vanilla extract
  • 1 tsp baking soda


1. Preheat oven to 375. Lightly grease a cookie sheet. Combine all ingredients, mix until just a firm dough has formed.

2. Using about 1 TBS of dough for each cookie, roll dough into about 24 balls. Place at balls least 1 inch apart from each other on the cookie sheet.

3. Bake for about 12 minutes, until the cookies are set. Take out of oven and leave to cool for ten minutes on the hot cookie sheet (this is important). Once cool, eat at room temperature or out of the freezer (I liked the texture a little cold air gave them!).

One Response to “Chocolate Peanut Butter Pop ‘Ems”


  1. Greek Empanadas | Cooking Up Kefi - February 24, 2014

    […] finished the night off with some chocolate peanut butter pop ‘ems and a countdown to the return of Scandal Thursday, and then scurried home because some people […]

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