This delicious whoopie pies recipe is so delicious and Paleo, grain-free, gluten-free and dairy-free! They taste so much like a traditional whoopie pie, it is amazing!
Whoopie Pies Recipe:
This is a recipe that came about totally by accident. After creating a chocolate cookie recipe, I noticed the texture was perfect for whoopie pies. That wasn’t the original intention, but, hey, I went with it. So, then I tested a possible vanilla filling, and it worked oh.so.well.
These are best consumed right away (i.e. within a few hours of making them).
I have stored them in the fridge overnight in an airtight container. They taste great and are fine, except what I have noticed is the cream naturally makes the cookie part a little softer.
Easy Whoopie Pie Filling:
- Place a can of full-fat coconut milk in the refrigerator overnight.
- Then scoop out the “cream” part (the cream and water separate in the can), and put in the bowl of an electric mixer with whipping attachment. Whip for about 2 minutes until very creamy.
- Next, add two tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip mixture for another minute until creamy.
- Then, take about 1/2 mixture out and place in a bowl. Set aside; this is the vanilla cream filling.
- To the mixture in the mixing bowl, add two tablespoons of raw cacao powder and whip until creamy and all combined.
- I use piping bags to fill the cooled cookies when completing the whoopie pies.
It was so much fun discovering this whoopie pie recipe that reminds me of the Maine whoopie pies I’ve had on vacation. BGF (before gluten-free)!
Hope you like these if you try them. Please let me know if you do!
A delicious whoopie pies recipe awaits you with this recipe. So easy to make.
- 1 cup smooth almond butter (I used raw unsalted)
- 1/3 cup raw cacao powder
- 1 extra large egg
- 1/8 cup maple syrup
- 1/8 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- Cream filling:
- 1 can full-fat coconut milk
- 2 tablespoons powdered sugar
- 2 tablespoons cacao powder
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Place all ingredients in a bowl and mix well.
Make cookie scoops either with a tablespoon or small ice cream scoop and mold into rounded shapes with your hands. Place cookie dough on a prepared cookie pan.
Bake at 350 for 8 minutes. My batch usually makes 15 cookies. Let cool.
Once cool place about 1-2 tablespoons cream filling on one cookie and place another cookie on top, like a sandwich.
To make cream filling: Use one can full-fat coconut milk by placing in refrigerator overnight, take the "cream" part that rises to the top (not the coconut water) and put in an electric mixer with whipping attachment. Whip for 1-2 minutes until creamy and then add 2 tablespoons powdered sugar. I use an organic powdered sugar that has tapioca starch. Add 1/2 teaspoon vanilla extract and whip for one minute (or until fluffy). Take approximately half of the mixture out and place in a bowl. To the other mixture still in mixing bowl, add two tablespoons raw cacao powder and whip until combined. I use piping bags to place cream filling on cooled cookies as the filling.