Cream-Filled Whoopie Pies
Updated: Mar 23
Gluten-free, refined sugar-free, dairy-free, & paleo
Cream-Filled Whoopie Pies
Gluten-free, refined sugar-free, dairy-free, & paleo
Makes around 10 whoopie pies
Cookie Ingredients
1/2 cup coconut oil
2 1/2 heaping T. unsweetened cocoa powder
1 egg
1 cup of coconut sugar
1 t. vanilla extract
1/2 t. baking powder
1/4 t. baking soda
1/8 t. Himalayan salt
1 T. coconut flour
6 T. cassava flour, spooned & leveled
1/2 cup + 2 T. arrowroot flour, spooned & leveled
*Instead of coconut flour, cassava flour, & arrowroot flour, you can try subbing with 1 1/4 cup of gluten-free all purpose flour.
Cream Frosting Ingredients
1 can of coconut cream, just the cream on top (can chilled in the fridge for at least 24 hours)
2 t. vanilla extract
1/4 cup maple syrup
1/2 t. almond extract (optional but recommended- to taste)
dash of salt
Directions
Set the oven to 350°F.
Melt the coconut oil and cocoa together in a medium microwave safe bowl for 2-3 minutes, stirring every 30 seconds. Take out of the microwave when the oil is completely melted.
Add the vanilla, sugar, and eggs to the cocoa/butter mixture. Mix with a handheld mixer or a whisk, making sure you mix quickly after the eggs are added, so the eggs don’t cook.
Add the baking powder, baking soda, salt, and mix.
Add all the flour and combine with a large spoon, working with the tough dough until the flour is all mixed in and is evenly combined.
Scoop cookie dough balls on a pan lined with parchment paper about a cookie width apart. Make the cookie dough balls about the size of 2 teaspoons. I have a “2 teaspoon” size that I use and scoop with.
Bake for 10 minutes.
Whip all the cream ingredients together, making sure to only use the cream from the top of the coconut cream can. Also, make sure the can has been in the fridge for at least 24 hours for best results.
Let cookies cool completely before piping on the cream.
Make sure you store them in the fridge! The whoopie pies will also set up more in the fridge!
Enjoy!
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