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By Shane Young | December 10, 2014 |
Did someone say whoopie pie? Yes, please! A healthier take on a classic treat! These are amazing, only sweetened with honey, and super simple to make! That’s how I roll, I don’t have time for complicated, and I’m betting you don’t either.
As a kid, my mom’s friend would make me these amazing chocolate mint cookies. They tasted like the holidays to me! My favorite holiday cookie inspired these whoopie pies! This is my first holiday season eating a completely different way, but it doesn’t mean that I need to be deprived of anything, and neither do you! You can still have the occasional treat and feel great!
If you haven’t tried coconut whipped cream, it’s life changing! If you’re having trouble getting your coconut milk to solidify, click HERE for some great tips.
Not a fan of mint, but love chocolate? That’s cool, just leave out the peppermint extract from the recipe! These are great to make ahead of time, if you’re serving them to dinner guests. Just keep them in the fridge, and they’ll be ready when you are. Your guests will love you forever if you make these!
As for anyone with nut allergies, I’m working on a nut-free version of this recipe, and should have it up within a few days!
Hope you all love these as much as I do!
Makes 12 cookies (6 whoopie pies)
½ cup almond flour
3 tbsp coconut flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
1/3 cup honey
2 pastured eggs
1/3 cup ghee, softened (or grassfed butter if you do dairy)
1 tsp vanilla extract
1 tsp peppermint extract
Coconut Whipped Cream Filling:
1 – 13.5 oz. can full fat coconut milk, refrigerated overnight
½ tsp vanilla extract
1. Preheat the oven to 350 degrees.
2. Place the honey, eggs, ghee (or butter), vanilla extract, & peppermint extract in a food processor. Pulse until well combined.
3. Add the almond flour, coconut flour, cocoa powder, baking powder, and salt to the food processor. Pulse again until well combined, scraping down the sides if needed. (another option would be to use a mixer. Mix the wet ingredients first, then add the dry ingredients and mix until well combined.)
4. Scoop out the batter onto a parchment lined cookie sheet. Flatten with a rubber spatula into 12 circles.
5. Bake for 12-14 minutes, or until the cookies spring back when lightly touched.
6. Move the cookies to a cooling rack. You want them completely cooled before you stuff them with the coconut whipped cream. You can always make these ahead of time and store in an airtight container, or in the refrigerator for later use.
Now let’s make the coconut whipped cream –
1. Scoop out the coconut fat (cream) from the top of the can. You can save the water at the bottom of the can to use in recipes, drink, or give it to your dogs as a treat, like I do!
2. Add the vanilla to the coconut cream.
3. Using a hand-held or stand mixer, whip the coconut cream and vanilla on high speed, until it’s light and fluffy.
4. Once the cookies are completely cooled, scoop some of the coconut whipped cream onto one cookie, and top with another cookie. Bam, whoopie pie! SO good!!
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