Paleo Whoopie Pies
These childhood classics are the ultimate snack to satisfy anyone’s sweet tooth! They are made with whole, nutrient-dense ingredients that are completely gluten/grain/dairy/refined-sugar free AND vegan. Yes, really! No oven, or desire to turn it on? No problem! These treats live happily in your fridge or freezer, and come together in under an hour. Perfect sleepover snack for the kids, or simply a midday dessert to boost your mood on a jam-packed work day, enjoy!
Ingredients:
Cookies:
2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
1/4 cup (dairy-free) milk
1/2 tbsp vanilla extract
3/4 cup almond flour
2 tbsp coconut flour
2 tbsp cacao powder
Filling:
Directions:
Prepare your flax eggs by combining the above ingredients in a small dish or ramekin. Set aside until a gelatinous consistency is reached.
In a medium-sized bowl, mix the flax eggs (when ready), milk, and vanilla together.
Incrementally stir in the almond + coconut flours, then the cacao powder at the end. Make sure everything is well-incorporated.
Line a baking sheet with parchment paper. Dampen your hands, to prevent sticking, then begin rolling the cookie batter into an even amount of balls, transferring them to the pan as you go.
After using all the batter, or also as you go, flatten the balls until they are roughly 1/2 inch tall.
Transfer the pan to the freezer for at least 20 minutes to allow the cookies to harden.
Meanwhile, make the filling: Grab a medium-large bowl, and toss every ingredient in, except for the coconut oil. If you have a hand mixer, whip these ingredients together for 1-2 minutes, or until a fluffy texture is formed. If not, simply stir them together at a quick pace, preferably with a whisk.
Add in the coconut oil, then scrape down the interior sides of the bowl. Repeat whipping the filling for 1-2 minutes, or until you see that it has become fluffy and somewhat thick. Try this if you’re not sure when to stop: the filling should not (easily) drip off if you were to dip a spoon in, then hold it vertically above the bowl.
After the 20 minutes are up, and your filling is made, grab the pan from the freezer. Use a spoon to place heaping dollops of the filling onto half of the cookies.
Place a filling-less cookie on one with it. Repeat this until all the pies are paired up and formed.
Enjoy right away!
Store leftovers, if any, in an airtight container in the fridge (for softer bites) or freezer (a bit firmer).
Notes:
You may have a bit extra of the filling. Use this for dipping, or add a bit extra to each cookie.
