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Real Whoopie Pie

Prep time 12 hr 30 min
Cook time 15 min
Total time 12 hr 45 min

Prep time 12 hr 30 min
Cook time 15 min
Total time 12 hr 45 min

About

In the early 1900’s Amish women began the tradition of baking small cookies with leftover cake batter, and then sandwiching them together with sweet, creamy frosting. These little pies would then be tucked away in the farmer’s lunch pail. Legend goes that when the farmers would discover the sweet treat in their lunch they would let out a, “whoopie!” that could be heard across the fields.

And so the “Whoopie Pie” was born.

I put together this recipe using wholesome ingredients to create a healthier version of the classic Whoopie Pie.

It’s soft, creamy and oh-so-delicious! Whoopie!

Here’s what you need for 30 small pies:


Serves 60
Frosting (needs to refrigerate for 12 hours):

1 cup coconut milk, full fat

1 teaspoon vanilla extract

½ cup pure maple syrup

1 teaspoon xanthun gum OR guar gum

1 cup coconut oil

Cookies:

4 cups Almond Meal

½ cup unsweetened cocoa powder

1¼ teaspoons baking soda

1 teaspoon sea salt

½ cup coconut oil

1 cup coconut palm sugar

1 egg

2 teaspoons vanilla extract

1 cup coconut milk, full fat


Directions
Make the Frosting:
1

Make the frosting the night before. Whisk coconut milk, vanilla extract and maple syrup in a small saucepan over medium heat.

2

Use a hand mixer and blend in the xanthun or guar gum, until the frosting starts to thicken.

3

Remove from heat and blend in the coconut oil.

4

Cover and chill in the fridge for at least 12 hours before using.

Make the Cookies:
1

Preheat oven to 350 degrees F. Grease 2 baking sheets with coconut oil.

2

Mix the almond meal, cocoa powder, baking soda and salt in a medium bowl.

3

In another medium bowl combine the coconut oil, coconut palm sugar, egg, vanilla and coconut milk.

4

Slowly add the dry ingredients to the wet ones, mixing well.

5

Spoon the batter by the heaping tablespoonful onto prepared baking sheets. Bake for 10-12 minutes, until the centers are cooked through. Remove from oven and allow to cool for 15 minutes before transferring to a cooling rack.

6

Once the cookies have fully cooled, spread about 2 tablespoons of frosting on the bottom of one cookie, then top with another cookie.

7

If you plan to transport your cookies, then I suggest placing them in the freezer for a few hours first. This will ensure that they stay stuck together. Also you may wrap each pie individually in plastic wrap.


Nutrition

Calories: 99
Fat: 8g
Carbohydrates: 5g
Sodium: 47mg
Fiber: 1g
Protein: 3g
Sugar: —

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