My daughter came home with some baked goods the other day, from a local paleo/keto bake shop, one of which was a Whoopie Pie. It was good ….very good in fact but I felt the ‘cookie/cake’ was just a tad dry. As always, I think (outloud) and say, “We should try and make these!” And that’s what I did. I tried to make Paleo Whoopie Pies!
Ok …not gonna lie, I’m not 100% sold on these little paleo treats. There are good – don’t get me wrong and my hubby loves them! Here’s the thing – I wanted to cookie/cake part to be a little thicker and cake-like. However, my hubby likes them as is. That said, I will keep these Paleo Whoopie Pies as-is & probably get back in the kitchen and see if I can make a cakier cookie and I’ll be sure to add that variation on this recipe so you can all choose to make the preferred style.
Coconut Matters
If you have ever tried to make coconut whip, you probably understand that not all coconut milks are alike. I’ve tried different cans of coconut cans and get different results, depending on the brand. For this recipe, I use Aroy-D. I also find that the Thai Brand works well for coconut whip. I believe (and don’t quote me on this), it has to do with the guar gum in some of the cans. It seems that it doesn’t allow the milk to “whip” and/or get full bodied. So if possible, try and find one without guar gum.
In all honesty, you don’t have to whip this up for a ‘filling’ …..just using a fork and getting it to the consistency to be able to spread it on the cookie will be fine. I like whipping because it creates a fluffier body and easily sits on the cookie, while pressing the top cookie down to spread. To each their own – but I will say …..the can should be refrigerated at the very least, 2-3 hours before whipping it up.
Does Size Matter?
When I first made the Paleo Whoopie Pies, I used a medium scooper and the cookies turned out waaay too big for my taste. Clearly you can make them whatever size you’d like. I ended up trying again with a small scooper and preferred the whoopie size! With the small scooper, I was able to get out 12 Paleo Whoopie Pies, using 2 cans of full fat coconut milk ….and had extra cookies (which isn’t a bad thing!). But you can most certainly whip up another can and use the rest of your cookies up if you’d like.
Using the medium scooper, you will most likely get 8-10 Paleo Whoopie Pies but I’d venture to say you’ll need that 3rd can of coconut milk. Choice is yours!
I think these are great frozen too! You can keep them in the freezer and eat like an ice cream sandwich ….although, you will need to let them sit for just a couple of minutes because the coconut milk definitely hardens up more than ice cream does. Either way — so, so good!
Enjoy!
Another way to enjoy these treats, is to eat with a fork. Top these Paleo Whoopie Pies off with more coconut whip, drizzle of melted dark chocolate, a few chopped pecans…and maybe even a cherry! Doesn’t that sound amazing??? It surely does to me! I think I’ll give that a try tonight!
So now ….I’ll leave you to the recipe! Have at it and let me know what you think.
Paleo Whoopie Pies
Ingredients
- Cookies:
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 2 eggs
- 4 oz dark chocolate chips
- 8 tbsp butter
- 1 tsp pure vanilla extract
- pinch of salt
- Filling:
- 2 cans full fat coconut milk (I use Aroy-D), top solidified milk only
- 1 tsp stevia (powder) or monkfruit
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, melt the butter and dark chocolate chips in microwave (20 second intervals, stirring and placing back in microwave til melted) or on stove top over low heat, stirring frequently. Set aside to cool a bit.
- In a mixing bowl, combine the almond flour, coconut sugar, baking soda & salt. Whisk to combine.
- Whisk the eggs & vanilla extract in with the melted butter and chocolate. Pour into the flour mixture and whisk to incorporate.
- Using a small scooper, place dollops of dough onto a parchment lined cookie sheet. Bake in 350 degree oven for 10-12 minutes.
- While cookies are in oven, mix the coconut milk (solidified milk only – use water for another recipe, if desired), using a hand mixer. Add in the sweetener and vanilla. Mix until the coconut milk is whipped into a fluffy consistency (about 3-5 minutes).
- When cookies have cooled, place 12 cookies, side face down and dollop roughly 2 tbsp of coconut whip onto the cookies. Place another cookie, face side up, onto the coconut whip and push down slightly to allow the coconut whip to spread to edges.
- Set your Whoopie Pies on a small platter, plate or cutting board and place in freezer for 30-60 minutes. Then take them out (or leave them in for a delicious frozen treat!) and put them into an airtight container in fridge til ready to eat!
- Enjoy!
