Healthy Peppermint Cream Whoopie Pies
Ingredients
Whoopie Pies
-
1
Tbsp + 1 tsp
flaxseed meal
-
3
Tbsp
water
-
½
cup
brown rice protein powder
-
½
cup
coconut flour
-
¼
cup
soy flour
-
¼
cup
tapioca flour
-
¾
cup
unsweetened cocoa powder
-
1/8
cup
brown sugar
-
1/8
cup
granulated sugar
-
1
Tbsp + 1 tsp
cornstarch
-
½
tsp
baking powder
-
½
tsp
salt
-
¼
cup
coconut oil, melted
-
⅓
cup
applesauce
-
¾
cup
milk of choice
-
½
cup
water
-
2
tsp
vanilla extract
-
1
tsp
butter extract
-
2
Tbsp
lemon juice
-
1
tsp
baking soda
Peppermint Cream
-
⅓
cup + 1/8 cup
nonfat plain Greek yogurt
-
1/8
cup + 2 tsp
powdered sugar
-
1/8
cup + 2 tsp
soy protein powder
-
¼
tsp
peppermint oil
-
½
tsp
peppermint extract
-
½
tsp
lemon juice
Instructions
- Preheat the oven to 325°F and line two cookie pans with parchment paper.
- Mix flaxseed meal and water in a small bowl to create a flax egg and set aside.
- In a large bowl, combine protein powder, flours, cocoa powder, sugars, cornstarch, baking powder, and salt.
- Melt the coconut oil if needed.
- In a medium bowl, mix applesauce, milk, water, and extracts.
- Combine the wet ingredients with the dry ingredients and add the flax egg.
- Add lemon juice to baking soda in a small bowl and mix until bubbly, then add to the batter.
- Spoon the batter onto parchment paper, spreading it into 3” diameter circles about ¼” thick.
- Bake for 11-12 minutes until cookies spring back when touched and a toothpick comes out clean.
- Allow cookies to cool on the tray.
- While cookies cool, mix all cream ingredients and refrigerate.
- Once cooled, spoon or pipe cream onto the bottom of one cookie and top with another cookie.
Nutrition Facts (estimated)
Servings
11 cookie sandwiches
Calories
120
Total fat
4g
Total carbohydrates
15g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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