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
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 cookie pans with parchment paper.
- Combine flaxseed meal and water in a small bowl to create a flax egg and set aside.
- In a large bowl, mix protein powder, flours, cocoa powder, sugars, cornstarch, baking powder, and salt.
- Melt the coconut oil if necessary.
- In a medium bowl, mix applesauce, milk, water, and extracts.
- Combine the wet ingredients with the dry ingredients, then add the flax egg.
- Add lemon juice to baking soda in a small bowl, let it bubble, then mix it into the batter.
- Spoon the batter onto the parchment paper, spreading it into 3-inch diameter circles.
- Bake for 11-12 minutes until the cookies spring back when touched.
- Allow cookies to cool on the tray.
- While cookies bake, mix all cream ingredients and refrigerate.
- Once cooled, spoon or pipe cream onto one cookie and top with another.
Nutrition Facts (estimated)
Servings
11 cookie sandwiches
Calories
100
Total fat
4g
Total carbohydrates
12g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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