Healthier Chocolate Whoopie Pies
Healthy Chocolate Whoopie Pies are here! Sugar-free, gluten-free, and finger-lickin' good.
My version of these cakey cookie sandwiches with a sweet buttercream filling tastes every bit as good as the traditional dessert chock full of flour, sugar, and shortening! Made with ground almonds, a little oat flour, pure unsweetened cocoa powder, and natural sweeteners, you can feel good about indulging in these treats
- 1/2 cup unsweetened cocoa powder
- 1/2 cup blanched almond flour
- 1/4 cup oat flour (or other gluten-free flour*)
- 1/4 teaspoon baking soda
- 1/4 teaspoon aluminum-free baking powder
- 1/8 teaspoon sea salt
- 5 Tablespoons unsalted butter**, preferably organic
- 6 Tablespoons Truvia + 6 packets sugar-free sweetener of choice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum***
*Millet flour works well in this recipe for a certified gluten-free safe option.
** You might be able to substitute coconut oil or organic palm shortening for dairy-free Whoopie Pies.
***Xanthan gum is required if using a gluten-free flour to keep cookies from being too crumbly.
Set out butter and eggs on counter to bring to room temperature. Measure cocoa powder by scooping it into measuring cup and leveling the top with a knife. Add to mixing bowl along with oat flour measured the same way. Measure almond flour by scooping it into measuring cup and gently packing it down, then sweeping the excess off the top with a knife. Whisk together cocoa powder, flours, baking soda, baking powder, and salt. Set aside. Powder erythritol and xylitol in a coffee grinder or Magic Bullet blender until it is finely ground. Beat erythritol and xylitol into butter, creaming the mixture for a minute or two until it is light and fluffy. Beat in eggs, one at a time. Beat in vanilla and xanthan gum. Add dry ingredients and mix till batter is smooth. Chill batter for 1-2 hours, or until firm enough to scoop. Preheat oven to 350 degrees Fahrenheit. Use an ice cream scoop to dispense 8 rounded scoops of batter on to parchment paper. The cookies spread to about 3.5" in diameter, so you might want to draw circles on the parchment to be sure you don't space them too closely. Bake for 15-17 minutes, or until a toothpick comes out with only a moist crumb. Cool cookies for 5 minutes on the pan, then move them to a wire rack with a spatula to finish cooling.
~5.3g net carbs, 148.75 calories per whoopie pie cookie