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5 from 2 votes

Whoopie Pies With Pumpkin Filling (Paleo, gluten/grain-free)

Ingredients

Cookies:

Pumpkin Filling:

Instructions

Cookies:

  • Preheat oven to 350°F and line cookie sheet with parchment paper.
  • Mix together the almond flour, cacao powder, coconut flour, coconut palm sugar, and baking soda.
  • In a separate bowl, whisk together the coconut oil, coconut milk, egg, vanilla extract, and honey.
  • Using a rubber spatula, mix wet and dry ingredients together, then fold in chocolate chips. Do not over mix.
  • Cover dough and freeze for 40 minutes or until easy to handle.
  • Scoop about 2 teaspoons of dough into the prepared baking sheet (I use this cookie scoop), and using the palm of your hands flatten each cookies, spacing them on the baking sheet about 2-inches apart. If the cookies stick to your hand, use a piece of parchment paper to flatten them.
  • Bake cookies for 10 minutes, then set baking sheet on a wire rack to cool.

Pumpkin Filling:

  • Whisk all ingredients for the pumpkin filling together until combined.
  • To assemble whoopie pies, drop 2 teaspoons of the filling on the flat side of the cookie. Top with another cookie.

    Yields: 11 servings. Store in the refrigerated in an airtight container.

Notes

* I make my own coconut butter instead of store bought because it is much cheaper to do it this way. Simply add 2 cups of unsweetened dry shredded coconut to your food processor, and process until creamy and smooth like peanut butter, scrapping the sides of the bowl as needed. If you use store bought coconut butter, you can melted it by placing the jar in a bowl of hot water.