Whoopie pie cookies have always been a favorite of mine since I was a kid. Back then I could eat whatever I wanted and still feel like I could run a mile after.
But of course, those days are long over. Now, whenever I eat a whoopie pie I feel like I can’t move, and like I just gained 10 pounds immediately after taking one bite.
To be honest, I went into this hopeful, but with no idea how they were going to turn out. I have never actually made whoopie cookies, I have only bought them from the store.
I was VERY pleasantly surprised with how these turned out. I went into the recipe knowing I wanted to make it sugar free, but also wanting to make sure the cookies had a little sweetness to them (as the center of whoopies usually do). I ended up only using 100% maple syrup. YUP – that is the ONLY sweetener!
I used two kinds of flour for a specific reason. Since these are gluten free, I used almond flour and cassava flour. I used almond flour as the main flour, because I think it is the best taste wise. I also deliberately chose to use 1/2 cup of cassava flour because it’s more like regular flour in the aspect of thickness, and rising. Since these are whoopie pies, they can’t be super flat, they need a little ‘poof’ to them.
The filling consists of mascarpone cheese, butter, greek yogurt, vanilla extract, and maple syrup. It provides the right amount sweetness and creaminess to make these cookies tasty, yet not super heavy.
These pies could be the perfect treat for a fall or halloween party, as you could easily make them look like pumpkins, by adding a ‘stem’ and ‘leaf’ at the top.
I hope you enjoy them!
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