Paleo Peppermint Whoopie Pies

5 from 1 vote

Paleo Peppermint Whoopie Pies

These soft, creamy Paleo Peppermint Whoopie Pies are a riff off of my classic recipe, but with a special holiday twist - peppermint! These make for the perfect, healthier Christmas treat, or the perfect treat for whenever the peppermint and chocolate craving strikes!

Prep Time 12

Cook Time 12

Total Time 24

Servings Pies

Calories 452kcal

Author Nicole Modic

Ingredients

For the Cakes:

2 ¾ cup almond flour
⅔ cup unsweetened cocoa powder
½ cup + 2 tablespoons coconut sugar
½ teaspoon salt
¾ teaspoon baking soda
2 tablespoons coconut oil melted and cooled
2 medium eggs
2 teaspoons vanilla extract
½ cup maple syrup
½ teaspoon peppermint extract
¾ cup candy canes, crushed I like the YumEarth brand

For the Filling:

1 container vanilla frosting of choice I like the Simple Mills brand

Instructions

Preheat oven to 350 F.
Line baking sheet with parchment paper.
In a medium bowl, whisk together all dry ingredients (first 5 ingredients).
Then mix in the wet ingredients one by one, until the dough is smooth.
Use a cookie scoop to form 16 - 18 small cookies (should be 8 - 10 total whoopie pies) depending on how big your cookie scoop is.
Bake 11-12 minutes.
These must cool COMPLETELY so the frosting spreads on easily.
Spread the frosting on the cakes and form them into sandwiches.
Next, seal your candy canes into a large ziplock bag and press out the air.
Using a rolling pin, gently roll over the bag and crush the candy canes into tiny pieces.
Using a rolling pin, gently roll over the bag and crush the candy canes into tiny pieces. You can also do this step in a food processor, if you prefer, by pulsing your candy canes until they break apart into pieces.
Transfer your candy cane pieces into a bowl.
Gently take your whoopie pies and roll them into the bowl of candy canes, until the candy cane pieces stick to the frosting.
Serve, and enjoy!

Nutrition