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!
Ingredients
For the Cakes:
- 2 3/4 cup almond flour
- 2/3 cup unsweetened cocoa powder
- 1/2 cup + 2 tablespoons coconut sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 tablespoons coconut oil melted and cooled
- 2 medium eggs
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1/2 teaspoon peppermint extract
- 3/4 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E