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Paleo Peppermint Whoopie Pies

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Nicole Modic
Prep Time 12 mins
Cook Time 12 mins
Total Time 24 mins
SERVES 10 Pies
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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!


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:


  • 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!