Gingerbread Whoopie Pies
Keep the holiday baking going strong with these dairy- and gluten-free gingerbread whoopie pies. A cleaned up version of the gingerbread cookies from childhood; these pies satisfy your sweet tooth without raising your blood sugar levels. Did we mention coconut filling? Yum.
Servings: 12 whoopie pie sandwiches
For the cookie:
1 cup Cup4Cup gluten-free flour
1 cup almond flour
2 teaspoons ground ginger
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup coconut oil
½ cup coconut sugar
1 cup unsweetened applesauce (room temperature)
1 teaspoon vanilla extract
¼ cup molasses
For the filling:
1 can coconut milk, refrigerated overnight
1 tablespoon maple syrup (I used a little extra)
pinch of kosher salt
1. Preheat the oven to 350 degrees F.
2. Combine the first 7 ingredients in a medium bowl and whisk together.
3. Place the coconut oil and coconut sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together until smooth and combined.
4. Add the egg, mix, then beat in the applesauce, vanilla, and molasses. Add the dry ingredients to the wet, and mix to combine.
5. Spoon heaping tablespoons of batter onto two parchment-lined baking sheets (you should have 12 on each sheet), and use your fingers to press them into flat, roughly 2-inch rounds.
6. Bake in a preheated oven for 12 minutes. Remove and let cool to room temperature.
7. While the cookies cool, make the coconut filling. Open the can of coconut milk and scoop the solid cream into a large bowl. Use a fork to break up any large clumps, then whisk until just smooth. Whisk in the maple syrup and a pinch of salt.
8. Divide the cream filling between half of the cooled cookies, and top with a second cookie to make a sandwich.
9. Place in the refrigerator for at least 20 minutes to harden up, then serve.