Pumpkin Whoopie Pies (Dairy Free)

Pumpkin Whoopie Pies (Dairy Free)

Pumpkin Whoopie Pies (Dairy Free)

Recipe by Lucy ChesnaCourse: DessertDifficulty: intermediate
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

282

kcal
Total time

35

minutes

Ingredients

  • 1 cup almond butter

  • 1/4 cup almond flour

  • 4 Tablespoons unsweetened applesauce

  • 1/3 cup honey or maple syrup

  • 1/2 cup of pumpkin puree

  • 1 teaspoon vanilla extract

  • 1 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon pumpkin spice

  • 1/2 baking soda

  • 1/4 teaspoon salt

  • Coconut Frosting Filling
  • 2 cans coconut milk

  • 1/4 cup maple

  • 1 teaspoon vanilla extract

  • 2 cups of powered sugar

Directions

  • Preheat oven to 350 and line sheet with parchment paper
  • In a large bowl mix together the wet ingredients and then mix the dry into the wet ingredients. Stir until well combined
  • The batter will be sticky. Use a tablespoon to drop batter 2 inches apart onto the lined cookie sheet.
  • Bake for 12 to 15 minutes.
  • The cookies should be slightly puffed. Allow to cool about 10 minutes before transferring onto wire rack or plate
  • Coconut Frosting
  • Open the coconut milk can and scoop up the thick milk into a chilled bowl
  • Add your other ingredients and blend them together.
  • Assemble the cookies to be filled. Make sure the cookies are completely cooled off before you fill them.

Notes

  • the cans of coconut full fat milk needs to be in the frig for 48 hours to thicken the milk to make the frosting)
  • The whoopie pies last about 2 to 3 days because of the coconut filling.

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