Whoopie Pies & Marshmallow Fluff


We all know that whoopie pies are not really pies at all. They’re more a cross between a cake and a cookie. So, where they got their name is still a mystery to me because I've not yet Googled it. However, I refuse to let these questions keep me up at night, unless I happen to have one of these little goodies calling my name.

These are great treats for Halloween or any of the fun holidays coming up! This one's from my new book, the Ultimate Grain-Free Cookbook, but no blender needed this time :)

Makes about 8 whole whoopie pies

DRY INGREDIENTS ¼ cup coconut flour 1/3 cup cocoa powder 1½ teaspoons psyllium husk powder 1 teaspoon baking soda ⅔ teaspoon sea salt

BLENDER INGREDIENTS 4 large eggs 1 cup pumpkin puree ¼ cup water 1 teaspoon pure monk fruit or stevia 1 tablespoon vanilla extract 1 teaspoon almond extract

1. Position your oven rack to middle portion of oven and preheat it to 350°F. 2. Line a sheet pan with parchment paper or a baking liner and set aside. 3. In a small bowl, whisk together the dry ingredients, sifting as necessary to remove any lumps. 4. In a medium bowl, whisk together the wet ingredients. Sprinkle in the dry ingredients and whisk to combine. 5. Using an ice cream scoop, place dollops of batter on the cookie sheet. Bake for 15 minutes. 6. Cool on pan until firm enough to move to a cooling rack or paper towels. 7. Place filling on top of one “pie” and then cover with another.

MARSHMALLOW FLUFF INGREDIENTS 1 cup water 2 teaspoons gelatin (haven't tried agar) ½ cup egg white powder 2 teaspoons *sweet potato flour ½ teaspoon pure monk fruit or stevia ½ cup of your favorite syrup sweetener 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup palm shortening

MARSHMALLOW FLUFF DIRECTIONS 1. Heat the water in a small pan until very hot to the touch. 2. Add the gelatin, egg white powder, and sweet potato flour to the bowl of your stand mixer. 3. Turn the mixer on low and add the hot water, mixing until the gelatin is melted. 4. Add syrup and extracts and blend until room temperature. Add shortening and whip until fluffy. NOTE: You can sub coconut flour if you don't yet have sweet potato flour. I highly recommend sweet potato flour for frostings!

NOTE: If it’s a warm day, you may need to chill the mixture first and then whip until fluffy.

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