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Easy to make Peppermint Whoopie Pies, makes me think of Thin Mints and candy canes. Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S
Peppermint Whoopie Pies that are perfect for Christmas time.
These are so yummy, they make me think of Thin Mints and candy canes, except these, are light and fluffy. My husband normally doesn’t like whoopie pies, but when he tried these he called out, “husband approved!”. Yay!
Tips for making Peppermint Whoopie Pies:
- After filling the cookies with the cream filling, place in the refrigerator to firm up the cream. Or just go ahead and eat them, it’s okay.
- You can make these ahead of time with the filling and freeze them on a cookie sheet until frozen and then place in a freezer bag. To thaw, just sit the whoopie pies out on the counter on a platter for an hour or two before serving.
- I usually use Spectrum Palm Organic Shortening. You may be able to find it at your local grocery store for less than online. I also use palm shortening from Tropical Traditions. You can buy a gallon size container when they have their free shipping and it will last you a good long time. Tropical Traditions usually has free shipping around the third Monday of each month.
- If you have a Costco nearby, look for blanched almond flour. They usually have a 3lb bag that is a good price. Another good price is the 25 lb. bag of blanched almond flour from Honeyville when they have a 20% off coupon. You can sign up for email updates to keep up on their sales. If you buy the 25lb bag store your extra almond flour in gallon-sized freezer bags in your freezer.
- Trim Healthy Mamas, these Peppermint Whoopie Pies are an S. (Heavy S) So, if you are in weight loss mode these could be an occasional treat.
- ½ cup blanched almond flour
- ½ cup coconut flour
- ½ cup cocoa powder
- ½ cup homemade sweetener* or sweetener of choice
- 1 teaspoon aluminum-free baking powder or homemade baking powder
- ½ teaspoon sea salt
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ⅓ cup + 1 tablespoon coconut oil, melted
- 1 cup palm shortening
- ⅓ cup almond milk
- ⅓ cup + 1 tablespoon powdered homemade sweetener*
- 4 teaspoons coconut flour
- 1½ teaspoons peppermint extract
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- Preheat oven to 350°. Line two large cookie sheets with parchment paper.
- Using a whisk, mix the dry ingredients together in a large bowl.
- In a medium bowl, whisk the eggs and extracts.
- Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
- Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3" apart. There should be about 24 cookies.
- Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
- Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.
This recipe was inspired from a recipe in Paleo Indulgences.
See my Recipe Index for more THM, Dairy-Free, Gluten-Free, and Sugar-Free recipes.