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Peppermint whoopie pies on a red plate.

Peppermint Whoopie Pies

  • Author: MamaShire
  • Yield: 12 whoopie pies 1x
  • Category: Dessert


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



Whoopie Pies

  • 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 cup homemade sweetener* or sweetener of choice
  • 1 teaspoon aluminum-free baking powder or homemade baking powder
  • 1/2 teaspoon sea salt
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/3 cup + 1 tablespoon coconut oil, melted

Cream Filling

  • 1 cup palm shortening
  • 1/3 cup almond milk
  • 1/3 cup + 1 tablespoon powdered homemade sweetener*
  • 4 teaspoons coconut flour
  • 1 1/2 teaspoons peppermint extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, melted


  1. Preheat oven to 350°. Line two large cookie sheets with parchment paper.

To Make Whoopie Pie cookies:

  1. Using a whisk, mix the dry ingredients together in a large bowl.
  2. In a medium bowl, whisk the eggs and extracts.
  3. Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
  4. 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.
  5. Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.

To make cream filling:

  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.


*homemade sweetener – 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia. To powder the sweetener blend in a blender or coffee grinder. It’s best to use powdered sweetener in the frosting.