A week full of Healthy Halloween treats! #3 Whoopie Pies With Pumpkin Filling (Paleo, gluten/grain-free)

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Cookies:
  • 1 cup blanched almond flour
  • ¼ cup raw cacao powder
  • 4 teaspoons coconut flour
  • 3 tablespoons coconut palm sugar
  • ½ teaspoon baking soda
  • 2 tablespoons + 1½ teaspoons coconut oil, melted
  • ⅓ cup coconut milk, full fat
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon raw honey
  • ¼ cup chocolate chips
Pumpkin Filling:
  • ⅓ cup pumpkin puree
  • ⅓ cup coconut butter, melted*
  • 2 tablespoons raw honey
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 teaspoon water
Instructions
Cookies:
  1. Preheat oven to 350°F and line cookie sheet with parchment paper.
  2. Mix together the almond flour, cacao powder, coconut flour, coconut palm sugar, and baking soda.
  3. In a separate bowl, whisk together the coconut oil, coconut milk, egg, vanilla extract, and honey.
  4. Using a rubber spatula, mix wet and dry ingredients together, then fold in chocolate chips. Do not over mix.
  5. Cover dough and freeze for 40 minutes or until easy to handle.
  6. Scoop about 2 teaspoons of dough into the prepared baking sheet (I use this cookie scoop), and using the palm of your hands flatten each cookies, spacing them on the baking sheet about 2-inches apart. If the cookies stick to your hand, use a piece of parchment paper to flatten them.
  7. Bake cookies for 10 minutes, then set baking sheet on a wire rack to cool.
Pumpkin Filling:
  1. Whisk all ingredients for the pumpkin filling together until combined.
  2. To assemble whoopie pies, drop 2 teaspoons of the filling on the flat side of the cookie. Top with another cookie.Yields: 11 servings. Store in the refrigerated in an airtight container.
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