Go Back Email Link
–+ servings

Gluten-Free Double Chocolate Peppermint Whoopie Pies

These decadent double chocolate peppermint whoopies pies are created with simple ingredients that are free of gluten, soy, refined sugar and refined, oils.
RATE RECIPE
3 from 1 vote
SERVINGS :12 whoopie pies
PREP TIME :15 minutes
COOK TIME :25 minutes
TOTAL TIME :50 minutes
COURSE - dessert
KEYWORDS -chocolate, chocolate icing, whoopie pie
DIETARY NEEDS -gluten-free, refined oil free, refined sugar free
INGREDIENTS -butter, cacao powder, coconut sugar, egg, honey, oat flour, peppermint extract

Ingredients

Chocolate Peppermint Whoopie Pies
  • ½ cup 1 stick grass-fed butter
  • 1 cup coconut sugar
  • 1 egg - at room temperature
  • 1¾ cup gluten-free oat flour
  • ½ cup cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsweetened plain almond milk - (see note)
  • 1 teaspoon peppermint extract
Chocolate Peppermint Icing
  • ½ cup coconut butter - softened
  • ¼ cup cacao powder
  • 1/3 cup raw unfiltered honey - softened
  • 3 tablespoons grass-fed butter - softened
  • 2 teaspoons peppermint extract

Instructions

  • Preheat oven to 350F. Spray a whoopie pie pan (or muffin top pan) with non-stick spray and set aside.
  • In a large bowl, beat together ½ cup butter and coconut sugar on high speed until light and fluffy.
  • Add in egg and mix on low speed until well incorporated.
  • In a separate bowl, sift together oat flour, cacao powder, baking soda, baking powder, and salt.
  • Add ½ of the dry mix to the bowl of butter mixture. Mix until well combined.
  • Next, mix in almond milk and peppermint extract until well combined.
  • Lastly, add remainder of dry mix and mix just until incorporated.
  • Evenly distribute batter among the 12 whoopie pie molds, filling each about 2/3 full.
  • Bake in the oven for 10-12 minutes (you’ll repeat this step again – making 24 half pies). Let cool on wire rack while you make the icing.
  • For the icing, beat all ingredients on high speed in a large mixing bowl until smooth and creamy. If the icing is too runny, place in the fridge until it firms up a bit (about 5-10 minutes).
  • When icing is ready, spread about 2 tablespoons of icing on one-half of a whoopie pie. Repeat until icing is on 12 pies.
  • Top each pie with the other half and enjoy!

Notes

  • You may substitute almond milk with regular, full-fat milk of choice. Great options are cashew milk, oat milk, or coconut milk.
  • You can easily adjust the amount of honey used in the icing to accommodate your sweetness preference.
  • The chocolate peppermint icing would make a just as delicious chocolate icing – just eliminate the peppermint extract.
DID YOU MAKE THIS RECIPE?Comment below If you post one of my recipes on social, kindly tag @whiskinwellness and use #whiskinwellness so I can see your work