These Chocolate Whoopie Pies with Pumpkin Filling are not only gluten and grain-free, they’re dairy-free and nut-free as well.
Whoopie pies are little cake-like cookies filled with a rich creamy center. I’ve long wanted to make a gluten-free, grain-free whoopie pie cookie with a dairy-free filling. These treats are perfect for Halloween. No silly, these are not for your trick or treaters, give them out at a gluten-free Halloween party or just as a fun snack to your own little ghosts and gobblins.
These nut-free whoopie pies are based on my Paleo Chocolate Cupcake recipe another gluten-free, nut-free dessert recipe that comes in quite handy around the holidays. I hope you enjoy this whoopie pie recipe!
Chocolate Whoopie Pies with Pumpkin Filling
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup honey
- ⅛ teaspoon vanilla stevia
- Pulse together dry ingredients in a food processor
- Pulse in wet ingredients until smooth
- Scoop batter onto parchment paper lined baking sheet, using a 1 tablespoon ice cream scoop
- Make sure to scrape all of the batter out of the food processor in order to get proper yield
- Bake at 350°F for 7-9 minutes
- Cool for 1 hour
- Fill with Pumpkin Whipped Cream
Wow, what a great bunch you are. I’ve been having so much fun with you on Facebook this past week with giveaways and various conversations about food and just generally living a healthy life. If you feel like you really need to be in touch with me, leave a message on my Facebook page. I stop by and answer personal questions at least once a week and post recipes, provide informational tidbits and host little discussions most days. I’ve really been enjoying getting to know you all better.
Here are some healthy candy recipes to serve at a gluten-free Halloween party!
alex@ cakescookiesandpieohmy says
these were very yummy!!!
Don’t know what happened but the batter was so thin that when it baked, it all ran together. Any ideas?
mine did the exact same thing!
Thank you for your great and delicious recipes.
I especially want to thank you for making them printer friendly!!!
Do you have a favorite coconut milk that you use? My coconut milk, though it wasn’t lite, did not have coconut milk at the top. And I did refrigerate it.
I mean cream.
Calorie Count – as I made it with only 2 TB of coconut oil in the cookies (instead of 4)
Per Cookie Sandwich:
Cal 194 gm
Fat 12 gm
Sodium 85 mg
Total Carb 18 gm
Dietary Fiber 2 gm
Protein 5 gm
Hi Bernadette, The cookie batter was very soft, almost liquidy when I made these last night. That wasn’t a problem. with just one Tablespoon of batter per cookie, the batter didn’t run off the parchment paper. One possibility why yours was liquid . . . could it be due to the type of coconut flour – I always use Tropical Traditions brand (from Whole Foods or Amazon). A fine shredded coconut wouldn’t work with this recipe. Baking is so much trial and error, even following recipes exactly.
Whoa – the brand is actually always Coconut Secret – in the blue tub
Lulu Goodman says
I doubled the recipe for the Whoopie/cookie. Because my son can’t do eggs, I used egg replacer and pumpkin purée. Out if the oven and still warm they are so good. Will have to wait until they cool to get a sense of their density and whether or not they will hold up for the filling. I used EnerG mixed with coconut milk for 4 of the eggs and 1/2 cup pumpkin to replace the other two. Did not uses stevia and they are sweet enough.
Whoop!Whoop!(hands in the air) I just made these. I ate 3 1/2. Quite good, and I didn’t grow up on Whoopie Pies. Here’s how mine went:
– COOKIE: I forgot the stevia in the cookie part, they still tasted good, just sweet enough with just honey
– COOKIE DEVIATION: I used 2TB of coconut oil instead of 1/4 cup. Worked fine. I just cut down on fat wherever possible.
– CREAM: I used Trader Joe’s 14 oz can of Coconut Cream. I used a little more than half of that can, which was too much. If I followed the recipe and extracted my own coconut cream from a can of coconut milk, it probably would have yielded less than half of what I used. So my cream was too high in the coconut flavor, and way too low on pumpkin flavor.
– CREAM: I added more fresh roasted pumpkin, probably half a cup total pumpkin, to my ‘too much coconut cream’. It was just starting to taste like pumpkin at that point. I would have no fear to try canned pumpkin another time if that’s all I had.
– CREAM TEXTURE: was a bit like thick pancake batter.
– STORAGE: I put the 4 leftover whoopie pies in the freezer on a plate, covered in saran wrap. On another hungry day I’ll probably eat it frozen.
– YIELD: I got 13 cookies, although a really scraped for 14th. I got a small 14th but dropped it on the floor on the way to the oven. :-]
Since it’s Thanksgiving, I’m always looking for blogs that will give me plenty of ideas. My friend just told me about “Cooking With Mr. C.” on Facebook (also a blog). I just “Liked” his page. He dedicates November for all Thanksgiving ideas. I was hoping I may find some things on your blog this season too. Alana
How should they be stored (if not all eaten right away!)?