Last week, I posted vanilla mini whoopie pies. Now, I bring to you the classic chocolate flavor! You’ll love everything about these whoopie pies, the cookies have a fluffy interior with a crunchy exterior, along with the fluffy and creamy filling! The rich chocolate paired with the creamy filling makes the perfect pairing ensuring the dessert is neither too rich or too light.
They’re so easy to make, and did I mention that they’re mini! In my opinion, mini food is so much cuter that “regular-sized” food. I am a personal fan of the marshmallow filling, and I think you’ll be a fan of it too! I actually like to double the filling so I can have extra to put on toast, fruit, pancakes, or I’ll just have a spoonful on its own!
As I mentioned above, these whoopie pies are very easy to make, while the filling may seem a little challenging to some, it’s not very hard, as long as you’ve read the directions and have a good idea of what you’re doing. The cookie is the easiest part, it took me less than 10 minutes to put the dough together, after that, you simply scoop and bake!
I would say the assembly is the most fun part, if you have little kids, this is the best time to have them “help in the kitchen” it’s easy enough to not make a mess in the kitchen but, they’ll have so much fun “playing” with the fluffy frosting and stacking the cookies (and maybe stealing a bite or two 🙂 ).
Tips & Tricks:
Here’s some tips and tricks to make baking a little easier:
- Assemble your cookies the same day you make the filling, if you wait to fill the cookies, the filling can begin to deflate
- If your egg whites have already reached stiff peaks and your sugar hasn’t yet reached the proper temperature, keep beating your egg whites on low to prevent your filling from later deflating
- You can make extra filling to add to your favorite foods like ice cream, toast, pancakes, and other treats!
Looking for more desserts? Be sure to try:
- Vanilla Mini whoopie Pies (Paleo & SCD friendly)
- Coconut Caramel Ice Cream (Vegan, Paleo & SCD friendly)
- Thin Mint Cookies (Paleo friendly)
- Little Debbie Zebra Cakes (Paleo Friendly)
Paleo Chocolate Mini Whoopie Pies
Ingredients
For the Cookie:
- 5 Tbsp Coconut Oil Melted
- 5 Tbsp Coconut Sugar
- 1 Large Egg
- ¼ Cup Coconut milk (Or sub milk of choice)
- â…“ Cup Cocoa Powder
- 1 ½ Cup Almond Flour
- ½ Tsp Baking Powder
For the Filling:
- Cup Maple Syrup
- Cup Water
- Large Egg Whites
- Tsp Cream of Tartar
Instructions
For the cookie
- Preheat oven to 350°F and line a baking sheet with parchment paper
- combine your coconut oil and coconut sugar, beat until sugar dissolves
- Add in your egg and milk
- Stir in your cocoa powder, almond flour, and baking powder, stir until a thick batter forms
- Scoop out your batter into 2 tablespoon size balls onto your prepared pan
- Bake at 350°F for 12-15 minutes or until center is no longer mushy
- Allow cookies to cool before filling
For the Filling:
- In a small saucepan, combine your maple syrup and water over medium heat, cook until mixture reaches 235°F
- While your mixture is cooking, beat your egg whites and cream of tartar until stiff peaks form
- Once your mixture reaches 235°F, take it off the stove top
- With your mixer on a low speed, slowly pour in hot syrup (be careful, it's hot!)
- Once all of your syrup is in the egg whites, turn your mixer up to a high speed
- Beat the mixture until the bowl feels cool and the mixture forms stiff, glossy peaks
For the Assembly:
- Take one of your cooled cookies and place a small dollop of your filling in the center
- Place a second cookie on top of the cookie with the filling
- Repeat until all of the cookies have been filled
- Enjoy! 🙂