Vanilla Mini Whoopie Pies (SCD and Paleo friendly)

Aside from the name, whoopie pies are such a fun dessert to make and eat. However, if you’re on an SCD diet, you can’t enjoy the classic chocolate flavor, or maybe you want to try a new twist on the usual chocolate flavor. Whatever your reason may be for vanilla whoopie pies, you’ve come to the right place! The cookie is fluffy, and almost cake-like, with a fluffy marshmallow creme filling, not to mention, they’re mini! Honestly, mini things seem so much cuter than the regular sized thing. If you want the classic chocolate recipe, you can find it here.

This recipe is actually really easy to put together, it can be broken down into three steps: the cookie, the filling, and assembly. The cookie is the easiest part: mix the ingredients, scoop onto a pan, and bake! The filling may seem a little more complicated to some but, it isn’t as hard as you may think, I did leave some tips in the tips and tricks section of this post to make sure your filling ends up great! The assembly part of this recipe is the most fun part of this recipe, it’s great to recruit little kids as they’ll have a blast spreading the filling and stacking the cookies, and you can sit back, and watch them have fun!

Tips & Tricks

• 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!

Print Recipe

5 from 1 vote

SCD and Paleo Vanilla Mini Whoopie Pies

A classic treat with a vanilla twist!

Prep Time33 mins

Cook Time12 mins

Total Time45 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Dairy Free, Gluten Free, paleo, Refined Sugar Free, SCD

Servings: 12 Mini Pies

Ingredients

For the Cookie:

• 5 Tbsp Coconut oil Melted
• ¾ Cup Maple Syrup (Sub honey if SCD)
• ½ Cup Coconut Milk (Or sub milk of choice)
• 2 Large Eggs
• 3 Tsp Vanilla
• 2 Cups Almond Flour
• ½ Cup Coconut Flour
• ½ Tsp Baking Powder

For the Filling

• ¾ Cup Maple Syrup (Sub honey if SCD)
• 2 Tbsp Water
• 2 Large Egg Whites
• ¼ 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, maple syrup, coconut milk, eggs, and vanilla stir to combine
• Stir in your almond flour, coconut flour, and baking powder, mix until a very thick batter forms
• Spoon out your batter into 2 tablespoon size balls onto your prepared pan
• Bake at 350°F for 12-15 minutes or until golden brown and center 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! 🙂

Notes

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.

Cookies can be stored in an airtight container for up to a week.

Don’t forget to follow my Pinterest and Instagram so you never miss a thing!