Whoopie pies (AIP, low FODMAP, Paleo, gluten free, dairy free, nut free)
When I set about making these, I had absolutely no idea what I intended to create. As the story goes, I was lying in bed one Saturday morning and decided I fancied a cookie. Better still, multiple cookies. It then occurred to me that these cookies should probably be sandwiched together with some kind of creamy filling. This was all the motivation I needed to leave the bed and hit the kitchen. With a few adaptations to one of my previous biscuit recipes, these delicious tiger nut whoopie pies were born.
'Whoopie what?' I hear you cry. A whoopie pie is a kind of cakey cookie. Not crunchy, but soft and chewy and sandwiched with a scrumptious filling. If you haven't tried one, your world is about to change.
Makes 15 whoopie pies
For the cookies
2 level cups of tiger nut powder
2/3 of a cup of arrowroot powder
1 level teaspoon of bicarbonate of soda
A pinch of salt
Just shy of 1 cup of melted coconut oil
4 dessert spoons of maple syrup
2 level tablespoons of gelatin powder.
3 dessert spoons of ground ginger
1 heaped teaspoon of cinnamon
For the filling
1 cup of sifted tiger nut powder
2 tablespoons of coconut oil
1/4 cup of tiger nut milk
To make the cookies
Pre heat your oven to 200 degrees or 180 for fan assisted.
Line a baking tray with a sheet of baking parchment.
Start by adding all the dry ingredients in a mixing bowl and thoroughly combine.
In a separate bowl add the maple syrup to the melted coconut oil and stir to combine. Sprinkle the gelatin powder over the surface of the liquid and whisk immediately to ensure thoroughly combined with the liquids, you do not want clumps of gelatin!
Pour the liquids into your dry mix and fold together. Fold slowly in a figure of eight whilst turning the bowl to ensure everything is completely combined until a dough forms. Use your hands to form small balls of dough, slightly smaller than a golf ball. Place these onto the baking sheet and use your hands to press them into biscuit shapes. They will spread slightly when cooking so leave some space between each biscuit.
Put these in the middle of your oven and bake for 15-17 minutes. After this time they will be starting to turn golden brown. Remove from the oven and leave to cool and firm up.
While the cookies are cooling you can make the filling.
Add the powder and coconut oil to a blender and blitz until it forms a silky smooth nut butter. Add the milk and blend again until combined. Transfer this mixture to a bowl and leave to one side to firm up a little.
Once the cookies are completely cool, spoon a little (or a lot) of the filling into the centre of one cookie and spread to the edges in an even layer. Sandwich with another cookie and voila! The perfect AIP whoopie pie.
These will keep in an airtight container for up to 3 days.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.