Peanut Butter Whoopie Pies – Low Carb & Grain Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1/2 cup Almond milk
  • 1 Egg

• Condiments

  • 1 1/4 cup Honeyville organic peanut butter, Powder

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Coconut flour
  • 3/4 tsp Salt
  • 1 1/4 cup Sweetening, sugar free
  • 2 tsp Vanilla

• Dairy

  • 2 stick Butter
  • 1 oz Cream cheese
  • 1/2 cup Sour cream

Found on joyfilledeats.com

Description

Ingredients

• 1 stick butter
• 1/2 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)
• 1 cup Honeyville Organic Peanut Butter Powder ***
• 1/2 cup coconut flour
• 1 egg
• 1/2 cup almond milk
• 1/2 cup sour cream
• 1 tsp vanilla
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 stick butter
• 1 oz cream cheese
• 3/4 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)
• 1/4 cup Honeyville Organic Peanut Butter Powder
• 1 tsp vanilla

Directions

• Preheat oven to 350.
• Cream together the butter and sweetener with an electric mixer. Add in the rest of the ingredients and mix until smooth. Using a large cookie scoop drop 16 blobs of dough onto parchment lined baking sheets. Bake for 25-27 minutes until the whoopie pies feel firm to the touch and spring back when lightly pressed. Cool completely.
• While they are cooling you can make the filling. Cream together the butter, cream cheese, and sweetener. Mix in the peanut butter powder and vanilla until smooth.
• To fill the whoopie pies flip half of them upside down. Spoon or pipe the frosting evenly between them. Top with a second cookie. Store in the fridge.