Peppermint Whoopie Pies

• Gluten free

• Refrigerated

  • 1/3 cup Almond milk
  • 6 Eggs

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking powder or homemade baking powder, aluminum-free
  • 1/2 cup Cocoa powder
  • 2/3 cup Coconut flour
  • 1 cup Palm shortening
  • 2 1/2 tsp Peppermint extract
  • 1/2 tsp Sea salt
  • 1 pinch Sea salt
  • 1/3 cup Sweetener, powdered homemade
  • 1/2 cup Sweetener* or sweetener, homemade
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on mamashire.com

Ingredients

• ½ cup blanched almond flour
• ½ cup coconut flour
• ½ cup cocoa powder
• ½ cup homemade sweetener* or sweetener of choice
• 1 teaspoon aluminum-free baking powder or homemade baking powder
• ½ teaspoon sea salt
• 6 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ⅓ cup + 1 tablespoon coconut oil, melted
• 1 cup palm shortening
• ⅓ cup almond milk
• ⅓ cup + 1 tablespoon powdered homemade sweetener*
• 4 teaspoons coconut flour
• 1½ teaspoons peppermint extract
• pinch of sea salt
• 2 tablespoons coconut oil, melted

Directions

• Preheat oven to 350°. Line two large cookie sheets with parchment paper.
• Using a whisk, mix the dry ingredients together in a large bowl.
• In a medium bowl, whisk the eggs and extracts.
• Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
• Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3 apart. There should be about 24 cookies.
• Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
• Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
• Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.