Dairy-free Low Carb Pumpkin Whoopie Pies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pies
Preheat the oven to 180C/350F.
In a bowl, combine the almond butter and pumpkin puree together and mix together. Add all of the spices and sweetener and continue mixing. Add the eggs and mix. Add the almond flour and coconut flour and mix until perfectly mixed.
Add a round tip to a large piping bag and transfer the batter inside it. Put some parchment paper over two baking trays and pipe 24 even circles over the parchment paper.
Place the baking trays into the oven and bake for 20 minutes. Take out and let cool completely. Place the cookies inside a bag/tupperware in the fridge for 3+ hours. TRUST ME. They will become soo chewy and soft. Soo good :)
In a bowl, whip the coconut cream for a few minutes. Add the coconut butter and whip an additional minute. Add the stevia and vanilla and combine. Place in the fridge 2+ hours to cool.
Transfer the coconut cream inside a piping bag attached with a round tip. Pipe the coconut icing over 12 cookies and top with the remaining cookies.
Serving: 1whoopie pie | Calories: 231kcal | Carbohydrates: 9.21g | Protein: 7.34g | Fat: 20.16g | Saturated Fat: 7.42g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.4g | Cholesterol: 35mg | Sodium: 35mg | Potassium: 36mg | Fiber: 4.5g | Sugar: 2.1g | NET CARBS: 4.71g