Ingredients
For the cookies:
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup maple syrup
• 1/4 cup almond milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 cup oat flour (gluten-free certified if needed)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
For the filling:
• 1/4 cup whipped coconut cream or light cream cheese
• 1 tbsp powdered erythritol or maple sugar
• 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together pumpkin, maple syrup, almond milk, egg, and vanilla until smooth.
- In another bowl, mix almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add dry ingredients to wet and stir until a thick, cookie-dough-like batter forms.
- Scoop 12 rounded tablespoons of batter onto baking sheets, spacing them 2 inches apart.
- Bake 10–12 minutes, until edges are firm and tops spring back when touched.
- Let cool completely on a wire rack.
- For the filling: beat coconut cream (or cream cheese), sweetener, and vanilla until smooth and fluffy.
- Spread or pipe filling onto the flat side of one cookie, then gently sandwich with another.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 30 mins , Servings : 6 whoopie pies , Calories : 145 , Net Carbs: 10g , Fats: 8g , Protein: 5g