Mini Whoopies are the perfect treat when I have a sweet craving but don’t want to overdo it on the calories. Using grain sweetened semi-sweet chocolate keeps the recipe clean eating and healthier than traditional whoopee pies. There are no refined or high fructose ingredients in this recipe.
The chocolate-peanut butter filling is so good that I ate the leftover filling right out of the bowl. Yum!
This recipe yields 6 mini whoopie pies but can be doubled with no problem.
To make the Whoopie Pies you will need to gather:
1 ounce unsweetened chocolate, chopped
2 ounces sweetened semi-sweet chocolate, chopped (preferably grain sweetened)
4 tablespoons Earth Balance Buttery Sticks or Smart Balance
1/2 cup Coconut Palm Sugar or raw cane juice sugar (You can use Splenda instead if you’re looking for a lower calorie sweetener but it won’t be clean eating)
3 teaspoons Energ-G Egg Replacer dissolved in 4 tablespoons warm water.
1/2 teaspoon pure vanilla extract
1/2 cup whole wheat pastry flour
2 tablespoons cocoa powder (preferably a good quality such as Scharffen Berger but Hersheys will do)
1/4 teaspoon baking powder
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet
In a double boiler or heat proof bowl, melt unsweetened chocolate, semi-sweet chocolate, and buttery sticks, at a low heat until melted and smooth.
Whisk the sugar, egg replacer and vanilla into the chocolate until mixture is smooth.
Sift the flour, cocoa, and baking powder into another bowl.
Gradually whisk the dry ingredients into the chocolate until well combined. Do not over mix.
Use a small cookie scoop or spoon to drop a tablespoon of batter onto the prepared pans, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6-8 minutes.
Cool the cookies slightly before transferring to a cookie rack. Cool completely before filling.
To make the filling combine the following into a food processor:
1/4 cup chunky peanut butter (or other nut butter such as almond or hazelnut)
2 tablespoons maple syrup
2 tablespoons cocoa powder
2 tablespoons unsweetened milk of choice (I used almond but soy, coconut, and rice milk work well as long as it is unsweetened)
3/4 teaspoon vanilla extract
For a thinner consistency filling, add more milk.
Place about a teaspoon of filling in between two whoopie pie cakes and enjoy