Cookies & Cream Whoopie Pies

Name: Cookies & Cream Whoopie Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 125g almond flour; 25g unsweetened cocoa powder; ¾ tsp baking soda; ¼ tsp baking powder; Pinch salt; 150g xylitol; 75g unsalted butter (room temperature); 1 large egg; 75ml milk; 150g cream cheese; 50g xylitol; 1 tsp vanilla bean paste

35 mins

Easy

Preparation Time: 20 mins

Cooking Time: 15 mins

Chef Dan Kirkham

Soft, pillowy and impossibly fun to eat. Light cocoa sponges made with almond flour are sandwiched with a cool, tangy cream cheese filling sweetened with vanilla bean paste. They're the perfect handheld treat for parties, lunchboxes or whenever you fancy something playful that still keeps things on the lighter side.

Ingredients Method

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125g almond flour
25g unsweetened cocoa powder
¾ tsp baking soda
¼ tsp baking powder
Pinch salt
150g xylitol
75g unsalted butter (room temperature)
1 large egg
75ml milk
150g cream cheese
50g xylitol
1 tsp vanilla bean paste

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Method

Preheat the oven to 180⁰C.
Blend all of the ingredients together in a food processor.
Spoon a teaspoon of the mixture onto parchment paper. Repeat so you have an even number of sponges, making sure to leave enough space in between each one.
Bake in the oven for 15 minutes.
Remove from the oven and cool before adding the filling.
Cream together the ingredients in a mixing bowl using a spatula and leave in the fridge for 20 minutes.
Spread some of the mixture on the flat side of the sponge and then sandwich together with another piece of sponge.