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lactose-free protein whoopie pies

baking dessert

lactose free whoopie pies

makes: 24-26 sandwiches
prep time: 30 minutes, plus chilling time
cook time: 10 minutes


for the cookies: 

for the coconut whipped cream: 


  1. preheat the oven to 350° F and line two baking sheets with parchment paper. 
  2. in a large bowl, whisk together almond flour, all purpose flour, cocoa powder, chocolate protein powder, coconut sugar, salt, and baking soda. set aside. 
  3. in a large measuring cup or bowl, whisk together melted coconut oil, eggs, vanilla, maple syrup, and coconut milk. 
  4. add the wet ingredients into the bowl with the dry ingredients and mix until smooth, adding a splash or two more of coconut milk if the mixture is too dry. 
  5. scoop batter into 1 tbsp-sized dollops onto the prepared pans. bake for 8-9 minutes, until set and the tops are dry to the touch. Let the cookies cool completely before filling. 
  6. to make the coconut whipped cream, place chilled coconut cream in the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla protein powder, powdered sugar, and a pinch of salt. Whip on medium high speed until thickened and soft peaks form. 
  7. transfer whipped cream to a piping bag and pipe filling onto half of the cookies. top with the remaining cookies to create sandwiches and serve immediately. 

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