Healthy Chocolate Whoopie Pies
These Healthy Chocolate Whoopie Pies are so soft, light, and fluffy — a hybrid between cake and cookie — you’d never ever know they’re sugar free, high protein, gluten free, and dairy free too!
Apparently whoopie pies are a classic lunchbox staple but I never got A SINGLE ONE in my lunchbox for the entirety of my long and dreadful, whoopie pie-less childhood.
THANKS A LOT, MOM.
Just kidding 😉
I should really be thanking her for not providing me with even more sugar than I was already consuming. God, my eating habits when I was younger were deplorable.
ANYWAYS. ONTO THE WHOOPIE PIES.
These Healthy Chocolate Whoopie Pies aren’t your typical whoopies. These are made without the white flour, white sugar, butter, and excess oil.
Instead, these are made with low carb coconut flour, all natural erythritol and stevia, and just a little bit of coconut oil.
And when a big scoop of Healthy Cream Cheese Frosting is sandwiched between two of these chocolatey whoopies, you can bet your tastebuds are about to dance their way to heaven.
Healthy Chocolate Whoopie Pies
Ingredients
- 56g (½ cup) Coconut Flour
- 48g (¼ cup) Granulated Erythritol
- 20g (¼ cup) Unsweetened Dutch Processed Cocoa Powder
- ¾ tsp Double-Acting Baking Powder
- ⅛ tsp Salt
- 56g (¼ cup) Coconut Oil (melted)
- ¼ cup Unsweetened Vanilla Almond Milk (room temp)
- 4 large Eggs (room temp)
- 1 tsp Vanilla Extract
- ½ tsp Liquid Stevia Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a small bowl, add the coconut flour, erythritol, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the melted coconut oil, almond milk, eggs, vanilla extract, and stevia extract.
- Sift the dry ingredients into the bowl with the wet ingredients. Whisk until the batter is completely even.
- Use a cookie scoop to portion 12 scoops onto the prepared pans. Bake for ~9 minutes, or until the surface springs back when tapped. Let cool completely.
- Frost half of the whoopies with your frosting of choice (I used Cream Cheese Frosting!), then sandwich the remaining whoopies on top. Serve and enjoy!
Recipe Notes
They look that good… because they ARE that good. Enjoy 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Wow such a delicious recipe. Thank you.
I haven’t had a whoopie pie in a long time. I’ve been looking for a healthier alternative to recreating this treat so I can dig into it!
Hi Jesse, loved reading about your healthy Whoopi’s pie recipe. Was looking for healthy chocolate brownie recipes actually and came up to your site. Just wondering I am trying to cut back on cholesterol and fat, seeing that your recipe calls for four eggs. If I want to cut the amount of eggs by half, is there a healthy substitute that you’d recommend? Thanks so much and keep up the good work\\(^_^)//
I’m afraid the eggs are required here. Without them the whoops would be super dense and flat :/
You can try this recipe (without the peanut butter filling) and make “whoopies” instead of cookies! — https://dessertswithbenefits.com/healthy-peanut-butter-surprise-cookies/
🙂
shouldn’t you be able to replace eggs with applesauce.. other recipes do that.
I wouldn’t recommend that here because whoopie pies have a specific structure. If this was a cake, it might be fine, but not for whoopie pies.
very nice recipes mouth watering waww.. i like it
chocolate pie is here. Moist, chocolaty perfection. This is the chocolate cake I am dreaming of!
I haven’t had a whoopie pie in a long time. I’ve been looking for a healthier alternative to recreating this treat so I can dig into it!
Moist, chocolaty perfection. This is the chocolate cake I am dreaming of
i am gonna try this on my own
Wondering how long these will hold in fridge. Need to make them a few days before needed. Also just a thought..might add red gel food coloring or beet powder and make them red velvet!
I’d say these will keep for about a week in the fridge as long as they’re stored in an airtight container!
And great idea with the red velvet! Now I wanna try that 😀
it’s looking so delicious i want to eat all of these thanks for sharing
mouthwatering recipes thanks for sharing i really like it
thanks for sharing this post I really like it
thanks for like it Wondering how long these will hold in fridge. Need to make them a few days before needed. Also just a thought..might add red gel food coloring or beet powder and make them red velvet!
These should keep for about a week in the fridge! Great idea with the red velvet, now I wanna try that! Hope you like the whoopie pies Akash! 🙂
Where is a keto frosting recipe please?
I linked to the frosting recipe right in the post and recipe box. But here’s a direct link if you need it:
https://dessertswithbenefits.com/healthy-banana-cake-cream-cheese-frosting/
Is there any way I can replace regular flour for coconut flour in chocolate whoopie pie recipe? Also what can I replace coconut oil with, Possibly could I use applesauce, pumpkin or plain Greek yogurt do the trick.would it be the same amount. I bought my Whoopie pie pan and can’t wait to use
Thanks
It’s impossible to replace coconut flour in recipes (I’ve tried it many many times and failed), so regular flour won’t work here.
I wouldn’t recommend changing the recipe at all because it took a lot of trial and error to get these perfect. You can try subbing some oil, but it might take some finessing! 🙂
What is the nutritional info with the filling… please post all nutritional info not just half of it.. thank you.. I am definitely going to make these..
I didn’t include the nutrition facts for the filling because I left the filling optional. Someone might want to use icing while someone else might want peanut butter or jam. Then I’d get a question asking the nutrition info for JUST the whoopie pies.
Not quite sure what I did wrong, but they did not come out to a nice flatter, fluffy texture. They came out for me very gritty and still in the form they looked when I scooped them onto the baking sheet. Heeeelp! 🥺
Hmmm I have no idea why that could have happened… did you substitute or omit any ingredients? And did you weigh out your ingredients using a kitchen scale, like the recipe is listed?