These grain free red velvet whoopie pies are filled with a thick and luscious homemade marshmallow cream and are the perfect dessert!
I have a thing for whoopie pies. My first whoopie pie experience were those oatmeal cookie sandwiches that had the most amazing frosting in the center. I remember one time going on a road trip and the rule was I could pick any snack I wanted for the car…
I picked out a box of oatmeal cookie sandwiches and ate the whole damn box. They’re just so yummy. And that icing! Omg I’m just drooling thinking about it.
Here’s why I love whoopie pies. One. They are an excuse to eat TWO cookies instead of just one. It’s one unit that you can eat in one sitting, but it’s technically two cookies soooo… TWO. There is icing in the center that makes if feel like you’re having cookie cake. Three. Some whoopie pies are soft baked and pillowy. Some or chewy and gooey. Four. Um, I have no words besides they are amazing amazing amazing!
Whoopie pies are a special treat that levels up dessert beyond just a cookie. It’s a double cookie sammie and I am HERE for it. So, let’s make some red velvet whoopie pies!!!
Cream together the coconut sugar and butter or ghee. Beat in the eggs, vanilla and food coloring to the bowl.
In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and sea salt. Add the dry ingredients into the wet until fully incorporated.
Using a large cookie scoop (about 1 + 1/2 tablespoons of cookie dough), scoop the cookie dough into evenly sized balls on a cookie sheet lined with a silpat or parchment paper. You should end up with 12 cookies.
Bake for 10 minutes, and cool on a wire rack. While the cookies cool, make the marshmallow cream filling.
Add the honey and 2 tablespoons of water to a small saucepan.
Add the remaining water to a bowl or the bowl of a standing mixer with the gelatin.
Place the saucepan over medium heat. Bring the mixture to a boil, and allow it to boil for 5 minutes. Promptly remove the saucepan from the heat after 5 minutes.
Using a hand or standing mixer, beat the gelatin while slowly streaming in the honey and water mixture.
Whip this for about 1 minute and 30 seconds, or until a glossy cream remains in the bowl. Do not over mix this, it will turn into a marshmallow consistency and be hard to spread.
While the marshmallow cream is still warm, spread a layer on the bottom of 6 of the cookies. Top with the remaining cookies and serve!
Prep Time:
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These soft grain free gorgeous red velvet sandwich cookie sandwiches are filled with a thick and luscious homemade marshmallow cream. They are the perfect special dessert!
Ingredients
- 1/2 cup coconut sugar
- 5 tablespoons softened grass-fed butter or ghee
- 2 room temperature eggs, beaten
- 1 teaspoon vanilla
- A few drops of natural red food coloring
- 3/4 cup almond flour
- 1/3 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch sea salt
- 1/4 cup honey
- 1/4 cup water, divided
- 1 tablespoon beef gelatin powder
Instructions
- Preheat the oven to 350 F.
- Cream together the coconut sugar and butter or ghee.
- Beat in the eggs, vanilla and food coloring.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and sea salt.
- Add the dry ingredients into the wet until fully incorporated.
- Using a large cookie scoop (about 1 + 1/2 tablespoons of cookie dough), scoop the cookie dough into evenly sized balls on a cookie sheet lined with a silpat or parchment paper. You should end up with 12 cookies.
- Bake for 10 minutes, and cool on a wire rack.
- While the cookies cool, make the marshmallow cream filling.
- Add the honey and 2 tablespoons of water to a small saucepan.
- Add the remaining water to a bowl or the bowl of a standing mixer with the gelatin.
- Place the saucepan over medium heat. Bring the mixture to a boil, and allow it to boil for 5 minutes. Promptly remove the saucepan from the heat after 5 minutes.
- Using a hand or standing mixer, beat the gelatin while slowly streaming in the honey and water mixture.
- Whip this for about 1 minute and 30 seconds, or until a glossy cream remains in the bowl. Do not over mix this, it will turn into a marshmallow consistency and be hard to spread.
- While the marshmallow cream is still warm, spread a layer on the bottom of 6 of the cookies.
- Top with the remaining cookies and serve!
Notes
- It’s important to remove the honey and water mixture at exactly 5 minutes, or the honey will cook too much, and you won’t be able to get the right consistency of marshmallow cream.
- It’s also important to stop whipping the gelatin and honey mixture as soon as that glossy cream texture is reached as it will be too hard to spread otherwise.
- Spread the marshmallow cream while warm for easy and pretty spreading.
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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