Chocolate Peanut Butter Whoopie Pies – a delicious recipe with Butter, Shortening, Honey, Vanilla Stevia, Salt, Coconut Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the frosting: In a food processor combine sunflower (or peanut) butter and shortening.
2
Pulse in honey, stevia, and salt until fluffy.
3
For the cakes: Preheat oven to 350 degrees F .
4
Pulse together dry ingredients (flour through salt) in a food processor.
5
Pulse in the remaining ingredients until smooth.
6
Scoop batter onto a parchment paper lined baking sheet, using a 1 tablespoon scoop.
7
Leave about 2 inches between each cake.
8
Make sure to scrape all of the batter out of the food processor in order to get the proper yield.
9
Bake at 350 degrees F for 7-9 minutes.
10
Remove from oven and allow cakes to cool for 1 hour.
11
Sandwich peanut butter filling between two cakes and enjoy.
532
kcal
Calories
38
g
Fat
37
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 cups Sunbutter Or Creamy Peanut Butter, 1/2 cups Palm Shortening, 1/4 cups Honey, ⅛ teaspoons Vanilla Stevia, and more.
Yes, Chocolate Peanut Butter Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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