Lemon Whoopie Pies Recipe

Name: Lemon Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut flour; 1/2 cup ground almonds; 1 lemon, zest of; 2 tablespoons desiccated coconut; 2 teaspoons baking powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon sea salt; 4 medium eggs; 1/2 cup extra virgin coconut oil; 1/2 cup honey or 1/2 cup brown rice syrup; 1 squeeze lemon juice; 1 cup cashews, soaked overnight; 1/2 cup water; 1/4 1/4 cup brown rice syrup or 1/4 cup barley malt extract; 2 teaspoons vanilla extract; 1/2 cup melted coconut oil

Servings: persons

1/2 cup coconut flour
1/2 cup ground almonds
1 lemon, zest of
2 tablespoons desiccated coconut
2 teaspoons baking powder
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
4 medium eggs
1/2 cup extra virgin coconut oil
1/2 cup honey or 1/2 cup brown rice syrup
1 squeeze lemon juice
1 cup cashews, soaked overnight
1/2 cup water
1/4 1/4 cup brown rice syrup or 1/4 cup barley malt extract
2 teaspoons vanilla extract
1/2 cup melted coconut oil

1
preheat the oven to 350.
2
line 2 trays with parchment paper.
3
in one bowl, stir together the dry ingredients through the sea salt.
4
in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using).
5
add the dry ingredients to the wet and mix well.
6
spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.
7
Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.
8
to make the vanilla custard cream, first discard the soaking water from the cashews.
9
blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.
10
while the motor is running, slowly add the coconut oil to the cashew mix.
11
blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.
12
once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup coconut flour, 1/2 cup ground almonds, 1 lemon, zest of, 2 tablespoons desiccated coconut, and more.

Yes, Lemon 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.

Lemon Whoopie Pies

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