I finally got around to trying my hand at a Whoopie Pie! And they came out GREAT!
Hubby really liked them, too.
I had whipped up a bunch of whipping cream yesterday for making a birthday dessert for my hubby and had quite a bit leftover. I'm a terrible judge of how much whipping cream to whip up for a recipe. In order to use the leftover whipped mixture promptly, I decided to try my hand at some whoopie pies. Been wanting to try making them for some time now. I don’t actually own a whoopie pie pan, but do have an ebelskiver pan that works just fine for such things. My pan has seven 3″x½” slots. These came out delicious! Both hubby and I gave them a 2-thumbs-up. I can’t wait to try my hand at a chocolate version soon! Stay tuned!
Due to the oat flour in these, they are not suitable until Atkins Pre-Maintenance or Maintenance. They would also not be suitable for a Paleo-Primal lifestyle on several levels. Using liquid sucralose cuts carbs dramatically. These cake-y cookies can also be eaten plain, just as a good gingerbread cookie as well.
VARIATION: For holidays, ¼ c. pumpkin added to the filling would be nice. That will likely require a little more sweetener.
COOKIE INGREDIENTS:
2/3 c. oat flour (ground rolled oats)
1 c. plain whey protein powder (I use NOW brand)
3/4 tsp. baking powder
2 tsp. cinnamon
¼ tsp. salt
1/8 tsp. allspice
1/8 tsp. nutmeg
½ tsp. ginger
Liquid sucralose to equal 3/4 c. Splenda or sugar
¼ c. erythritol
1 T. oat fiber
1 T. flax meal
4 egg whites
2 8-oz. jars baby food carrots
1 T. blackstrap molasses
1 T. coconut oil
½ tsp. glucomannan powder (optional, but improves texture)
COOKIE/CAKE DIRECTIONS: Preheat oven to 350º. Lightly oil your baking pan slots with a brush and set pan aside. Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well. Measure all dry ingredients into the bowl right on top of the liquid ingredients. Stir batter well to blend ingredients. Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot. Pop into 350º oven for about 10 minutes or until dry to the touch int he center. Remove and cool int he pan.
FOR THE FILLING: Whip 1 c. heavy cream with a hand mixer until thick. Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling. Chill an hour before filling cakes and serving. I used 2 T. filling per whoopie pie.
NUTRITIONAL INFO: Makes 20 halves to yield 10 Whoopie Pies. Each filled whoopie pie contains:
158 calories
11.5 g fat
8.36 g carbs, 1.73 g fiber, 6.63 g NET CARBS
7.68 g protein
88 mg sodium
156 mg potassium
29% RDA Vitamin A, 19% manganese, 13% phosphorous, 9% selenium