S’more Whoopie Pies

 

Remember my fascination with vanilla-maple ice cream? Well I found the perfect treat to mix it with…

Whoopie pies! S’mores style and seasonally appropriate.

Thanks, to Chocolate-Covered Katie’s multiple serving recipe, I’ve broken this one down and subbed coconut butter (the marshmallow part) for vanilla-maple ice cream.

And since s’mores are traditionally eaten during the summer, when you can actually toast them up around the campfire, I’m dubbing this the perfect too-cool-for-camping winter alternative. You can make it indoors and it features cold and creamy ice cream instead of a warm marshmallow.

Ingredients

2 T + 2 t spelt or whole wheat flour

pinch of baking soda, baking powder, salt, cinnamon

1 t stevia

1 T non-dairy milk

a few drops vinegar

1 T applesauce

1 T water

small splash of vanilla

Directions

-Preheat oven to 375 degrees. Lightly grease a cookie sheet. Set aside. (Or if you have a whoopie pie maker, you can just use that and follow the manufacturer’s directions.)

-Mix vinegar drops into milk. Mix well.

-Then mix all wet ingredients into milk-vinegar mix, and then mix in each of the dry ingredients.

-Once all is blended, drop small balls on sheet and bake about 8 minutes.

Let cool slightly, but while still warm rub a few chocolate chips on the flat, bottom side of half the cookies. Once completely cooled, put a dollop of ice cream (or other preferred topping) on the other half of the cookies. Press together and enjoy!

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One thought on “S’more Whoopie Pies

  1. Pingback: Whoopee Pie | familyrecipebooks

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