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.
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
-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.
-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!