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!

Ice Cream Whoopie Pies

If you follow my blog, you know that I love nothing more than taking the warm, soft cookies I bake and sandwiching them around a big dollop of ice cream. I figured, then, that it was high time I try … Continue reading