Dive into the world of cookie-whoopie pies with our two spectacular versions: the rich Brownie Cookie (Brookie) Whoopie and the warmly spiced Gingerbread Cookie Whoopie. Each variety features soft-baked cookies enveloping a delectably fluffy cream cheese filling that’s so divine, you might find yourself enjoying it all on its own. Tailored for those with dietary preferences, these treats are gluten-free, with options for grain-free and dairy-free adaptations. Feeling adventurous? Combine one Brookie cookie with one Gingerbread cookie for a half-and-half whoopie pie that’s utterly irresistible.
Why You’ll Love This: These cookie-whoopie pies offer the perfect blend of textures and flavors, from the dense, chocolaty brookie to the fragrant, spiced gingerbread. The lush cream cheese filling bridges these two worlds with its creamy sweetness, making every bite a celebration of contrasts. Whether you’re gluten-free, dairy-free, or simply in search of a delightful treat, these whoopie pies will surely satisfy.
Perfect Occasion: Ideal for festive gatherings, holiday parties, or as a comforting treat to enjoy with your afternoon tea or coffee, these cookie-whoopie pies will steal the show. They’re also a great way to impress guests with dietary restrictions, ensuring everyone gets a taste of holiday cheer.
Decoration Tips: For an extra touch of elegance, dust the whoopie pies with powdered sugar or drizzle with a simple glaze. Garnish with festive sprinkles or finely grated citrus zest to highlight the flavors within. Presenting them on a platter with holly or mistletoe decorations can add a seasonal flair to your dessert table.
Ingredients:
Gingerbread Cookie Whoopie Pies:
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- Pinch of salt
- 2 tbsp melted coconut oil
- 3 tbsp molasses
- 1 egg
- 1 tsp vanilla extract
Brownie Cookie Whoopie Pies:
- 2 2/3 cups almond flour
- 1/2 cup + 2 tbsp raw cocoa powder
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 2 eggs
Cream Cheese Filling:
- 8 oz cream cheese, softened (dairy-free alternative if needed)
- 2.5 cups powdered sugar (substitute for low-carb/keto-friendly powdered sweetener if desired)
- 1 tsp vanilla extract
For the Gingerbread Whoopie Pies:
- Preheat your oven to 350°F (175°C). In a bowl, combine the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt. Mix in the coconut oil, molasses, egg, and vanilla until well blended. Chill the dough in the refrigerator for 30 minutes.
- Line a baking sheet with parchment paper. Use a 2 tablespoon cookie scoop to place the dough onto the sheet. Bake for 10-12 minutes. Allow to cool before filling.
For the Brownie Whoopie Pies:
- Heat your oven to 350°F (175°C). Mix the almond flour, cocoa powder, coconut sugar, baking soda, and salt in a bowl. Incorporate the coconut oil, vanilla, maple syrup, and eggs until the mixture is uniform.
- Scoop the batter onto a parchment-lined baking sheet using a 2 tablespoon cookie scoop. Bake for 11-13 minutes. Let cool before adding the filling.
For the Filling: Beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla, continuing to beat until creamy.
Enjoy assembling these delightful cookie-whoopie pies, pairing the brookie and gingerbread cookies with the sumptuous cream cheese filling. Whether enjoyed as a self-treat or shared with loved ones, these treats promise a memorable culinary experience.
