Thursday, April 03, 2014

Peanut Butter Whoopie Pie, Eggless + Flour-less

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After I "choclified" a batch of my friend's boxed birthday cupcakes - yes, boxed, per a very specific request - I was left with about a cup and a half of homemade vanilla buttercream frosting. Inspired, I went to work in the kitchen playing around with sweet potatoes and oat flour as wheat flour alternatives. After a few iterations, I was finally satisfied with my eggless and flour-less (with wheat anyway) peanut butter cookie. Utilizing the remaining buttercream, I sandwiched the frosting between cookie shells to create a rather addictive Peanut Butter Whoopie Pie. Sure, it took some tinkering, testing, and tasting, but the chewy and crunchy cookie was quickly a success. Enjoy!! 

Ingredients
Servings: 25 whoopies
Prep Time: ~30 min

Peanut Butter Cookies
1/2 Cup Coconut Oil
1 1/2 Cups Sugar
1 Cup Sweet Potatoes, mashed or pureed
1/2 Cup Peanut Butter, Natural, smooth
1 Tsp Vanilla Extract 
2 1/2 Cups Oat Flour
1 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Tsp Salt

Buttercream Frosting
3/4 Cup Butter, Unsalted, softened
1 1/2 Cups Powdered Sugar
1 Tsp Vanilla Extract
1 Tsp Milk, Nonfat

Preheat oven to 350 degrees.



Cookies. In a large mixing bowl, combine the oil, sugar, purée, peanut butter, and vanilla. Add in the oat flour, baking powder and baking soda until well-mixed. Use a teaspoon to scoop the dough onto a non-greased cookie sheet. Flatten with a spatula. Use the edge of the spatula to create lines across each cookie. Bake at 350 degrees for 10-12 minutes and let cool to room temperature before frosting.

Note - the sweet potatoes were peeled, boiled until soft, and pureed prior to making this recipe.







Frosting: Cream the butter, sugar, and vanilla together before adding the milk. Beat frosting until smooth. Allow to chill in the refrigerator for ten minutes before use. With a small spoon, scoop the desired amount of frosting onto the center of the bottom of a cookie (~2-3 Tsp). Spread the frosting until it almost reaches the edge. Gently press another cookie on top until the frosting does reach the edge.

Nutritional Info (1 Whoopie):
Calories 205, Total Fat: 12.4g, Sat. Fat: 7.2g, Cholesterol: 15.3mg, Sodium: 104.4mg, Carb: 22g, Fiber: 1.3g, Sugars: 14.5g, Protein: 2.7g

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