Paleo N'oatmeal Raisin Whoopie Pies
I have not tried this with coconut oil, though I believe it would work just fine. You can make these into a few large pies or more smaller pies. Depending on how big, the recipe will make between 6-12 pies. If you like them crisp on the edge and little chewy/soft inside (like I do!) flatten the dough. They expand quite a bit so leave room and don't make them too huge. Here is the trick to get the filling to stay solid and not drip off. Use refrigerated whipped cream. Refrigerate it at least an hour before you use it. Spread the filling on completely cooled cookies. It will melt if they are warm. After filling, put the pies in the refrigerator for another hour to harden. Keep these refrigerated, as the whipped cream will spoil at room temperature. They are good cold. If you are serving them to guests just plate them after they were refrigerated for awhile. This recipe makes 5 large whoopie pies, or 10 large cookies but you can make them whatever size you want. They are too big for a kid to eat an entire pie, so making smaller pies may fit your needs best. Keep the oven light on and keep checking these, as they will burn pretty easily. At the same time, don't let them be undercooked because then they get crumbly. So you want brown crisp edges but not burnt cookies.
3/4 cup almond flour
2 Tbsp coconut flour
1/2 cup coconut sugar, plus a little extra to dust cookies
1/2 cup softened butter
1 tbsp cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup shredded coconut
1/2 cup golden raisins (or regular, I love golden)
1/2 cup crushed walnuts (I like them really pulverized)
1. Preheat oven to 350F and line a cookie sheet with parchment paper. Sprat the parchment paper with oil.
2. In a large mixing bowl, cream together the softened butter and coconut sugar with a hand mixer.
3. Beat your egg and vanilla together in a small bowl.
4. In another small bowl, mix together your almond flour, coconut flour, cinnamon, baking soda and sea salt. Mix to combine.
5. Add the egg and vanilla to the butter and sugar and beat with hand mixer on low to combine.
6. Add the flours/dry ingredients to the large bowl and beat to combine with hand mixer on low.
7. Fold into the batter your shredded coconut, golden raisins and crushed walnuts.
8. Scoop or use your hands to make equal sized balls of dough and place them on the cookie sheet. Flatten the balls a little with the back side of a fork. Sprinkle coconut sugar on the raw cookies. These spread out a lot- leave room on the sheet for expansion.
9. Bake for 15-20 mins until edges get crisp and slightly brown.
10. Allow cookies to cool completely.
11. *Filling recipe is at the bottom. When cookies are completely cooled (filling will melt if not cooled), scoop a dollop of filling onto half of the cookies. Top with the other half and refrigerate for at least 1 hour.
Paleo Whipped Cream Filling
1 can of cold full fat coconut milk, the solid fat ONLY
2 Tbsp honey
1 tsp arrowroot starch
1. Combine cold, solid coconut fat, honey and arrowroot in a large mixing bowl.
2. Beat with hand mixer at high speed for 2-3 minutes.
3. Use or refrigerate. Enjoy refrigerated for up to 4 days. Makes 1 cup whipped cream.