Easy Grain-Free & SCD No Oatmeal Whoopie Pies

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These no oatmeal raisin whoopie pies (or cookie sandwiches depending where you are from) have been inspired by one of my childhood favorite treats; the Little Debbie snack oatmeal cream pies. If you aren’t familiar, these are oatmeal cookies with a sweet icing in between them. The cookie is chewy and soft, and the icing is velvety smooth and sugary sweet. 

These factory made desserts are however, loaded with chemicals and preservatives to give them a long shelf life. Drawing on my fond childhood food memories I wanted to recreate this iconic dessert to an SCD version. After a few attempts I achieved that perfectly moist, and chewy texture. While the original doesn’t have raisins I find it is a nice edition, but you could leave them out if you want to. In keeping with the original, this SCD version of the cookies are rather large. If you want to make them smaller you can always use 1 ½ teaspoons of batter per cookie instead of a tablespoon to make them more bite-sized.    

Soft, vanilla and baking spiced infused cookies with toasted coconut, and sweet chewy raisins throughout, these cookies are great all by themselves. Add in the rich, smooth, sweet icing with a hint of soft floral and warm vanilla between them and you will be transported back to dessert bliss. With real ingredients you can actually taste, dare I say this version is better? After you try it, I think you will agree!   

                                                                  

Easy Grain-Free & SCD No Oatmeal Whoopie Pies

Serves 10
Prep: 10 min
Cooking: 12 min
Assembly: 2 min
Total: 24 min
Beginner

Ingredients:

For the Cookies: 

½ cup smooth almond butter, no sugar added 

½ cup honey 

1 egg

1 tsp. vanilla extract

1 ¼ cup almond flour 

2 Tbsp. coconut flour

½ cup unsweetened shredded coconut 

1 tsp. cinnamon, ground  

½ tsp. baking soda 

½ tsp. salt 

¾ cup of raisins, no sugar added 

 

For the Icing: 

1 ½ cups of palm oil shortening

⅓ cup honey 

1 tsp. vanilla extract

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat your oven to 350°F and line a baking sheet with parchment paper, set aside.
  3. In a large bowl combine almond butter, honey, egg and vanilla extract.
  4. In a medium bowl add almond flour, coconut flour, coconut, baking soda, and salt. Mix together until batter forms.
  5. Fold in raisins with a spatula.
  6. Using a small cookie scoop, scoop about a tablespoon of batter spaced an inch apart until all dough is on the cookie sheet. This may require a second pan or you to bake two batches.
  7. Bake for 10-12 minutes or until golden brown.
  8. Remove from the oven to cool. While cooling we can work on our icing.
  9. Set up your stand mixer with the whisk attachment, or set up your electric hand mixer.
  10. Add all icing ingredients to your mixer and mix on medium speed until combined and smooth.
  11. Spread about a tablespoon of icing onto 10 of the cookies, flat side up.
  12. Top with another cookie flat side down to make your whoopie pies. Serve immediately and enjoy! Store leftovers in an air-tight container at room temperature or in the fridge for 3-4 days. If stored in the fridge let the cookie sandwich warm up for about 20-30 minutes so the icing can soften before enjoying.

                     

 

Nutrition Facts: (1 whoopie pie- 2 cookies & icing)
Calories- 549
Carbs- 37.8 g
Fat- 42.5 g
Protein- 7.2 g