December 1, 2013   By Kelly Bejelly

Chocolate Peppermint Whoopee Cookie

On the first day of Christmas,
my true love sent to me
A partridge Whoopee Pie in a pear tree.

Yesterday my family bought our Christmas tree, put up our decorations and stockings and got into the spirit of the holidays.   Before becoming a parent, Mr. Bejelly and I would often skip decorations.  Heck, there were a couple of years where we would even go without a tree. I know, sad.   However, this year our house looks like the Grizwolds just set up camp for their next movie.

Chocolate Peppermint Whoopee Cookie

To celebrate the Christmas spirit, I’ve joined together with 10 bloggers to share Paleo treat recipes over the next 12 days.

12 days of Christmas

 I’m kicking it off with this Dark Chocolate Peppermint Whoopee pie.   There is just something about peppermint, chocolate and whipped cream that make me dream of snow covered streets and a warm fire in the hearth.  It also makes me think of Santa Claus and the wonder and miracle of the gift of small things.

Chocolate Peppermint Whoopee Cookie

Dark Chocolate Peppermint Whoopee Pie

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Cookie

Whipped Topping

  • 13 oz can of Full Fat coconut milk place in fridge overnight
  • 1 tsp B grade maple syrup
  • 1/4 tsp of peppermint syrup

Instructions

  1. To make the cookie combine all the ingredients in a bowl and mix until you have a smooth batter.
  2. Pour this into a muffin top pan and bake at 350 degrees for 10 minutes.
  3. Remove and let cool.
  4. To make the whipped topping, remove the hardened coconut fat from the can and place this in a bowl with peppermint flavor and maple syrup.
  5. With a hand mixer beat this until you have a whipped topping.
  6. Spoon this between the cookie to make a sandwich.
  7. Enjoy!

 

Chocolate Peppermint Whoopee Cookie

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Leave A Reply

26 Comments

  • Heather
    December 2, 2013 at 1:53 pm

    These look amazing! One question…did you oil/grease the muffin top pan before pouring in the batter?

    • December 2, 2013 at 2:20 pm

      The pan is nonstick so no. I know, not the best, but I can’t find a stainless steel muffin top pan.

  • Angie
    December 4, 2013 at 4:50 pm

    I don’t have this pan. Would this work as muffins with the whipped coconut topping in the center? Like a minty devils food cupcake kind of thing?

    • December 4, 2013 at 10:55 pm

      The batter is not airy. It more fudgy so that won’t work. You can use a regular muffin tin and just fill it shallow.

  • Nina
    December 4, 2013 at 5:50 pm

    Question: I don’t have a muffin top pan. Can I plop them “cookie-style” on a cookie sheet? Or use a regular muffin pan and fill them shallow?

    • December 4, 2013 at 10:55 pm

      The batter is pretty runny so I would do a muffin pan 🙂

  • December 4, 2013 at 6:50 pm

    How wonderful! And, I love that your recipe doesn’t make say a dozen or more. Just enough for a few people to enjoy. Love it!

    • December 5, 2013 at 8:05 pm

      Yep! I make so many sweets that I don’t need a lot of it hanging around the house 🙂

  • December 5, 2013 at 11:17 am

    Did you make any extra? I would love to try one.

  • Janey
    December 22, 2013 at 10:17 pm

    These look so good! I only have a mini muffin tray,Do you think I could fill them shallow and make little cookies? like almost smallerthan oreos? WouldI adjust the time/temperature?

    • December 23, 2013 at 10:31 am

      Yes that should work perfectly and you can perhaps adjust the time cook time by 2 or 3 minutes. Happy holidays and Happy Eating.

  • Ron Cook
    June 29, 2014 at 10:52 am

    You are a genius, or is it genious-ess? 🙂
    I follow Wheat Belly so, in the interest of eliminating even the small sugar exposure from the maple syrup, I used the same measurements of Xyla sweetener.

    The whoopie pies are excellent!

    Thank you for posting this.