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Dark Chocolate Peppermint Whoopee Pie

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Last Updated on December 6, 2020

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
Yield: 3

Dark Chocolate Peppermint Whoopee Pie

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

Cookie

  • 1/4 cup coconut flour
  • 1/3 cup of Cacao powder
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla extract
  • 3 tbsp B grade maple syrup
  • 1/4 cup of water
  • 3 eggs
  • 1/4 tsp of peppermint flavor

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!

Did you make this recipe?

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Chocolate Peppermint Whoopee Cookie

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Ron Cook

Sunday 29th of June 2014

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.

Kelly Bejelly

Sunday 29th of June 2014

I'm glad you enjoyed it Ron!

Janey

Sunday 22nd of December 2013

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?

Kelly Bejelly

Monday 23rd of December 2013

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

LyndaS

Thursday 5th of December 2013

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

Joan harris

Wednesday 4th of December 2013

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!

Kelly Bejelly

Thursday 5th of December 2013

Yep! I make so many sweets that I don't need a lot of it hanging around the house :)

Nina

Wednesday 4th of December 2013

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?

Kelly Bejelly

Wednesday 4th of December 2013

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

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