I was about half way through making these whoopie pies when -- oh shoot! I ran straight out the door. In my slippers. With the oven on.
Do you know what's hard? Running in slippers. You have to sort of skuddle along, holding on to your shoes with your toes. You have to avoid lifting your feet up too much, because your shoes might just come off, but you have to pick them up a little, or you'll just fall flat on your face.
So off I went, down the street -- out the alley, one block, two blocks across the next street and through the closest shopping center parking lot.
Coconut flour. I made a beeline to the bulk section, zipped my way through check out and managed to scare only two other customers as I ran back out the door and to the kitchen.
You know that whole "Mise en place" thing? That's what I had skipped. I was mixing away, reached for the coconut flour bag, and -- oh no! Pretty much none. Like enough to make a single cookie. And who makes a single cookie? Like ever? Especially when making whoopie pies?!?! It could have been open faced, sure. But my course was set: I was making stacks of whoopie pies, and nothing was going to stop me.
Yields: 6 | Total Time:
- 2 eggs
- 1/3 cup coconut oil, softened
- 1 to 2 tablespoons honey (adjust to tastes)
- 1/3 cup coconut flour
- 2/3 teaspoon baking soda
- 1 tablespoon and 1 teaspoon cocoa
- 1/8 teaspoon salt
- 1 cup coconut milk (canned, full fat)
- 3/4 cups semisweet chocolate chips
- 1/4 cup nut butter (almond, hazelnut, or anything similar will do — even sunflower)
- 1/2 cup chopped and toasted hazelnuts
- Preheat oven to 350°F. For the cookies: use an electric mixer to cream the coconut oil with the honey until fluffy.Beat in the eggs.
- Whisk together the coconut flour, salt, cocoa, and baking soda. Add the dry ingredients a little at a time to the coconut oil mixture. Beat until a batter forms.
- Scoop batter by the tablespoonful and roll into 12 balls. Place on a cookie sheet, 1 inch apart. Flatten each cookie a bit, and then bake for 10 minutes.Remove the cookies from the oven and allow to cool.
- While the cookies cool, make the frosting: heat coconut milk in a small sauce pan until it simmers. Remove from heat, and add the chocolate chips. Allow the chips to melt, and then use a whisk to mix until smooth. Cover and place in refrigerator for 20 minutes.
- Remove frosting mixture from fridge. Use an electric beater to beat frosting for 2 minutes. Assemble the cookies: Spread a thin layer of nut butter on the bottom side of each cookie. On half of the cookies, spread a thick layer of frosting. Use a second cookie to form the sandwich. Roll the exposed frosting sides in toasted hazelnuts. Place on a plate, and refrigerate for 30 minutes so the frosting can set. Store in fridge.