Celiac/Gluten FreeApril-May 2013

Dark Chocolate Espresso Whoopie Pies

Makes 6 Whoopie Pies

In these elegant treats, chocolate cookies pair with a rich coffee-flavored filling that will satisfy every mocha fan.

Espresso Filling

1 cup organic non-hydrogenated vegetable shortening
1½ cups powdered sugar, sifted
½ cup canned full-fat coconut milk (well mixed)
2 tablespoons gluten-free all- purpose flour blend of choice
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder (decaf is fine)
1 tablespoon brewed coffee (decaf is fine)

1. Prepare Classic Dark Chocolate Cookie batter  and bake as instructed. Remove cookies from oven and let cool for a minute on baking sheets. Then carefully remove to a rack to cool. Pair up matching cookies (for 6 whoopie pies).

2. Place shortening, powdered sugar, coconut milk, flour, vanilla, espresso powder and brewed coffee in the bowl of a stand mixer (or a large bowl using a hand-held mixer). Using the paddle attachment, mix on low-speed until all ingredients are combined. Scrape down the sides with a silicone spatula. Increase speed to medium-high and keep mixing for about 5 minutes. Filling will start out looking almost curdled and then turn satiny smooth, fluffy and mocha-colored.

3. Pipe, scoop or place a scant ¼ cup of filling in the center of one flat side of each whoopee pie pair. Top with second cookie and press down lightly just to make the top half adhere and to push filling out to edges.

Each whoopie pie contains 783 calories, 48g total fat, 22g saturated fat, 0g trans fat, 39mg cholesterol, 411mg sodium, 91g carbohydrate, 1g fiber, 53g sugars, 3g protein, 59Est GL.


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