‘Twas the night before Christmas and all through the house
Everyone was baking, even the kids and spouse.
The ingredients were placed on the counter with care
In hopes that a tasty whoopie pie would soon be there.
With a few tools, they’ll be ready real quick
And the family won’t wait to give them a lick.
We start by preheating, now let’s make it a game.
The ingredients are ready, we’ll call them by name:
Now, cacao! Now, peppermint! Now, sugar and flour!
On, eggs! On, salt! On, butter and baking powder!
Into the mixing bowl! Into the oven!
The treats will bake, and soon, we’ll have a dozen.
Gluten-Free Chocolate-Peppermint Whoopie Pies
Preheat oven to 350 degrees F. Spray a whoopie pie pan (or muffin top pan) with non-stick spray and set aside.
In large bowl, use a mixer on high to beat together butter and coconut sugar until light and fluffy.
Add in egg and mix on low until well incorporated.
In a separate bowl, sift together flour, cacao powder, baking soda, baking powder and salt. Add half dry mixture to wet mixture. Mix until combined.
Mix almond milk and peppermint extract into wet ingredients until well combined.
Add remainder of dry mixture and mix until just incorporated.
Evenly distribute batter among the 12 whoopie pie molds, filling each about 2/3 full.
Bake for 10-12 minutes. Repeat this step again, making 24 half pies. Let cool on wire rack while you make the icing.
Prepare the icing. In large mixing bowl, use mixer on high and beat all ingredients until smooth and creamy. (If the icing is runny, place in the fridge until it firms up a bit, about 5-10 minutes).
Spread icing on half whoopie pies, using about 2 Tbsp. per pie. Top each pie with other half.