Peanut Butter Whoopie Pies

I developed a recipe for Peanut Butter Whoopie Pies. Two tender cakey cookies sandwiched with peanut butter buttercream frosting. These are so good you will never be able to tell they are low carb or grain free. You may yell "whoopie" after each bite.

Whoopie Pie Ingredients:

• 1 stick butter
• 1/2 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)
• 1 cup Honeyville Organic Peanut Butter Powder
• 1/2 cup coconut flour
• 1 egg
• 1/2 cup almond milk
• 1/2 cup sour cream
• 1 tsp vanilla
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt

Peanut Butter Buttercream Ingredients:

• 1 stick butter
• 1 oz cream cheese
• 3/4 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)
• 1/4 cup Honeyville Organic Peanut Butter Powder
• 1 tsp vanilla

Directions:

1. Preheat oven to 350.
2. Cream together the butter and sweetener with an electric mixer. Add in the rest of the ingredients and mix until smooth. Using a large cookie scoop drop 16 blobs of dough onto parchment lined baking sheets. Bake for 25-27 minutes until the whoopie pies feel firm to the touch and spring back when lightly pressed. Cool completely.

*While they are cooling you can make the filling. Cream together the butter, cream cheese, and sweetener. Mix in the peanut butter powder and vanilla until smooth.

**To fill the whoopie pies flip half of them 

upside down. Spoon or pipe the frosting evenly 

between them. Top with a second cookie. Store 

in the fridge.