S'mores Whoopie Pies
An elevated twist on the classic - these whoopie pies are next level delicious! With a layer of marshmallow fluff and dark chocolate sandwiched in between graham cracker cake-like cookies, these little treats will be gone in no time. Made paleo-friendly, gluten-free, and dairy-free!
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Whoopie Pies - S'mores Edition
What's more nostalgic than a whoopie pie? We take the well-known whoopie pie and add a fun s'mores-inspired twist! These treats have all the key components to a s'more in a simple, hand-held fluffy cookie sandwich. Trust me , go ahead and add these to your summer bucket-list!
S'mores Whoopie Pie Components
Three main components make up these chocolaty treats:
Graham cracker-style cake-like cookies
Go ahead and try to say that 5 times fast. It's a lengthy description but so accurate. These whoopie pies would be nothing without their fluffy shell. I have a hard time calling them "cookies" because they are more like a small domed cake that just so happens to look like a cookie. They're moist and fluffy and simple to make. We add a graham cracker flare to them with a couple key ingredients like molasses and coconut sugar.
Layer of marshmallow
We keep it simple here and heat up one large marshmallow (I used this vegan brand) for each whoopie pie. Simply heat up a plate full of marshmallows, spread out about an inch a part, then place on top of a graham cracker cookie.
Melted dark chocolate
Because is it really a s'more without the chocolate? Again, I like to keep this simple and melt my favorite dark chocolate chips. Just spoon a dollop on top of the other graham cracker cookie and voila!
Ingredients for S'more Whoopie Pies
egg
coconut sugar
almond milk
apple cider vinegar
molasses
vanilla
almond flour
tapioca flour
baking powder
Check out these other awesome chocolaty summer treats!
Recipe
S'mores Whoopie Pies
Ingredients
- 2 egg
- ½ cup coconut sugar
- ½ cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon molasses
- 1 teaspoon vanilla
- 3 cups almond flour
- ¼ cup arrowroot flour
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup dark chocolate chips
- 12 large marshmallows
Instructions
- Preheat oven to 350 F. In a bowl, mix together the eggs and coconut sugar with a hand-mixer until fluffy. Add the almond milk, apple cider vinegar, molasses, and vanilla, and continue to mix well.2 egg, ½ cup coconut sugar, ½ cup almond milk, 1 tablespoon apple cider vinegar, 1 teaspoon molasses, 1 teaspoon vanilla
- Fold in the almond flour, arrowroot starch, baking powder, and sea salt and stir until no flour clumps remain.3 cups almond flour, ¼ cup arrowroot flour, 2 teaspoon baking powder, ¼ teaspoon sea salt
- With a small cookie scoop (about 1.5 Tbsp), scoop the dough into balls and place on a lined cookie sheet. Bake for 10 - 12 minutes until the edges turn a golden brown; let cool.
- While cookies are cooling, melt the chocolate chips in a double boiler*. Let cool while you prepare the marshmallows.1 cup dark chocolate chips
- Place marshmallows on a plate about an inch a part and heat in microwave for two 15 second intervals. They should expand and become soft.12 large marshmallows
- To assemble, lay the cooled graham cracker cookies out and flip over so the flat bottom of the cookie is facing up. Pair off the cookies in twos, one will get the marshmallow and the other the chocolate. Carefully scoop a marshmallow onto the graham cracker cookie. Then, add a dollop of melted dark chocolate the the bottom of the other cookie. Place the cookie with the marshmallow on top of the one with the chocolate and gently press down to seal (this is important, you want the chocolate on the bottom half to prevent dripping.
Notes
Nutrition
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