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Old 09-02-2013, 10:05 AM   #1
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Gingerbread Whoopie Pies

I finally got around to trying my hand at a Whoopie Pie. And they came out GREAT! Hubby really liked them, too.

I whipped up a bunch of whipping cream yesterday for making a birthday dessert for my hubby and had quite a bit leftover. I'm such a lousy judge of how much whipped cream to whip for a recipe! In order to use it up promptly I decided to try my hand at some whoopie pies. Been wanting to try making them for a long time now. I don’t own a whoopie pie pan, but do have an ebelskiver pan that works just fine for such things. My pan has seven 3″x½” slots. These came out delicious! Both hubby and I gave them a 2-thumbs-up. I can’t wait to try my hand at a chocolate version soon! Stay tuned!

Due to the oat flour in these, they are not suitable until Atkins Pre-Maintenance or Maintenance. They would also not be suitable for a Paleo-Primal lifestyle on several levels. Using liquid sucralose cuts carbs dramatically. These cake-y cookies can also be eaten plain, just as a good gingerbread cookie as well.

VARIATION: For holidays, ¼ c. pumpkin added to the filling would be nice. That will likely require a little more sweetener.

COOKIE INGREDIENTS:

2/3 c. oat flour (ground rolled oats)
1 c. plain whey protein powder (I use NOW brand)
3/4 tsp. baking powder
2 tsp. cinnamon
¼ tsp. salt
1/8 tsp. allspice
1/8 tsp. nutmeg
½ tsp. ginger
Liquid sucralose to equal 3/4 c. Splenda or sugar
¼ c. erythritol
1 T. oat fiber
1 T. flax meal
4 egg whites
2 8-oz. jars baby food carrots
1 T. blackstrap molasses
1 T. coconut oil
½ tsp. glucomannan powder (optional, but improves texture)

COOKIE DIRECTIONS: Preheat oven to 350º. Lightly oil your baking pan slots with a brush and set pan aside. Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well. Measure all dry ingredients into the bowl right on top of the liquid ingredients. Stir batter well to blend ingredients. Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot. Pop into 350º oven for about 10 minutes or until dry to the touch int he center. Remove and cool int he pan.

FOR THE FILLING: Whip 1 c. heavy cream with a hand mixer until thick. Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling. Chill an hour before filling cakes and serving. I used 2 T. filling per whoopie pie.

NUTRITIONAL INFO: Makes 20 halves to yield 10 Whoopie Pies. Each filled whoopie pie contains:

158 calories
11.5 g fat
8.36 g carbs, 1.73 g fiber, 6.63 g NET CARBS
7.68 g protein
88 mg sodium
156 mg potassium
29% RDA Vitamin A, 19% manganese, 13% phosphorous, 9% selenium
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My recipe website: http://buttoni.wordpress.com/
My Facebook recipe page: http://www.facebook.com/buttonilowcarbrecipes

Last edited by buttoni; 09-02-2013 at 10:12 AM..
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Old 09-02-2013, 11:46 AM   #2
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Oh lordy! I want one! *Drool*
Can't wait to see the chocolate ones!
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Old 09-02-2013, 12:40 PM   #3
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I basically took my gingerbread recipe, eliminated the water and added some gluc. The cookies have a very nice texture and chewiness to them.
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Old 09-02-2013, 01:22 PM   #4
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They look incredible.
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Old 09-02-2013, 01:30 PM   #5
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They really were good, Soobee. I was surprised what adding that dab of gluc did for this recipe. I went back in and added that to my Gingerbread Bars #2 recipe (what I made these from). It really gave them a nice, firm texture and shiny surface. For the holidays, I plan to add 1 T. more molasses to this recipe (for a darker color and richer flavor) and try some Gingerbread Man cookies.
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Old 09-02-2013, 02:28 PM   #6
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O my Goodness they look awesome.YUM!!!!!

I can't wait to try your corn tortillia recipe.
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Old 09-02-2013, 06:23 PM   #7
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I'm quite pleased with them, Esther. Chocolate next; then I may try banana.
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Old 09-02-2013, 07:36 PM   #8
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Peggy, those look great! I am a whoopie pie lover! I have a recipe posted on here somewhere for pumpkin whoopies, I'm pretty sure back when I posted it I used Kevin's flour mix. I still use his mixes but I also use BTF mix, Jen's mix, Jenna Marie's and others. I'm fortunate that I don't have any food allergies or intolerance so I use everything!
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Old 09-03-2013, 03:06 AM   #9
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Wow those look good!
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Old 09-03-2013, 07:08 AM   #10
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Thank you, Terry. I don't recall seeing your pumpkin whoopie pies, Tweaker. I'll have to do a search and take a look. Holiday baking is what got me to thinking about a gingerbread version. I wasn't 100% satisfied with my last attempt at Gingerbread Men cookies. I think batter will do those nicely for me this year to make some really good ones.
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Old 09-03-2013, 07:22 AM   #11
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Author deleting duplicate post

Last edited by buttoni; 09-03-2013 at 07:24 AM..
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Old 09-03-2013, 07:24 AM   #12
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Found it, Tweaker. Post#73 here: Whoopie Pies!

It dates back to before I joined LCF, which is why I've never seen it before I guess. Sounds good, too, but I don't do wheat anymore. I'd have to do some subbing there.

Last edited by buttoni; 09-03-2013 at 07:25 AM..
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Old 09-03-2013, 11:36 AM   #13
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Peggy those whoopie pies look so yummy!!! Thanks for sharing! I've copied the recipe to save.
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Old 09-03-2013, 12:39 PM   #14
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Ooh, I love gingerbread and a recipe that doesn't use almond flour! I'm going to use pea protein and sub out the egg whites in the cookie bit, and use whipped coconut cream in the filling. Thanks for this
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Old 09-03-2013, 12:41 PM   #15
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To clarify one ingredient, the baby food carrots called for, you need 2 small jars (4-oz jars), for a total of 8 oz. baby carrots for this recipe.

Tofu, those changes should work out OK.

Last edited by buttoni; 09-03-2013 at 12:42 PM..
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Old 09-03-2013, 12:43 PM   #16
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Quote:
Originally Posted by buttoni View Post
To clarify one ingredient, the baby food carrots called for, you need 2 small jars (4-oz jars), for a total of 8 oz. baby carrots for this recipe.

.

I think I'll use half a can of pumpkin...pretty close and I've always got that around.
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Old 09-03-2013, 01:05 PM   #17
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Buttoni---I hope my subs don't offend you! I am not at all implying that your recipes are in need of "help" or are subpar! I just don't do dairy or eggs, and always have a stockpile of pumpkin around
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Old 09-03-2013, 01:06 PM   #18
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Not at all, Tofu. It's a nice "variation on a theme". At hubby's request, I made another batch today using 8 oz. of unsweetened applesauce instead of baby food carrots. My original batch was only half a recipe (5 whoopie pies). The ones with the applesauce came out very good. I'm freezing those for him to have later this week. So I suspect pumpkin in the cookie part will do nicely.

Last edited by buttoni; 09-03-2013 at 01:11 PM..
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