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Recipes

Chocolate Coconut Whoopies

By Lara Rae, Culinary & Holistic Nutritionist

There are numerous reasons to love coconut flour even though it can be challenging to bake with. A little can go a long way. The health benefits of coconut flour include aiding metabolism, helps maintain blood sugar levels, lowers the “bad” LDL cholesterol, provides the body a rich source of fibre and is low is digestible carbohydrates. A single 2-tablespoon serving of coconut flour provides 5 grams of fiber with only 8 grams of carbs. This makes it ideal for those following the paleo diet or who need to be carb conscious for their health. Or if you’re like me, you just love cookies and are always looking for healthy alternatives.

Makes about 20 cookies or 10 whoopies

Ingredients:

Whoopie Base:

  • ½ cup Coconut Flour
  • 2 Tbsp Cocoa Powder
  • 4 Eggs (or Ground Flax Eggs)
  • 1/3 cup Coconut Oil- melted
  • ¼ cup Maple Syrup
  • Pinch of Sea Salt
  • ¼ cup fermented vegan proteins+ Chocolate

Filling:

  • 1 small can (400ml) Coconut Milk- excess liquid separated
  • 1 Tbsp of excess liquid
  • 1 tsp Arrowroot starch
  • 1 Tbsp Maple Syrup *optional

 

Instructions:

  1. Preheat oven to 350 and line a baking sheet with parchment paper. May need 2 baking sheets.
  2. Combine all whoopie ingredients into a food processor and blend until well combined. If you are mixing in a bowl, use a whisk to ensure there are no lumps.
  3. Take the batter and scoop out about 1 large spoonful of mixture and shape into a 1” ball and press flat on lined baking sheet. Leave about 1-2” in between as coconut flour expands.
  4. Once baking sheet in full, place in the oven for 10-12 minutes.
  5. In a small bowl, add the separated canned coconut milk with 1 tablespoon of the excess liquid and 1 teaspoon of arrowroot starch. Maple syrup if you like it more sweetly. (Canned coconut milk naturally separates when it rests on a shelf. Chilling it in the fridge also helps with the separation.)
  6. Cover the small bowl and chill in the fridge for 10-15 minutes.
  7. Once the cookies are baked and cool, flip upside down and scoop a spoonful of the filling and spread evenly with the backside of a spoon or spatula. Cover with another cookie and you get a whoopie.. Repeat until you filled and sandwiched the rest of the cookies into whoopies.

 

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Recipe by Lara Rae, Culinary & Holistic Nutritionist
The Healthy Garage
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