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Whoopie pies are one of those decadent, delicious desserts that we dream about. With rich chocolate cake and a creamy, sweet filling what's not to love? This mini version is the perfect sweet bite after a meal or mid-day treat. Our version has far fewer calories, fat and sugar than the original version (but you won't be able to tell by tasting it!).

1-1/2 cups FlapJacked Banana Hazelnut mix
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 cup raw organic cane sugar
1 tsp vanilla extract
1/2 cup 2% plain Greek yogurt
2 eggs
1 TBSP melted coconut or vegetable oil
1/3 cup water
1 cup marshmallow cream

Serving Size: 1 whoopie pie
Servings per recipe: 16 servings
Calories 102
Fat 3g
Carbohydrates 15g      
Fiber 2g
Sugar 10g 
Protein 5g

Pre-heat oven to 350˚. Pour FlapJacked mix, unsweetened cocoa powder and baking powder in a large bowl and stir well. In a medium bowl, blend together vanilla, Greek yogurt, eggs and oil. Stir in water and mix until blended well. Slowly add the wet ingredients into the bowl with the dry ingredients and stir until well incorporated.

Line 2 large baking sheets with parchment paper or a silicon baking mat. Heap one rounded tablespoon full of batter onto the baking sheet and use a spoon to spread it out a little bit (while keeping a rounded shape). Repeat to create 16 heaps of batter onto each sheet. Place both sheets into the oven and bake for 10 minutes- batter should be cooked through completely. Remove from oven and let cool for at least 20 minutes. Once cooled spread 1 tablespoon of marshmallow cream onto the flat side of one of the cakes and top it with another to form a sandwich. Repeat until all whoopie pies are assembled. Enjoy!

NOTE: *If you're not planning to consume the whoopie pies within hours of assembling, store the cake part separately and apply the marshmallow cream right before eating.