I decided to modify my SUGARLESS CHOCOLATE CHIP COOKIES RECIPE posted on on February 14, 2015 to make my version of a “whoopee pie”.
I doubled the recipe and created cookies the size of my palm/the coaster on which my tea cup was resting. I made them about 1 inch thick so I could cut them in half and fill them after cooking and cooling.
The cooking time increased to 45 minutes…but I do caution you to check after 30 minutes and every five minutes after as ovens can be finicky.
When the cookies are done, I removed them from the oven. I used parchment paper on my cookie tray so I was able to lift the parchment and cookies from the cookie sheet and transfer to a wire rack to cool.
Once cool, I cut in half and served with either Nutella (or Nutella and thin banana slices) or nut butter in the center.
Recipe Variation…Change Filler to:
- Your favorite Chia Jam
- Cream Cheese frosting
- SunButter Sunflower Butter