Peanut Butter Whoopie Pies – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
I grew up visiting the Pennsylvania Dutch Country as a child. Whoopie Pies are a classic dessert among the Pennsylvania Amish. They’ve become more popular in recent years and I’ve seen them pop up all over the place.
Last night I went out to dinner with a few of my girlfriends from college. I had some of these Peanut Butter Whoopie Pies waiting in the car in a lunch bag with ice packs. After dinner, we moseyed over to Starbucks for coffee and I whipped out my whoopie pies for dessert. A chorus of “Tar, these are really good!” ensued. I may have blushed a little.
What is a Whoopie Pie?
The official definition is “a dessert or snack made from two soft cookies, typically chocolate, with a creamy filling sandwiched in between.”
I skipped over the traditional chocolate version and went straight to peanut butter. And I don’t regret it one bit.
“Pennsylvania, Maine, Massachusetts, Virginia and New Hampshire all claim to be the birthplace of the whoopie pie.” – Wikipedia
Wherever they came from they are delicious. The first whoopie pie I clearly remember eating was in New Hampshire at a cute little country store while visiting my husband’s aunt. That was chocolate with marshmallow filling. Yum!
How to Make a Whoopie Pie?
Whoopie Pies are very easy to make. They are made from a thick, cakey batter that produces big soft cookies. My trick is using a cookie scoop to keep them a uniform size. This makes finding a pair that match much easier. Once you mix up the batter, just scoop the cookies and bake.
Next, mix up the filling. Cool the cookies, add some filling, and give them a top. Done!
Whoopie Pie Ingredients:
peanut butter powder
Peanut Butter Buttercream Ingredients:
peanut butter powder
Love Peanut Butter everything? Here are some more Low Carb Peanut Butter Desserts!
Peanut Butter Whoopie Pies. Two tender cakey cookies sandwiched with peanut butter buttercream frosting. These are so good you will never be able to tell they are low carb or grain free.
- Preheat oven to 350.
- Cream together the butter and sweetener with an electric mixer. Add in the rest of the ingredients and mix until smooth. Using a large cookie scoop drop 16 blobs of dough onto parchment lined baking sheets. Bake for 25-27 minutes until the whoopie pies feel firm to the touch and spring back when lightly pressed. Cool completely.
- While they are cooling you can make the filling. Cream together the butter, cream cheese, and sweetener. Mix in the peanut butter powder and vanilla until smooth.
- To fill the whoopie pies flip half of them upside down. Spoon or pipe the frosting evenly between them. Top with a second cookie. Store in the fridge.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
I couldn’t resist sharing a pic of my little finger licker at the bottom of this post. 💖
Originally Published September 21, 2016. Revised and Republished March 15, 2019.