These pillowy, sweet Red Velvet Whoopie Pies make for a great holiday gift, or gift to yourself while you watch Christmas Vacation in your pajamas. Both are acceptable.
As I’ve said before, one of the many reasons I love blogging so much is the fact that it has connected me with so many wonderful, inspiring ladies. I could be coming to you today with one, delicious holiday cookie recipe, but instead, thanks to these superstar foodie bloggers, I’m coming at you with SIX.
If I haven’t said this enough, the holiday season is my favorite time of year. Especially because, COOKIES. I love, love, love holiday cookies. Not even just the cookies themselves, but the process of making them. I love to play Christmas music, put a cute apron on, and forget all of my problems while baking. It’s just that powerful.
These particular cookies are unlike any other Christmas cookie that I’ve made. I usually go for the traditional sugar cookie with decorative icing, but I just wasn’t feelin’ it. I needed something more. I needed…pie… but a cookie. A pie cookie. A whoopie pie.
These cookies are:
- 2 cups whole wheat flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup applesauce
- 1/4 cup canola oil
- 1 cup coconut sugar
- 1 large egg
- 1 tsp vanilla
- 2/3 cup fat free milk or almond milk
- 2 tbsp red food coloring
- 8 oz cream cheese
- 1 cup powdered sugar
- 3 tbsp marshmallow fluff
- Preheat the oven to 375.
- Combine wet ingredients in a bowl (I used a stand mixer) and mix well.
- Mix together dry ingredients in a separate bowl and incrementally add into the dry ingredients while mixing with electric mixer or stand mixer.
- Grease a baking pan.
- Using an ice cream scoop, scoop cookie dough onto baking pan with at least 1 inch separation between each cookie.
- Bake for 9-11 minutes. When done, move to a cooling rack to let them completely cool.
- In either your stand mixer bowl (clean it first!) or another bowl, combine the filling ingredients until completely smooth and there are no powdered sugar clumps.
- Using a butter or spreading knife, spread the icing onto the bottom of half of the cookies, placing another cookie on top to form a sandwich.
- *Optional: fill a shallow bowl with red and green sprinkles, rolling the pies in the sprinkles causing the icing to be covered in sprinkles on the outside!
Pin for later!
As promised, here are SIX MORE holiday cookie recipes for you to share with friends this season!
Caramel Thumbprint Cookies from Fit Mitten Kitchen
Cute, bite-sized, grain-free thumbprints with salted caramel centers and chocolate drizzle, these cookies are the perfect treat for your paleo peeps!
Gluten Free Peanut Butter Blossoms by Rachlmansfield
Dreamy peanut butter cup blossoms filled with dark chocolate peanut butter cups, creamy peanut butter, and made with all gluten free and organic ingredients. Ready in less than 15 minutes!
Toffee Almond Butter Cups by The Almond Eater
Ooey, gooey chocolate cups filled with toffee AND almond butter. These Toffee Almond Butter Cups require just 8 ingredients, take 30 minutes to make, and they’re vegan-friendly, too!
Ginger Doodles by In It 4 the Long Run
Spicy, sweet gingerbread meets chewy cinnamon snickerdoodles in these delectable bite-sized holiday cookies covered in coconut sugar.
Cranberry Bliss Bars by The Balanced Berry
Your classic cranberry bliss bar got a gluten free makeover! Grain-free shortbread is loaded with cranberries and white chocolate chips then covered with cream cheese frosting, dried cranberries and a generous drizzle of white chocolate.