Love whoopie pies? Well get ready for the ultimate low carb version. Soft dark chocolate cookies with a creamy peanut butter filling. Whoopie!
Whoopie pies are relatively recent phenomenon in my life. Being Canadian born and raised, they were not something I grew up with and I’d never heard of them until I moved to Boston. I’d already been in the US for 5 years by that point, but apparently whoopie pies are not as coveted in the American Southwest as they are in the Northeast. No one in Arizona ever even mentioned whoopie pies to me, but I was offered one practically upon arrival in New England. I remember it quite distinctly, a plate full of baked goods at a meeting in the early days of my academic advising career and the plump chocolate sandwiches over which a few coworkers were oohing and aahing. I will be frank and say that they didn’t look all that appetizing to me, these cakey cookie crossbreeds. They looked like something that should come out of a package with Little Debbie emblazoned across it. Not really my style. And so whoopie pies remained untouched by me for many years.
I honestly don’t think I missed out, because regular whoopie pies still have very little attraction for me. Even if I were able to tolerate the carbs and sugars in your average whoopie pie, I would still skip them in favour of something a little more interesting. But if the average whoopie pie were to be filled with creamy sweet peanut butter, well then you might have my attention. And given that I don’t tolerate carbs and sugars, if the average whoopie pie were also low carb and gluten-free, then you’d really have my attention. Alas, the average whoopie pie is not filled with peanut butter and it is most definitely NOT low carb and gluten-free. So you can see why they hold little interest for me.
But these beauties, these are definitely not your average, run-of-the-mill whoopie pies. These are the whoopies of my dreams – tender low carb chocolate cakes filled with a sugar-free peanut buttery cream cheese filling. Now do I have your attention? I certainly have my own!
Please see my Chocolate Peanut Butter Whoopie Pies on A Sweet Life.
janet says
September 19, 2014 at 8:02 amLike you, I had never even heard of whoopie pies, not until encountering recipes for them online. I have lived all over the US and abroad, but not since the 1980’s so I guess they must be a relatively recent phenomenom. But a low carb version, sounds like it might be interesting. I am always looking for small treats, both sweet and savory, to serve with tea, to my naturalized but still a “limey” at heart hubby.
Ariel says
September 19, 2014 at 9:46 amMmmm these look good. Might I drop a hint for some seasonal pumpkin whoopie pies with cinnamon cream-cheese filling…? 😀
Cecelia says
September 19, 2014 at 3:10 pmDo you have a recipe for that? My granddaughter cannot eat peanut.
Sherrie Lee says
September 19, 2014 at 8:36 pmI have the same issue. I have successfully used creamy almond butter from either Whole Foods or Open Nature in the same quantities that have fooled the most avid peanut butter lovers (just be careful of almond allergies, not trying to fool them!). Other brands work just fine, the taste will be slightly different from peanut butter, but still just as delicious!
Becky says
September 19, 2014 at 8:14 pmI’ve eaten whoopee pies since I was a kid in Pennsylvania which was, ahem, a long time ago. Not sure where they originated though different regions of the U.S. claim them for their own. I always thought they were from the Amish, but folks in Boston think otherwise. Either way, I loved them as long as the cream filling wasn’t too sweet. Glad to see this healthy alternative since the original ones are not for me anymore! Thank you!
Jan says
September 20, 2014 at 6:58 amWhat can you substitute for whey protein powder?
Can you make it without it?
Carolyn says
September 20, 2014 at 4:00 pmYou could use hemp protein instead.
eric says
September 20, 2014 at 2:05 pmThis sounds interesting, you’re so great carlyne.
Tiffany says
December 18, 2014 at 4:21 pmThese look delicious, I want to make these and decorate the tops for the holidays. My question is, how could I make these non-gluten free, non-sugar free? What steps/items do I need to change in the recipie?
Thanks!
Carolyn says
December 18, 2014 at 5:02 pmI think you should probably look for a conventional recipe for Chocolate Peanut Butter Whoopie Pies. Almond flour and wheat flour do not translate to each other very well
Angela says
March 28, 2015 at 10:31 amHi Carolyn!
I haven’t been eating low carb/sugar free for very long but I have to tell you, your recipes are by far some of my favorite! I LOOOOVVEE the peanut butter filling in this one, sometimes I make it just to eat by the spoonful. I’ve tried (without success) to replicate this cookie sandwich with peanut butter cookies. Can you suggest any tips for making it peanut butter, or point me in a direction for a suitable recipe? All of the low carb/sugar free Peanut buttercookie recipes I’ve tried so far have been gross, too hard or crumbly…or just not good at all! 🙁
Carolyn says
March 28, 2015 at 5:48 pmTry the cookie part from this recipe: https://alldayidreamaboutfood.com/2014/06/low-carb-nutter-butter-ice-cream-sandwiches.html
Carolyn says
March 28, 2015 at 5:53 pmActually, try that recipe I gave you but if you want a really soft PB cookie, use all almond flour and no coconut. I used coconut to give these cookies a little more firmness to hold up to the ice cream filling.
Angela says
April 8, 2015 at 3:47 pmThanks muchly! I’ll let you know how it works out. 🙂
Lydia says
February 10, 2019 at 12:09 amHi!
Can I substitute the stevia wirh something else?
Carolyn says
February 10, 2019 at 8:10 amYes, more Swerve is fine.