For the whoopie pies
- 1 small beet, peeled
- 1/2 cup coconut flour
- 1/4 cup arrowroot starch
- 1 tbsp cocoa powder (sub carob powder for AIP)
- 1/2 tsp baking soda
- 1/4 cup + 2 tbsp palm shortening
- 1/4 cup maple syrup
For the cream filling
- 1/3 cup palm shortening
- 1 tbsp light colored honey/maple syrup for vegan (see notes)
- Add the beet to a medium-sized pot and cover with water. Bring to a low boil for 25-30 minutes or until the beet is soft. Drain the excess water and allow the beet to cool before using a blender to puree. Add 1 tbsp of water if needed. Scoop out 2 tbsp of the beet puree to use in the cookies. See notes for leftovers.
- Line a baking sheet with lightly greased parchment paper and preheat the oven to 350 F.
- Using a medium-sized bowl, mix the coconut flour, arrowroot, cocoa powder, and baking soda until well combined.
- Mix in the beet puree, palm shortening, and maple syrup. Stir until the dough is fully combined.
- Scoop 1 tbsp of the cookie dough onto the baking sheet and use the palm of your hand to flatten into a cookie. Repeat the process for the rest of the dough. You should have about 12 cookies.
- Bake in the preheated oven for 10 minutes. Carefully move to a cooling rack and allow to cool. These cookies will easily break if not cooled.
- Prepare the cream filling by whisking together the shortening and sweetener.
- Once the cookies have cooled, add a spoonful of cream filling to the bottom of a cookie and sandwich it with another cookie. Repeat for 6 whoopie pies total.
- Chill in the refrigerator to set the frosting before serving (preferred) or eat immediately for a smoother frosting.
If you have any leftover beet puree, save it to add to soups or smoothies. It’s incredibly nutrient dense!
For the cream filling, the honey yields a better color for the cream. However, you can also use maple syrup if you’re sharing with vegan friends.
Keywords: red velvet, whoopie pies