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Dark Chocolate Raspberry Whoopie Pies
MAKES 6 WHOOPIE PIES
If there’s a classic whoopie pie, it’s this one. Raspberry filling paired with chocolate makes a special springtime treat.
1 cup organic non-hydrogenated vegetable shortening
1½ cups powdered sugar, sifted
2 tablespoons gluten-free all-purpose flour blend of choice
½ cup canned full-fat coconut milk (well mixed)
1 teaspoon pure vanilla extract
¼ cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1. Prepare Classic Dark Chocolate Cookie batter and bake as instructed. Once baked, remove cookies from oven and let cool for a minute on baking sheets. Then carefully remove to a rack to cool. Pair up matching cookies (for 6 whoopie pies).
2. Place shortening, powdered sugar, flour, coconut milk, vanilla and raspberry jam in the bowl of a stand mixer (or a large bowl using a hand-held mixer). Using the paddle attachment, mix on low-speed until all ingredients are combined. Scrape down the sides with a silicone spatula. Increase speed to medium-high and keep mixing for about 5 minutes. Filling will start out looking almost curdled and then turn satiny smooth, fluffy and pale pink.
3. Pipe, scoop or place a scant ¼ cup of filling in the center of one flat side of each whoopee pie pair. Top with second cookie and press down lightly just to make the top half adhere and to push filling out to edges.