If you enjoy the simple pleasure of sliced apples and peanut butter you're going to love these filled cookies.
(Recipe modified from Little Sweet Baker)
Makes 12 whoopie pies
1-1/2 cups whole wheat flour
2 cups quick oats
2 teaspoons cinnamon
4 Tablespoons melted coconut oil or vegan butter * (See Note)
1 cup maple syrup
2 flax eggs * (See Note)
2 teaspoons vanilla extract
1-1/2 cups apples, diced very small (I used RubyFrost apples from Yes! Apples)
1/2 cup natural peanut butter (no sweetener added)
1 cup powdered sugar
2-4 Tablespoons water (as needed to reach desired consistency)
1. If using coconut oil, add a pinch or two of salt to the dry ingredients.
2. To make one flax egg, dissolve 1 Tablespoon ground flax seed in 2-1/2 Tablespoons water. Let sit for about 5 minutes to gel. For this recipe, dissolve 2 Tablespoons ground flax seed in 5 Tablespoons water.
1. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mat.
2. In a large bowl, toss together the quick oats, flour, baking soda, cinnamon and salt, if using. Set aside.
3. In a medium bowl, whisk together the melted coconut oil or vegan butter, flax eggs, maple syrup and vanilla.
4. Add the wet ingredients into the dry ingredients and mix together until just combined. Fold in the diced apples.
6. Bake for 10-12 minutes or until the edges are golden brown. Let cookies cool completely before filling.
To make the filling:
1. Using an electric mixer, combine the peanut butter and powdered sugar. Add the water, 1 tablespoon at a time until you have a spreadable consistency.
2. Use a spoon or pastry bag to pipe the filling onto the flat side of one cookie, then place another cookie, flat side down, onto the filled cookie to make one whoopie pie. Repeat for each pair of cookies.
Tip: Cookies are best eaten the first day, or second day at the very latest. They will start to soften and break down after that. If you don't plan to have all the cookies eaten within a day or so, it may be best to halve the recipe.