Gingerbread Whoopie Pies
A healthy holiday twist on the whoopee pie, these gingerbread whoopee pies are packed with protein for a gluten free high protein dessert!
Servings: 4 servings
Calories: 258kcal
Equipment
- parchment paper
- cookie sheet
Ingredients
Cookies:
- 1 cup vanilla whey protein concentrate 90g
- ½ cup unsweetened applesauce 111g
- ¼ cup almond flour 28g
- 1 teaspoon baking powder 4g
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Filling:
- Mixes best if ingredients are at room temperature
- ½ package Neufchâtel cheese (reduced fat cream cheese) 4oz or 112g
- 2 oz nonfat Greek yogurt ¼ cup or 57g
- ¼ cup vanilla whey protein concentrate 23g
- sprinkle stevia powder optional
Instructions
- Preheat oven to 325F (163C).
- Mix filling ingredients, and refrigerate to set while you bake the cookies.
- Mix all cookie ingredients until well combined.
- Spoon cookie batter onto a parchment-lined cookie sheet (as 8 cookies) and use your spoon to shape them into circles.
- Bake for 8-10 minutes, just until the cookies are firm. Be sure not to overbake!
- Let cookies cool.
- Turn over four cookies and pipe or spoon filling on top.
- Cover with the other cookies, and enjoy!
- Store extras in the refrigerator.
Notes
A note about substitutions: I wouldn't recommend substituting other types of protein powder in this recipe (whey concentrate would be best).
The macros per 1 cookie (of 8) without any filling: Prot: 8g, Carbs: 5g (1g fiber, 2g sugar), Fat: 3g, Cal: 80
The macros per 1 cookie (of 8) without any filling: Prot: 8g, Carbs: 5g (1g fiber, 2g sugar), Fat: 3g, Cal: 80
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 13g | Protein: 24g | Fat: 12g | Fiber: 3g | Sugar: 6g
