grain-free gingerbread whoopie pie recipe

Mini Gingerbread Whoopie Pies Recipe

Mini Gingerbread Whoopie Pies

Get the recipe:



  • 1c. Nut butter
  • 1/4c. Wildway Grain-Free Toasted Coconut Hot Cereal
  • 1 Egg
  • 1/2c. Pumpkin puree (not pie filling)
  • 1tbsp Molasses
  • 1/4c. Maple syrup
  • 1tsp Vanilla extract
  • 1tsp Cinnamon
  • 1/8tsp Ginger, ground
  • 1/8tsp Cloves, ground
  • 1/2tsp Nutmeg, ground
  • 1/4tsp Baking powder



  1. Preheat your oven to 350F and line a baking sheet with parchment paper. 
  2. In a large bowl, mix together all ingredients except for the filling ingredients. 
  3. Using a tablespoon scoop, drop a spoonful of batter onto the lined cookie sheet about 2 inches apart. Continue until all the batter is used.
  4. Bake the cookies for 12 minutes until the cookies look puffy. Allow the cookies to cool for 5 minutes or so on the baking sheet, then transfer to a wire rack to continue cooling. 
  5. As the cookies cool, prepare the cream cheese filling. Combine all filling ingredients in a bowl and mix until well combined.
  6. Once the cookies have cooled, spoon cream cheese filling on the flat side of one cookie, sprinkle a little Wildway Gingerbread Granola on top, then top with the flat side of another cookie to complete the sandwich.

  7. Complete step 6 for the remaining cookies until you have completed all your sandwiches. Enjoy!