Mini Gingerbread Whoopie Pies Recipe

Mini Gingerbread Whoopie Pies

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Ingredients

    Cookies

• 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

    Filling

• 2oz. Cream cheese, regular
• 2tbsp Maple syrup
• 1tsp Vanilla extract
• Wildway Grain-Free Gingerbread Granola for sprinkling

Directions

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!