Peanut Butter Banana Bread Whoopie Pies
Cook time: 
Total time: 
Yield: About 3 dozen cookies, or 1½ dozen whoopie pies
  • ½ cup coconut flour
  • 1½ teaspoons cinnamon
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 ripe bananas, mashed
  • 1 cup smooth peanut butter (I used Peanut Butter & Co. Smooth Operator peanut butter)
  • ½ cup full-fat canned coconut milk
  • 2 teaspoons pure vanilla extract
  • ¼ cup coconut palm sugar (or lightly packed brown sugar)
  • ½ cup chopped walnuts
Vanilla Cream Cheese Filling:
  • 6 oz cream cheese (low-fat is fine; use vegan if desired), at room temperature
  • 3 tablespoons full-fat canned coconut milk
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon powdered stevia (equivalent to 1 packet of stevia or 2-3 teaspoons sugar)
  1. Preheat oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
  2. Whisk together the coconut flour, cinnamon, baking soda, and salt in a medium bowl and set aside. Mash the bananas in a large bowl and stir in the peanut butter, coconut milk, vanilla, and sugar. Add the dry ingredients to the wet and stir until just combined; gently fold in the walnuts. Let the dough rest 5 minutes (it will thicken).
  3. Use a 1½ tablespoon scoop to measure out the dough, then roll it into balls and arrange the balls about 1 to 2 inches apart on the prepared pans. Use the bottom of a glass (no need to grease it first) to slightly flatten out each dough ball. Bake until the cookies are set, about 12 minutes, rotating the pans once. Cool completely.
  4. For the filling, beat together all ingredients until smooth and creamy.
  5. To make the whoopie pies, spread some filling on the bottom of 1 cookie and place the bottom of another cookie on top to form a sandwich (whoopie pie); repeat with remaining cookies and filling. Wrap, and store refrigerated.
Recipe by An Edible Mosaicâ„¢ at