A while ago I made some cookies using coconut flour and I remember them being very chocolatey, sturdy and not too sweet. When I had a sudden urge for one I thought these cookies would be pretty perfect, especially after adding a bit of chestnut flour to make them more spongey.
For the middle I basically ended up with toasted marshmallows (hence the stickyness and slight browning) because most recipes use frosting or some kind of marshamallow fluff/frosting but I didn't want mine to be be too sickly sweet plus everyone likes toasted marshmallows.
Makes 4 whoopie pies
Ingredients:
- 1/4 cup coconut flour
- 2-3 tbsp chestnut flour
- 2 eggs
- 1/3 cup sugar
- 1/4 tsp salt
- 1/4 cup oil
- 1/4 tsp baking powder
- just under 1/4 cup coco powder
- Marshmallows
Method:
- Pre-heat the oven to 180C and line a baking tray with baking paper
- Combine the flours in a bowl and mix in the eggs followed by the sugar, salt and oil.
- Sift in the cocoa powder and baking powder.
- Leave to rest for approx 5 mins (the coconut flour will absorb some of the moisture)
- Spoon the mixture into 8 circles.
- Bake for 8-10 mins and remove half of the cookies. Balance marshmallows on the remaining cookies (the number of marshmallows is up to you) and return to the oven. Cook until the marshmallows melt (this won't take long).
- Sandwich the cookies together.
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