Banana Cream Whoopie Cookie Pies

I honestly don't think I've ever actually had a real Whoopie Pie, but I was throwing things together to create a healthy baked dessert, and this came together perfectly! It's very low sugar, no refined sugars, all real ingredients, packed with superfoods & healthy fats, plus easy to make!

Makes 6 whoopie pies

Time: 30 - 35 minutes

Ingredients:

Cookie:

• 1/2 cup almond flour
• 2 tbsp Cacao powder
• 1 tbsp coconut oil
• 2 flax eggs (2 tbsp flax meal mixed with 4 tbsp water & let sit for 5-10 minutes)
• 1 tsp honey or maple syrup (I use pure Manuka honey that has a high K-factor which correlates to the functional and medicinal properties, i.e. quality)
• 1/2 tsp baking soda
• 1 tsp sea salt

Banana "cream" filling:

• 1 ripe banana, mashed
• 1/4 avocado
• 1/2 tbsp sunflower butter
• 1 tsp cacao butter (can substitute for coconut butter, or increase sunflower butter quantity)

Directions:

1. Preheat oven to 350 degrees. Lightly oil a 12 count muffin tray (I used coconut oil).
2. In a mixing bowl, combine all dry ingredients for the cookie. Add flax egg, coconut oil & honey and mix into batter. If the mixture is too dry, add small increments of water. 
3. Add one spoonful of batter to each muffin bin, only covering up to the halfway point of the bin (you want a think round shaped cookie)
4. Bake for 10-12 minutes or until cooked thoroughly and edges have slightly browned
5. Meanwhile, in a food processor or blender, combine the filling ingredients and blend until creamy
6. Once the cookies are done, allow to cool for 5 minutes.
7. Once cooled, spoon cream filling on top of 6 of the cookies. Cover these cream topped cookies with the remaining 6 cookies to make the whoopie pie
8. Place in the refrigerator to set for about 15 - 20 minutes. These will stay for a week in the fridge!

ENJOY!!