Lemon Raspberry Whoopie Pies | SCD + Paleo

This cookie recipe is very versatile and can essentially be tweaked to any flavor to fit any season. If you search though my recipe index you'll notice I have used it a couple times. To make this special Valentine's Day treat I added a touch of lemon, which always pairs well with raspberry. For the pop of color, I rolled the assembled whoopie pies in ground freeze dried raspberries.



Lemon Raspberry Whoopie Pies
SCD, Paleo, Gluten-Free, Refined Sugar-Free
yield: about 6-8 servings, depending on size of cookies

Ingredients
For the cookies:
1.5 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1 Tbs. lemon zest
1 Tbs. lemon juice
pinch of salt
2 eggs
⅓ cup raw honey
¼ cup coconut oil, melted

Directions
1. Preheat oven to 350 degrees.
2. Mix the dry ingredients in a bowl: almond flour, coconut flour, lemon zest, baking soda, and salt.
3. In a separate bowl, mix the wet ingredients: eggs, honey, coconut oil, lemon juice. Whisk until blended.
4. Pour wet ingredients into dry ingredients and mix.
5. Line a baking sheet with parchment paper and drop tablespoon sizes of dough spaced 2 inches apart.
6. Bake cookies for 10-14 minutes. I always check at 10 minutes and then let them go another minute or two if they need. For this recipe, I slightly undercooked the cookies for a softer texture.
7. Let cookies cool completely.
8. Proceed to making the frosting.
9. Assemble and enjoy!

Raspberry Frosting
1 1/2 cups palm shortening
3 Tbs honey
2 Tbs freeze dried raspberries, ground to a powder

In your standing mixer, beat together the ingredients for the frosting until light and fluffy. To assemble the cookies place a tablespoon of icing in between two cookies, press together and enjoy!