Berry Whoopie Pies (Grain Free, Gluten Free)

If a cookie and cake had a baby they would be called whoopie pies.  I don’t visit bakeries often but whenever I do and I see whoopie pies on the menu I am always drawn to order one.  Desserts that you can hold in your hand and eat without utensils are just so darn irresistible to me for some reason.

Mountain Valley Spring Water sent me some bottles of their water to try out and I knew that I wanted to make something a little different and special.  Clean water is definitely something that we all need in our lives.  Bottled water is everywhere these days as people start trying to be more health conscious about what they are drinking.  This is great news!  Water is by far one of the best choices for hydration but not all bottled water is created equal.

Mountain Valley uses glass to package their water preventing exposure to chemicals often used in creating those plastic bottles we see everywhere.  They get the water from a spring water source which has a natural filtering process that collects minerals along the way like calcium carbonate, iron, magnesium and results in a naturally high pH water.  They also exceed testing standards compared to tap water to ensure purity.  They are a really great choice when it comes to grabbing a bottle of water to hydrate.

Their sparkling blackberry pomegranate water was my favorite!  Straight from the glass this is a perfect soda replacement and so refreshing.  Other than drinking it I wanted to use it for something unique.  I created these Berry Whoopie Pies from the sparking blackberry pomegranate water.  It added some great fruit flavor but the bubbles from the water also helped create a light and fluffy texture for the cake.  Have you tried their water yet?  I’d love to know what you thought.

Disclaimer: This recipe post was sponsored. I was compensated, but all opinions remain my own! I wouldn’t share products or brands I don’t believe in.

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Prep Time 30 minutes

Cook Time 18 minutes

Total Time 48 minutes

Servings 6

Author Sara

Ingredients

• 2 cups blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla
• 1/2 cup Mountain Valley Spring Water Sparkling Blackberry Pomegranate
• 1/4 cup coconut butter
• Filling
• 1/4 cup coconut butter
• 1/4 cup grass fed butter or palm shortening softened
• 1 cup fresh strawberries stems removed
• 2 tablespoons pure maple syrup

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl add the almond flour, baking soda, and salt mixing to combined.
3. In a large bowl add the wet ingredients: eggs, maple syrup, vanilla, sparking water, and coconut butter whisking to combined.
4. Add the dry ingredients into the wet ingredients combining well with a spoon.
5. On 2 lined baking sheets scoop 3 tablespoons full of dough into mounds 4 inches apart (since they will spread slightly). 6 mounds on each baking sheet.
6. Baking in the oven until set and slightly golden, 15-20 minutes.
7. Allow to cool for 10 minutes so the filling doesn't melt.
8. Meanwhile blend the filling in a food processor until smooth and creamy.
9. Scoop a couple tablespoons of filling in between two cookies to form the pies.
10. *** once the pies are made you can store on the counter for one day so the filling remains soft. If you aren't serving these right away I like to store the cookies and the filling separately in the fridge because the filling will set. A couple hours before serving allow the filling to get soft at room temperature and use a food processor again to whip before spreading between the cookies and serving.