Description
These fluffy Lemoncello Whoopie Pies are a delightful twist on classic whoopie pies, infused with bright lemon zest and a splash of lemoncello liqueur. Perfect for spring gatherings, they combine a tender lemon‑flavored cookie exterior with a creamy, tangy filling that melts in your mouth. Easy to make, gluten‑free friendly, and delightfully sweet without excess sugar.
Ingredients
- 120 g all‑purpose flour
- 14 g coconut flour
- 20 g Simply Delish vanilla pudding mix (cookies)
- 80 g erythritol (cookies)
- 3 g sea salt (cookies)
- 3 g powdered stevia (cookies)
- 1 tsp baking soda
- Zest of 1 large lemon
- Juice of 1 large lemon
- 2 egg whites (≈60 g)
- 40 g Lemoncello spread
- 80 g nonfat Greek yogurt (cookies)
- 70 g powdered erythritol (icing, optional)
- Juice of ½ large lemon (icing, optional)
- 250 g nonfat Greek yogurt (filling)
- 10 g Simply Delish vanilla pudding mix (filling)
- Pinch of sea salt (filling)
- Stevia to taste (filling)
Instructions
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- In a bowl whisk together flour, coconut flour, pudding mix, erythritol, sea salt, powdered stevia, and baking soda.
- Add lemon zest, lemon juice, egg whites, Lemoncello spread, and Greek yogurt; mix until smooth.
- Drop rounded teaspoons of batter onto prepared sheets, spacing 2 inches apart.
- Bake 10‑12 minutes, until edges are lightly golden. Cool on sheet 2 minutes, then transfer to a wire rack.
- While cookies cool, prepare the optional icing: blend powdered erythritol until fine and stir in lemon juice until smooth.
- In a separate bowl combine Greek yogurt, pudding mix, a pinch of sea salt, and sweeten with stevia to taste; mix until creamy.
- Once cookies are completely cooled, spread a thin layer of icing on the flat side of half the cookies, top with a dollop of filling, then sandwich with another cookie.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Tip: For a dairy‑free version, substitute the Greek yogurt with coconut yogurt and use a plant‑based Lemoncello‑flavored spread. You can freeze the assembled whoopie pies for up to 1 month; thaw in the refrigerator before serving. If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pies (approx 60g)
- Calories: 150
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: whoopie pies, lemon, gluten free, low sugar, dessert