Dreams Do Come True!

Is it possible to have a dessert that’s actually GOOD for you?

Now it is!

Meet the whoopie of your dreams – low carb, sugar free, gluten free, AND filled with fat-burning okra (WHAT?!).

I know what you’re saying, “OKRA? In a cookie? No.” Hear me out. It’s blended up super fine, and you literally can’t taste it. Because, me? I’m a bad Southern girl  – I hate okra. I wouldn’t eat these if I could taste the okra, so trust me when I say it’s well hidden.

This is a spin on the Chocolate Moisties in the Trim Healthy Mama Cookbook, on page 321. I freestyled it a little because I don’t have their baking blend, and I was short on cocoa.

The cookies are soft and pillowy. The frosting in the middle is tangy and fluffy. I could write epic poems about  these.

But enough of that! Let’s get down to business.

Dreamy Whoopie Pies (THM S)

For the cookies:

• 1/4 c coconut flour
• 2/3 c, plus 4 Tsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• scant 3/4 cup Swerve confectioner’s
• 8 drops stevia extract
• 2 tsp vanilla
• 1 c butter, melted
• 2 eggs
• 1 heaping cup frozen cut okra

For the filling:

• 1 block cream cheese, softened
• 1/2 stick butter, softened
• 1/2 c Swerve confectioner’s
• 2 tsp vanilla
• heavy cream or milk

Preheat oven to 350.

For the cookies, combine all dry ingredients in a medium-sized bowl. Whisk together to combine.

Place the melted butter, eggs, and frozen okra into a high-powered blender or food processor. Pulse a few times to get the mixture started, then blend well until the okra is well incorporated and mixture is slightly fluffy. The mixture will be light in color, and a texture like cake batter.

Combine the okra mixture with the dry ingredients, then add the vanilla and stevia. The mixture will be thick! Slightly thicker than brownie texture. Don’t add any extra wetness to the batter. Combine it with a hand mixer, if needed, or whisk well and finish with a spatula.

Cover 2 large baking sheets with parchment paper, and drop the batter  by the teaspoon onto the sheets. I used a melon baller to make evenly sized cookies. Place them about 1 inch apart on the sheets, as they will spread slightly.

Bake for 15 minutes, and cool on a rack or the counter. Once the cookies have cooled, place them onto a large plate, separated with wax paper by the layer, and place in the fridge to harden for at least 30 minutes.

While that happens, start on the frosting.

Combine the softened butter, cream cheese, and vanilla into a medium bowl. Beat with a hand mixer until slightly fluffy. Begin to add the swerve confectioner’s by the 1/4 cup, as well as 1 Tsp of cream. Taste as you go along to adjust the sweetness.

Place the frosting into a gallon bag, with one corner snipped off and a decorator’s tip at the end. Take  the cookies out of the fridge, and begin piping the icing onto the bottoms. Pipe as much as you like and place on the top cookie.

Once you have all your sandwiches made, you can dig in (I know you want to)!

Store these in the fridge for at least 30 minutes for everything to set, then place them in one even layer in a gallon storage bag. Store in the fridge.

Enjoy!