Whoopie Pies

Whoopie Pies

Soft Cookies


  • 2 eggs, separated
  • 1 tbs cocoa powder
  • 9 packets splenda
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbs water
  • 1/4 tsp cream of tartar


  1. Preheat oven 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Use an electric mixer to egg yolks until smooth.
  4. Slowly mix in water, cocoa powder, splenda, vanilla extract, and salt. Set aside.
  5. With a clean bowl and beaters, combine egg whites and cream of tartar. Whip until very stiff peaks form.
  6. Carefully fold egg whites into egg yolk mixture.
  7. Spoon cookie-size mounds onto parchment paper and bake for 14 minutes.
  8. Remove from oven and allow cakes to cool for at least 30 minutes.




  • 8 tbs fat free cream cheese
  • 6 tbs fat free vanilla greek yogurt
  • 1/2 tsp vanilla extract
  • splenda to taste


  1. Combine all ingredients and sweeten with splenda to your liking.

Place a dollop of filling onto a cookie and spread evenly. Top off with a second cookie.


(source: http://www.audacityofcooking.com/2011/01/flourless-sugar-free-red-velvet-mini.html)

13 thoughts on “Whoopie Pies

  1. Hi, just about to try this recipe and was wondering if they need to be stored in the fridge or will be right in a airtight container on the bench?

  2. Hey! How did you get these into the cookie shape? mine now looks like brown paint spilled all over the cookie sheet. Extremely runny consistency. What did I do wrong?

  3. Can I use regular yogurt instead of Greek yogurt?
    And is there anything I can use instead of cream of tartar? I just can’t find it anywhere

    1. I personally would recommend using greek yogurt because it’s healthier, creamier, and has a thicker consistency. However, you can try using regular vanilla yogurt and see if it works for you. I haven’t tried it myself.

    2. I don’t know of any substitutions for cream of tartar nor have I ever used any substitutions. You may be able to find some if you did some research. Personally, I would recommend making the investment for cream of tartar. It is a must when you need to whip your egg whites to a thick and fluffy consistency to form peaks. It use it in many of my recipes. Good luck!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s