Dairy, Egg and Nut Free Banana Sunbutter Whoopie Pies

Ummm, hello!?? Remember me? I seriously can’t believe that i haven’t posted in a month! I have tried some yummy recipes in that time span, but obviously never got to my blog to tell you about them. I will work on it….starting NOW! That’s right! A new recipe from yours truly! I saw a recipe in the latest issue of Taste of Home and HAD to adapt it that very night to make it allergy free. I am so glad that I did! These were very yummy! The banana cookie was more like a banana bread and the icing in the middle? DELICIOUS! I hope you enjoy these as much as we did!

Dairy, Egg and Nut Free Banana Sunbutter Whoopie Pies

1/2 c. softened Fleishmann’s Unsalted Margarine
3/4 c. sugar
1/4 c. packed brown sugar
1/4 c. unsweetened applesauce
1 t. Vanilla extract
1/2 c. mashed banana (ripe)
1/2 c. buttermilk (mix 1/2 c. soy or rice milk with 1/2 T. vinegar. Let sit for 5-10 minutes)
2 c. all-purpose flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda

Sunbutter icing
1 package (8 ounces) tofuitti cream cheese, softened
1 cup sunbutter
3 T. Fleishmann’s Unsalted margarine, softened
1 c. confectioners sugar
1 t. vanilla extract

In a large bowl, cream margarine and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine banana and butter milk. Combine the flour, salt, baking powder and baking soda in another bowl. Gradually add banana mixture and flour mixture, alternately, into creamed mixture.

Heat oven to 350º and line baking sheets with parchment paper. Drop mixture by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake at 350º for 12-15 minutes or until set. Cool for at least 2 minutes before transferring to wire racks to cool completely.

For the icing, in a large bowl, beat the cream cheese, sunbutter and margarine until fluffy. Beat in confectioners sugar and vanilla extract until smooth. Spread filling on the bottoms of half the cookies, about 1 tablespoon on each; top with remaining cookies. Store in refrigerator.


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