Whoopie pies are a classic delicious dessert. But what if you could make some with a healthier twist? I’ve got you covered with these higher protein and lower sugar chocolate peanut butter whoopie pies! Tender chocolate cakes are sandwiched with a creamy peanut butter and yogurt filling. Each whoopie pie contains just 5 grams of added sugar and packs in 11.5 grams of protein!
Disclosure: This post is sponsored by NOW®. As always, all opinions are my own.
Ingredients
Here’s a photo of all the ingredients you’ll need for the chocolate cake part of the recipe:
And here’s what you’ll need for the filling:
Here are some helpful selected ingredient notes (and a discount code for y’all to save on ingredients!):
- Chocolate Protein Powder – I’m a fan of NOW Foods chocolate whey protein powder, which has great flavor and works well in baking. This protein powder is also Informed Sport Certified, meaning that it’s tested to ensure it’s free of banned substances and other adulterants. This can be very important for competitive athletes.
- Allulose – This is a rare sugar that is found naturally in raisins, figs, wheat and other products. Manufacturers can isolate it and produce it as a sugar substitute. It works very well in baking and has no cooling effect like erythritol! It is about 70% as sweet as sugar, but research suggests it provides very few calories and does not affect blood sugar in the same way as table sugar. Using it allows you to cut the added sugar in this recipe considerably. You can order allulose on NOW’s website if you don’t have any on hand.
- Avocado oil – I like this as a neutral oil for baking, but any oil will work in this recipe (vegetable oil, olive oil, etc).
As you can see, I really like NOW’s products and used several in this recipe! Since they’re a client of mine, you can save 20% off an order of any of the products on their website with code CHRISSY. Perfect for stocking up on ingredients!
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing most of the dry ingredients in a bowl – the flour, protein powder, cocoa powder, baking soda, and salt.
In another mixing bowl, combine the allulose, avocado oil, yogurt, milk, egg, and vanilla. Whisk until well combined.
Combine the dry ingredients with the wet ingredients, and stir until just combined.
Portion out the batter onto parchment-lined baking sheets. The parchment paper is essential here, as the cakes can stick if you don’t it. You want about 1 ½ tablespoons each. You should get about 20 dollops of batter spread between two baking sheets.
Bake those at 350 degrees F for about 10 minutes. You’ll notice these will be a little flatter than traditional whoopie pies, but that’s par for the course with this recipe. Don’t worry, they still taste good!
While those are cooling, make the filling. In the bowl of a stand mixer (or using a bowl with a hand mixer), combine the Greek yogurt, peanut butter, maple syrup, and vanilla. Using the whisk attachment on the mixer, combine the ingredients until light and fluffy.
Keep in mind – you have to like the flavors of peanut butter and yogurt to enjoy this frosting filling. If you don’t, I recommend choosing a different filling option.
Portion out the filling onto 10 cakes, then sandwich the other 10 cakes on top.
Now dig in and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Because the filling contains yogurt, these should be stored in the refrigerator. Enjoy within 4-5 days.
Yes. Use a gluten-free measure-for-measure flour substitute in place of the all-purpose flour. Double check all other ingredient labels to ensure they do not contain gluten, and choose products that are gluten free as needed.
Sure. Almond butter, cashew butter, or sunflower seed butter could work. You may need to adjust the amount of maple syrup depending on the type of nut or seed butter used.
Why You’ll Love These
Let me name the ways!…
- Rich dark chocolate flavor in the cakes
- Creamy yogurt peanut butter filling
- 11.5 grams of protein each
- 225 calories
- Only 5 grams of added sugar
- 10% of your daily magnesium needs
- Great way to satisfy your sweet tooth!
More Protein Powder Recipes
If you’re looking for more fun recipes that use protein powder, be sure to give one of these a try:
- Sweetpotato protein whoopie pies
- Protein granola
- Protein gingerbread cookies
- Banana protein muffins
- Peanut butter chocolate protein fudge
- Easy peanut butter protein bars
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Protein Whoopie Pies
Ingredients
For the chocolate cakes:
- ½ cup all-purpose flour
- ½ cup NOW Creamy Chocolate Whey Protein powder
- ¼ cup NOW Real Food Organic Cocoa Powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup NOW Slender Zero Allulose (or sugar; see notes)
- ¼ cup NOW Real Food Avocado Oil (or any neutral oil)
- ¼ cup plain nonfat Greek yogurt
- ¼ cup 1% milk
- 1 large egg
- 1 tsp vanilla extract
For the filling:
- 1 cup plain nonfat Greek yogurt
- ½ cup natural peanut butter
- ¼ cup NOW® Maple Syrup Organic Grade A Dark Color
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Start by preparing the batter for the whoopie pie cakes. In a mixing bowl, combine the flour, protein powder, cocoa powder, baking soda, and salt.
- In another large mixing bowl, combine the allulose, avocado oil, yogurt, milk, egg, and vanilla. Whisk until well combined.
- Pour the dry ingredients into the wet ingredients, and stir until just combined.
- Portion out the batter onto the parchment lined baking sheets, about 1 ½ tablespoons each. Bake at 350 degrees F for 10 minutes. Let cool after baking.
- While the cakes are cooling, prepare the filling. In the bowl of a stand mixer (or using a bowl with a hand mixer), combine the Greek yogurt, peanut butter, maple syrup, and vanilla. Using the whisk attachment on the mixer, combine the ingredients until light and fluffy.
- Portion out the filling onto 10 cakes, and top with the other 10 cakes. Enjoy!
Notes
- Because the filling contains yogurt, these must be refrigerated if they are not consumed within 2 hours.
- The flavor and quality of this recipe can vary significantly based on the protein powder you use. I used NOW Foods creamy chocolate whey protein powder and highly recommended that.
- If you prefer, you can use granulated sugar instead of allulose, just note it will change the nutrition analysis below.
Nutrition
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