Mexican Chocolate and Vanilla Bean Whoopie Pies

Stay tuned to the end of this post where we announce a new holiday recipe round up for Valentine’s Day!

You may cue the Barry White music now, because it’s time for something hot. Do you want to spice things up this Valentine season? Are you in the mood for some heat in the form of a cream filled cookie? Do you want to make whoopie? Then we got something for you.

Some cayenne and coffee flavored whoopie pies!

Stacy had a paleo ladies’ meet-up the other night and wanted to bring something fun and unique to share. The idea of a Mexican flavored chocolate cookie came from our facebook page; since Stacy knows I love a spicy chocolate she thought it was a great idea to dual-role the recipe as a Valentine’s treat. Having never had or made Mexican chocolate cookies, Stacy found this recipe as a base inspiration. We made it into a whoopie pie to balance the heat; if you have kids who will be super jealous of chocolate cookies for adults, don’t worry! The spice here comes as a subtle hot aftertaste that did not bother our boys. They all approved of this recipe.

Vegan (egg-free) Mexican Chocolate and Vanilla Bean Whoopie Pies


Mexican Chocolate Cookies



  1. Beat together palm shortening, coconut butter, coffee, maple syrup, apple sauce and vanilla until smooth
  2. In a separate bowl, sift together almond flour, cocoa powder, baking soda, salt and spices
  3. Slowly incorporate dry ingredients into wet until batter forms
  4. Gently fold in chocolate pieces to the loose and airy batter
  5. Spoon rounded tablespoons of batter onto greased cookie sheet
  6. Bake at 350 degrees for 15 minutes
  7. Let cool thoroughly before transferring, storing or icing - at least 20 minutes!




Vanilla Bean Frosting



  1. Whip together all ingredients until smooth with beautiful specs of vanilla running through the frosting
  2. Keep frosting in a cool area - it will stiffen when cooled (palm shortening acts like butter)


Makes about a dozen whoopie pies. Just sandwich the cookies with the frosting to serve!
Keep at room temperature for a day or two, store chilled long-term.

Now that you need to be cooled off from those hot, hot cookies, let’s talk about something else. From time to time, we like to do holiday recipe round-ups around sweet and sugar holidays. Last year we did one for Halloween and shared some really awesome and inventive spooky treats. Well, how about this Valentine’s Day we all share our most romantic or cute & kid-friendly recipes for a healthier Valentine’s Day Recipe Round-Up? Here’s the instructions for how you can get your blog involved:

  • Please copy the graphic above and put it at the top of your post (see the Halloween post for an example)
  • Use a recipe that’s grain-free, legume-free and uses natural sugars (unrefined and minimally processed) – dairy-free is not a requirement but would be lovely as most of our readers don’t eat a lot of dairy
  • Send us a link to your recipe using the comments below or our contact form NLT February 9 at 12AM EST
  • We will then do a big healthy Valentine’s Day Recipe Round-Up post on February 10th (or thereabout if I get a bunch of last minute submits) with a description and picture of your recipe and a link back to your site

Hopefully we’ll get lots of submissions and ideas and you’ll spend a little time making something for your sweethearts (be they big or little)!  Then readers have time to make awesome healthy treats for their families! So please submit a recipe for the Paleo Parents Recipe Round-Up – Valentine’s style!

This recipe was submitted for the first annual Fork & Beans Valentine’s Bake-Off!

You Might Also Like

  • Shirley @ gfe

    Those look and sound so good! I’ve used many of Lydia’s recipes for inspiration or successfully adapted them. I love that your Whoopie Pies don’t have that all-too-perfect symmetry. They say “love me the way I am.” 😉

    Will definitely link up some goodies for your event, as I’ll be doing my Suite of Sweets for Sweethearts event (5 days of gluten -free sweets, some of which will be paleo friendly) around the same time. 🙂


    • That was my first time finding her site, but hers was by far the best flavor combo base I found. The espresso really brought the flavors together.

      Can’t wait to see what you come up with! Hope I haven’t missed any call for participants from you… I went kind of off the grid for a few weeks while we finished the book 🙂

      • Shirley @ gfe

        Lydia has many wonderful recipes and many are gluten free and/or paleo or easily adapted.

        My Suite of Sweets for Sweethearts event is not a linky or a roundup, so there are no submissions, which means you haven’t missed anything. 🙂 Some years I do share other people’s recipes and do cookbook reviews/giveaways, so maybe we should chat on that possibility if you like. 😉


  • I think this recipe round up is the push I need to create/test out a chocolate candy recipe that has been rattling around in my head since before Christmas when I noticed that when I grind up fresh coconut it gets the basic consistency of the inside of a peppermint patty… Maybe some red raspberry coconut chocolate patties for Valentine’s Day 🙂 I just have to weight for Feb 1 to try them as I am going sugar and chocolate free for January 🙂

  • I just fainted. These look and sound amazing. I cannot wait to try it out 🙂

    • <3 Paleo Vegan baking takes serious effort, man! So glad we were able to make it work for your bake-off 😉

  • I’ve been waiting for someone to make a Primalized Whoopie Pie. 🙂 I can cook almost anything, but a baker I’m not, so thanks!

  • Anonymous

    I think my favorite part is “we recommend you grind your own sugar in a coffee grinder”

    • Oh no, an editing error – how did that happen?!

      • Anonymous

        HA no I didn’t mean that — that’s when the recipe went into the “whoa complicated!” section — I wasn’t intending to nitpick, that’s obnoxious even for me. 🙂

        • OH! Well, that’s not a necessary step. There are unrefined powdered sugars at grocery and health food stores – we actually just find it more simpler to keep one in the house and then powder it, rather than buying a bunch of different kinds. And if you didn’t powder it, it would work too – just would look more swirly and less blended 🙂

  • Amy

    These look fantastic! And I just picked up some silicone heart-shaped whoopie pie molds! What luck to find a recipe now to use in them! 🙂  One question: Can you omit the coffee or substitute with something else?  So happy to have found your site and look forward to getting your book! 🙂

    • The coffee serves as both a flavor and a liquid. If it’s the caffeine you don’t want I’d use decaf. If it’s the flavor you don’t like, then maybe black tea? It has to be something that can hold it’s own with dark chocolate, cayenne and cinnamon. Good luck!

      • Amy

        Yes, it’s the caffeine I prefer to do without. 😉  I will try it with a decaf that I like! 😀 Thanks again!

  • This looks great – why don’t you use butter in this recipe? Would it work instead of the palm oil?

  • I want to nom right through the computer screen. *drool* Here is our submission for the V-day Round-Up! http://www.thefoodieandthefamily.com/2012/01/30/dark-chocolate-cookie-cups-with-strawberry-cream/

  •  This looks wonderful! What a fabulous recipe! Love the different spices in there, makes it a lot more unique!

  • Shanti

    Here’s my recipe for Sweetheart Cupcakes with Naturally Tinted Frosting! 

  • Sarah

    We really want to continue eating paleo, our family of 5 has been eating this way since Jan 2 after eating gluten free, dairy free and soy free for 8 years.  One problem we have…..our son is allergic to tree nuts…please help me and let me know what can I substitute for the almond flour? I’m so frustrated seeing all these amazing recipes and I can’t make them…and I love to bake!!

    • There are many ways to replace almond flour, but almond flour is probably the tastiest, and thus most popular. You can usually do coconut flour with an extra teaspoon of coconut oil per cup. There are also various pseudograins that people use like buckwheat flour and quinoa flour that people have success with. Some people swear by sweet potato flour as well, which might have the closest consistency. If you love to bake, I recommend experimenting and figuring out which you like best! Good luck.

      • Sarah

        So if we want to stay grain free, maybe the sweet potato flour? I’ve also heard about cassava flour, do you know anything about this? What about the starches….tapioca or potato starch in place of almond flour? Thanks for your advice!!

        • Casava flour is the same as tapioca flour. It’s very light, so you can use it like wheat flour. The only problem you’ll likely run into substituting is matching the weight of almonfd flour. It’s fairly heavy. I say give it a try. Just be careful: these alternative flours are, like wheat flour, all carbohydrates and no protein and fat!

          • Sarah

            Thanks, I will try!!

  • Rachel

    Wow – I’m so excited to experiment with this recipe. But, a couple of questions and maybe I’m missing something. This doesn’t seem 100% Paleo friendly. My understanding is NO sugar on Paleo. That would eliminate maple syrup too. When you refer to palm shortening, can I sub coconut oil? I’m new at this, so I appreciate your feedback. Thanks!

  • Yum! Whoopie pies are a favorite of mine. Although I don’t normally dig sweets as much as my family whoopie pies are classic comforts I had as a kid. 

  • Shirley @ gfe

    Here’s my *first* entry. I will probably have more since I’m sharing several paleo-friendly treats this week. This one is for POM (Pomegranate) Sherbet. 🙂 http://glutenfreeeasily.com/suite-of-sweets-for-sweethearts-pom-pomegranate-sherbet/ Love these roundups! 😉


    • Thanks, Shirley. Can you keep a secret? I’m going to make this for Stacy tonight!

  • Jenni Hulet

    Here is my submission for the Valentines Day Round up. Can’t wait…and can’t wait to see those cake balls! http://urbanposer.blogspot.com/2012/02/meyer-lemon-raspberry-tart-graindairy.html

    • That looks SO good, Jenni – thank you! p.s. the cake balls went live this morning 🙂

  • Shanti
    •   Got it, looks great! Will post tomorrow 🙂

  • Shirley @ gfe
    •   Got it, looks great! Will post tomorrow 🙂

  • Whew, I think I just made the deadline…..:) Here is my healthy recipe for Not Sugar Cookies with Almond Cream Cheese Frosting. Dairy-Free, Sugar-Free & Low-Carb. Deliciousness. 

    •  Got it, looks great! Will post tomorrow 🙂

  • Catherine Morrow
  •  I’m so glad you commented, I had completely forgotten in trying to get it together. Thanks!

  • Glwfood

    I love these. Fantastic. Thank you

  • Erin

    How would the recipe taste without the peppers and clove in the cookie?

  • Can you substitute coconut oil for the palm oil? I’d like to try them tonite!