Chocolate Peanut Butter Whoopie Pies, Low-Cal + Low-Carb

Tasty treats that are a bit 'lighter' on the waistline? Sure, let's do it! Here are some Chocolate Peanut Butter Whoopie Pies born from a process very similar to the ever popular macaron (see Espresso Macarons). Perfect for summer, these chilled little cookies pack a powerful flavor without the ever-accompanying guilt. Take a bite, or three. Enjoy!!

Ingredients

Servings: 12 whoopie pies

Prep Time: ~20 min

Cookie Shells

6 Egg Whites, Large
12 Grams Sucralose or Splenda
3/4 Cup Pumpkin Puree
1 Tsp Pumpkin Spice
1/2 Tsp Cinnamon
1/8 Tsp Salt
2 Tbsp Powdered Sugar, for dusting

Filling 

4 Squares Semi-Sweet Bakers Chocolate

2 Tbsp Natural Peanut Butter, unsalted, creamy or nutty

Preheat oven to 325 degrees.

Cookie Shells: In a small mixing bowl, combine the pumpkin, pumpkin spice, cinnamon and salt. In a larger mixing bowl, beat egg whites until stiff. Fold the pumpkin mixture into the egg whites until fully integrated. Spoon 24 spoonfuls onto a cookie sheet lined with parchment paper, keeping ~1" between each cookie. Bake at 325 degrees for 25 - 30 minutes, or until edges are crisp to the touch and a solid crust forms on top. Dust with confectioners sugar, then set aside to cool.

Filling: Melt the chocolate and combine with the peanut butter. Spoon enough filling onto the flat surface of the cookie. Press the flat surface of another cookie on top until filling reaches the edge. Set whoopies aside in freezer until just before serving.