Miniature whoopie pies
Whole wheat flour
1 cup(s), white variety
Unsweetened cocoa powder
Fat free skim milk
Store-bought marshmallow creme (aka fluff)
Semisweet chocolate chips
- Preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
- Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. Whisk together the milk, oil, egg white, and vanilla in a small bowl. Add the milk mixture to the flour mixture, stirring until blended. Drop slightly rounded measuring teaspoonfuls of the dough 2 inches apart onto the prepared baking sheets to make a total of 48 cookies.
- Bake one sheet of cookies at a time until the tops of the cookies spring back when pressed lightly, about 8 minutes. Transfer the cookies to wire racks and let cool completely.
- Spread 1 1/2 teaspoons of the marshmallow crème on the bottom of each of 24 of the cookies. Sprinkle each with 1/4 teaspoon mini chips. Cover each with another cookie, bottom side down, and lightly press together. Layer the cookies between sheets of waxed paper in an airtight container and refrigerate up to 3 days. Yields 1 cookie per serving.