Sourdough Discard Whoopie Pies

In a sauce pan on the stove over low heat, melt 1/2 cup coconut oil and let cool.

In a small mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together your coconut oil and sugar. Add in the eggs and mix until combined. Add in the milk, vanilla, and sourdough discard and whisk until everything is incorporated and there are no more streaks.

Add in the dry ingredients and cocoa powder. Mix until everything comes together, this is going to be a thick cookie dough, similar to brownie batter.

Take one tablespoon of dough and roll it between your hands. Place on a parchment lined baking sheet 1 inch apart. Gently press the tops of the cookie to flatten slightly.

Bake at 350 for 9-10 minutes.

Let cool for 5 minutes before transferring them to a wire cooling rack.

While the cookies are baking, make your whipped filling either in a cold bowl with a whisk, or in a stand mixer with the wire whisk. I like to use a stand mixer because it's quicker, but it's not necessary if you don't have one at home.

In a stand mixer pour 8 oz (half of a 16oz container) of heavy whipping cream into the bowl. Mix on medium speed for 2-3 minutes. When stiff peaks start to form, add in the powdered sugar and vanilla extract. Mix for another 30 seconds until everything comes together, careful not to overmix or the whipped cream will break and turn into butter.

Place a large dollop of whipped filling on half of the cookie, and carefully add another to the top to make a sandwich! Or whoopie pie :)