Whoopie Pies
These Vegan Whoopie Pies from Lauren Kelly Nutrition have a cake-like texture and a sweet, whipped filling.
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Dessert, treat, vegetarian
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 whoopie pies
Calories: 202kcal
- For the Cookies:
- ½ cup coconut sugar
- ⅓ coconut oil
- ½ teaspoon vanilla extract
- ¼ cup unsweetened applesauce
- 1 ¼ cups whole wheat pastry flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ cup ground flax
- ⅓ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- ¾ cup almond milk
- For the Filling:
- ½ cup coconut oil
- 1 teaspoon vanilla
- 3 tablespoons almond milk
- ¾ cup powdered sugar
Preheat the oven 350.
Line two baking sheets with parchment paper.
In a large bowl, beat sugar, coconut oil, vanilla extract and applesauce in a large bowl until well combined.
With a spoon, mix flour, baking soda, baking powder, flax, cocoa and salt together in a medium bowl.
Slowly add dry ingredients to wet ingredients, slowly adding milk.
Beat until thoroughly mixed.
Drop by spoonful onto prepared baking sheet.
Bake the cookies for 8-10 minutes.
Remove from the oven.
While cookies are cooling, beat the coconut oil, vanilla, almond milk and sugar for a few minutes on medium speed until light and fluffy.
To assemble:
Turn cookies bottom side up and spread 1-2 tablespoons of filling. Top with another cookie.
This recipe will make between 12 and 16 whoopie pies, depending on the size that you make them.
To store in the refrigerator: Place in an airtight container in the refrigerator for up to 5 days.
To store in the freezer: Wrap in plastic wrap and place in an airtight container in the freezer for up to 3 months.
Calories: 202kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 159mg | Potassium: 114mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg