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These Vegan Whoopie Pies from Lauren Kelly Nutrition have a cake-like texture and a sweet, whipped filling.
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5 from 5 votes

Whoopie Pies

Course: Dessert
Servings: 12 -16 whoopee pies, depending on the size
Author: Lauren Kelly


  • For the Cookies:
  • ½ cup coconut sugar
  • 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
  • cup unsweetened cocoa powder
  • 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.