Vegan Whoopie Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• STEP 3.In a separate bowl, combine the coconut oil, almond milk, maple syrup, and vanilla extract.
• STEP 4.Pour the wet ingredients into the dry ingredients and mix until well combined.
• STEP 5.Using a cookie scoop or spoon, drop rounded tablespoons of the batter onto the prepared baking sheet.
• STEP 6.Bake for 10-12 minutes or until the cookies are set and slightly firm to the touch.
• STEP 7.Remove from the oven and let the cookies cool completely on a wire rack.
• STEP 8.Meanwhile, prepare the vegan buttercream filling by beating the vegan butter, powdered sugar, and vanilla extract together until light and fluffy.
• STEP 9.Once the cookies have cooled, spread a generous amount of the buttercream filling onto the flat side of one cookie.
• STEP 10.Top with another cookie, flat side down, to create a sandwich.
• STEP 11.Repeat with the remaining cookies and filling.
• STEP 12.Serve the vegan whoopie pies immediately or store in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife.
• For a richer chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
• If the buttercream filling is too thick, add a splash of almond milk to thin it out.
• For a festive touch, roll the edges of the whoopie pies in sprinkles or crushed nuts.

Storage and Serving

• Store the vegan whoopie pies in an airtight container in the refrigerator for up to 3 days.
• Bring the whoopie pies to room temperature before serving for the best texture and flavor.
• Serve the whoopie pies as a delicious dessert at parties, potlucks, or as a special treat for yourself.