Vegan Whoopie Pies
These vegan whoopie pies are soft and cakey chocolate cookies sandwiched around a fluffy vanilla marshmallow cream filling made without any eggs or dairy. They are an irresistible vegan version of the classic New England treat that everyone will love.
Soft vegan chocolate cake cookies filled with a light and fluffy vegan vanilla cream filling.
Nutrition per serving
Ingredients
cake
sweetener
liquid
fat
filling
leavening
Instructions
Mix the Batter
Preheat oven to 350 degrees Fahrenheit. Cream together vegan butter and sugar until fluffy. Stir in oat milk and apple cider vinegar. Sift in flour, cocoa powder, and baking soda and fold until a thick smooth batter forms.
Scoop and Bake
Drop heaping tablespoon sized rounds of batter onto parchment lined baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the tops spring back when lightly touched.
Cool Completely
Transfer the cookies to a wire rack and allow them to cool completely before filling, at least 30 minutes. Filling warm cookies will cause the cream to melt and slide out.
Fill and Sandwich
Spread or pipe a generous amount of vegan buttercream or marshmallow fluff onto the flat side of one cookie and press another cookie gently on top to create a sandwich.
Substitutions
Common mistakes
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