Vegan Chocolate + PB Whoopie Pies

>> Thursday, January 15, 2015

This is one of those make-it-again kind of recipes, 2009-style. I was browsing through the site the other day thinking of ways to improve navigation and Ada said: “What are THOSE?” when she saw the gigantic sandwich cookies glowing on the screen. Of course, I was like “Why don’t we go make them and find out?”

And that’s how this happened on a Monday night:


I’ve changed my modifications of the original recipe (that appears in Martha Stewart’s COOKIES book). To get the original recipe, go here. This batch turned out incredibly moist and fluffy, exactly how you’d imagine they’d be!

For the pies . . .
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup Earth Balance (or your favorite butter substitute)
  • 1/2 cup raw cane sugar
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon flax meal plus 3 tablespoons warm water (flax “egg”)
  • 1 cup unsweetened coconut milk (or other nondairy milk)
  • 1 teaspoon pure vanilla extract
For the filling . . .
  • 2/3 cup natural, creamy peanut butter
  • 1/2 cup soft coconut oil
  • 3/4 cup confectioners’ sugar

Method . . .
  1. Make cookies: Preheat the oven to 400 degrees. Sift together flour, cocoa powder, baking soda, and baking powder into a small bowl; set aside.
  2. Put Earth Balance (butter sub.) and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add the flax egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the unsweetened coconut milk and vanilla. Mix in remaining flour mixture.
  3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Alternatively, you can use a muffin top or whoopie pie pan to make perfect rounds!
  4. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
  5. Make filling: Put peanut butter and coconut oil (it needs to be soft but not liquid) in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired. Place in refrigerator to help firm up a bit.
  6. Assemble cookies: Wait until cookies are completely cooled before proceeding. Then put a heaping tablespoon or so of the frosting atop one round. Top with another. Repeat until you’ve used all cookies and frosting. 
  7. Suggestion: You may want to store these guys in the refrigerator so the coconut oil doesn’t soften and make your cookies fall apart. Speaking from experience. If you do put them in the fridge, just take out 10 or so minutes before you plan to consume.


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