[vegan, gluten-free option available]
So, you’ve eaten an (accidentally vegan) Oreo or two in your lifetime. And you’ve probably had a couple of icecream sandwiches, as well. And if they also happen to be your favorites, you’ve come to the right place. Whoopie pies are incredibly moist baked goods that are somewhere between the two. So moist, in fact, that my oldest daughter called the best thing ever made in our kitchen of delicacies. Therefore let me proudly present: the best ever vegan whoopie pies!
Taster of Many Tastes
The fact that my six-year-old considers these whoopie pies the yummiest thing ever is saying a lot. It’s not a coincidence to call them the best ever vegan whoopie pies. She’s become quite the taste tester in recent years; there’s baking going on at our house several times a week.
She’s still little, and your mind keeps changing then. Maybe she’ll say the same thing about my next recipe. With that said, though, not all of my kitchen experiments have been to her liking. When it comes to nut butter-based recipes, she tends to think that they’re too rich and sticky. I, on the contrary, tend to enjoy those the most because of the texture. But I do realize it might be about the difference between adult and child taste.
I’m assuming kids love whoopie pies because of their moistness and softness. In a way, they’re really fluffy and light to eat. The cookie parts melt in your mouth, and the filling is sweet and creamy. The best ever vegan whoopie pies are also quite small, which makes them perfect for the smaller foodies.
I happen to see kids as very capable taste testers. When it comes to foods they genuinely dislike, they’re terrible liars. When they take the first bite, it doesn’t take a genius to make out whether they enjoy it or not. The truth tends to come out of the mouths of babes.
Serving You Some Whoopie Pie History
If whoopie pies aren’t quite cookies, not really cakes, and certainly not icecream, what are they? The original whoopie pies resemble large Oreo cookies, with chocolatey cookie parts and thick, vanilla-flavored frosting. Some call whoopie pies Big Fat Oreos for a reason.
This American classic has other names, too: black moon, gob, black-and-white, and bob. Call it what you will, the many names imply that the beginnings of the treat are not completely clear. The states of Maine, Massachusetts, New Hampshire, Pennsylvania, and Virginia all have tried to claim ownership of the recipe.
Several whoopie pie enthusiasts, including Linda Stradley of Whatscookingamerica.net, the classic recipe has its roots in the Pennsylvania Amish communities. Even today, it’s not a rare sight to see local farmers’ roadside stands offering the treats. But since the Amish have not been prolific in putting their history in writing, also the history of the whoopie pie remains somewhat of a mystery.
What is known for sure, though, is that Maine-based Labadie’s Bakery has made and sold whoopie pies since 1925. According to the bakery’s homepage, the recipe is still the same – as is their brick-and-mortar location!
What Makes the Best Ever Vegan Whoopie Pies Unique
My best ever vegan Whoopie Pies are different from the original recipe. Yes, I do love Oreos and I do get why chocolate makes Whoopie Pies delicious.
As I was figuring out the details for my recipe, I consulted my very trusty 6-year-old taste tester. My daughter didn’t hesitate. She was positive about wanting the whoopie pies to taste like my chewy chocolate chip cookies (minus the chocolate chips) that she so enjoys. And as I am also partial to vanilla-flavoured, light-colored cookie dough, I trusted my daughter’s instincts.
And so the best ever vegan whoopie pies are made from sugar cookie-like vanilla cakes. The dough is quick and easy to whip up from vegan butter, sugar, flour, and plant drink or cream. Aquafaba (that’s chickpea brine) and baking powder bind the dough together and add some needed fluffiness to it.
The filling is a cream frosting made from Friendly Viking’s Sour Oat, which is a lovely and thick vegan sour cream alternative, plant-based whippable cream, confectioner’s sugar, raspberry jam, and Dammenberg Worry-Free Raspberry Chocolate. I could praise Dammenberg’s delightful allergy-friendly chocolates endlessly. The company offers an amazing range of vegan chocolates. The raspberry chocolate I used for this recipe is not only vegan but also soy-free and nut-free.
Of course, the filling choices are endless. As pictured above, I used the leftover filling I had made for a cookie dough pie for some of the whoopie pies. It’s an edible chocolate chip cookie dough filling softened with some whipped vegan cream. My husband and daughters fell for the raspberry chocolate frosting – I’m forever partial to cookie dough.
And yes, I’m calling these whoopie pies, although they aren’t exactly pies either. They also resemble cakes, sandwich cookies, biscuits, macarons, and whatnot, but aren’t quite any of those things either. But it’s not the name that’s most important – it’s how delicious they are, regardless of what they’re called!
Vegan Whoopie Pies
- Stand mixer
- 100 g vegan butter
- ⅓ cup + 1 tbsp granulated sugar
- ¼ cup light brown sugar
- 3 tbsp aquafaba chickpea brine
- 1 tsp vanilla extract
- 1 cup + 2 tbsp all-purpose flour or gluten-free flour blend
- ⅓ cup + 1 tbsp almond flour
- 1 tsp baking powder
- ¼ cup + 1 tbsp plant drink or cream
- ½ batch Edible Chocolate Chip Cookie Dough
- ⅓ cup plant-based whippable cream e.g. Oatly or Alpro
- Prepare the pies: Add the room-temperature vegan butter and sugars in a large bowl and cream together with a stand mixer. Add the aquafaba and vanilla extract and beat to combine.
- In a separate bowl, combine the all-purpose flour, almond flour, and baking powder. Add the dry ingredients and the plant drink/cream to the dough in turns.
- Preheat the oven to 175°C/350°F. Line to baking sheets with parchment paper. Using small spoons, lift small drops of the dough onto the sheets, 20 drops per sheet. Leave room for the dough to spread. Bake on the center rack for 10–12 minutes. Let cool completely.
- Prepare the filling: Cream the plant cream with a stand mixer. Add the sour oat, confectioner's sugar, raspberry jam, and coarsely ground chocolate. If the filling does not feel thick enough, add more sour oat or 1 tbsp cornstarch. Alternately you can fill your whoopie pies with a chocolate chip cream filling.
- Spread the filling on one pie base and press another one on top. Turn the bottom sides of the bases toward the filling. Let your whoopie pies set in the refrigerator for half an hour before serving. Keep leftovers refrigerated, or you can even freeze them for later.