Chocolate Whoopie Pies {Vegan + Gluten Free}

Easy & delicious, these Chocolate Whoopie Pies are gooey and sweet.

These whoopie pies are not only vegan but also gluten free. The recipe comes from Minimalist Baker, one of my favorite blogs. I used a vegan buttercream-like filling but for a less sugary option, try the suggested whipped coconut cream.

Chocolate Whoopie Pies {Vegan + Gluten Free}
Recipe Source: Minimalist Baker
Makes 24 whoopie pies

• 3/4 cup plus 1 tablespoon gluten free 1:1 flour
• 3/4 cup unsweetened applesauce
• 1/2 cup plus 1 tablespoon cocoa powder
• 1/2 cup almond meal
• 1/2 cup unsweetened almond milk
• 1/3 coconut sugar
• 1/4 cup plus 1 tablespoon maple syrup
• 1/4 cup gluten free oat flour
• 1/4 cup light tasting oil
• 2 flax eggs (5 tablespoons water mixed with 2 tablespoons ground flaxseed - allow to thicken for 5 minutes)
• 1 1/2 teaspoon baking soda 
• 1 teaspoon vanilla extract
• 3/4 teaspoon white vinegar
• 1/2 teaspoon instant coffee granules (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Filling

• 1 stick vegan butter, softened to room temperature
• 4 cups powdered sugar
• 3 to 4 tablespoons milk
• 1 teaspoon vanilla extract

Preheat the oven to 350 F and grease two baking sheets with oil.

Pour the vinegar into a bowl with the milk

Add the flax eggs, oil, milk mixture, applesauce, vanilla extract, maple syrup, coffee granules, and coconut sugar to a large bowl and whisk to combine.

In another bowl, whisk the oat flour, gluten free flour, almond meal, cocoa powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and mix until thoroughly combined. 

Refrigerate for at least 20 minutes. 

Scoop the batter onto the cookie sheets by the tablespoon. Flatten slightly to form a disk. Bake for 10 to 15 minutes or until the edges are fully cooked. Cool on the cookie sheet for about 3 minutes before moving to a cooling rack to cool completely.

For the filling, whip the butter in a stand mixer. Add the vanilla and powdered sugar, a little at a time, and combine. Add the milk until desired consistency. 

Spread the filling on 24 of the cookies. Top with the other 24 cookies and enjoy!