BakeBakeBake

The pictures aren't great but the whoopie pies are! That was lame, haha sorry! The first time I made vegan whoopie pies, I followed this recipe, but I like this one more! The filling is also really, really spot on.

From Cookie Madness, then veganized.

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons Dutch process cocoa
1/2 cup shortening (all-vegetable)
1 cup brown sugar
1 large egg (I didn't have ground flax seeds, bananas, OR applesauce on hand - but all of those would have a yummy effect!)
1 teaspoon vanilla extract
1 cup milk (soy)

Filling:
1 cup shortening (all-vegetable)
1 cup powdered sugar
4 ounces (1 1/3 cups) Marshmallow Fluff or Crème (I used Ricemallow, it's vegan and made from brown rice syrup.)
1/4 teaspoon salt dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla



Preheat oven to 350 degrees F. Line two cookie sheets with parchment or non-stick foil.

Stir together the flour, baking powder, baking soda, salt and cocoa powder. Set aside.

In a mixing bowl, beat the shortening and brown sugar until fluffy. Beat in the egg and continue beating until very creamy and light. Beat in the vanilla. Starting with the flour mixture, add the flour mixture and milk to the butter mixture alternately, beginning and ending with flour.

Drop the cookies by quarter cupfuls onto the cookie sheets - 7 or 8 cookies per sheet.

Bake the cookies, one sheet at a time, for 12-15 minutes or until they appear set but still moist. Scoop them up onto a cooling rack and allow them to cool completely.

For the Amish filling, beat together the shortening, powdered sugar, marshmallow stuff, dissolved salt and vanilla. Stuff the cookies as you would if you were Amish. Serve however you want.


If you can't find ricemallow creme, you can find a different vegan filling (it's peanut butter though!) here.