I don’t know how I missed the whole whoopie pie thing. I had never heard of them until becoming a food blogger; they were supposed to be the “new cupcake.” I never had them as a kid, and certainly never made them. But I did love Little Debbie snack cakes.
Remember those? They were Hostess’s poor little cousin from the wrong side of town. If Mom was trying to save money, we got Little Debbie in our lunches instead of Ho-Ho’s or Ding Dongs. I confess right here that I loved those little oatmeal cookie sandwiches with the white “creme” inside. God only knows what was in them.
Did you eat whoopie pies? Do you have a favorite snack cake memory?
It’s a bit odd for me to be featuring these, I know, especially since they require some kind of granulated sugar. It’s all the community garden’s fault. We had another bake sale on St. Patrick’s Day, and I made chocolate cupcakes with mint green frosting, which were awesome. And I had frosting left over. And another bake sale coming up. So I decided to make these, using reader Kate’s gluten-free whoopie pie recipe that I renovated early on, which is now vegan. Enjoy!
Chocolate-mint whoopie pies
Makes 20 sandwich cookies
1 C. (145 g) white rice flour
1/2 C. (50 g) oat flour
1/2 C. (65 g) sorghum flour
1 t. (2 g) xanthan gum
1 t. (2 g) baking soda
1/2 t. (1 g) salt
1/3 C. (22 g) cocoa powder
1 t. (5 ml) gluten-free vanilla extract
1 C. (185 g) maple sugar*
1/3 C. (80 ml) vegetable oil
3/4 C. (180 ml) soy or coconut milk
1 egg (or 1 T./5 g chia seeds plus 3 T. water)
1 C. (180 ml) soy milk
3/4 C. (90 g) soy milk powder
1/2 C. (90 g) granulated natural sugar
1/2 C. (90 ml) coconut oil
1 T. (7 g) coconut flour
4-6 soaked dates
1-3 t. (5-15 ml) peppermint extract
green food coloring or liquid chlorophyll
Preheat the oven to 350F/180C/gas mark 4. Cover two cookie sheets with parchment paper.
Sift together the dry ingredients. In a large bowl, mix the vanilla, sugar, oil, milk and egg together; add flour mixture slowly, mixing until it’s evenly incorporated.
Using a level wet tablespoon, drop on a parchment-covered cookie sheet. Smooth them to the size and shape you want when baked, using wet fingers or a spatula. These will spread a little. Bake for 12 to 15 minutes until the tops spring back when pressed and begin to crack slightly. Let cool completely.
Make the frosting:
Soak the dates in hot water for at least an hour until very soft. Remove the pits. Melt the coconut oil over low heat (or by placing the jar in a larger container of hot water.)
Put the granulated sugar in a dry blender and blend until powdered. Remove to a bowl.
Put the dates in the blender with the soy milk, soy milk powder, peppermint extract, and coconut flour. Blend until very smooth. With the blender running, slowly pour in the coconut oil until well blended and very thick. Add food coloring or chlorophyll until it’s the color you want. Scrape out into a bowl and add enough of the powdered sugar to make a frosting consistency.
Assemble the whoopie pies by spreading a thin layer of frosting on the bottom of one cookie, then sandwiching another cookie on top. Store in the refrigerator in a lidded container, placing waxed paper in between layers of cookies so they don’t stick together.
Notes: There are some recipes that just can’t be made without a granulated sugar product. You can use demerara sugar, coconut sugar, maple sugar, or organic cane sugar. Whatever works for you. For any of them, place in the blender with the lid on tight and blend until it’s powdered for the frosting. The gals at BabyCakes NYC use chlorophyll to make natural green food coloring; I haven’t tried it. This filling is adapted from their vanilla frosting recipe.
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. This is one of a small number of exceptions that features granulated sugar. Suitable for Meatless Monday! Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.