Chocolate Whoopie Pies (Original)
- 1 2/3 Cup Flour
- 2/3 Cup Cocoa Powder
- 1 1/2 Tsp Baking Powder
- 1 Tsp Salt
- 1/2 Cup Vegan Butter (I used Earth Balance)
- 1 Cup Light Brown Sugar
- 1 Egg Substitute (I used a Flax Egg)
- 2 Tsp Vanilla
- 1 Cup Vegan Milk (I used Unsweetened Almond Milk)
- Preheat the oven to 375 F.
- If preparing a flax egg, grind 1 Tbsp of flax seeds. Put them in a small bowl and add 3 Tbsp of water. Mix them up and refrigerate for 15 minutes.
- Mix the flour, cocoa powder, baking powder and salt in a bowl.
- Cream the butter and brown sugar in a separate large bowl.
- Add egg substitute and vanilla and keep mixing.
- Pour half the dry ingredients and half the milk into the wet ingredients bowl. Mix.
- Repeat with the other half.
- Drop a rounded table spoon onto your baking sheets.
- Bake for 8 minutes.
- Let cool.
Chocolate Chip Cookie Dough Filling (Original)
- 1/2 Cup Vegan Butter (I used Earth Balance)
- 1/2 Cup Light Brown Sugar
- 1/4 Cup White Sugar
- 3 Tbsp Vegan Milk (I used Unsweetened Almond Milk)
- 1 Tsp Vanilla
- 1 Cup Flour
- 1/2 Cup Mini Chocolate Chips (Make sure there’s no milk products)
- Cream butter and sugars.
- Add vanilla and milk. Mix until uniform.
- Fold in chocolate chips.
- Spoon on cooled whoopie pies to make sandwiches.
Notes
So I wanted to bake for a support group tonight, but all the stores are closed. My fridge was purposefully empty because I had been on a trip for the last few days. I did however have butter and almond milk, as well as some chocolate chips left over from a previous project. I found a recipe that could work with that and off I went.
The whoopie pie sandwich part was actually pretty devoid of taste. It was the filling that made it good. Otherwise very rich – probably too much so for me to make it again.