These vegan Chocolate Whoopie Pies are soft and moist and are filled with delicious cream cheese frosting! They the perfect, nostalgic hand-held treat.
It is no secret that I love chocolate desserts. I have a long list of them here on Earthly Provisions from layer cakes like my Vegan Chocolate Cake, to my ultra decadent Vegan Chocolate Cupcakes. And even gooey, delicious Vegan Chocolate Chocolate Chip Cookies.
And today I am adding the delicious and nostalgic Chocolate Whoopie Pies to the list. This recipe is easy to make and yields whoopie pies that are tender and moist and filled with cream cheese frosting. You will make this recipe again and again!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And they are so easy to make!
- These Chocolate Whoopie Pies are vegan and dairy-free so anyone can enjoy them.
- They are tender, moist and chocolaty and filled with luscious cream cheese frosting.
- And most importantly, they are absolutely delicious!
What Are Whoopie Pies?
Chocolate Whoopie Pies are a classic New England sandwich cookie!
The cookie portion of the sandwich are typically chocolate flavored and are more like small cakes than cookies. They are tender, fluffy and moist.
And they are filled with any type of frosting from cream cheese frosting, to buttercream or even marshmallow fluff!
Ingredient Notes
Natural Cocoa Powder: Use natural cocoa powder like Ghirardelli Cocoa Powder, not dutch processed!
Vegan Butter: I like Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter.
Non-Dairy Cream Cheese: I love Tofutti Better Than Cream Cheese for this recipe.
Agave Nectar: If you don't have agave, you can also use corn syrup!
Variations
I used Vegan Cream Cheese Frosting for this recipe. But, you an also use Vegan Chocolate Frosting for double chocolate whoopie pies.
Or even Peanut Butter Frosting for a delicious chocolate peanut butter combination.
Instructions
Step 1. First, in a large mixing bowl, combine non-dairy milk, melted vegan butter, agave nectar and vanilla. Whisk to combine.
Step 2. Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to form the chocolate whoopie pie batter.
Cover the bowl with plastic wrap and refrigerate for 25 minutes.
Step 3. Next, use a 2-tablespoon cookie scoop to scoop mounds of batter onto a parchment-lined baking sheet.
Bake the cookies in a 350* F oven for 11-13 minutes, or until the cookies feel set when gently pressed with a finger.
Allow the cookies to cool completely before frosting.
Step 4. To make the vegan cream cheese frosting, use an electric hand mixer to cream vegan butter and cream cheese together until completely smooth.
Add powdered sugar and mix on low until combined. Then, add vanilla and mix on medium until the frosting is smooth and creamy.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
Step 5. Flip half of the chocolate cookies upside down and use a 2-tablespoon cookie scoop to scoop cream cheese frosting on top.
Step 6. Finally, top with the remaining cookies and serve!
Recipe FAQs
Place them into an airtight container and store in the refrigerator for up to 4 days.
Place the cookies in an airtight container with parchment between the layers as you stack.
Then, place in the freezer for up to a month.
When you want to serve, allow the cookies to thaw, then fill with frosting and serve.
Expert Recipe Tips
Don't skip the chill time! The chill allows the batter to thicken up a little big so they bake nice and thick. The whoopie pies will be thin if you skip the chill time.
Be sure to allow the cookies to cool completely before sandwiching them with the frosting. Frosting melts very easily!
Looking for More Easy Vegan Desserts?
If you tried this Vegan Chocolate Whoopie Pies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Chocolate Whoopie Pies (vegan!)
Equipment
- 1 Large Bowl
- 1 Whisk
- 1 Spatula
- 1 2 Tablespoon Cookie Scoop
- 2 Cookie Sheets
- Parchment Paper
Ingredients
- 1 Cup All-Purpose Flour
- ½ Cup Granulated Sugar
- ¼ Cup Cocoa Powder, sifted
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ tsp Kosher Salt
- ½ Cup Non-Dairy Milk
- 4 tablespoon Vegan Butter, melted and cooled
- 2 tablespoon Agave Nectar
- 2 teaspoon Vanilla
For the Chocolate Buttercream
- 4 tablespoon Vegan Butter
- ½ Cup Non-Dairy Cream Cheese, room temperature see note
- 2 Cups Powdered Sugar, sifted
- ¼ teaspoon Vanilla Extract
Instructions
For the Whoopie Pies
- In a medium mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.1 Cup All-Purpose Flour, ½ Cup Granulated Sugar, ¼ Cup Cocoa Powder, sifted, ¾ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Into a large bowl, combine non-dairy milk, melted vegan butter, agave and vanilla. Whisk to combine. Then add the dry ingredients to the wet ingredients and whisk to form the batter. Cover with plastic wrap and place bowl in the refrigerator for 25 minutes to thicken up. See note!½ Cup Non-Dairy Milk, 4 tablespoon Vegan Butter, melted and cooled, 2 tablespoon Agave Nectar, 2 teaspoon Vanilla
- Meanwhile, preheat oven to 350*F and line 2 trays with parchment.
- Using a 2 tablespoon cookie scoop, portions mounds of dough onto the cookie sheets being sure to leave at least 2 inches of space between each mound.
- Bake in a 350* oven on the top and middle rack for 11-13 minutes or until the cookies feel set when pressed with a finger. Allow to cool completely before filling.
For the Cream Cheese Frosting
- Cream the vegan butter and cream cheese together in a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment.4 tablespoon Vegan Butter, ½ Cup Non-Dairy Cream Cheese, room temperature
- Add the powdered sugar and mix on low until combined. Then, add the vanilla and turn the mixer to medium and mix until creamy.2 Cups Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract
- Cover the bowl with plastic wrap and place in the refrigerator to an hour.
To Fill the Whoopie Pies
- Flip half of the whoopie pies upside down. Then, use the same two tablespoon scoop to scoop cream cheese frosting onto the cookies. Top with the remaining cookies and serve.
Erica
Hello! I'm wanting to make these for my husbands birthday and I'm wondering how these hold up if made a few days before eating them? I was thinking of just filling them the day of, but it would be helpful if I could make the cookies beforehand, if possible. Thanks in advance for any advice, cant wait to try these!
Megan Calipari
Hi! I think they would do just fine. If you can, I’d bake them and freeze them and then remove them from the freezer and fill them day of. I hope you enjoy!
monika
Hi! Just a FYI regarding agave...It isn't a health food:
Agave contains an extremely high percentage of fructose, ranging from 70% to over 95%. High Fructose Corn Syrup contains on average 55% fructose, which is nearly half of the amount of agave nectar. All of these facts lead back to agave nectar causing an increase insulin resistance.