To me whoopie pies are the ideal cake-ish dessert. I love that they are hand held, and that they typically have less frosting than a cupcake. To some of you, thats probably upsetting, but I've never been a huge frosting person. That is, until I made Salted Maple Peanut Buttercream which I could eat with a spoon. But you are the master of your destiny, so fill these One-Bowl Chocolate Whoopie Pies as high with buttercream as you like.
I love a cookie sandwich. They are so fun. And once you have a cookie that you like, you can transform it by filling it differently. This time around, I filled these One-Bowl Chocolate Whoopie Pies with Salted Maple Peanut Buttercream to make kind of a fancy peanut butter cup. But fill them with anything from Vanilla buttercream to Chocolate Buttercream or jam, or ganache. Whatever suits your tastes. I think next time I'll fill these with strawberry buttercream and a dollop of strawberry jam.
As with all of my baking recipes, these whoopie pies are very simple. They are made in just one bowl with basic ingredients. The only ingredient that you may not have is agave. If you don't keep agave on hand, substitute it with maple syrup or light corn syrup.
And for the plant milk, just use what you like and have on hand. I almost always use So Delicious Coconut Milk in my baking recipes, but almond, oat or soy will all work perfectly!
For the one-bowl method, I combine all wet ingredients into a mixing bowl with a whisk. Then I situate a sifter or sieve on top of the bowl, being careful not to get the bottom of the sifter wet. Then, I measure the dry ingredients into the sifter. Once all the dries are measured, I sift them directly into the wet ingredients and whisk everything together. And voila! Only one bowl to clean.
One-Bowl Chocolate Whoopie Pies
- 1 Cup All-Purpose Flour
- ½ Cup Cocoa Powder
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼+1/8 tsp Salt
- ⅔ Cup Sugar
- ⅓ Cup Canola Oil
- ⅔ Cup Unsweetened Plant Milk I used So Delicious Coconut Milk
- 1 tablespoon Agave Nectar
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice or White Vinegar
- Preheat oven to 375* F. Line 2 baking trays with parchment.
- In a large mixing bowl, combine sugar, oil, plant milk, agave, vanilla and lemon juice. Whisk to combine.
- Put a sieve or sifter on top of the bowl, careful not to get the bottom of the sifter wet. Into the sifter, add flour, cocoa powder, baking powder, baking soda and salt.
- Sift the dry ingredients into the wet ingredients and whisk to combine.
- Portion the batter into about 2 tablespoon rounds leaving 2 inches of space between each cookie. Use the back of your scoop to gently swirl them to coax them into a circular shape if you need to. A cookie scoop will be really helpful here to keep them round if you have one. While the first tray is in the oven, portion batter onto the second tray.
- Once you are done with one tray, insert onto the middle rack a a 375* oven for 9-11 minutes. To test for doneness, gently press the middle of a cookie. If it springs back, its done!
- Remove the first tray from the oven and insert the second tray. Allow cookies to cool on the baking sheet for at least 7 minutes before transferring to a cooling rack to cool completely.
- Once completely cool, fill with desired fillings and devour.
Let me know how this recipe worked for you and what you filled your One-Bowl Chocolate Whoopie Pies with!