These Vegan Oreo Whoopie Pies are soft, chocolate-y and filled with cookies and cream buttercream. These are the perfect hand-held dessert!
I love to put Oreos in baked goods! They are delicious in everything from Vegan Oreo Cinnamon Rolls to my Vegan Cookies and Cream Pizookie. And if you're feeling really fancy, my Vegan Oreo Cake or even my Vegan Oreo Cupcakes are show-stopping. But today, we're making whoopie pies.
These Oreo Whoopie Pies are composed of chocolate cake exteriors that are super soft and delicious. They are filled with a fluffy cookies and cream filling, then rolled in crushed Oreos. These treats are easy to make and perfect for any celebration.
Ingredients
Flour: Regular all purpose, here. I always use King Arthur brand.
Cocoa Powder: For a chocolate-y flavor.
Sugar: Granulated sugar for structure and sweetness.
Leaveners: A combo of baking powder and baking soda, here.
Salt: For balance.
Vegan Butter: I prefer to use Soy-Free Earth Balance for all of my baking.
Non-Dairy Milk: I used oat milk, but any non dairy milk will work.
Agave Nectar: For a little added sweetness.
Vanilla: For a background flavor.
Method
These Vegan Oreo Whoopie Pies use the muffin mixing method.
First, combine all of the dry ingredients in a large bowl.
Then, in a small bowl, combine the wet ingredients.
Next, pour the wet ingredients into the dry ingredients and mix. And thats it!
Then, chill the batter for 20 minutes. This is important! This helps the cookies stay nice and thick.
Now, use a cookie scoop to portion the batter onto parchment lined baking sheets.
And you're ready to bake!
Making the Cookies and Cream Filling
The filling for these Oreo Whoopie Pies is a light and fluffy cookies and cream buttercream.
Start by creaming the vegan butter. Its should be soft and creamy before adding the powdered sugar.
Then, add the powdered sugar and mix on low until the butter and sugar have combined. Then you can turn the speed up.
Add the vanilla and non-dairy milk and mix until the buttercream is light and fluffy.
Finally, fold in the crushed Oreos and its ready to use!
Top Recipe Tip
Be sure to chill the batter! Just 20 minutes in the refrigerator helps the cookies stay nice and thick while baking.
This recipe will work if you don't chill the batter, but the cookies will be a little less fluffy.
Storage
To store, place the Oreo Whoopie Pies in an air tight container and store in the refrigerator for up to 4 days.
I don't recommend freezing for this recipe.
Looking for More Sandwich Cookie Recipes?
Vegan Cookie Sandwiches by: Lazy Cat Kitchen
📖 Recipe
Oreo Whoopie Pies
Equipment
- 1 Stand Mixer or Hand Mixer
- 2 Large Bowls
- 2 Small Bowls
- 1 2 Tablespoon Cookie Scoop
- Measuring Cups and Spoons
- 2 Cookie Sheets
- Parchment
Ingredients
For the Whoopie Pies
- 1 Cup All Purpose Flour
- ¼ Cup Cocoa Powder
- ½ Cup Granulated Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ½ Cup Non-Dairy Milk
- 4 tablespoon Vegan Butter, melted
- 2 tablespoon Agave Nectar
- 2 tsp Vanilla Extract
For the Cookies and Cream Filling
- 8 tablespoon Vegan Butter
- 2 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoon Non Dairy Milk
- 5 Oreos, Finely crushed
For Garnish
- 4 Oreos, finely crushed Optional
Instructions
For the Whoopie Pies
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir to combine.1 Cup All Purpose Flour, ¼ Cup Cocoa Powder, ½ Cup Granulated Sugar, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- In a small bowl, combine vegan milk, melted vegan butter and vanilla. Stir to combine.½ Cup Non-Dairy Milk, 4 tablespoon Vegan Butter, melted, 2 teaspoon Vanilla Extract, 2 tablespoon Agave Nectar
- Pour the liquids into the dry mixture and whisk until combined.
- Place the mixture in the refrigerator for 20 minutes to chill and thicken up a bit.
- Preheat oven to 350* F. Line 2 cookie sheets with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop mounds of dough onto the cookie sheets leaving at least 2 inches of space between each dough mound.
- Bake for 11-13 minutes or until the cookies feel set when pressed with a finger.
- Allow to cool completely on the cookie sheets.
For the Cookies and Cream Filling
- In the bowl on a stand mixer, cream the vegan butter.8 tablespoon Vegan Butter, 2 Cups Powdered Sugar, sifted
- Add powdered sugar and mix on low until combined. Scrape the bowl down, then turn the speed up to medium.1 teaspoon Vanilla Extract, 1 ½ teaspoon Non Dairy Milk
- Slowly stream in vanilla and non dairy milk and continue mixing until the filling is light and fluffy.
- Remove bowl from the stand mixer and add crushed Oreos. Fold in with a spatula until distributed.5 Oreos, Finely crushed
Put the Whoopie Pies Together
- Turn half of the whoopie pies over and using scoop about 3 tablespoons of frosting on to them.
- Top with the remaining cookies.
- Roll the cookies in crushed Oreo so it sticks to exposed frosting (optional).4 Oreos, finely crushed
- Serve.
Comments
No Comments