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A stack of vegan oreo whoopie pies with one broken open to show the middle
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5 from 1 vote

Oreo Whoopie Pies

These Vegan Oreo Whoopie Pies are soft, chocolate-y and filled with cookies and cream buttercream. These are the perfect hand-held dessert!
Prep Time45 minutes
Cook Time10 minutes
Cooling Time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8 Whoopie Pies
Calories: 475kcal
Author: Megan Calipari
Cost: $4

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.

Notes

Do not skip the chill time! Just 20 minutes is enough time for the batter to thicken so with whoopie pies bake up thick and soft.

Nutrition

Serving: 1Sandwich | Calories: 475kcal | Carbohydrates: 70g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 387mg | Potassium: 118mg | Fiber: 2g | Sugar: 52g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg