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Chocolate Whoopie Pie filled with vegan cream cheese frosting with a bite taken out of it.
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5 from 2 votes

Chocolate Whoopie Pies (vegan!)

These Vegan Chocolate Whoopie Pies soft and moist and are filled with delicious cream cheese frosting! They are the perfect hand-held dessert!
Prep Time15 minutes
Cook Time10 minutes
chill time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 Sandwiches
Calories: 497kcal
Author: Megan Calipari
Cost: $4

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.

Notes

Do not skip the chill time! It is important for the batter to thicken a bit before baking.
I like Tofutti Vegan Cream Cheese for this recipe! It is important that the cream cheese is at room temperature for smooth and creamy frosting.

Nutrition

Serving: 1Sandwich | Calories: 497kcal | Carbohydrates: 78g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 306mg | Potassium: 51mg | Fiber: 2g | Sugar: 63g | Vitamin A: 875IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg