Vegan Double Chocolate Whoopie Pies

5 from 2 votes

These Vegan Double Chocolate Whoopie Pies are the perfect hand held dairy free dessert. And I show you how to freeze them in this post.

Prep Time15

Cook Time10

chill time20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Sandwiches

Calories: 497kcal

Cost: $4

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
1 Cup All-Purpose Flour, ½ Cup Sugar, ¼ Cup Cocoa Powder, sifted, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
Into a small bowl, combine plant milk, melted vegan butter, agave and vanilla. whisk to combine.
½ Cup Unsweetened Non-Dairy Milk, 4 tablespoon Vegan Butter, melted, 2 tablespoon Agave Nectar, 2 teaspoon Vanilla
Sift the dry ingredients into the wet ingredients and whisk to combine.Pour the wet ingredients into the dry ingredients and whisk to combine.
Place bowl in the refrigerator for 20 minutes to thicken up. See note.
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 for 11-13 minutes or until the cookies feel set when pressed with a finger.
Allow to cool completely.

Cream the vegan butter and vegetable shortening together in a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment.
8 tablespoon Vegan Butter, ¼ Cup Vegetable or Palm Shortening
Add the cocoa powder and powdered sugar and mix on low. The mixture will look crumby here and thats okay.
½ Cup Cocoa Powder, sifted, 3 Cups Powdered Sugar, sifted
Add the vanilla and mix on low. Then add the non-dairy milk one tablespoon at a time, mixing between each addition.
1 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk
Now turn the mixer to medium and mix until light and fluffy, about 1-2 minutes

Flip half of the whoopie pies upside down, then use the same two tablespoon scoop to scoop chocolate buttercream onto the cookies.
Top with the remaining cookies and serve.

Do not skip the chill time! It is important for the batter to thicken a bit before baking.

For the vegetable or shortening, I like to use Spectrum brand palm shortening. This ingredient is crucial to keep the buttercream smooth and fluffy.