Whoopie pies (refined-sugar free)

Whoopie pies

Makes 4 pies or 8 cookies, great soft texture

Chocolate version of the “Fruity Creamsicle Whoopie Pies” from “Hearty Vegan Meals for Monster Appetites“, and again refined-sugar free.  A cookie-cake-sandwich? What could be better?!

Ingredients — cookies

  • 250 g plain flour
  • 8g baking powder
  • 1 tsp bicarbonate of soda
  • 110 g agave syrup (or 150 g granulated refined sugar)
  • 60 ml vegetable oil
  • 30 g soya yogurt and 60 g vanilla rice milk, (or 90 g soya yogurt)
  • 1½ tsp vanilla extract
  • ½ tsp orange essence (optional)
  • 2 drops orange colouring (optional)
  • pinch of salt

Ingredients — filling

  • 1 x 75 g bar dark chocolate (non-dairy, no added sugar Thorntons or other)
  • ½ carton oat cream


  1. Pre-heat the oven to 180 °C (or gas mark 4), or 170 for a fan oven.  Line a baking tray with greaseproof paper.
  2. Combine the wet cookie ingredients in a large bowl (and the sugar, if using granulated).  Sift in the dry ingredients and stir with a wooden spoon, until combined.
  3. Spoon out the dough into 8 balls on the baking tray, ensuring there is at least 3 cm between each ball, then flatten the tops a little.
  4. Bake for 10-15 minutes, or until set and golden brown.  You may wish to turn the oven down a bit after 10 minutes if they are darker but still soft.  Remove from the oven and let them cool for a few minutes on the tray until they are firm enough to transfer to a wire rack.  Allow to cool completely.
  5. For the filling, carefully melt the chocolate (as usual not directly over the heat) then stir in the oat cream well.  Transfer this mixture to an air-tight tub and chill in the fridge for about an hour, or until it has set like a mousse.
  6. Take a pair of cookies, and flatten one slightly to make the bottom layer.  Spoon on some mousse then place the second cookie on top.

Makes 8 cookies, or 4 whoopie pies.


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