You might know I hail from New England (Boston) and I just had to recreate these very New England’y (a word? it is now) treats at home!
They come in a small-batch of 7 mini pies, the perfect 3-4-5 bite dessert, but if you would like to make one of those bakery-style monster ones, you can maybe get 1 or 2 out of this small-batch recipe.
So is it small-batch, mini-batch, or single-serving? Nobody even knows anymore!
The portion size inflation in this country that is America is out of CONTROL (looking at you Panera kitchen sink cookie) so I try my best to make reasonable treats for me and the tiny fam at home.
And you of course, you thought I forgot you, you silly.
Btw, here’s a fun fact before I let you run to the kitchen to make these. Did you know that these are also called, uhm, BIG FAT OREOS?!
“The whoopie pie, alternatively called a black moon, gob, black-and-white, bob, or “BFO” for Big Fat Oreo, is an American baked product that may be considered either a cookie, pie, sandwich, or cake.”
— Wikipedia
I’m here for it.
Let me know if you give these a try, honestly, they’re by far the best BIG FAT OREOS I’ve ever had!
Small-batch Mini Whoopie Pies
Equipment
- Cookie sheet
Ingredients
Brownie cookie dough
- 1 tbsp coconut oil, melted (15 g) other oils might work
- 2 tbsp nut/seed butter (32 g) I used almond butter
- 3 tbsp maple syrup (63 g) you can probably sub sugar free syrup
- 2 tbsp (nut) milk (30 g)
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder (24 g)
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 tsp baking powder
- pinch of salt
Filling
- 2 tbsp (vegan) cream cheese, softened (28 g) sub (plant) butter
- 1/3 cup powdered sugar (40 g)
- drop of vanilla extract
Instructions
- Beat all filling ingredients until light and fluffy (you can use a fork or a hand mixer of some sort). It should be like frosting, add a drop of water or more powder sugar to adjust the consistency. Refrigerate.
- Preheat oven to 350F and line a cookie sheet with parchment.
- Blend together oil, syrup, nut butter, nut milk, vanilla.
- Whisk together flour, cocoa, baking powder, salt.
- Combine the two, dough will be something between cookie dough and brownie batter. If too dry, add a drop more milk, if too wet, add a pinch more flour.
- Scoop on the cookie sheet and bake 10 minutes.
- Cool cookies completely before assembling your whoopie pies with heaping tsp filling each sandwich (there will be some frosting leftover).
- Enjoy your pies! Keep them refrigerated, esp if you used cream cheese for the filling.
Notes
- I truly recommend making the filling with cream cheese (vegan if desired) if you love the brownie-cheesecake combo like I do! For a more neutral taste use regular or plant butter at room temperature. If using butter you might want to add more powdered sugar to get to the right frosting like consistency.