Small-batch Mini Whoopie Pies
Servings: 6 mini pies
Calories: 148kcal
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.
Nutrition
Serving: 1 mini pie | Calories: 148kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 123mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0.1IU | Calcium: 54mg | Iron: 1mg