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Hot Chocolate Whoopie Pies (vegan + gluten-free)

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These Hot Chocolate Whoopie Pies are a must try for a sweet dessert! Two homemade devil’s food cake-like cookies filled with a homemade chocolate cream filling. These are gluten-free, vegan and have no refined sugars yet are still crazy good!

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 75 minutes

Yield: 8-10 whoopie pies 1x

Ingredients

Scale

For the whoopie pies:

  • 1/2 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil, melted and cooled (or use vegan butter)
  • 1/2 cup coconut sugar
  • 3/4 cup almond flour
  • 3/4 cup gluten-free oat flour
  • 1/2 cup cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Chocolate cream filling:

  • 1 1/2 cups raw cashews, soaked in hot water for 30 minutes at least
  • 1/4 cup cacao powder
  • 1/3 cup almond milk
  • 2 tablespoons maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoons vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper and set aside
  2. In a measuring cup, combine 1/2 cup almond milk and 1 teaspoon acv and set aside
  3. In another small bowl, mix the ground flaxseed and water to make flax egg and set aside
  4. In a large bowl, combine the almond milk mixture, flax eggs, maple syrup, coconut oil, vanilla extract and coconut sugar until smooth
  5. Add in the almond flour, oat flour, cacao powder, baking soda, baking powder and salt and mix together until fully combined and no lumps remain (make sure to scrape down the sides with a spatula!)
  6. Using a cookie scooper, scoop out about 1.5 tablespoons of the batter at a time and place onto the lined baking sheet (leave 2-inches between each cookie)
  7. Bake in oven for 12-14 minutes
  8. Set aside to cool for at least an hour (do not skip this) so the cookies can firm up a bit
  9. While the cookies cool, make the cream filling but draining the cashews then adding everything to a blender and blending until smooth and creamy
  10. Spread the cream filling across half the cookies then sandwich another cookie on top to create “whoopie pies”
  11. Serve and enjoy!

Notes

*Store in airtight container for 2 days or 7 days in fridge or 2 months in freezer

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/hot-chocolate-whoopie-pies-vegan-gluten-free/