Vegan and Gluten-Free Whoopie Pies
I often turn to unrefined sugar to sweeten my cookies because I love the crunchy texture it provides. But when it comes to whoopie pies, agave nectar works much better. The reason is simple: Traditionally, whoopie pies are built with cookies that are fairly squishy and cake-like by comparison—way more so than a typical cookie sandwich.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, arrowroot, baking soda, xanthan gum, and salt. Add the coconut oil, agave nectar, applesauce, and vanilla and mix with a rubber spatula until the mixture forms a smooth dough.
Step 3
Drop the dough by the teaspoonful onto the prepared baking sheets about 1 1/2 inches apart. Using the palm of your hand, gently flatten each cookie to help it spread. Bake for 7 minutes, rotate, and bake until the cookies are firm to the touch and golden brown on the outside, about 7 minutes more. Let cool for 15 minutes on the baking sheets.
Step 4
Spoon 3 tablespoons of Ricemellow Crème on the flat side of a cookie. Top with a second cookie. Repeat with the remaining Ricemellow Crème and cookies.
