This recipe for chocolate dairy-free whoopie pies is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Heather Keach of Heather’s Bakery. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.
For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest
Special Diet Notes & Options: Chocolate Dairy-Free Whoopie Pies
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, tree nut-free, optionally soy-free, and vegetarian. Just be sure to choose your shortening wisely, as many brands do use vegetable oil made from soy.
Chocolate Dairy-Free Whoopie Pies with Vanilla Creme Filling
Prep time
Cook time
Total time
Author: Heather Keach
Ingredients
Chocolate Dairy-Free Whoopie Pies:
- 2 cups So Delicious Dairy Free Original Coconut Milk Beverage
- 2 cups sugar
- ¾ cup canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups flour
- 10 tablespoons cocoa powder
- 2½ teaspoons baking soda
- Pinch salt
Vanilla Crème Filling:
- 3 cups confectioner's sugar
- 1½ cups vegetable or palm shortening (preferably non-hydrogenated)
- 1 teaspoon vanilla extract
- 2 tablespoons So Delicious Dairy Free Original Coconut Milk Beverage
Instructions
- Preheat oven to 350ºF and line baking sheets with parchment paper.
- For the whoopie pies, mix coconut milk beverage, sugar, oil, eggs, and vanilla in a large mixing bowl. Add flour, cocoa powder, baking soda, and salt, and mix until smooth, but do not over beat.
- Scoop dough onto prepared baking sheets and bake for 15-20 minutes, or until the cookie tops spring back. Let cool completely.
- For the filling, beat all ingredients together in a mixing bowl until light and fluffy. If needed, add water while beating to achieve desired consistency.
- Fill cooled whoopie pie cookies.
2 Comments
The recipe went great for the chocolate cookie part…my main complaint is the complete joke of the estimated time. It only took me 20 min to prepare the chocolate batter so that was pretty close to the estimation there, but it took me an hour to bake them all. I made 12 per tray and over time put 5 trays in the oven. I figured as much before I started because I have made a different recipe of whoopie pies before which takes about the same amount of time.
I think that the cookie part is better than the last recipe I used because these are soft yet firm enough to pull off the tray nicely and they are not sticky when holding them to frost.
The filling was really bad though. It tasted like shortening. I tried to change the taste by adding a cup of water (it was way thicker than what I have used before) and adding more vanilla extract. It didn’t work so I ended throwing it out. Too bad.
Hi Paige, thanks for the feedback! I will put a note that the cook time may be longer if you bake the trays separately. This was a submitted recipe, so we haven’t tested it in the Go Dairy Free kitchen.
Here is another filling recipe that has been enjoyed. The ratio of shortening is much lower and cut with margarine for flavor:
1/4 cup dairy-free margarine
1/4 cup vegetable shortening
2 cups confectioners’ sugar
2 teaspoons vanilla extract