I am so excited to post this recipe! I love Whoopie Pies. All of the Amish markets, grocery stores, etc. sell these wonderful desserts. My mom has been making them as long as I can remember. She just finished making a big batch of them for my dad to take on a fishing trip. They contained a bunch of eggs, buttermilk, etc., so Jazlyn wasn't able to have any of them. Plus, my mom's cookie batter recipe also contained another cup of Crisco, which I didn't want to use. I decided that this would be the year I finally try to make this yummy snack for her. I am so thrilled how they turned out. The flavor is perfect. The only difference is that the cookie/cake part is not quite as soft and springy, but the texture was still very good. Jazlyn asked if I could make the filling blue for her instead of boring white. I love how cute they turned out and she couldn't get enough of them. Seeing the happiness on her face as she ate her first Whoopie Pie was priceless. It just proves that Jazlyn's allergies aren't going to stop her from having the foods she wants.
Whoopie Pies
4 cups flour
2 cups sugar
2/3 cup cocoa powder
2 tbsp cornstarch
2 tsp baking soda
1/2 tsp salt
1 1/2 cups soy milk
2/3 cup oil
1 tbsp vanilla extract
Vanilla Cream Filling:
3/4 cup shortening, such as Crisco
3/4 cup sugar
3/4 cup confectioner’s sugar
1 tbsp vanilla extract
Food coloring, optional
Combine the flour, sugar, cocoa, cornstarch, baking soda and salt. Add the soy milk, oil and vanilla. Use an electric mixer to beat the mixture until just combined. The mixture will be thick and sticky. Drop 1-2 tablespoons of the dough, 1 1/2” apart, onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until the center springs back when gently pressed and a toothpick inserted into the center should come out clean. Be careful not to over bake the cookies. Cool for a few minutes on the baking sheet before transferring to wire racks to cool completely.
While the cookies are cooling, prepare the Vanilla Cream Filling. Use an electric mixer to cream all of the ingredients until fluffy and smooth and all of the sugar is dissolved, about 10 minutes.
Once the cookies are completely cooled, spread a generous amount onto the bottom of a cookie. Place another cookie on top, then press down gently to create a sandwich. Repeat with the remaining cookies. Store tightly covered or wrap each Whoopie Pie individually in plastic wrap.
* If desired, you can use a safe storebought or homemade frosting to replace the Vanilla Cream Filling.
Shared with Church Supper, Savory Sunday, Sundays Best, Think Pink Sundays, Sundae Scoop, Sunday Round Up, Scrumptious Sunday, Southern Sundays, My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Monday, Makin' You Crave Monday, What Makes You Say mmmmm Monday, Mouthwatering Mondays, Tuesday Talent Show, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Allergy Free Wednesday, Share the Wealth Wednesday, What's Cooking Wednesday, Bake with Bizzy, Full Plate Thursday, It's a Keeper Thursday, Tatetastic Thursday, Creative Thursday, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Weekend Potluck, Sweet Tooth Friday, Gallergy of Favorites, Foodie Friday, Sweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Sweets for Saturday and My Sweet Party.
