Servings: 10 pies
- 2 cups gluten-free measure for measure flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. sea salt
- 2/3 cup brown sugar packed
- 1/2 cup vegetable oil
- 1/2 cup unsweetened almond or cashew milk
- 1.5 tsps. apple cider vinegar
- 3 tbsp. aquafaba *liquid from canned chickpeas
- 2 tsps. vanilla extract
- 1/2 cup hot water
Coconut Cream Filling:
- 2/3 cup coconut cream
- 1/2 cup confectioner's sugar
- 1/4 tsp. vanilla extract
- 1-2 tbsp. unsweetened almond milk *add if your coconut cream does not whip smoothly
For the chocolate pies:
Preheat oven to 350ºF. Add flour, cocoa powder, baking soda, baking powder, and sea salt to a medium mixing bowl, and whisk to thoroughly combine. Set aside.
For the buttermilk: in a small cup, combine milk and apple cider vinegar. Whisk, and then let it sit for at least 3-4 minutes before using.
To the bowl of a stand mixer (or a larger mixing bowl), add brown sugar, buttermilk (almond milk and cider combo), canola oil, aquafaba, and vanilla extract. Beat with a stand mixer or hand mixer until foamy. If you do not have a stand mixer or hand mixer, beat swiftly with a whisk.
Add the flour/cocoa powder mixture to the mixing bowl, then add the hot water. Continue to beat gently until all ingredients are smooth and well-combined.
Line one large or two small baking pans with parchment paper. Scoop batter out using a 1/4 cup measuring cup or ice cream scoop, dropping it in circles about 2 inches apart on the baking pan(s). BE SURE YOU END UP WITH AN EVEN NUMBER OF CHOCOLATE PIES!!!!!!!!
Bake for about 8-10 minutes and then check for doneness. The cookie pies should be very soft but springy and not doughy in the middle. Cool on the pan for about 10 minutes and then remove to a wire cooling rack while you finish preparing the filling.
Note: If you are using two baking pans, be sure to rotate and switch the pans halfway through the baking time.
To make the filling:
Place a can of coconut milk in the fridge for at least 4 hours or overnight.
After the coconut milk has chilled, spoon out just the solid cream part into the bowl of a stand mixer.
Add the confectioner's sugar and vanilla extract and beat on high until the mixture is smooth and fluffy, but slightly stiff (the texture of traditional whipped cream).
Note #1: Some brands of coconut milk do not whip as smoothly, so you can add a splash (1-2 tablespoons) of almond milk or the liquid part of the coconut milk to help smooth it out. Note #2: If you do not have a stand mixer or hand mixer, you can definitely still make this filling, though it may not be quite as fluffy as a mixer would make it. You will just need a bit of time and arm strength (make it with a buddy?), and be sure to whisk briskly.
To assemble the whoopie pies:
Once the pies have cooled, spread a generous amount (approx. 2 tablespoons) of the whipped cream onto one chocolate pies. Top with another chocolate pie. Repeat until you have used up all of the pies and filling.
To store: place whoopie pies in an airtight container. If you have to stack them to get them to fit, you may want to place a layer of wax or parchment in between the layers to prevent the pies from sticking together.
Refrigerate for up to 4 days, or freeze for up to one year. Note: These are WONDERFUL when frozen! Try them both ways!
Calories: 298kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Sodium: 267mg | Potassium: 139mg | Fiber: 4g | Sugar: 15g | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg