Vegan & Gluten-Free Whoopie Pies with Peppermint Filling
Crispy but chewy chocolate cookies, with a minty cream filling — these vegan whoopie pies are so delicious that no one will believe they are gluten-free!
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These gluten-free vegan whoopie pies are a delicious treat that will make you whoop with joy!
Somewhere between a cake and a biscuit, the soft chocolate cookies that form the outer layers of these whoopie pies are made with rice flour, so they’re suitable for gluten-free vegan diets.
The filling is a sweet peppermint buttercream, which adds a refreshing lift to the sweet flavours of this cookie sandwich.
These are easy and affordable to make, meaning they’re ideal for a quick coffee morning treat, a fun but simple vegan dessert, or a budget-friendly bake sale option.
How to store and serve whoopie pies
These gluten-free vegan whoopie pies can be served at room temperature, but they won’t stay fresh for long if they’re not stored in the fridge.
Refrigerating your whoopie pies doesn’t just make them last longer. It’s also the best way to enjoy their fresh flavours and satisfying chewy texture.
For the best results, chill these whoopie pies for at least 30 minutes before you eat them. This helps to give the chocolate cookies a softer, fudgier texture and enhances the cooling peppermint filling.
Total Time: 35 minutes
Cook Time: 10 minutes
Calories: 412
Servings: 6
Rating:
Nutritional information per serving:
Serving size
119g
calories
412
fat
12g
saturates
4.3g
sugars
59g
salt
0.7g
Total Time: 35 minutes
Calories: 412
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the cookies
- 16.666666666667 16.666666666667 g cacao powder
- 12.5 12.5 g brown rice flour
- 20 20 ml maple or agave syrup
- 7.5 7.5 g finely chopped dark chocolate
- 0.083333333333333 0.083333333333333 tsp sea salt
- 10 10 ml water
- For the filling
- 41.666666666667 41.666666666667 g icing sugar
- 9.1666666666667 9.1666666666667 g dairy-free butter, very cold
- 0.16666666666667 0.16666666666667 tsp peppermint extract
- 0.16666666666667 0.16666666666667 drop green food colouring (optional)
- 0.33333333333333 0.33333333333333 Tbsp unsweetened soya milk, cold
Method
- Preheat oven to 180°C/ 350°F/Gas 4 and line a baking sheet with parchment paper. Add all the biscuit ingredients to a bowl and mix thoroughly to combine. You should have a fairly dry, firm dough.
- Divide the dough into 12 and roll into balls. Arrange them on the parchment paper and place another sheet of paper on top. Using another baking tray or dish, press down on the cookies to partially flatten them. Transfer to the oven to bake for 10 minutes.
- Remove the cookies from the oven and place on a wire rack to cool completely.
- Place all the filling ingredients in a bowl and whip together using an electric hand whisk until light and fluffy. Chill until needed.
- Once completely cool, use the filling to sandwich the biscuits together and chill until ready to serve.
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