This is a recipe I used to make a long time ago (way back before I was vegan). I recently stumbled upon it while flipping through my old notes, and it brought back some good memories. They were always a hit, and I realized that it would not take much to revise the recipe into one without the eggs or dairy.
I know that they’re not a traditional whoopie pie (as they’re missing that iconic white icing), but I’m hoping that the ganache filling will buy some forgiveness. It didn’t seem to faze Dave, who scarfed down nearly the whole batch… And speaking of the filling, the recipe makes a lot. So don’t skimp on it when you’re filling them. You’ll most likely have some left over, but I’m sure you’ll have no trouble finding a use for it 😁
If you try this recipe snap a picture and tag me @themisfitbaker on Instagram. I’d love to see 😃
Chocolate Ganache Whoopie Pies
Recipe Type: dessert
Makes: 12 whoopie pies
- 2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/3 cup Semi-Sweet Chocolate Chips (dairy-free)
- 1/4 cup Coconut Oil
- 1/2 cup loosely packed Dark Brown Sugar
- 1/2 cup Granulated Sugar
- 5 tbsp Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1 cup Semi-Sweet Chocolate Chips (dairy-free)
- 1/2 cup Coconut Milk (canned, full fat)
make the filling:
In a saucepan, over high heat, bring coconut milk to a simmer. Remove from heat and add chocolate chips, stirring until smooth. (If needed, return the saucepan to the burner and warm over low heat, stirring constantly, but be careful not to burn the chocolate)
Set aside to cool and firm up a bit (don’t put in the refrigerator).
make the cookies:
Preheat oven to 375°F and line cookie sheet with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large saucepan, over low heat, warm and stir the chocolate chips and oil together, until just melted and smooth. Remove from heat and stir in the brown sugar, granulated sugar, and yogurt.
Add half the flour mixture to the chocolate, and stir to incorporate. Stir in the milk. Then add the remainder of the flour mixture, stirring quickly until the batter is smooth and well mixed.
Scoop a heaping tablespoon of batter*, drop onto the prepared cookie sheet, and gently press into a 1/2-inch thick disc (use dampened fingers to prevent sticking). Repeat with the remaining batter, keeping 2 inches of space between each disc.
Bake for 12 minutes or until the tops are firm to touch.
Allow to cool on sheets for 3 minutes before transferring to cooling rack. Cool completely.
After cookies have cooled completely, take a cookie and spoon the filling onto it’s flat side. Neatly spread the filling towards the edges of the cookie until the surface is covered. Then take a second cookie and gently sandwich together (you don’t want to press all the filling out). Repeat with the remaining cookies.
Place the whoopie pies in the refrigerator until the ganache has set (approximately 30 minutes).
Best served at room temperature, but store the whoopie pies in the refrigerator, as the ganache can melt easily.
*A heaping tablespoon of batter should be approximately 2 level tablespoons. I used a 2 tablespoon cookie scoop.