Vegan Whoopie Pies
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Yes, that's what we said, vegan whoopie pies!
Recipe adapted Baking All Year Round by Rosanna Pansino
If you make this recipe, be sure to let us know by posting a photo on your social media and tag us! (FB: windsoulwellnesscenter or IG: windsoulwellnesscenter)
Cookie Ingredients
- 2/3 cup unsweetened soy milk
- ½ teaspoon lemon juice
- 1½ cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- ¾ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
Cookie Directions
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- In a small bowl, whisk together the soy milk and lemon juice. Allow the mixture to curdle, about 10 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powers.
- Whisk the oil, sugar, and vanilla into the curdled soy milk
- Make a well in the center of the flour mixture and pour in the wet mixture. Mix until well combined
- Put the batter in a piping bag with a round tip
- Pipe the batter into your desired size on the lined pans. Since the batter is thick, the dough may look like a Hershey kiss. To fix the triangle shape, you can use a butter knife sprayed with cooking spray to flatten the tip down.
- For small cookies, they should be baked 6-8 minutes. For medium to large cookies, they should bake from 10-12 minutes
- Once they are done cooking, place on a wire rack to cool
Caramel Filling Ingredients
- 1 can of (11.25 ounces) sweetened condensed coconut milk. This can be found at Whole Foods in a small blue can in the baking section
- 12 tablespoons vegetable shortening
- 4 tablespoons vegan butter
- ¼ cup water
- 2 teaspoons vanilla extract
- 3 to 4 cups powdered sugar
- ¼ teaspoon salt
Caramel Filling Directions
- Put the sweetened condensed coconut milk, 4 tablespoons of the shortening, and water. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low, until the mixture begins to thicken and turn an amber color, about 20-25 minutes. Take the mixture off the heat and cool for about 10 minutes to prevent melting the buttercream.
- While the caramel is cooling, add the remaining shortening, vegan butter, vanilla, salt and mix in a stand mixer with the paddle attachment. Once the mixture is creamed, add one cup of powered sugar at a time.
- Allow to cream for 5 minutes then slowly add the caramel into the buttercream. Mix for 5 minutes till light and fluffy.
- Once the buttercream is ready, put it in a piping bag with desired tip. Fill the cookies and enjoy!