|sorry for the poor quality pictures - i was in a huge rush to get these made so just shot pictures with my phone|
whoopie pies by babycakes
:: ingredients ::
- cookies -
1.5 cups bob's red mill all-purpose gluten-free baking flour (found at most natural food stores)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 cup melted coconut oil or organic canola oil
2/3 cup agave nectar
1/2 unsweetened apple sauce
2 tablespoons vanilla extract
* in the book it says for the filling of the whoopie pies to use 2.25 cups of Susanne's Specialties Ricemellow Creme - i had no luck finding it locally, so made icing instead.
- icing -
(not babycake approved as it uses soy and refined sugar- sorry)
1/2 cup earth balance vegan buttery spread (original flavour)
2 cups icing sugar (organic, fair-trade makes me feel slightly better about using it)
1/2 teaspoon pure vanilla
2 tablespoons soy, coconut, or almond milk
:: directions ::
preheat oven to 325 degrees and line two rimmed baking sheets with parchment paper
in a medium bowl, whisk together all the dry ingredients. add all the wet ingredients and mix together with a spatual untl mixture forms a smooth dough
drop dough by the teaspoonful onto prepaired baking sheets - about 1.5 inches apart
bake for 7 minutes, rotate and bake another 7-ish minutes until nice and golden
let cool for 15 minutes on the baking sheet
* my cookies went a touch flat (i got a little wild with the apple sauce...) so i used a circular cookie cutter to cut the cookies into symmetrical shapes once cooled.
for icing, add all ingredients together and blend with a mixer for 5-8 minutes until light and fluffy.
spoon into the bottom of one cookie and sandwich with a second cookie. repeat until all cookies are used.
yields about 12 whoopie pies