• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Keepin' It Kind
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Travel & Dining
  • Resources
  • Being Vegan
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Travel & Dining
    • Resources
    • Being Vegan
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies & Bars

    Heather's Gingerbread Whoopie Pies

    December 4, 2013 by keepinitkind 11 Comments

    Back in my pre-vegan days, I used to love a good cookie swap party. Now that I’m vegan and don’t have many vegan friends close-by, I’m bringing the cookie swap party to Keepin’ It Kind! Each day, for 25 days, one of my favorite bloggers will visit and share one of their favorite holiday cookies! That’s 25 Days of Cookies, my friends! Happy Holidays!

    Vegan Cookie Swap Party

    Heather from Sunday Morning Banana Pancakes has long been one of my most favorite bloggers. Even before I started Keepin’ It Kind, I would drool over her recipes and her writing always has me wishing I could just pop over for a cup of tea and chat. Heather is one talented lady- just one look at her photography and the dishes she shares will prove that. Today’s cookie is no exception! I’m so grateful to have her here to share it!

    DSC03849.jpg
    I absolutely ADORE Kristy, so it was a no brainer when she invited me to take part in her annual vegan cookie swap. I am so incredibly happy to be included alongside so many amazing, kind hearted & talented bloggers - Kristy's cookie line up thus far has been amazing; and we aren't even a week into the swap!
    DSC03830.jpg DSC03874.jpg

    The easy part was saying yes...the hard part; coming up with the perfect cookie to bring to the swap. Oh man, I knew it had to be incredible considering who the host of cookie swap is and all the fabulous people that would be  "attending" - I went back and forth on what to bring and finally decided on mini gingerbread whoopie pies- not quite a cookie but close enough, a welcome addition to the cookie table.

    DSC03871.jpg

    Growing up my Dad had a whoopie pie obsession, come to think of it so does one of my fitness instructors- what's not to love about 2 cookies sandwiched together with cinnamon cream cheese frosting then sprinkled with powdered sugar? I know these are not the healthiest of cookies, but I think we all deserve to splurge just a little this time of year.
    DSC03856.jpg DSC03861.jpg

    Thank you so much for having me Kristy, I hope you & your readers will  enjoy a whoopie pie or two!

    DSC03837.jpg

    Print
    Heather’s Gingerbread Whoopie Pies

    Yield: 36 cookies/18 mini whoopee pies

    Ingredients

      for the cookies
    • 3 1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons ground ginger, cinnamon & 1/4 tsp nutmeg
    • 3/4 cup (1 stick unsalted vegan butter, at room temperature
    • 3/4 cup light brown sugar
    • 1 flax egg or egg replacer
    • 1/2 cup molasses
    • 3/4 cup almond Milk + 1 tbsp apple cider vinegar
    • for the frosting/cream
    • sugar for dusting
    • (1) 8 oz tub tofutti
    • 2 tbsp all vegetable shortening
    • 1 cup powdered confectioners’ sugar, sifted
    • 1 teaspoon pure vanilla extract
    • 1 tsp cinnamon

    Instructions

    1. Preheat oven to 375 degrees. Prepare two large baking sheets with parchment paper.
    2. In a mixing bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
    3. In a large bowl, cream the vegan butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Beat in flax egg, scraping down sides of bowl after. With mixer on low, add molasses and "buttermilk". Add flour and mix only until blended; do not over-mix.
    4. Using a small scoop or teaspoon, portion batter onto the baking sheets, spacing each about 2 inches apart.
    5. Bake for 10-12 minutes, rotating baking sheets halfway through. Let cookies cool for 5 minutes, then transfer to wire racks to cool completely.
    6. To make the filling: With a mixer, beat tofutti, vegetable shortening and powdered sugar on medium speed until fluffy, about 3 minutes. Add vanilla extract & cinnamon and beat for 1 more minute, until frosting is smooth.
    7. Make sure cookies are cooled completely then pair cookies by size. Transfer filling to a piping bag (Ziploc bag with small corner cut works great). Onto the flat side of one cookie pair, pipe a bit of frosting. Sandwich the cookies together.
    8. Enjoy!
    3.1

    More

    • Abby's Chocolate Creme Brûlée Cookies
    • Sarah's Sugar Cookies
    • Sarah's Red Velvet Crinkle Cookies
    • Courtney's Chocolate Cinnamon Snowflakes

    Reader Interactions

    Comments

    1. JaimeLovesStuff.com

      December 04, 2013 at 7:12 am

      OMG! Those look amazing! I want to eat them now, lol.

      Reply
    2. Caitlin

      December 04, 2013 at 7:19 am

      gorgeous, as usual 😉

      Reply
    3. Stefanie

      December 04, 2013 at 12:20 pm

      Oh my goodness. These look to die for! I've never attempted a whoopie pie before, but I'm thinking this may be the perfect excuse to try!

      Reply
    4. luminousvegans

      December 04, 2013 at 3:08 pm

      Dang! These are simply gorgeous!

      Reply
    5. Sarojini

      December 04, 2013 at 11:42 pm

      Yummy! And great pictures too. 🙂 Tofutti is so versatile...

      Reply
    6. Richa

      December 04, 2013 at 11:53 pm

      Everything about these whoopies and the photographs is so beautiful and festive! awesome job heather!

      Reply
    7. Virtually Vegan Mama

      December 05, 2013 at 4:23 am

      YUM!! These look awesome!

      Jen

      Reply
    8. Emily - It Comes Naturally Blog

      December 09, 2013 at 12:40 am

      Mmm...been too long since I had a whoopie pie 🙂

      Reply
    9. Ana

      December 14, 2013 at 10:13 pm

      First - I love your blog!
      So I actually have a question about this recipe. It says 3/4 cup vegan butter (1 stick). But 1 stick is 1/2 cup. Do you know which is correct? Thanks!!

      Reply
      • Heather

        December 17, 2013 at 6:49 am

        1 Stick 🙂

        Reply
        • Heather

          December 23, 2013 at 1:34 pm

          So a 1/2 a cup- I should have clarified sorry!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome to Keepin' it Kind! I'm Kristy- Animal Lover, Travel Fanatic, and Chickpea Devotee. Join me as I make the world a kinder place, one delicious vegan meal at a time…

    More about me →

    Popular

    • Gluten-Free, Vegan Chocolate Chip Banana Bread
    • Chile-Roasted Smashed Potato Tacos with Cilantro-Avocado Sauce
    • Roasted Butternut Squash Chili Mac
    • Lentil and Mushroom Stuffed Sweet Potatoes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Keepin' It Kind with appropriate and specific direction to the original content.

    Copyright © 2022 Keepin' It Kind