Vegan Hot Cocoa Whoopie Pies
Ingredients
Soft cocoa cookies
- 1.5 cups gluten-free all-purpose flour (preferably 1:1 baking flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- pinch salt
- 1/2 cup (1 stick) plant butter, softened
- 1 cup coconut sugar
- 1/2 cup canned pumpkin
- 1/4 cup nut or seed butter (like cashew, almond, or sunflower seed butter)
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1 teaspoon pure vanilla extract
Vegan marshmallow fluff
- 1/4 cup aquafaba (brine from a can of unsalted chickpeas)
- 1/2 cup tapioca syrup
- 1 tablespoon agar agar powder + 3 tablespoons water
- 1/2 teaspoon pure vanilla extract or paste
- 1/2 cup organic powdered sugar
Optional garnishings
- dusted cocoa powder
- crushed candy canes or peppermint candy
Preparation
Heat oven to 375°F.
Make flax eggs by combining flaxseed meal and water and letting it sit for a few minutes until it gels.
In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt, then set aside.
In a separate large bowl, beat the butter, nut or seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping the bowl occasionally, until well blended.
Beat in the pumpkin and flax eggs until well mixed.
On low speed, beat in the flour mixture until well combined.
Lay out macaron baking mats on baking sheets and fill a pastry bag with the cookie dough fitted with a 0.7-inch round piping tip, then pipe the dough to fill the outer circle on the mats.
Bake for 10-12 minutes and let the cookies cool.
While the cookies cool, make the vegan marshmallow fluff by whipping the aquafaba until foamy, then adding the tapioca syrup and beating until soft peaks form.
In a small saucepan, dissolve the agar agar powder in water, heat until it boils and thickens, then carefully incorporate it into the aquafaba mixture.
Add the vanilla and powdered sugar, and continue whipping until the mixture is fluffy and holds shape.
Once the cookies and fluff are ready, spread the marshmallow fluff on the flat side of one cookie and top with another cookie to form sandwiches.
If desired, garnish with dusted cocoa powder or crushed candy canes.
