No one will believe these little goodies are vegan. The unexpectedly light creamy peanut butter filling is the perfect complement to the dense chocolate sandwich. Grown ups and kids all love these.

Vegan Peanut Butter Mini Whoopie Pies

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By Stonyfield

No one will believe these little goodies are vegan. The unexpectedly light creamy peanut butter filling is the perfect complement to the dense chocolate sandwich. Grown ups and kids all love these.

Ready In: 1 hour

Level: Easy

Prep: 20 minutes

Cook: 40 minutes

Yields: 2 dozen

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Ingredients

Pies

1 1/2 c flour
1/4 c unsweetened cocoa powder (sifted if lumpy)
1/4 c Hershey's Special Dark cocoa powder (sifted if lumpy)
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 stick vegan buttery sticks
1 c granulated sugar
2 Tbsp vanilla almond milk
6oz Stonyfield Organic Dairy Free Vanilla

Filling

2 sticks vegan buttery stick
1/2 c or vegetable shortening
1 1/2 c confectioners' sugar (sifted)
1 tsp pure vanilla extract
1/2 c Teddy All Natural Peanut Butter (add more/less to taste)

directions

Step 1

Preheat oven to 350°.

Step 2

In medium bowl, mix flour, cocoa, baking soda, baking powder and salt. In large bowl with an electric mixer, beat vegan buttery stick and sugar until mixed; beat in almond milk. Slowly add half of the flour mixture and then add soy yogurt. Add remaining flour mixture. The batter will be very thick like a frosting.

Step 3

Line baking sheets with parchment paper; use a small melon baller to drop batter onto baking sheets, spaced about 2-inches apart. Bake for 6-8 minutes, depending on size of cakes, being careful not to burn the bottoms. Transfer to wire racks to cool.

Step 4

For filling, beat ingredients until fluffy. Add more sugar if you want a thicker filling.

Step 5

Spread generous amount of filling between the cooled cakes. Makes 2 dozen mini whoppie pies.