Gingerbread Whoopie Pies That Are Dairy-Free

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/4 cup Applesauce, unsweetened
  • 2 cans Coconut milk, refrigerated
  • 3/4 cup Coconut milk mixed with

• Condiments

  • 3/4 cup Molasses, unsulphured

• Baking & Spices

  • 1 1/4 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Coconut sugar
  • 1/4 cup Coconut sugar, powdered
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Sea salt
  • 1/2 tsp Vanilla extract
  • 3 3/4 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1 6-oz. container Coconut dream yogurt

Found on asweetpeachef.com

Description

Ingredients

• For The Gingerbread Cookies
• 3¾ cups whole wheat pastry flour
• 1 tsp. sea salt
• 1¼ tsp. baking soda
• 1½ tsp. ground ginger
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• ¼ cup coconut oil, melted
• ¼ cup unsweetened applesauce
• ½ cup coconut sugar
• 1 large egg
• ¾ cup unsulphured molasses
• ¾ cup coconut milk mixed with 2 tsp. lemon juice (for non-dairy buttermilk)*
• For the Coconut Cream Filling:
• 2 cans coconut milk, refrigerated
• ½ tsp. vanilla extract
• 1 6-oz. container Coconut Dream yogurt
• ¼ cup powdered coconut sugar**

Directions

• Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper then set aside.
• For the dry ingredients, in a large mixing bowl, combine the whole wheat pastry flour, sea salt, baking soda, ground ginger, ground cinnamon, ground cloves, and ground nutmeg and whisk to combine, then set aside.
• For the wet ingredients, in a separate large bowl, combine the unsweetened applesauce, coconut sugar, an egg, melted, cooled coconut oil, unsulfured molasses plus non-dairy buttermilk (which can be made by combining a cup of coconut milk with a tablespoon of lemon juice and letting it sit for 5 minutes).
• Using a hand mixer or stand mixer, mix until well combined and smooth.
• Add the dry ingredients to the wet ingredients and continue to mix until smooth.
• Drop a heaping tablespoon of the dough onto a baking sheet. Make sure to leave enough space in between them and try to get the amounts as equal as possible.
• Place into the oven and bake for 8-10 minutes, until the edges start to crispen.
• Then, remove from the oven and carefully transfer to a cooling rack and allow to cool completely. Repeat with the remaining cookies.
• While the cookies are cooling, make the cream filling.
• Remove the hardened liquid from two cans of refrigerated full fat coconut milk and place into a large mixing bowl, along with vanilla extract.
• Using a hand mixer or stand mixer again, mix this together until it’s smooth and creamy.
• Add in a container of plain Coconut Dream and continue to mix until combined.
• Slowly add in the powdered coconut sugar (which can easily be made by blending together a cup of coconut sugar with 1 tbsp. of arrowroot starch in a kitchen blender until the sugar is fine, like powdered sugar).
• To assemble the whoopie pies, grab one of the cooled gingerbread cookies and spread the coconut sweet cream all over the bottom side, reaching all the way to the edges.
• Then, gently top with another cookie, flat side down, to create the whoopie pie.

Nutrition