Chocolate Almond Whoopie Pies

Chocolate Almond Whoopie Pies
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    whoopie pies



PREHEAT oven to 350° F. Line baking sheets with parchment paper or grease. Refrigerate 1/3 cup almond milk for use in filling.

COMBINE flour, 1 teaspoon salt and baking soda in medium bowl; set aside.

COMBINE remaining 1 cup almond milk and cocoa in small saucepan. Heat over low heat, stirring occasionally, until cocoa dissolves and mixture comes to a simmer. Remove from heat.

BEAT butter in large mixer bowl until smooth. Add brown sugar and vanilla extract; beat until fluffy. Add eggs, one at a time; beating until mixture becomes lighter in color. Alternately add flour mixture and cocoa mixture to bowl, mixing after each addition until combined. You will use the flour 3 times and cocoa mixture twice. Stir in morsels. Drop batter by level tablespoon measure about 2 inches apart onto prepared baking sheets. Press batter down lightly to even out. You will need 54 total for the pies.

BAKE for 8 to 9 minutes or until wooden pick inserted in centers come out clean. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BEAT almond butter, powdered sugar, pinch salt and almond extract in medium mixer bowl until combined. Mixture will be dry. Gradually add reserved 1/3 cup almond milk; beat until smooth.

SPREAD a rounded tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Roll edges in chopped almonds. Repeat with remaining cookies and filling. Store in airtight container.

Nutritional Information

% Daily Value *

  • Total Fat 12g 15%
  • Saturated Fat 4g 20%
  • Cholesterol 25mg 8%
  • Sodium 190mg 8%
  • Carbohydrates 30g 11%
  • Dietary Fiber 0g 0%
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 6%
  • Sugars 20g
  • Protein 5g

* Percentage Daily Values are based on a 2000 calorie diet.