This vegan recipe highlights the buttery flavor pistachios offer in the classic form of a whoopie pie. I felt compelled to color the filling green, but you could skip that step if you prefer.

Pistachio Whoopie Pies [Vegan]

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Serves

12

Cooking Time

10

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Ingredients

For the Cookies:

  • 1 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 4 tablespoons vegan butter
  • 4 tablespoons vegetable shortening
  • 1 cup packed dark brown sugar
  • 1/4 cup blended silken tofu (or soy yogurt)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup soy milk
  • 1/4 cup finely-ground pistachio nuts

For the Filling:

  • 3 cups confectioner’s sugar
  • 4 tablespoons vegan butter
  • 4 tablespoons non-hydrogenated vegetable shortening
  • 3-4 tablespoons soy milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup finely ground pistachio nuts
  • Green food coloring (optional)
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Preparation

To Make the Cookies:

  1. Preheat your oven to 375°F and prepare your whoopie pie pan (this can be an actual whoopie pie pan, or a baking sheet lined with parchment paper.) In a small bowl, sift together the flour, cocoa powder, baking soda, salt, and cardamom.
  2. In a stand mixer fitted with a paddle attachment, beat together the butter, shortening and brown sugar on low speed until mixed, and then for 3 more minutes on medium. You could also do this with a hand-held electric mixer. Add the tofu and vanilla and beat for 2 more minutes.
  3. Add half the flour mixture and half of the non-dairy milk and beat on low until just incorporated. Add the remaining flour mixture and non-dairy milk and beat until completely combined. Add the ground pistachios and stir to incorporate.
  4. To make about two dozen 2-inch whoopie pies, drop the batter one tablespoons at a time onto a lined baking sheet, spacing them about 2 inches apart.
  5. Bake for 10 minutes or until the whoopies spring back when lightly touched. Cool on the pan on a wire rack for 5 minutes, then remove from pans to cool completely.

To Make the Filling:

  1. In the bowl of a stand mixer, beat together the butter and shortening just until mixed.
  2. Add the confectioner’s sugar, beat on medium for about 1 minute until the mixture is crumbly.
  3. Add the non-dairy milk, vanilla, and salt and beat on high speed until smooth, about 3 minutes.
  4. Add the food coloring now, if using.
  5. Stir in the pistachios.

To Assemble:

  1. When the whoopies are cool match them up as best you can.
  2. Plop a dollop of buttercream on the underside of one (I use a pastry bag to do this, but you don’t have to) and sandwich it together with another whoopie.

Notes

*I bought mine raw and whole in the bulk bins and then roasted, salted and ground them as needed at home.

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