Description
Chocolate ube whoopie pies, I bet you’ve never heard of that combination before! Well, listen up, this is no ordinary chocolate whoopie pie. Not only are these cookies vegan, but they are also flavored like the iconic black cookie, the Oreo! That’s right and filled with ube buttercream frosting. It’s the best flavor combo in my book. Trust me on this, these two flavors a like a match made in heaven.
Ingredients
Scale
Cookies:
- 10 tablespoons (140g) – vegan butter, softened (not melted)
- 1 ¾ cup (300g) – all-purpose flour, fluffed, spooned, and leveled, see notes
- ¼ cups (25g) – black cocoa powder (sub for Dutch-processed cocoa powder)
- ½ teaspoon – baking powder
- ¼ teaspoon – baking soda
- 1 cup (200g) – granulated sugar
- ½ cup (120ml) – lukewarm non-dairy milk, I used soy
- 1 teaspoon – vanilla extract
Ube Frosting:
- 4 tablespoons (56g) – vegan butter, softened (not melted)
- 1 cup (120g) – powdered sugar, sifted
- 2 teaspoons – ube extract, see notes
- ¼ teaspoon vanilla extract
- 1–2 teaspoons – non-dairy milk (in case you need it)
Equipment:
- Food scale, highly recommend
- Measuring spoons
- Electric hand mixer or stand mixer
- Mixing bowls
- Bowl cover
- Parchment paper or Silpat mat
- Large baking sheet
- Cookie scoop
- Wire cooling rack
- Piping bag, optional
- Piping tip, optional
Instructions
Cookies:
- First, set out your butter (this includes the butter for the frosting) from the fridge to soften at room temperature. Depending on what brand you are using this could take from 30 minutes up to an hour. Do not start this recipe with cold butter and don’t be tempted to melt the butter either!
- Next in a medium-sized mixing bowl whisk together the flour, black cocoa powder, baking powder, and baking soda. Set aside.
- In a large bowl, using a stand mixer or electric hand mixer, on high speed, mix the softened vegan butter, sugar, and vanilla extract until light and creamy.
- To the bowl, add the dry ingredients to the wet ingredients and combine them at low speed. You are looking for a thick batter-like consistency.
- Cover the bowl and place it in the fridge to chill for 1 hour. While you wait, preheat the oven to 350° Fahrenheit and line two large baking sheets with parchment paper. Set aside until ready to use.
- After an hour the dough should be easier to handle. Depending on the size you are going for, use a small or medium-size cookie scoop to scoop out the dough onto the parchment-lined baking sheet. Leaving about 2-inches of space in-between each cookie dough. You can roll the cookies with your hands if you like a more consistent round shape.
- Bake for 15 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire cooling rack to finish cooling. Allow the cookies to cool completely before you add the frosting.
Frosting:
- Meanwhile, in another mixing bowl, beat the softened butter until light and creamy.
- Add in the powder sugar in batches, until well combined.
- Then add in the ube extract and the vanilla extract. Mix until well combined.
- If your frosting seems too wet add in more powdered sugar. If it’s too stiff and doesn’t spread well, add in 1-2 teaspoons of non-dairy milk. You are looking for buttercream that is soft and easily spreadable while holding its shape.
- If you want, you can transfer the frosting into a piping bag fitted with your preferred piping tip. You can also just spread the frosting with a butter knife.
Assembly:
- Take one cookie and spread a thick layer of the ube frosting. Take another cookie and sandwich it on top of the frosting. Repeat for the rest.
- When you are done, you can serve right away or keep it in the fridge, covered, to allow the frosting to set. Enjoy!
Notes
- A common reason why baked goods fail is incorrectly measured flour. I always recommend using a food scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- If you’re using measure cups, avoid using the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measure cups, leveling it out with your finger or the back of a butter knife. Keep in mind though, this method does not guarantee to be accurate.
- If you’re not ready to assemble, you can keep the cookies and buttercream in the fridge until you are ready. Allow the buttercream to soften at room temperature before you use it.
- Chilling the dough before you bake has many benefits. It will help the cookies spread evenly, you can handle the dough easier, and believe it or not, it helps develop more flavor! So don’t skip this step. You can also keep the dough in the fridge overnight if you are not ready to bake. But I wouldn’t keep it in the fridge for longer than that.
- Store in an airtight container and place it in the fridge.
- These cookies can also keep in the freezer for about a month.
Keywords: vegan, vegan cookies, vegan whoopie pies, ube, chocolate ube whoopie pies, whoopie pies, chocolate cookies, oreo flavored, dessert, filipino
What an ahhhmazing idea! I made this recipe but not vegan and oh my goodness! This is my favorite ube dessert. I flavored a traditional marshmallow cream with ube and it was so delicious!
Thank you for the recipe !
★★★★★
Amazing! I’m so glad that I was able to give you some inspiration! 🙂