If you are looking for a healthier holiday treat, then these whoopie pies are just for you. I'm not a huge fan of gingerbread houses or cookies, but this year the thought of a ginger treat sparked a craving, and I had to come up with a recipe to satisfy it. Once I get a craving, there is no stopping me!
Whoopie pies are considered to be either a cookie, pie, or cake! They are somewhat soft with a cake like texture, and include a creamy filling that just melts in your mouth. These pies are made with fresh ginger, chickpea flour, tahini, and chai spices - making them vegan, gluten and refined sugar free. They are decadent, so I recommend sharing with family or friends or else it will be very tempting to devour them all yourself. I'm speaking from experience!
*I recommend making these whoopie pies 24 hours in advance, as they take time to prepare*
Ginger Chai Whoopie Pies (makes 16 stacked cookies)
Dry ingredients:
2 cups almond flour
2 cups chickpea / garbanzo bean flour
1/2 cup coconut sugar
2 tbsp ginger powder
1 tsp cinnamon
1 tsp allspice
1 tsp baking powder
1/2 tsp baking soda
dash of salt
Wet Ingredients:
1/2 cup yacon syrup or blackstrap molasses
1/2 cup tahini
2 chia "eggs" (2 tbsp chia seeds mixed with 6 tbsp almond milk)
2 tbsp fresh grated ginger
2 tsp vanilla extract
Chai Vanilla Cashew Filling
1 cup raw cashews
(soaked in water for at least 4 hours)
1/2 can coconut milk (chilled)
1/4 cup plant milk
(I used macadamia milk, but almond is just fine)
1/4 cup maple syrup
1/2 tsp vanilla powder (sub vanilla extract)
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cardamom
Mix all your dry ingredients in a bowl, then set aside. Make your chia "eggs" and let sit for around 5 minutes, stirring occasionally. Meanwhile, prepare the wet ingredients in a separate bowl, add the chia egg and stir so all the wet ingredients are combined. Add your wet and dry ingredients together, mixing lightly with a fork until a dough forms. Chill the dough in the fridge for about 30 minutes.
Drain and rinse the cashews, and add everything to a blender. Blend on high until everything is well mixed. Pour the filling into a bowl, cover and let sit in the fridge overnight or at least 4-6 hours. The filling will look a little thin at first, but will thicken and set in the fridge.
Preheat your oven to 350 degrees, and align a baking sheet with wax paper or foil. If using foil, lightly coat with coconut oil so the cookies don't stick. Using a 1 1/2 inch scooper or 1 tbsp, scoop out and make small balls with the dough, place them on baking sheet and lightly press the dough down flattening the cookie lightly. Bake for about 10 minutes, or until lightly golden. Do not over bake, as you want the cookies to but soft. Let cool, and transfer to an air tight container.
Once the filling has set, apply 3-4 tbsp to the bottom of one cookie using a spatula, and gently add another cookie on top of the filling. Once all your cookies have filling and are stacked, I recommend transferring to the fridge for about 15-20 minutes to make sure the whoopie pies are in tact.
Keep stored in the fridge for 3-4 days, and enjoy!
Namaste.
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