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Whoopie Pies

From: EatingWell

Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies. Some are filled with a marshmallow cream frosting while others are filled with whipped cream. Even those of us who grew up with the former fell in love with our lighter version of the whipped cream-filled treats.

Servings: 16 whoopie pies
Prep: 45 mins
Total: 2 hrs 30 mins
Rated : 
 by 8 people
1/3 cup  canola oil
3/4 cup  packed light brown sugar
1   large egg
1 teaspoon  vanilla extract
1 1/2 cups  whole-wheat pastry flour
1/3 cup  unsweetened cocoa powder
3/4 teaspoon  baking powder
3/4 teaspoon  baking soda
1/4 teaspoon  salt
3/4 cup  nonfat milk
1/2 cup  cold water
2 teaspoons  unflavored gelatin
1 cup  whipping cream
2/3 cup  nonfat plain yogurt
1/2 cup  confectioners' sugar
1 teaspoon  vanilla extract
1. Preheat oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.
2. To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
3. Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn't spread itself. (Each large baking sheet accommodates 8 cookies; they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.
4. To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
5. Beat cream, yogurt, confectioners' sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
6. To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.
MAKE AHEAD TIP: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
Nutrition Facts
Calories 202, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 34 mg, Sodium 144 mg, Carbohydrate 24 g, Fiber 2 g, Protein 3 g, Potassium 63 mg. Exchanges: Other Carbohydrate 1.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

Comments (11)
enjolicook55523 wrote:

The canola oil made the cookies taste a little strange, so I would use real butter since it is actually comparable in fat content to the oil but much better taste for baking. The filling just tasted like very sweet yogurt. It was a good attempt to make these treats lighter, but if I am wasting calories on whoopie pies, I still might go to the store and just buy 1 of the super fatty ones instead of have an army of "healthier" whoopie pies around the house to serve as constant temptation :)

10/14/2013 09:20:02 AM Report Abuse
redkota wrote:

these were the best!!!

7/12/2012 12:54:55 PM Report Abuse
elucas25 wrote:

I swapped the oil for unsweetened apple sauce, all but "a smidgen" of stevia in place of brown sugar, 1 c wheat flour & 1/2 c soy flour, soy milk, lt whipped cream & 1/4 c stevia/ 1/4 c powdered sugar. They turned out moist and were a hit!

3/22/2012 11:25:35 PM Report Abuse
bghall011908 wrote:

Try using heavy cream insead of whipping cream it has less sugar but the same consistancy. I also agree with using splenda or agave syrup which is better for you. Instead of oil you can replace with applesauce for less calories, again keeps it moist but cuts fat and calories.

8/30/2011 10:31:40 AM Report Abuse
roanhorseluver wrote:

These look good, but I immediately start my alterations before I even get out my mixing bowl. First make a 'pudding" with the cocoa and 1/4 cup H20 by cooking in Micro 15 sec bursts, stir smooth. Cool. Replace sugar with Splenda in receipe. Filling; mix fat and sugar free Cool Whip with 8 oz fat free cream cheese and 2 T splenda vanilla. You can also replace the cocoa powder with 2 squares of melted unsweetened chocolate. This 'pudding' process brings out the chocolate flavor.

10/31/2010 12:14:47 PM Report Abuse
maelmiller wrote:

I wished they would show grams of sugar

10/28/2010 10:37:07 AM Report Abuse
sarah_lee28 wrote:

There is a store in my town that makes them and some of them are pretty good like chocolate chip and red velvet, others aren't the best, but still delicious!

9/23/2010 10:27:27 AM Report Abuse
lgibbons162850 wrote:

Has anyone tasted these yet? I won't bother if they're yucky.

9/2/2010 03:45:16 PM Report Abuse
corinne.voneiff1 wrote:

To Ashley in Kansas: 1 teaspoon of vanilla is for the chocolate outer shell and the other teaspoon of vanilla is for the filling!!!Silly

4/12/2010 07:51:26 AM Report Abuse
kane_shedevil10@yahoo.com wrote:

You have a teaspoon of vilnilla extract on the recipe twice!!! Silly ~ Ashley (kansas)

3/30/2010 03:42:04 PM Report Abuse
jwilkinson59 wrote:

what is the serving size?

3/25/2010 03:09:25 PM Report Abuse

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