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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies


For the cookies:

  • 3 ¾ cup coconut flour, 1 to 1 baking flour or oat flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. Karen Berrios Ginger root powder
  • 1 tsp. ground cinnamon
  • ¼ cup coconut oil (cold)
  • 1 stick vegan, almond or peanut butter
  • ¾ cup coconut sugar or monk fruit(golden)
  • 1 large egg or 1 banana (mashed)
  • vegan butter milk (¾ cup coconut milk + ½ lemon juice)

For the filling:

  • 1 cup vegan cream cheese
  • ½ cup monk fruit (powdered)
  • ½ tsp Karen Berrios Ginger root powder
  • 1 tsp. vanilla extract


Cooking instructions:

  • For the cookies:
  • Preheat oven to 180ºC (375ºF). Line 3 baking sheets with parchment paper or silpat.
  • In a medium-sized mixing bowl, whisk together all dry ingredients. Set aside
  • In a large mixing bowl combine coconut oil ,vegan butter and monk fruit. Beat until the mixture is smooth and fluffy.
  • Add the egg, beat until incorporated.
  • Add half of the flour mixture to the butter mixture and mix to combine.
  • Mix the buttermilk and the remaining dry ingredients. Add into the mixture
  • Using a spoon, place 1 tbsp. of dough, leaving 2 cm between, on the prepared baking sheets.
  • Bake cookies for 12 to 15 minutes. Remove and place the cookies on a rack to cool completely.
  • Spread frosting onto the cooled cookies and place another cookie on top.
  • Enjoy as a healthy snack or dessert



  • Beat vegan cream cheese with mixer until light and fluffy. Add powdered monk fruit and continue mixing until combined.
  • Pour in the milk and vanilla, and beat on high until you reach desired consistency.

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