Vanilla Bean Whoopie Pies

Dessert, Snacks | August 23, 2021

Prep: 40 minutes

Cook: 10 minutes

Serves: 16



  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ¾ cup All-Purpose In The Raw®
  • ½ cup avocado oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla bean paste


  • 8oz mascarpone
  • ½ cup heavy cream
  • ¼ cup All-Purpose In The Raw®
  • 1 teaspoon vanilla bean paste


  1. Preheat oven to 325℉. Line 2 sheet pans with parchment paper.
  2. In a medium bowl whisk together flour, baking powder, salt, and baking soda.
  3. In a separate medium bowl whisk together sweetener, oil, egg, and vanilla.
  4. Stir flour mixture into oil mixture until combined.
  5. Use a tablespoon to portion dough, then roll into balls.
  6. Place dough on sheet pans about 2” apart, then flatten slightly with your palm.
  7. Bake until lightly browned around the edges, 8-10 minutes, rotating pans and switching
  8. racks halfway through baking.
  9. Let cookies cool on pans for 3 minutes, then transfer to racks to cool completely.
  10. For the filling, in a large bowl or a stand mixer fitted with the whisk attachment beat together mascarpone, cream, sweetener, and vanilla until light and fluffy.
  11. Flip half the cookies so the bottom faces up. Transfer filling to a piping bag or a zip-top bag with a bottom corner cut out. Pipe filling onto overturned cookies, then top with remaining cookies, pressing lightly so the filling comes to the edge.
  12. Serve immediately or keep refrigerated in an airtight container up to 3 days.
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