This Peanut Butter & Jelly Vegan Whoopie Pie Recipe is going to become an instant classic. My version is higher in protein, lower in fat and 100% plant based.
Whoopie pies are one of those super fun childhood treats that I rarely find in bakeries, but when I do I am all over that goodness. Likewise, anything peanut butter and jelly flavoured is my jam (see what I did there). That’s where the inspiration for this vegan whoopie pie recipe came from – I wanted to combine my two childhood faves into one epic dessert and make it totally plant based.
Table of contents
Why This Recipe Works
Aside from having a super cute name, whoopie pies are two soft chocolate cakes filled with vanilla buttercream frosting and marshmallow fluff. One day I was thinking to myself …. Why not make a PB&J version? Peanut butter and jelly is LIFE! I wanted to switch things up and I also love the way that powdered PB performs to lighten up cakes without adding more sugar or fat. I also love this whoopie pie recipe because it’s
- Kid-approved, is also a great way to help get the kids involved in the kitchen!
- Higher in protein compared to traditional whoopie pies
- 100% vegan
- SO delicious!!!
Key Ingredients
Powdered peanut butter: I love baking with powdered PB because it’s lower in fat and higher in protein then liquid peanut butter so it can replace some of the flour in recipes and yield a lighter fluffier cake. It also adds a ton of powerful peanut-y flavour without messing up the texture or adding moisture. I usually buy PB2 brand.
Ground Flax: This is to help create our vegan flax egg! It surprises so many people how easy it is to make a vegan egg out of ground flax. Simply combine 1 tablespoon of ground flax with 2 tablespoons of water then refrigerate for 30 minutes.
Chia Jam (check out my recipe here): This is to make the “jelly” component in this whoopie pie recipe! It’s so refreshing and in my opinion much better than store-bought jelly or jam!
Vegan Cream Cheese: Blending the cream cheese with the powdered peanut butter makes the yummiest and creamiest peanut butter for this recipe.
How To Make This Recipe
Step 1: In a small bowl, mix together the soy milk and lemon. Set in fridge for an hour. Meanwhile, make the flax egg by combining 1 tablespoon of ground flax with two tablespoons of water. Refrigerate for 30 minutes.
Step 2: Preheat oven to 350 F and lightly grease your whoopie pie pan.
Step 3: In a bowl, whisk together the flour, powdered peanut butter, baking soda, powder, and salt.
Step 4: In another bowl, cream together the butter with brown sugar. Add in the flax egg, and vanilla.
Step 5: Mix the wet ingredients with the dry and slowly add in the vegan buttermilk.
Step 6: Add about 2 tbsp of batter to each whoopie pie mold and bake for 10 minutes. Allow to fully cool while you continue with another batch.
Step 7: Meanwhile, beat together the cream cheese, powdered peanut butter and sugar, to taste. Transfer to a piping bag and pipe onto the flat side of half of the whoopie pie cakes. Add some chia jam into the centre and sandwich with another whoopie pie cake. Enjoy!
Expert Tips
In order to make the perfect whoopie pie shape, make sure to purchase one of these baking pans (I personally like silicone the best). Don’t have one on hand? You can also totally just use a silpat on a baking sheet and pour 2 tablespoon circles of batter an inch apart.
Recipe FAQs
The buttermilk in this recipe is key to getting a nice tender texture. You can make your own vegan buttermilk by mixing together soy milk with lemon juice.
To make a vegan flax egg just mix 1 tablespoon of ground flax with two tablespoons of water. Let sit in the fridge for 30 minutes to thicken. You can also use chia seeds instead!
This chia jam is one of the most popular recipes on my blog for a reason- it’s so good. I make this chia jam for peanut butter and jelly sandwiches all the time and it’s amazing in the filling for these vegan whoopie pies. I am partial to cherry or raspberry jam with PB, but use whatever you like!
More Recipes You Might Like
Looking for more kid approved dessert recipes like this whoopie pie recipe? Check out some of my favorites live on the blog!
- PEANUT BUTTER AND JELLY COOKIES
- BEST PEANUT BUTTER COOKIE RECIPE
- COOKIE CUPS (WITH HEALTHY VEGAN CHOCOLATE MOUSSE)
- EASY NO BAKE CHEESECAKE CUPS WITH NUTELLA
I would love to hear about some of your favourite nostalgic childhood treats and foods that you would like veganized! Did you eat whoopie pies growing up? Leave me a comment below with your thoughts!
PB&J Whoopie Pie Recipe | Fun, Kid Friendly Dessert!
Ingredients
- 1 cup soy milk
- 2 tbsp lemon juice
- 1 tbsp ground flax
- 2 tbsp water
- 2 cups whole wheat flour
- 6 tbsp PB 2
- 1 ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup vegan butter softened
- 1 cup light brown sugar
- 1 ½ tsp vanilla
- Filling:
- 1 cup vegan cream cheese
- 1/4 cup powdered PB
- 2 tbsp brown sugar
- Cherry chia jam
Instructions
- In a small bowl, mix together the soy milk and lemon. Set in fridge for an hour.
- Meanwhile make the flax egg by combining 1 tablespoon of ground flax with two tablespoons of water. Refrigerate for 30 minutes.
- Preheat oven to 350 F and lightly grease your whoopie pie pan.
- In a bowl, whisk together the flour, powdered peanut butter, baking soda, powder, and salt.
- In another bowl, cream together the butter with brown sugar. Add in the flax egg, and vanilla.
- Mix the wet ingredients with the dry and slowly add in the vegan buttermilk.
- Add about 2 tbsp of batter to each whoopie pie mold and bake for 10 minutes. Allow to fully cool while you continue with another batch.
- Meanwhile, beat together the cream cheese, powdered peanut butter and sugar, to taste. Transfer to a piping bag and pipe onto the flat side of half of the whoopie pie cakes. Add some chia jam into the centre and sandwich with another whoopie pie cake. Enjoy!
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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