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.
What is a Whoopie Pie?
Aside from having a super cute name, whoopie pies are two soft chocolate cakes filled with vanilla buttercream frosting and marshmallow fluff. Maine apparently has a whoopie pie contest and I would be lying if I said I didn’t really want to go.
if whoopie pies are usually chocolate with vanilla filling, why do peanut butter and jelly?
Why not make PB & J cakes? 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.
what do i need to make this vegan pb & j dessert recipe?
This recipe for these tasty plant based whoopie pies contains the following ingredients:
- Whole wheat flour
- Powdered peanut butter
- Baking soda
- Baking powder
- Ground Flax
- Vanilla extract
- Vegan Butter
- Brown Sugar
- Chia Jam (check out my recipe here)
- Vegan Cream Cheese
how do you make vegan whoopie pies?
You need to start by making two things – vegan buttermilk and a flax egg. Then you mix together your dry ingredients (flour, powdered peanut butter, baking soda, baking powder and salt), and in another bowl, you cream together your vegan butter and brown sugar. Add in your flax egg and vanilla and mix with the dry ingredients. Then you slowly add in your vegan buttermilk that you made. I then add them to my whoopie pie mold (about 2 tablespoons worth of batter) and bake for 10 minutes.
To make the filling, I mix together some vegan cream cheese, powdered peanut butter and brown sugar. I then put some of the filling and a dollop of my homemade chia jam onto one half of the whoopie pie shells and then stick another one on top. Enjoy!
how important is it to make vegan buttermilk?
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.
how do you make a flax egg?
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!
where can i get your recipe for chia jam?
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!
What’s so special about 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 and I use it in a lot of baking (like these BLW mini muffins).
what whoopie pie pan do you suggest? what if i don’t have one?
This is my go-to whoopie pie pan (#affiliate), but you can also totally just use a silpat on a baking sheet and pour 2 tablespoon circles of batter an inch apart.
if i loved this vegan recipe, what are some more vegan desserts i might love?
I would love to hear about some of your favourite nostalgic childhood treats and foods that you would like veganized! Leave me a comment below with your thoughts!
Peanut Butter & Jelly Vegan Whoopie Pie Recipe
- 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!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.