Red Velvet Whoopie Pies

True story, our wedding cake was Red Velvet. Needless to say, we love anything and everything RED VELVET!!

On our wedding anniversary a couple of weeks ago, I was reminded of our wedding cake and automatically craved for a Red Velvet dessert. That's when I realized that I had yet to try and recreate our old family-favorite Red Velvet Whoopie Pies that I used to make all the time. I'm way overdue!!

It took a few tries to perfect this recipe, but it was soooooooo worth-it!!! With the help of my little apprentice, I whipped up these melt-in-your-mouth Red Velvet beauties!!

These whoopie pies are just so pretty but don't let that intimidate you! 😉 This recipe is VERY EASY and fun to make!! Perfect for beginners or if you want to introduce baking to your kids as they get to be very hands-on.

First, we mix all the dry ingredients together. When I use the stand mixer, I simply combine my dry ingredients on a parchment paper, just like you see Tyler doing in the picture. (To avoid being wasteful, I use the same parchment paper I later used to line my baking sheet with!)

I do this so I can turn it into a pliable funnel and easily transfer my dry ingredients into the stand mixer bowl without covering my kitchen in flour!! This is especially helpful in minimizing the

mess when you have a happy helper in training!! Not only is it more efficient and convenient, I also have one less bowl to wash!! 😁

Next, we mix all our wet ingredients in a separate bowl. With the whisk attachment on, the stand mixer pretty much did all the work for me!

Then slowly add your dry ingredients into the wet mixture.

Whisk all ingredients until everything is well combined. Now you're ready to transfer the batter onto the baking sheet! And since this is an egg-free recipe, you can taste test (or eat) the 'raw' batter without worrying about health risks!

For convenience, we used an ice cream scoop to transfer the batter -- filling the scoop to about 80% to get 12 cookies. The batter is very sticky so we popped them into the freezer to cool them for easier handling.

Make the vanilla filling while waiting!!

Once the batter has chilled, roll up each piece between your hands into a ball and place them back on the baking sheet and flatten with the tips of your fingers.

Bake them for 12 minutes and set aside (or pop them back in the fridge) to cool completely.

Then assemble into beautiful Whoopie Pies!!! You can pipe the filling or simply use a spoon.

No Beet Root powder?? NO PROBLEM!!

You can make Chocolate Whoopie Pies instead by subbing the beet root powder with more unsweetened cocoa!!

Red Velvet Whoopie Pies

Yield: 6 Whoopie Pies

Prep Time: 30-40 mins

Cook Time: 12 mins

Total Time: 90 mins

---

INGREDIENTS:

Red Velvet Cookies:

• 1/2 cup unsweetened applesauce

• 1/2 cup unsweetened soymilk

• 1 tbsp white vinegar (may sub with acv)

• 1/2 cup coconut sugar

• 1.5 tbsp unsweetened cocoa powder

• 1/4 cup beet root powder (may sub with more cocoa powder; see notes)*

• 1 tsp vanilla powder

• 1 tsp baking soda

• 2 cup flour (I used 1 1/2 cup whole wheat + 1/2 cup almond; see notes)**

Whoopie Pie Vanilla Filling:

• 1/2 block firm tofu

• 1 tsp vanilla powder (may sub with 2 tsp vanilla extract)

• 1.5 tsp cashew butter

• 2 tbsp maple syrup

• 1 tsp lemon juice

• small pinch of salt

• optional: 1.5 tsp coconut sugar

DIRECTIONS:

Red Velvet Cookies:

1. Mix dry ingredients in a bowl (or on a parchment paper like me).

2. Mix all wet in another bowl; I used a stand mixer bowl.

3. Add dry ingredients to wet slowly.

4. Scoop batter onto a baking sheet lined with parchment paper into 12 equal pieces. At this stage, the cookies dont have to look perfect because we will shape it after letting it cool in the fridge for easier handling.

5. Let sit in the fridge x 30mins or freezer x 10mins. (Tip: This would be a good time to make the vanilla filling!)

6. Roll up each cookie piece between your hands to form a ball, then put them back on the parchment paper and flatten with the tip of your fingers.

7. Bake at 350 x 12 mins. Make sure not to overcook because you will lose the red color --- they will still taste good, but will turn brown.

8. Allow to cool completely for at least an hour on the counter or 30 mins in the fridge, then assemble into a cookie sandwich!

Vanilla Filling:

1. Process all ingredients in a blender.

2. Adjust the filling to your liking: add more cashew butter for thicker consistency, or add more maple syrup instead of coconut sugar for thinner consistency.

3. Let sit in the fridge while you finish making the cookies.

Notes:

*You can make Chocolate Whoopie Pies instead by subbing the beet root powder with more unsweetened cocoa.

**You may use whatever flour you prefer or have available. I choose to mix different flours for variety in nutrition and texture.