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Mini Whoopie Pies

Photo: John Kernick
Prep time 15 mins
Cook time 10 mins
Yield Makes 16 servings (serving size: 1 whoopie pie)
They're heart-healthy! We used unsweetened applesauce and vegetable oil, not vegetable shortening.

Ingredients

  • COOKIES:
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2/3 cup unsweetened cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt or table salt
  • 1 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/4 cup agave nectar
  • 1 teaspoon instant espresso powder, dissolved in 1 teaspoon warm water
  • 1 teaspoon pure vanilla extract
  • FILLING:
  • 2/3 cup marshmallow crème
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Nutrition Information

  • calories 197
  • fat 8 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 3 g
  • protein 2 g
  • carbohydrate 30 g
  • fiber 1 g
  • cholesterol 21 mg
  • iron 1 mg
  • sodium 120 mg
  • calcium 12 mg

How to Make It

  1. To make cookies: Preheat oven to 350°. In a medium bowl, combine flour and next 3 ingredients (through salt); stir well with whisk until there are no lumps. In a separate bowl, combine applesauce and next 6 ingredients (through vanilla); stir well with whisk. Fold dry ingredients into wet ingredients.

  2. Using a tablespoon measure, spoon 32 cookies about 2 inches apart on 2 parchment paper-lined baking sheets. Bake, rotating pans halfway through, until the cookies are puffed and set (8-10 minutes). Let sit on hot pans 2 minutes; cool completely on wire rack.

  3. To make filling: Combine marshmallow crème and butter in a medium bowl. Beat with a hand mixer at medium-high speed; gradually stir in powdered sugar, then vanilla. Beat at medium-high speed until light and fluffy, about 3 minutes. (Note: Makes 3/4 cup filling.)

  4. To assemble pies: Sandwich cooled cookies with 3/4 tablespoon filling.