Dairy Free Buckwheat Matcha Chocolate Whoopie Pies
(quite the mouth-full, hah? 😉 )
For about 6 large whoopie pies you will need:
- 1 cup buckwheat flour
- 1 tbsp matcha green tea powder
- 2 tbsp unsweetened cacao powder
- 1/2 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract (you can also use a fresh vanilla bean)
- 1/4 cup melted coconut oil
- 2 medium eggs
- 1 cup unsweetened apple sauce
- 2 tbsp rice milk
- (some sweetener of your choice)
- Preheat the oven to 175°C or, if you have a convection oven like me, 150°C is fine too. You will also need to line a baking tray with parchment tray for later.
- Sift the dry ingredients together in a medium bowl and also mix the wet ingredients together in a separate bowl.
- Add the wet ingredients to the dry ones with the help of a spatula.
- Transfer the batter into a piping bag and create little dots on the baking tray. Keep in mind, that the cookies will spread a bit, so leave some space in between.
- Put them in the hot oven for about 10 minutes. After taking them out, let them sit on the hot tray for another 10 minutes, before transferring them to a wire rack to fully cool down.
For the filling, I went a dairy free, actually even vegan route: I made cashew cream cheese, according to the recipe from Yumuniverse. I followed it to the dot, except for the garlic, as we want it sweet here! It worked out perfectly fine and was delicious. Simply add 1 tsp of matcha powder to it, fill a piping bag and pipe it onto half of your cookies. Use the other half of to create the typical whoopie pie look 😉
Important: I did not add any sweetener to the cookies, because I figured the apple sauce would make it sweet enough for me. It turned out to be really non-sweet, so for the future I thought about soaking some dates to put in the dough. If you like, you could also add some stevia, or maple syrup or whatever sweetener you enjoy.