Name: Chocolate Peppermint Whoopie Pies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Ingredients: 1/2 cup (1 stick) dairy free butter, room temperature; 1 cup granulated sugar*; 2 flax eggs- combine 2 Tablespoons of ground flaxseed with 5 Tablespoons of warm water; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure peppermint extract; 1/2 cup almond milk or your favorite non-dairy milk, room temperature; 1 cup oat flour**; 1 1/4 cup blanched almond flour; 1/2 cup cocoa powder; 1 Tablespoon tapioca flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (1 1/2 stick) dairy free butter, room temperature; 2 1/2 cups powdered sugar; 1/2 teaspoon pure peppermint extract; 2-4 Tablespoons almond milk; 1/4 cup crushed candy canes

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Prep Time: 20 mins Chill Time: 60 mins Cook Time: 15 mins Total Time: 1 hr 35 mins Yield: 15 Whoopie Pies

These Chocolate Peppermint Whoopie Pies are out of this world delicious and bursting with Christmas flavor! These Whoopie pies feature two soft chocolate cookies and a peppermint buttercream filling with crushed candy canes. They are a great, festive treat and are shockingly gluten, dairy and egg free!

Chocolate peppermint whoopie pies with cocoa powder and candy canes

Christmas is right around the corner and the baking of Christmas cookies and desserts is at its max. It’s one of my favorite things to do and one of my favorite gifts to give. Every Christmas I bake and bake and I make dozens upon dozens of cookies to give to my family and friends. I bake up various Italian cookies and different Christmas cookies such as sugar cookies and snowballs.

And guess what. I can’t eat a single one of them 😂. They are all filled with regular flour, butter and eggs. But that’s okay because I recreate each recipe and make it free from those common allergens, but with the same great, classic taste of the original.

So introducing…these Chocolate Peppermint Whoopie Pies!!

Okay I know. These are not your classic Christmas cookie, but they sure are the classic Christmas flavors! Two soft chocolate peppermint cookies sandwich a luscious peppermint buttercream frosting. I’ve added finely crushed candy canes to the buttercream to give it not only flavor, but a fun texture that seriously makes this Chocolate Peppermint Whoopie Pie.

I cannot wait for you to try them yourself! I know you’ll love them as much as I do!

Table of Contents hide

1 Want other Christmas recipes?

2 Ingredients:

2.1 For the Chocolate Peppermint Cookies:

2.2 For the Dairy Free Peppermint Buttercream:

3 Tools to make these Chocolate Peppermint Whoopie Pies:

4 How to make these Whoopie Pies:

5 Craving other delicious recipes? Take a look!

6 Chocolate Peppermint Whoopie Pies

6.1 Ingredients

6.2 Directions

6.3 Notes

7 Did you make this recipe?

7.1 Related

Want other Christmas recipes?

Try these Ultra Creamy and Delicious Mashed Potatoes or this Chocolate Peppermint Oreo Bark for another yummy dessert!

A close up of a chocolate peppermint whoopie pies with cocoa powder and candy canes

Ingredients:

For the Chocolate Peppermint Cookies:

Dairy Free Butter- I recently discovered Country Crock’s Plant Based butter and I have been experimenting with it in everything. I absolutely love it and it’s the closest dairy free butter that I’ve found that tastes and functions like the real thing. It melts, bakes and cooks just like the real deal. I find it at my local grocery store.

Granulated Sugar- cane sugar or coconut sugar. I’ve recipe tested with just coconut sugar, just cane sugar and half and half of both. All versions came out great. The cane sugar makes the cookies a little more crisp than using all coconut sugar.

Flax Eggs- You’ll need 2 flax eggs for this recipe so combine 2 Tablespoons of ground flaxseed with 5 Tablespoons of warm water.

Pure Vanilla Extract– brings flavor and warmth to these cookies even though they are chocolate and peppermint.

Pure Peppermint Extract– make sure to use pure peppermint extract, and not just mint. I’ve used this one or the one from Aldi’s which may be seasonal.

Almond milk- or your favorite non-dairy milk.

Oat Flour- I make my own by blending these Trader Joe’s Gluten Free Rolled Oats until it reaches a super fine consistency.

Blanched Almond Flour– I prefer to use blanched almond flour compared to unblanched. Unblanched is the whole almond ground including the skin. Blanched is sweeter, almost like a cakey flour which is perfect for baked goods! I first recipe tested these cookies with just oat flour, but they came out way too dense and crumbly. Splitting the flour half with oat and half with almond helped fix both of these problems.

Cocoa Powder- use regular, unsweetened cocoa powder.

Tapioca Flour– also known as tapioca starch. Can sub cornstarch as well. Helps with the pillowy-softness of the whoopie pie.

Leaveners- we use both baking powder and baking soda in this recipe so the cookies can rise and spread.

Salt- ties all the flavors together.

For the Dairy Free Peppermint Buttercream:

Dairy free butter- I used Country Crock Plant Based butter and loveddd the outcome! I’ve always stayed away from buttercreams because I don’t like how some dairy free butter affects the taste of the frostings, but this dairy free butter is a total game changer! I couldn’t be happier with how this buttercream turned out!

Powdered Sugar– also known as confectioners sugar. Most of my recipes on this site are refined sugar free, but this recipe is indulgent and a treat and I didn’t want to hold back!

Crushed Candy Canes– the secret ingredient that turns the frosting from good to oh so amazing! The texture and taste are spot on and complement the soft cookies perfectly. I crushed my own using a ziploc and a hammer.

Chocolate peppermint whoopie pies with cocoa powder and a candy cane

Chocolate peppermint whoopie pies stacked up with cocoa powder and candy canes

Tools to make these Chocolate Peppermint Whoopie Pies:

Stand or Hand Mixer
Wooden Spoon
Spatula
Glass Bowls
Cookie Scoop– the medium scoop is perfect for these cookies
Ziplocs
Hammer- or something to crush your candy canes
Piping Bag– or you can use a ziploc with a small corner cut off

Chocolate peppermint whoopie pies on a serving patter with candy canes

How to make these Whoopie Pies:

Make the batter

Cream the dairy free butter and sugar together. Add the remaining wet ingredients and mix well. Next add in the dry ingredients.

Chill

Chill in the fridge for 1-2 hours.

Preheat and line

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (these are my favorite because they’re already precut and perfect rectangles!).

Scoop and bake

Using a medium cookie scoop, scoop the chilled dough (it’ll still be soft and sticky) on the parchment lined cookie sheet. Slightly flatten with your hand, being careful as the dough is sticky. Bake cookies.

Make the frosting

Once the cookies have completely cooled, make the buttercream frosting. Using a piping bag, or a ziploc with a small corner cut off, pipe the frosting onto a cookie. Press another cookie, one that is similar in shape and size, onto the cookie with frosting. Contine until all cookies have been made into Whoopie Pies.

Craving other delicious recipes? Take a look!