Coconut Cream Vegan Whoopie Pies

Makes about 12 cookies


Cake ingredients
2 flax eggs or Namaste Vegan Egg Replacer OR 2 eggs, beaten
1 Namaste Organic Devils Food Cake Mix
½ cup coconut oil, melted and cooled
¾ cup milk, any kind (we used coconut)
Coconut cream ingredients
1-14 oz can coconut cream
½ - ¾ cup powdered sugar
½ teaspoon vanilla extract


  1. Chill coconut cream overnight in fridge.

  2. In a large bowl, combine eggs or egg replacer, cooled coconut oil, milk, cake mix and blend until smooth. Chill for 30 minutes.

  3. Heat oven to 350°F. Grease or spray muffin tins.

  4. Scoop tablespoons of batter into muffin tins. Bake for 16-19 minutes or until toothpick inserted in center comes out clean. Cool completely on wire racks. Keep dough chilled between batches.

Coconut Cream

  1. Chill bowl for at least 10 minutes. Scoop thickened cream of coconut out of can. Reserve liquid for another use.

  2. Beat on high speed for 30 seconds. Add powdered sugar and vanilla and beat for another minute.

  3. Add dollop of coconut cream between cooled cookies. Keep refrigerated.

Tip: Transfer coconut cream to freezer bag, clip corner, then squeeze onto cookies.

Variation: For smaller cookies use mini muffin tins.

Holiday variation: Dip edges of cookies in crushed peppermint candy for a little extra flavor and color.