Vegan & Allergy-Friendly Mint Chocolate Football-Shaped Whoopie Pies

Let’s get this out of the way first.  I was born and raised in The City of Brotherly Love, Philadelphia… and case you needed to know who I was rooting for….. well…. Fly Eagles Fly!

Have you had a whoopie pie before?  If not, you have got to give these a try… and if you have had them before you know how amazing they are! 

Because I’m all about mint desserts and chocolate I decided to sub out the vanilla extract typically called for in these pies and replace with peppermint extract.  The mint isn’t too overbearing and if you’re a mint lover like I am I’d definitely doing this sub as well.  If you aren’t a big mint fan then you don’t have to do the sub out, but I highly  recommend it!

While I was deciding to make these I did a little research as to their origin, and, according to Wikipedia, while “considered a New England classic and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States.”  

Since this year it’s the Pats vs. the Birds I got really excited and thought these were the perfect addition to our game day menu, and would be to yours too, whether you are a New England or Philadelphia fan.

The recipe I developed is used is based off of a recipe from Sarah Bakes Gluten Free with a few subs and changes. I shaped the dough into balls and pressed with my hand and then used a football cookie cutter to make them Super Bowl ready.

If you don’t have a football cookie cutter you can easily shape the dough into a football shape (or any other shape as desired.)

Since these are vegan and allergy-friendly they make a delicious dessert that most of your guests can enjoy!  If you have a need to make gluten-free just sub out the flour for a gluten-free all-purpose flour.

What’s on your game day menu?  There’s still time to make these. And GO EAGLES!

Vegan & Allergy-Friendly Mint Chocolate Football-Shaped Whoopie Pies
A delicious vegan & allergy-friendly dessert perfect for game day!
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  1. 1 cup all-purpose flour
  2. 1/3 cup cocoa powder
  3. 1/2 tsp. baking powder
  4. 1/2 tsp. salt
  5. 1/4 cup brown sugar
  6. 1/4 cup cane sugar
  7. 1/4 cup unsweetened applesauce
  8. 3 tbsp. non-dairy milk (I used coconut)
  9. 2 tbsp. canola oil
  10. 2 tbsp. maple syrup
  11. 1 tsp. peppermint extract
  1. 1/2 cup shortening
  2. 2 cups powdered sugar
  3. 2 tbsp. non-dairy milk (I used coconut)
  4. 1/2 tsp. vanilla extract
  1. Preheat oven to 325 degrees.
  2. Line a baking sheet with parchment paper.
  3. Sift together flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large mixing bowl combine sugars, applesauce, non-dairy milk, oil, maple syrup, and peppermint extract.
  5. Add flour mixture into wet mixture. Combine well.
  6. Place dough on a parchment lined counter and pat down or use a rolling pin to roll out to about 1/2 thick. Using your cookie cutter cut into football shapes and repeat for remaining dough.
  7. Place cookies onto parchment lined cookie sheet and bake for 15-17 minutes.
  8. Allow cookies to cool on pan and move to a cooling rack after about 5 minutes.
  9. While cookies are cooling make filling for middle.
  1. Cream shortening with a mixer.
  2. Add in powdered sugar, 1/4 cup at a time, alternating with small amounts of non-dairy milk.
  3. Add vanilla extract.
  4. Mix until light and fluffy.
  5. Put aside 1/2 cup of icing for piping decorating on footballs.
  6. Assemble cookies by spreading icing on a cookie and then adding another to top.
  7. Repeat with all cookies.
  8. Allow cookies to cool completely before assembling.
  9. After assembled use a piping back to pipe on football threads and design. You could also color the icing and write on the footballs.
  10. Enjoy!
Adapted from Sarah Bakes Gluten Free
Adapted from Sarah Bakes Gluten Free
Busy Bee Kate

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