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!
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/4 cup unsweetened applesauce
- 3 tbsp. non-dairy milk (I used coconut)
- 2 tbsp. canola oil
- 2 tbsp. maple syrup
- 1 tsp. peppermint extract
- 1/2 cup shortening
- 2 cups powdered sugar
- 2 tbsp. non-dairy milk (I used coconut)
- 1/2 tsp. vanilla extract
- Preheat oven to 325 degrees.
- Line a baking sheet with parchment paper.
- Sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl combine sugars, applesauce, non-dairy milk, oil, maple syrup, and peppermint extract.
- Add flour mixture into wet mixture. Combine well.
- 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.
- Place cookies onto parchment lined cookie sheet and bake for 15-17 minutes.
- Allow cookies to cool on pan and move to a cooling rack after about 5 minutes.
- While cookies are cooling make filling for middle.
- Cream shortening with a mixer.
- Add in powdered sugar, 1/4 cup at a time, alternating with small amounts of non-dairy milk.
- Add vanilla extract.
- Mix until light and fluffy.
- Put aside 1/2 cup of icing for piping decorating on footballs.
- Assemble cookies by spreading icing on a cookie and then adding another to top.
- Repeat with all cookies.
- Allow cookies to cool completely before assembling.
- After assembled use a piping back to pipe on football threads and design. You could also color the icing and write on the footballs.