For the batter:
2 2/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sugar
1/2 cup cocoa
1/2 cup shortening (I use Spectrum)
3 teaspoons Ener-G egg replacer blended in 4 tablespoons warm water
1/2 cup non-dairy milk
1/2 cup hot water
For the filling:
1 cup ricemellow creme (I use Suzanne's)
1 cup shortening (I use Spectrum)
1 cup powdered sugar
1. Preheat oven to 425 degrees F. Blend batter ingredients together just until smooth. It is not necessary to cream the shortening and sugar first. Batter will be soft.
2. Grease 2 cookie sheets, or line with parchment paper. Scoop batter by tablespoons onto prepared cookie sheets. Bake for 7-8 minutes, or until tops just barely spring back when touched. Allow to cool completely.
3. Blend filling ingredients until smooth. For each pie, put two cookies together with filling between.
Source of recipe: My family loved whoopie pies before whoopie pies were cool.This veganized version of the traditional recipe is made very authentic by the use of Spectrum shortening, which replaces the Crisco my mom used.