Vegan Eggnog Whoopie Pies with Cranberry Jelly & Cream Filling
A unique holiday dessert to bring to your Christmas parties! These vegan eggnog whoopie pies are eye catching and insanely delicious. You’ll really blow your guests away with the homemade cranberry jelly and cream filling. This is a plant-based holiday dessert I think you’ll want to make year after year.
Vegan Eggnog Whoopie Pie Recipe
I was inspired to create this recipe after recently baking a vegan version of the White Christmas Cranberry Layer Cake from Half Baked Harvest.
It was insanely delicious and I loved the fresh flavour of the cranberries mixed with the sweet frosting. I wanted more! And eggnog whoopie pies sounded like the ideal pairing with these flavours.
So we went to town experimenting and ended up with these amazing Vegan Eggnog Whoopie Pies with Cranberry Jelly & Cream Filling.
The secret ingredient to making these vegan whoopie pies
Here’s what makes this dessert super spicy and flavourful — using Earth’s Own Vegan Oat Nog.
It’s light and fluffy and makes the cookies puff up when baking.
If you’re a holiday spice lover, then be sure to add extra cinnamon and nutmeg. Plus be sure to save some for dusting on top.
Is it hard to make whoopie pie filling
While both the cranberry jam and buttercream filling are fairly easy to make, you can definitely sub for store bought versions.
Or, get creative and replace them with completely different flavour combos.
A peach or apricot jelly would pair nice with the eggnog whoopie pies.
Alternatively, you could replace the buttercream filling for a chocolate frosting.
The possibilities are endless!
If you make these vegan eggnog whoopie pies, be sure to leave a comment and/or give this recipe a rating!
I love to hear from you and always do my best to respond to each and every comment.
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Vegan Eggnog Whoopie Pies with Cranberry Jelly & Cream Filling
- Prep Time: 1 hour
- Cook Time: 13 minutes (cookies) + 15 minutes (jam)
- Total Time: 1 hour 28 minutes
- Yield: 24 1x
- Category: Dessert
- Diet: Vegan
Description
A unique holiday dessert that is completely vegan and insanely delicious.
Ingredients
- 2 cups of all-purpose flour (scoop and level off with a knife)
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 tsp of ground nutmeg
- 1/2 tsp of ground cinnamon (plus more for dusting on top)
- 3/4 cup of vegan butter (I used Becel)
- 1/2 cup of white sugar
- 1/2 cup of brown sugar packed
- 2 tbsp of ground flaxseed mixed into 6 tbsp of water
- 1 tsp of vanilla extract
- 1/2 cup of vegan eggnog (I used Earth’s Own OatNog)
Cranberry Jam:
- 2 cups of fresh cranberries
- 1/4 cup of maple syrup
- 1/4 cup of orange juice (fresh is possible!)
- 1/4 tsp of ground ginger
- 1/4 tsp of ground cinnamon
- 1 tsp of vanilla extract
Buttercream Filling:
Instructions
- Start by making your cranberry jam. Add all ingredients to a small saucepan set over medium-high heat. Bring to a boil and then once boiling use a fork to mash the cranberries into small pieces. Continue to cook for another 10-15 minutes or until mixture has reduced and thickened. Stir and set aside to cool.
- To make cookies. Pre-heat oven to 350°F. In a mixing bowl combine dry ingredients — flour, baking powder, salt and spices. Set aside.
- In a large bowl or the bowl of an electric stand mixer, combine butter, white sugar and brown sugar until light and fluffy.
- Mix in your flax eggs. Your ground flax and water mixture should be well combined and a thick texture similar to that of a raw egg. Then mix in vanilla and eggnog.
- With mixer set on the lowest speed, gently add in dry ingredient mixture. Mix just until combined, do not over mix.
- Using a tsp, scoop out small dollops of your cookie batter and place on a parchment lined baking sheet. Space cookies 1-2 inches apart.
- Bake in your pre-heated oven for 13 minutes. Once you’ve removed from the oven, sprinkle with a dusting of cinnamon. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.
- As cookies cool, prepare your buttercream filling. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate (optional) and vanilla and beat until combined.
- Once cookies and jam are room temperature, it’s time to assemble your whoopie pies. Using a butter knife, gently spread on a thin layer of buttercream and cranberry jam onto one cookie. Add another cookie on top to create a sandwich.
Serve with a glass of cold vegan eggnog and enjoy!
Notes
- If you’re tight on time, omit the homemade cranberry jam and use a store bought jam instead.
- You can great creative with the filling! Replace the cranberry jam with any other fruit. Replace the buttercream with a chocolate option.