For the Cookies
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup light brown sugar
- ½ cup butter, cold and cut into ½ tablespoon cubes
- ¼ cup coconut oil, softened but not melted
- 1 large egg
- ¼ cup molasses
- ⅓ cup turbinado sugar
For the Filling
- ½ cup butter, softened
- ½ cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
For the Cookies
- Spray a large baking sheet with nonstick baking spray or line it with parchment paper. Preheat your oven to 350F.
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Add the brown sugar, cubed butter, and coconut oil to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are light and fluffy– about 3 minutes.
- Scrape down the sides of the bowl and add the egg and molasses. Mix to combine.
- With the mixer on low speed, slowly add the dry ingredients into the wet. Mix just until the dry ingredients are fully incorporated– don’t worry, the dough will be thick!
- Remove the dough from the stand mixer and form it into a ball. Wrap it with a piece of plastic wrap and then refrigerate for 30 minutes.
- Once chilled, scoop out one tablespoon sized balls and then roll them in the turbinado sugar.
- Place the dough ball on the greased baking sheet and repeat with the remaining dough. Make sure to place the dough balls at least two inches apart.
- Bake the cookies for 9-11 minutes. Then remove them from the oven and allow them to set on the baking sheet for about 3 minutes. Transfer to a cooling rack and allow them to cool completely before filling.
For the Filling
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat it on medium speed until light– about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar. Turn the mixer to medium speed again and beat until fluffy — another 30 seconds.
- Add the cream cheese and vanilla and beat until fluffy again– about 1-2 minutes. Make sure to scrape down the sides of the bowl as needed.
- Place the cookies in similar sized pairs and pipe or spoon the filling onto the flat side of one cookie. Place the flat side of the other cookie on top and squeeze them together until the filling reaches the edges.
- Repeat with the remaining cookies.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
Tips & Notes
- Coconut oil: if your coconut oil is solid, we recommend microwaving it on high for 15 minutes.
- Stand mixer: A hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
- Turbinado sugar: Rolling the cookies in turbinado sugar is optional. Feel free to skip the extra sugar.
- Flour: we tested this recipe using all all-purpose flour and if you do this, you will likely need to use 1/2 – 3/4 cup more flour as all-purpose flour absorbs more fat than white whole wheat. The bake time will also change and you’ll need to add 2-3 minutes on to bake time.
Nutrition FactsServing Size: 1/11 Calories: 485 Sugar: 17 Sodium: 340 Fat: 30 Carbohydrates: 52 Fiber: 2 Protein: 5 Cholesterol: 82
Keywords: whoopie pies