Sweet, inviting, and made for sharing, Chocolate Whoopie Pie Cookies Filled With Spicy Chile Chocolate Caramel is a vegan, vegetarian Vegan dessert made with oat flour, + cup self rising flour Or all purpose flour + 1/2 teaspoon baking powder, and cocoa powder in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Cuisine: Vegan

Ingredients

Cookie:

  • 1/2 cup oat flour
  • 2/3 + cup self rising flour Or all purpose flour + 1/2 teaspoon baking powder
  • 2 Tablespoon cocoa powder
  • 3 Tablespoons Theo’s chipotle spicy chile dark chocolate melted
  • 1 Tablespoon coconut oil
  • 2 Tablespoons organic canola oil
  • 2 Tablespoons orange juice
  • 2 Tablespoons hot water
  • 2 teaspoons flaxmeal
  • 1 Tablespoon agave syrup
  • 3 Tablespoons raw sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon powder

Filling:

  • 3 Tablespoons raw sugar
  • 1 Tablespoon water
  • 1 teaspoon coconut oil
  • 2 Tablespoons Theos spicy chile chocolate pieces
  • 2-3 Tablespoons coconut milk as required. (optional)

Method

Cookies:

  1. In a pan, add hot water and flax meal. Mix and let sit for a minute.
  2. Add in the oils, orange juice, agave, sugar, salt, spices, cocoa powder and chocolate. Mix everything vigorously. If the chocolate is not well melted, microwave the mix for a few seconds and mix well.
  3. Add in the flours and mix till just about combined. Add more or less flour to get a doughy batter thicker than a muffin batter but not a stiff dough.
  4. Using a scoop, drop the batter onto the parchment lined sheet. Press and shape with oiled hands.
  5. Bake at preheated 350 degrees F for 12-14 minutes.
  6. Cool on rack for 5 minutes before applying caramel.

Caramel filling:

  1. In a pan, add water, coconut oil and sugar and heat on medium heat. Stir continuously, till the sugar syrup darkens and thickens to desired consistency. 5-7 minutes.
  2. Add in the chocolate and mix. If the syrup has become too thick, add in coconut milk 1 Tablespoon at a time, to get a creamy filling.
  3. Take off heat and immediately fill the cookies and stick them together.
  4. Wait for a few minutes for the caramel to harden and cool.. eat:)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.