Whoopie Pies

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 1/3 cup canola oil
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup nonfat milk
• 1/2 cup cold water
• 2 teaspoons unflavored gelatin
• 1 cup whipping cream
• 2/3 cup nonfat plain yogurt
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 recipe directions.
• 2 preheat oven to 350ºf. position racks in the upper and lower thirds of the oven. coat 2 large baking sheets with cooking spray.
• 3 to prepare cookies: beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. let the batter stand for 15 minutes.
• 4 drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (each large baking sheet accommodates 8 cookies—they will be close together.) bake the cookies until firm to the touch, about 8 minutes. let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• 5 wash, dry and coat the baking sheets with cooking spray again. repeat with the remaining batter.
• 6 to prepare filling: while the cookies cool, stir water and gelatin in a small heatproof cup or bowl. let stand 1 minute. microwave, uncovered, on high until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) stir the mixture until smooth. let cool for 10 minutes.
• 7 beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. with the mixer beating constantly, add the gelatin mixture in a steady steam until well combined.
• 8 cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. whisk again until smooth.
• 9 to assemble whoopie pies: turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. top with the remaining cookies. chill in the refrigerator until the filling is set, about 30 minutes.
• 10 press a piece of plastic wrap directly on the surface of the filling and refrigerate for up to 1 day. store the cookies in an airtight container at room temperature for up to 1 day.
• 11 refrigerate the assembled whoopie pies, uncovered, for up to 4 hours.