Heather's Gingerbread Whoopie Pies -

Heather's Gingerbread Whoopie Pies -

Back in my pre-vegan days, I used to love a good cookie swap party. Now that I’m vegan and don’t have many vegan friends close-by, I’m bringing the cookie swap party to Keepin’ It Kind! Each day, for 25 days, one of my favorite bloggers will visit and share one of their favorite holiday cookies! That’s 25 Days of Cookies, my friends! Happy Holidays!

Heather from Sunday Morning Banana Pancakes has long been one of my most favorite bloggers. Even before I started Keepin’ It Kind, I would drool over her recipes and her writing always has me wishing I could just pop over for a cup of tea and chat. Heather is one talented lady- just one look at her photography and the dishes she shares will prove that. Today’s cookie is no exception! I’m so grateful to have her here to share it!

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger, cinnamon & 1/4 tsp nutmeg
  • 3/4 cup (1 stick unsalted vegan butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 flax egg or egg replacer
  • 1/2 cup molasses
  • 3/4 cup almond Milk + 1 tbsp apple cider vinegar
  • sugar for dusting
  • (1) 8 oz tub tofutti
  • 2 tbsp all vegetable shortening
  • 1 cup powdered confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tsp cinnamon
Read the whole recipe on Keepin' It Kind