The Easiest Whoopie Pie Recipe

If you’ve been craving a dessert that delivers all the nostalgia of soft-snickerdoodle cookies and classic whoopie-pie filling—but want something fully plant-based, this vegan snickerdoodle whoopie pie recipe is for you. Using ready-made gluten-free snickerdoodle cookies and whipped coconut cream as the “frosting” sandwich, it brings playful indulgence without the dairy or eggs.

The cinnamon sugar cookies wrap the cool, creamy filling, creating a handheld treat that hits that perfect sweet-and-spiced note. Because the recipe is labeled gluten-free as well, it accommodates even more dietary needs while still feeling like a treat you’d find at a bakery.

Beyond the simplicity, this dessert shines because of its minimal-fuss assembly: chill the coconut milk overnight, whip up the cream, sandwich it between cookies—and you’re set. It’s exactly the kind of smart, inclusive dessert that works for varied dietary groups—vegans, vegetarians, gluten-free eaters and everyday dessert lovers alike. Plus, the texture combination of soft cinnamon cookies and fluffy coconut filling makes it feel elevating yet utterly comfortable.
Whether you’re prepping for a holiday dessert table, packing lunchbox treats, or just craving something sweet that doesn’t compromise on your lifestyle or preferences, these whoopie pies deliver. They’re portable, shareable, and inherently fun—two cookies plus filling equals a grown-up treat with a twist. Add in the fact that they’re labeled vegan and gluten-free, and you’ve got a crowd-friendly dessert that doesn’t feel like “just the allergy option” but something special in its own right.

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Snickerdoodle Whoopie Pies

Recipe Details

Yield: 8 whoopie pies
Active Time: 15 minutes
Total Time: 30 minutes

Whoopie Pie Ingredients

• 1 (14-ounce) can coconut milk, chilled overnight in the refrigerator
• 1/2 cup organic powdered sugar
• 1 teaspoon vanilla extract
• 1 box Enjoy Life snickerdoodle cookies

How to Make Whoopie Pies

1. Place bowl of a stand mixer and whisk attachment in freezer for 15 minutes.
2. Remove cans of coconut milk from fridge, remove top, and scoop out hardened coconut cream (leaving behind separated liquid) into the chilled bowl.
3. Whisk cream for 1 minute until thick and fluffy, then whip in powdered sugar and vanilla.
4. Sandwich a tablespoon of whipped coconut cream between two cookies. Serve immediately.

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Whoopie Pie Nutrition Facts

*Estimated per whoopie pie (recipe yields 8 whoopie pies). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 Whoopie Pie
Calories	≈ 280 kcal
Protein	≈ 2 g
Carbs	≈ 30 g
Sugar	≈ 18 g
Fiber	≈ 1 g
Fat	≈ 18 g

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Whoopie Pie Variations & Tips

• Switch the cookie base: Use different cookies like gluten-free ginger snaps or cinnamon-spiced oat cookies if snickerdoodles aren’t on hand.
• Flavor the filling: Add a pinch of nutmeg or cardamom to the whipped coconut cream to complement the cinnamon sugar cookie flavor.
• Make mini size: Use smaller cookies (or cut standard ones) and pipe a smaller dollop of filling to create bite-sized whoopie pies ideal for parties.
• Add texture: Roll the edges of the filling in finely chopped nuts (allergy-safe type) or shredded coconut after assembling for extra crunch.
• Freeze ahead: Assemble the pies, then freeze them on a tray until solid. Store in an airtight container, then pull out as needed—great for ready-to-go treats.
• Dress up for presentation: Dust a little extra cinnamon sugar on top or drizzle melted dairy-free dark chocolate over the assembled pies for a gourmet touch.
• Allergy-friendly swap: If tree-nuts are a concern, use seeds like pumpkin or sunflower instead of nut-based toppings; ensure cookies are certified gluten-free and allergy-safe.

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Best Whoopie Pie Pairings

• Dairy-free cold brew: Serve a tall glass of almond-milk or oat-milk cold brew coffee alongside the whoopie pies—the cinnamon and coconut cream pair beautifully with the coffee’s mellow bitterness.
• Spiced chai latte: A warm vegan chai with cinnamon and cardamom echoes the cookie flavors and elevates the dessert into a cozy ritual.
• Fresh berries & mint: Offer a small bowl of raspberries or blueberries with fresh mint alongside to add bright contrast and lighten the sweet treat.
• Herbal tea upgrade: Pair with rooibos, hibiscus or chamomile tea for a soothing finish that balances richness.
• Vanilla coconut-milk ice cream: Serve one of the whoopie pies warm (just slightly thawed) with a small scoop of vegan vanilla ice cream for an extra indulgent dessert duo.
• Flavored sparkling water: Offer a cinnamony-apple or orange-spiced sparkling water to add fizz and refresh the palate between bites.

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When to Make Whoopie Pies

• Holiday dessert spread: Make these for Christmas, Hanukkah or other festive gatherings—they look playful and accommodate vegan and gluten-free guests.
• Birthday or celebration treat: Use them instead of a traditional cake for a birthday dessert—portable, portioned and fun.
• Potluck or cookie swap: Carry these to a cookie exchange or potluck where multiple dietary needs exist—they’ll stand out and be appreciated by all guests.
• Lunchbox surprise: Pack one in a lunch or snack box for an afternoon treat that isn’t full of artificial ingredients but still feels special.
• After-school/dessert night: Bake a batch with kids or friends for a dessert night at home—assemble, eat, repeat.
• Prepared treat stash: Freeze a dozen and keep them on hand so when sweet cravings hit, you’ve got a vegan, gluten-free option ready to go.

Photo credit: Paul Delmont