Yields: About 18 whoopie pies
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 10-12 minutes
Ingredients for the Cookies
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup (4 oz) unsweetened applesauce
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini, excess moisture squeezed out
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Ingredients for the Frosting
- 2 tablespoons unsalted butter, softened
- 4 oz cream cheese (1/3 less fat is fine), softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Make the Cookie Batter
- In a large bowl, beat together the butter, applesauce, granulated sugar, and brown sugar until light and creamy (about 2 minutes).
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the zucchini and oats.
- Cover and refrigerate the dough for at least 1 hour to allow it to firm up.
2. Bake the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and slightly golden.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
3. Prepare the Frosting
- In a medium bowl, beat together butter and cream cheese until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Beat in the vanilla extract.
4. Assemble the Whoopie Pies
- Match up cookies of similar size.
- Spread a generous amount of frosting on the flat side of one cookie.
- Top with another cookie, creating a sandwich.
- Repeat with the remaining cookies.
Tips
- Make sure the zucchini is grated finely and excess moisture is squeezed out. This prevents the cookies from getting too soggy.
- Chill the dough! This helps prevent the cookies from spreading too much in the oven.
- Experiment with spices: Consider adding a little nutmeg or ginger to enhance the warm, cozy flavors.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
