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Who is up for breakfast-approved whoopie pies?! We’re excited to introduce Vegan Banana Oatmeal Whoopie Pies!
These rustic-looking whoopie pies consist of chewy banana bread cakes filled with vanilla cashew cream. Perfectly chewy and tender, with a delicious banana flavor and hints of spices. Plus, these are not super sweet, making them perfect for breakfast!
The batter is super simple, gluten-free, and naturally sweetened. We start with a base of oat flour + rolled oats for texture, then comes mashed banana that also acts as a binder. To sweeten, I went with a mix of coconut sugar and maple syrup. For extra flavor, we have a generous pinch of cinnamon, as well as ground ginger, giving these cakes a more “traditional” banana bread flavor.
If you are feeling fancy, I highly recommend stirring in chocolate chips! The combination of chocolate + banana + vanilla just never disappoints.
Instead of going with a super sweet buttercream filling, I went with a healthier one prepared with raw cashews, coconut cream, maple syrup, coconut oil, and plenty of vanilla. It’s rich, creamy, and stays firm enough to prevent it from spreading on the sides when you take a bite.
I hope you will love our little banana oatmeal whoopie pies! It’s tender, a bit chewy, healthy-ish, and tastes like banana bread with cream cheese on top!
Now, be aware that these are much less sweet than regular whoopie pies, so they are more suitable for breakfast or snacks than dessert. If you have a sweet tooth, I would recommend adding an extra tablespoon of sugar to the cakes as well as the filling.
Looking for more healthy breakfast or snack options? Check out these No-Bake Chocolate Pistachio Bars, or these Vegan Gluten-Free Ho Hos!
Let me know in the comments if you try this recipe!
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Vegan Banana Oatmeal Whoopie Pies
Ingredients
Banana Oatmeal Whoopie Pies
- 1/2 cup oat flour
- 1/4 cup rolled oats
- 1/2 cup mashed banana (from 1 and 1/2 banana)
- 2 tbsp coconut sugar
- 2 tbsp maple syrup
- 1 tbsp oil
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 3 tbsp chocolate chips optional
Cashew Cream Filling
- 1/3 cup raw cashews
- 1/4 cup coconut cream
- 1 tbsp maple syrup
- 1 tbsp coconut oil melted
- 2 tsp lemon or lime juice
- 2 tsp vanilla extract
- 1/8 tsp salt
Instructions
Cashew Cream Filling
- Place the cashews in a bowl. Boil about 1 cup of water and pour it over the cashews. Let them soak for about 1 hour.
- Drain and transfer to a high-speed blender. Add the coconut cream, maple syrup, melted coconut oil, lime juice, vanilla extract, and salt. Blend until fully smooth. Taste and adjust sweetness to your liking. At this point the cream will have a liquid consistency. Don't worry, it will thicken once chilled.
- Transfer to a bowl, cover with plastic film and refrigerate until the cream has hardened, about 5 hours. I usually prepare the cream the night before and chill overnight in the refrigerator.
Banana Oatmeal Whoopie Pies
- Preheat oven to 350°C (175°C) and line a baking sheet with parchment paper. Set aside.
- To a large mixing bowl, add all of the ingredients. Stir until fully combined, the batter should be quite thick but still slightly runny. Using a cookie scoop, scoop out about 1 and 1/2 tablespoons of the batter and transfer to the prepared baking sheet, leaving about 2-inch between each cake. You should have about 10 cakes. Try to make the make the cakes as round as possible but do not spread them otherwise they will be too flat. You want them thick for a better look.
- Bake for about 13 minutes, or until golden brown. Let them cool completely.
- Transfer the cashew cream to a piping bag and pipe about 3 tbsp (more or less to your liking) of the filling on one banana cake. Close with another banana cake and transfer to a plate. Repeat with the remaining cakes and cream. Refrigerate for another 1 hour before enjoying!
- Whoopie pies will keep in the refrigerator for up to 3 days.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
These were delicious! I accidentally omitted the oil from the cookies, but they turned out great. I love the hint of lemon in the filling. Thank you for a fun and yummy recipe!
You’re welcome Anna 🙂 Thanks for your feedback and rating!
Looks delicious but the saturated fat in coconut is worse for your arteries than butter! Artery dilation is reduced by around 30% during the hour or two after consuming a high saturated fat meal, including coconut— this creates a risk of high blood pressure, heart attack and stroke. Coconut should therefore be avoided completely. And surely we shouldn’t be calling it “healthy”.
Any way to make the cream filling without coconut?
Well, to each its own convictions. Regarding the cream filling, you could try using vegan cream cheese 🙂
Is the coconut cream the hardened part of refrigerated coconut milk?
Yes, it is!