This recipe was born from a truly shocking discovery. For years, I ate at my company’s on-site restaurant without a second thought. It was easy and affordable. But when a promotion gave me a reason to inspect the kitchen, I was horrified by what I found.
I vowed to never eat there again and started packing my food. That single decision inspired me to launch this blog, dedicated to helping people make their own delicious, trustworthy meals.
It led me to rediscover my passion for sourdough and find creative ways to use every last bit, which brings us to these incredible sourdough whoopie pies.
This recipe is the perfect example of why I started this journey. It turns humble sourdough discard into a special, shareable treat you can feel great about making and eating.
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Why You’ll Love This Recipe
Acts of sourdough whoopie pies are a game-changer for anyone with a sourdough starter. You will be amazed at how simple they are to prepare, coming together in less than 30 minutes, making them a perfect treat for any day of the week. These cookies are wonderfully soft and fluffy, with a rich chocolate flavor that isn’t overly sweet. They look just like giant Oreos, which makes them an instant favorite with kids. Plus, using sourdough discard adds a subtle tang that balances the sweetness beautifully, creating a more complex and satisfying flavor profile. If you’re looking for an easy, delicious, and creative way to use your discard, these 4th of July Whoopie Pies are a must-try.
Ingredients and Quantity
The acts of sourdough whoopie pie recipe relies on common pantry staples, making it easy to whip up whenever the craving strikes. For the chocolate cookies, you’ll need all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. You’ll also need melted coconut oil (or another neutral oil), granulated sugar, two large eggs, vanilla extract, milk, and of course, your unfed sourdough discard. For the light and airy whipped filling, you’ll need heavy whipping cream, powdered sugar, and a splash of vanilla. This combination creates a perfect balance of rich chocolate and creamy sweetness. For a different twist on a baked treat, consider making a Sourdough Croissant Loaf.
For the Chocolate Whoopie Pies:
- 2 cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 2 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- ½ cup Coconut oil, melted
- 1 cup Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- ¼ cup Milk
- ½ cup Sourdough discard
For the Whipped Cream Filling:
- 8 oz Heavy whipping cream
- ¼–½ cup Powdered sugar (use more or less depending on your desired sweetness)
- 1 tsp Vanilla extract (or a splash)
Acts of Sourdough Whoopie Pies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 whoopie pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, fluffy chocolate cookies with a light whipped filling, made with sourdough discard for a tangy twist. A perfect 30-minute treat for any day.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- ½ cup sourdough discard
- Whipped Filling:
- 8 oz heavy whipping cream
- ¼–½ cup powdered sugar
- A splash of vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Melt coconut oil and let cool.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, mix coconut oil and sugar. Add eggs, vanilla, milk, and sourdough discard.
- Gradually add dry ingredients to wet, mixing until a thick batter forms.
- Scoop tablespoons of dough, roll into balls, place on parchment-lined baking sheets, and flatten slightly.
- Bake for 9–10 minutes. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread filling between two cookies to make pies.
Notes
You can substitute coconut oil with any neutral oil. Try adding marshmallow fluff or peanut butter to the filling for variation. Store pies in the fridge for a firmer texture.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Essential Utensils for Baking
Equipment You’ll Need
The great news is you don’t need any fancy equipment for this sourdough whoopie pie recipe. Here’s a quick rundown of what to gather:
For the Chocolate Whoopie Pies:
- Mixing Bowls: One large bowl for wet ingredients and a smaller one for dry.
- Measuring Tools: Standard measuring cups and spoons.
- Whisk or Spatula: A dough whisk is great for the thick batter, but a regular whisk or sturdy spatula works perfectly too.
- Saucepan: A small saucepan to melt the coconut oil.
- Baking Sheets: Two baking sheets lined with parchment paper.
For the Creamy Filling:
Hand Mixer (or Whisk): A hand mixer or even a simple hand whisk will get the job done! If using a hand whisk, make sure your bowl is chilled. Another great baking project to try is these Sourdough Brioche Buns.
Stand Mixer: A stand mixer with the whisk attachment is fastest.
How to Prepare Acts of Sourdough Whoopie Pies
How to Make Sourdough Whoopie Pies
Making these sourdough whoopie pies is a straightforward process. Follow these steps for perfect, cakey cookies every time.
- Prep Your Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Melt the Coconut Oil: In a small saucepan, gently melt the coconut oil over low heat. Set it aside to cool slightly while you prepare the other ingredients.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the Wet Ingredients: In a separate large bowl, combine the cooled coconut oil and sugar. Add the eggs, milk, vanilla, and sourdough discard, mixing until everything is well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix. The batter will be thick, similar to a brownie batter.
- Scoop the Cookies: Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto your prepared baking sheets, about 2 inches apart.
- Bake to Perfection: Bake for 9-10 minutes, or until the tops are set and spring back when lightly touched.
- Cool Completely: Let the whoopie pie “cookies” cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They must be fully cooled before you add the filling.
For another baking adventure, check out this Chocolate Marbled Sourdough.
Substitutions and Exchanges
This acts of sourdough whoopie pies recipe is quite forgiving, allowing for several substitutions. If you don’t have coconut oil, you can use another neutral-flavored oil like canola or a light olive oil. For the milk, any dairy or non-dairy alternative, such as almond or soy milk, works well. If you want to experiment with the filling, you can fold in a half-cup of marshmallow fluff for a more traditional whoopie pie taste. For a different flavor profile entirely, try adding a few tablespoons of peanut butter to the filling. If you’re looking for other ways to use sourdough discard, these Sourdough Discard Bagels are a fantastic option.
What to Serve With Sourdough Whoopie Pies
These acts of sourdough whoopie pies are a delight on their own, but they also pair wonderfully with a variety of accompaniments. A tall, cold glass of milk is a classic choice that complements the rich chocolate flavor perfectly. For a more grown-up treat, enjoy them with a cup of your favorite coffee or a hot tea. They make a fantastic addition to a dessert platter for summer gatherings or parties. For a different kind of sweet treat, try these Lemon Meringue Cookies. They also make a great base for an ice cream sandwich—simply add a scoop of vanilla or chocolate ice cream between two cookies.
FAQ on Acts of Sourdough Whoopie Pies
What is the filling in whoopie pies made of?
The filling is traditionally a marshmallow or buttercream-based frosting. This recipe uses a simple and light whipped cream filling made from heavy whipping cream, powdered sugar, and vanilla extract.
What’s the point of using sourdough discard?
Sourdough discard adds a subtle, tangy flavor that balances the sweetness of the cookies. It also contributes to a soft, tender texture. Using discard is a great way to avoid food waste and add extra flavor to your baked goods.
What is the difference between Maine and Pennsylvania whoopie pies?
Maine whoopie pies are typically larger and have a fluffier, marshmallow-based filling. Pennsylvania Dutch whoopie pies are often smaller and denser, with a creamy, shortening-based filling.
Why are my whoopie pies coming out flat?
Flat whoopie pies can be a result of a few things: over-mixing the batter, which develops too much gluten; using butter that is too soft or melted; or the leavening agents (baking soda/powder) being old or inactive. Ensure your ingredients are fresh, and you mix the batter just until combined.
What makes cookies fluffy and not flat?
Using the right leavening agents (baking soda and powder) and not over-mixing the batter are key. Chilling the dough before baking can also help cookies maintain their shape and stay fluffy.
How to tell if Whoopie Pies are done?
The whoopie pies are done when the tops are set and spring back lightly when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Acts of sourdough whoopie pies are a wonderful way to bring a little joy to your kitchen while making smart use of your sourdough discard. This recipe proves that you don’t have to waste a single bit of your starter to create something truly delicious. The soft, cake-like chocolate cookies paired with the light, creamy filling make for an unforgettable treat that your family and friends will ask for again and again. It’s a simple, reliable, and incredibly satisfying recipe that demonstrates the versatility of sourdough baking. If you enjoyed this, you might also like these Strawberry Blondies.
