My pal Robert’s birthday was this weekend, and we headed to his house for a sushi party! The rule at Rob’s sushi parties is that everyone has to name their rolls before we’re allowed to eat them. I made a “Swamp Thing” with avocado, mushrooms, and scallion topped with seaweed flakes; “Mushroom Bomb” with mushrooms and jalapeno; and a “Dark Side” with avocado, scallion, and pickled radishes topped with black sesame seeds. YUM!
For some reason, I got it into my head that I needed to bring a dessert, and what goes better with sushi than green tea and ginger? Nothing, I say! These whoopie pies were a total hit, and they weren’t hard to make at all. You can bet I’ll be making them again soon.
Green Tea Ginger Whoopie Pies
Yield: makes 6 whoopie pies
- 3/4c all-purpose flour (You can do up to half of the flour with whole wheat, if you want!)
- 1/2t cinnamon
- 1/4t nutmeg
- 1/2t ground ginger
- 1/2t ground cardamom
- 1/4t salt
- 2/3c firmly packed brown sugar
- 1/3c margarine, softened
- 1/4c matcha powder
- 1T flax meal beaten with 3 T water
- 1/4c non-hydrogenated vegetable shortening
- 1 1/2t ground ginger
- 1 3/4c powdered sugar
- 1-2T almond milk, as needed
- Preheat your oven to 350F, and lightly grease your baking sheets.
- Combine the flour, cinnamon, nutmeg, 1/2t ginger, cardamom and salt. In a separate bowl, beat the brown sugar and margarine together. Beat in the matcha powder and flaxmeal until everything gets creamy. Gradually stir in the flour mixture.
- Divide the dough into 12 equal-sized balls, flatten them slightly, and place them on your baking sheet.
- Bake for 9 to 10 minutes or until centers are set and edges are lightly browned. When the cookies are done, set them aside to cool on baking sheets.
- Meanwhile, it’s time to make the frosting! Whip the rest of the ground ginger and shortening together until very well combined, then whip in the powdered sugar until the frosting is totally smooth. Add almond milk by the teaspoon, if it needs thinning out.
- To assemble your whoopie pies, frost the bottom of one cookie (be generous with your frosting!), then place the other cookie right on top. Press them together gently, then use the back of a spoon or a small spatula to wipe around the pie to clean up any extra frosting that squished out.
- Refrigerate until you’re ready to serve.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!