These sourdough discard whoopie pies are fluffy + chewy chocolate sandwich cookies that are stuffed with a homemade whipped cream filling. The chocolate cookies come together super-fast and are made with your sourdough discard. These are so simple to make and will be a family favorite to eat! A wonderful treat to have for the summer.

❤️ Why You’ll Love Sourdough Discard Whoopie Pies

Well, any cookie that involves sourdough discard is automatically healthier in my opinion 😉 so if you want to believe that with me, then we’ve basically made a vegetable. 😊But really, these are so simple to make and come together in less than 30 minutes. These are my kid’s favorite cookie right now just for the sole purpose of looking like a giant Oreo. They are soft, fluffy and not overly sweet. There really are very few things not to love about these whoopie pies!

🍲 Ingredients

Sourdough Discard –Unfed, inactive sourdough starter.

Cocoa Powder – I like to use unsweetened cocoa powder from simply truth, it’s delicious and this recipe doesn’t need the extra sweetness from the cocoa powder.

Sugar – Granulated sugar.

Milk – I always use whole milk because it’s what my family has on hand, but you can use whatever milk substitute that works for you.

Coconut oil – Melted coconut oil works best in this recipe, but if you want to use another neutral oil, feel free!

Flour – Unbleached, all-purpose flour.

Eggs – 2 large eggs, cold or room temperature.

👩‍🍳 How to Make Sourdough Discard Whoopie Pies

  • Preheat your oven to 350 degrees.
  • In a sauce pan on the stove over low heat, melt 1/2 cup coconut oil and let cool.
  • In a small mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together your coconut oil and sugar. Add in the eggs and mix until combined. Add in the milk, vanilla, and sourdough discard and whisk until everything is incorporated and there are no more streaks.
  • Add in the dry ingredients and cocoa powder. Mix until everything comes together, this is going to be a thick cookie dough, similar to brownie batter.
  • Take one tablespoon of dough and roll it between your hands. Place on a parchment lined baking sheet 1 inch apart. Gently press the tops of the cookie to flatten slightly.
  • Bake at 350 for 9-10 minutes.
  • Let cool for 5 minutes before transferring them to a wire cooling rack.
  • While the cookies are baking, make your whipped filling either in a cold bowl with a whisk, or in a stand mixer with the wire whisk. I like to use a stand mixer because it’s quicker, but it’s not necessary if you don’t have one at home.
  • In a stand mixer pour 8 oz (half of a 16oz container) of heavy whipping cream into the bowl. Mix on medium speed for 2-3 minutes. When stiff peaks start to form, add in the powdered sugar and vanilla extract. Mix for another 30 seconds until everything comes together, careful not to overmix or the whipped cream will break and turn into butter.
  • Place a large dollop of whipped filling on half of the cookie, and carefully add another to the top to make a sandwich! Or whoopie pie 🙂

🪄 Tips and Tricks

  • The filling for this recipe is very simple, and very versatile. If you want to change it up a little bit, fold in 1/2 cup of marshmallow fluff! 
  • Because these make a sandwich cookie, it’s best to try and roll the dough to be the same size. I use a kitchen spoon to scoop and roll them between my hands.
  • I prefer to use a dough whisk with all of my recipes, but this one especially because the cookie dough is a little thicker and would get stuck in between the wires of a standard whisk.

🗒 Variations

These are made with a simple chocolate cookie base and a simple whipped filling that are just waiting for special add ins. You can add sprinkles or chocolate chips to the cookies, or marshmallow fluff to the filling!

  • Marshmallow filling
  • Peanut butter filling
  • Birthday cake cookie


🗒 Best served with

  • Big glass of milk
  • Favorite cup of coffee
  • Summer desserts

👝 How to Store Leftovers

These cookies store beautifully, just keep them in an airtight container in the fridge for 3-4 days and enjoy whenever you like! You can also freeze the unbaked cookie dough in Ziplock bags and store in the freezer for up to 3 months.

🤔 Common Questions

Do I have to use coconut oil?

If you don’t have coconut oil, that’s okay. Use another neutral oil you have on hand, although I am hesitant to recommend vegetable oil.

Can I freeze the dough?

Yes! you can freeze both the unbaked cookie dough and the whipped filling. I freeze the cookie dough in a Ziplock bag and bake straight from the freezer, and I freeze the whipped cream in a Tupperware and use straight from the freezer as well!

Stack of Whopie Pies
5 from 4 votes

Sourdough Discard Whoopie Pies

Print Recipe
These sourdough discard whoopie pies are fluffy + chewy chocolate sandwich cookies that are filled with a homemade whipped cream filling. The chocolate cookies come together super-fast and are made with your sourdough discard. These are so simple to make and will be a family favorite to eat! They are a wonderful treat to have for the summer.
Prep Time:9 minutes
Cook Time:10 minutes

Ingredients

  • 2 cups all purpose flour
  • ¾ cups unsweetened cocoa powder
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup milk
  • ½ cup sourdough discard

Whipped Filling

  • 8 oz heavy whipping cream
  • ¼ – ½ cup powdered sugar
  • splash of vanilla

Instructions

  • Preheat your oven to 350 degrees.
  • In a sauce pan on the stove over low heat, melt 1/2 cup coconut oil and let cool.
  • In a small mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together your coconut oil and sugar. Add in the eggs and mix until combined. Add in the milk, vanilla, and sourdough discard and whisk until everything is incorporated and there are no more streaks.
  • Add in the dry ingredients and cocoa powder. Mix until everything comes together, this is going to be a thick cookie dough, similar to brownie batter.
  • Take one tablespoon of dough and roll it between your hands. Place on a parchment lined baking sheet 1 inch apart. Gently press the tops of the cookie to flatten slightly.
  • Bake at 350 for 9-10 minutes.
  • Let cool for 5 minutes before transferring them to a wire cooling rack.
  • While the cookies are baking, make your whipped filling either in a cold bowl with a whisk, or in a stand mixer with the wire whisk. I like to use a stand mixer because it's quicker, but it's not necessary if you don't have one at home.
  • In a stand mixer pour 8 oz (half of a 16oz container) of heavy whipping cream into the bowl. Mix on medium speed for 2-3 minutes. When stiff peaks start to form, add in the powdered sugar and vanilla extract. Mix for another 30 seconds until everything comes together, careful not to overmix or the whipped cream will break and turn into butter.
  • Place a large dollop of whipped filling on half of the cookie, and carefully add another to the top to make a sandwich! Or whoopie pie 🙂

Notes

The filling for this recipe is very simple, and very versatile. If you want to change it up a little bit, fold in 1/2 cup of marshmallow fluff! 
These cookies store beautifully, just keep them in an airtight container in the fridge for 3-4 days and enjoy whenever you like! 

Nutrition

Calories: 316kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 316mg | Potassium: 141mg | Fiber: 3g | Sugar: 20g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Cookies, discard, Sourdough, Sourdough Starter, Whoopie pie
Servings: 12
Calories: 316kcal

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Recipe Rating




8 Comments

  1. 5 stars
    These came out great!! Mine were too soft to roll into a ball so I just used a cookie scoop to put them right on the baking sheet. I made 17 sandwiches with a 2 tbsp scoop. Baked for 10 minutes. Came together sooo quickly! Will make again

  2. 5 stars
    My husband said without a doubt the best dessert he’s ever had. Lol he was obsessed and it was a hit for the 4th of July party!!