Nutrition per serving may change if servings are adjusted.
2 cups flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon salt
½ cup vegetable oil spread
⅔ cup packed brown sugar (see Tip)
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
1 teaspoon vanilla
½ cup buttermilk or fat-free sour milk (or ⅔ cup buttermilk if using sugar substitute blend) (see Tip)
¼ cup frozen light whipped dessert topping, thawed
¼ cup light sour cream
¾ cup frozen light whipped dessert topping, thawed
Blue or green food coloring (optional)
2 teaspoons powdered sugar (optional)
Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a medium bowl stir together flour, cocoa powder, baking soda and salt; set aside.
In large bowl, combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter onto prepared cookie sheets leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely.
In a small bow,l stir together the ¼ cup dessert topping and sour cream. Fold in the ¾ cup whipped dessert topping. If desired, tint with several drops of food coloring and spread on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. If desired, sprinkle tops with powdered sugar. Store, covered, in the refrigerator.
Tips: If using a sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to ⅔ cup brown sugar. Increase buttermilk to ⅔ cup. Nutrition per Serving with Substitute: same as below, except 75 cal., 66 mg sodium, 10 g carb. (3 g sugars).
To make ½ cup sour milk, pour 1½ teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make ½ cup total liquid; stir. (For ⅔ cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make ⅔ cup total liquid.) Let stand for 5 minutes before using.
Variation: Red Velvet Whoopie Pies: Prepare as directed, except add one 1-ounce bottle red food coloring with the egg and vanilla in Step 2.