Chocolate Whoopie Pies Made With Spinach

A recipe for chocolate whoopie pies made with spinach puree. A traditional recipe with a little twist. Perfectly sweet with a rich chocolate cake and a creamy marshmallow filling.

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes Servings: 16 Pies

Desserts and chocolate are big in my house, as are these Hidden Veggie Whoopie Pies. We have a small treat every night after dinner. I can’t help it. I have a huge sweet tooth.

And I have to admit I purposely eat my dinner to get something special. Do I sound like a kid? 🙂 You bet! It is no secret that I am a baker. I bake cakes, cookies, and lots of desserts. You’re welcome to come to my house anytime during the week to pick up a special treat.

I wanted to put a new spin on a dessert by adding in a “Healthy Veggie”. I took spinach and incorporated it into a sweet whoopie pie cookie. Did the kids notice? NOT AT ALL!! They loved them, and so do I.

Why You Will Love This Whoopie Pie Recipe

Hidden veggies without the taste – You’d never guess there’s spinach in these! I love sneaking in extra greens, especially when it doesn’t change the rich chocolate flavor.

Decadent chocolate goodness – The chocolate is so rich and satisfying that it tastes like a bakery-style treat, not a veggie-packed recipe.

Fun to make and assemble – I enjoy baking the soft, cake-like cookies and then sandwiching them together with creamy filling—it feels a little special every time.

Ingredients Needed

• All-purpose flour – This is the base of the whoopie pies. It gives the cookies structure and makes them soft but sturdy enough to hold the filling.
• Unsweetened cocoa powder – Cocoa brings that deep, rich chocolate flavor. Using unsweetened keeps the sweetness balanced since the sugar already adds plenty.
• Baking soda and baking powder – These leavening agents are key to getting that light, cake-like texture instead of a dense cookie.
• Salt – A little salt sharpens the chocolate flavor and keeps the pies from tasting flat or overly sweet.
• Eggs – Eggs act as a binder, giving the batter stability and helping the pies stay moist and fluffy.
• Vegetable oil – Oil keeps the whoopie pies tender and moist longer than butter would. I love how it helps them stay soft even the next day.
• Spinach puree – This is the secret ingredient! It sneaks in extra nutrients while keeping the batter super moist—without leaving any strong spinach taste.

How to Make These Whoopie Pies

Step One: Preheat oven to 350 degrees. Whisk together in a large bowl for later use flours, baking soda, baking powder, salt & cocoa powder.

Step Two: In a mixing bowl, combine oil and dark brown sugar. Beat until incorporated. Add in eggs. Slowly add spinach puree and vanilla. Once combined, add the dry mix ingredients and milk. Mix until smooth.

Step Three: Coat 2 large air bake pans with cooking spray. Place one tablespoon of batter on the baking sheet every 2 inches. Bake for 8 to 10 minutes.

Step Four: While the cookies are baking, prepare the whoopie pie filling. With a mixer, beat butter and all ingredients together until smooth. Spread about a tablespoon of filling on one flat side of a cookie and attach another.

How To Store Your Whoopie Pies

In the refrigerator: Store the finished homemade whoopie pies in an airtight container. I usually keep them in the fridge, but many filling/cake combos would be fine at room temperature. I find that after 3 to 5 days they’ve usually dried out a bit, but they keep pretty well.

In the freezer. You can freeze these whoopie pies in an airtight container for up to four months in the freezer. If stacking whoopie pies in a container, place a piece of parchment paper in between each. They do typically stick together if you don’t.

More Chocolate Dessert Recipes to Try

Sea Salt Chocolate Sables Cookies

No-Bake Chocolate Eclair Cake Recipe

Chocolate Depression Cake Recipe – No Eggs, Milk or Butter

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