Gluten Free Whoopie Pies
A mini chocolate cake sandwich in cookie form! These gluten free whoopie pies are soft and fluffy, and filled with a luscious vanilla buttercream. The perfect handheld treat that’s incredibly easy to make!
Prep: 25Cook: 12Total: 37 minutes
Servings: 12 whoopie pies 1x
Ingredients
Whoopie Pies:
- 1 ¼ cup all purpose gluten free flour blend (I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- ½ cup tapioca flour
- ½ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ¼ teaspoon sea salt
- ½ cup ghee, room temperature
- ¾ cup coconut sugar
- 1 large egg
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup canned coconut milk
Filling:
- ¼ cup dairy-free milk (I use coconut milk)
- 2 cups powdered sugar, sifted
- ¾ cup palm shortening
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Whisk the Flours: In a medium bowl, whisk together the flour, tapioca flour, cocoa powder, baking soda, and salt. Set aside.
- Mix the Batter: Using a stand mixer or hand mixer fitted with the paddle attachment, beat together the ghee and coconut sugar. Add the egg and beat until combined. Add the maple syrup, vanilla, and coconut milk and mix until combined. Add the dry ingredients to the mixing bowl and mix on low until the batter is smooth and thick.
- Scoop the Batter: Using a spring-loaded 2 tablespoon cookie scoop, scoop out the batter and drop onto the prepared baking sheet, spacing the cookies about two inches apart. You should get 24 individual cookies.
- Bake: Bake the cookies for 10-12 minutes, or until the cakes puff and spring back when lightly pressed in the center. Transfer the cookies to a wire rack to cool.
- For the Filling: In a large pourable measuring cup, combine the coconut milk and powdered sugar and mix until smooth. Using a stand mixer or hand mixer fitted with the paddle attachment, beat the palm shortening for 1-2 minutes until smooth. Add vanilla extract and mix until incorporated. Slowly add the milk and powdered sugar mixture and continue to whip until the filling becomes light and fluffy and no clumps remain, about 2-3 minutes.
- Assemble the Whoopie Pies: Transfer the filling to a piping bag fitted with a large round tip. Pipe a generous amount of filling onto the flat side of 12 of the cookies. Top with the remaining cookies, flat side down, and twist gently to secure the cookie on top of each pie.
- Serve: Serve immediately. You can store the whoopie pies in an airtight container in the refrigerator for up to 4 days.
Notes
- The cookies will spread and rise as they bake, so you only need 2 tablespoons of batter for each cookie. Don’t overdo it!
- You can bake 24 cookies on two large 20-inch baking sheets. If you have smaller baking sheets, you’ll need to do the cookies on three separate baking sheets so they have enough room.
- When measuring liquid ingredients, make sure to use a liquid measuring cup.
- When measuring the flour, fluff the flour with a fork first, then scoop up the flour with the measuring cup from a container and level it off. Do NOT scoop your flour directly from the package. If you don’t fluff your flour or you scoop it directly from the bag, you will pack it into the measuring cup and you’ll end up with too much flour.
- If you don’t have piping bags, just use a gallon ziplock bag and cut a small tip off of one of the corners.
Find it online: https://coconutsandkettlebells.com/gluten-free-whoopie-pies/