Who doesn’t love dessert that’s both soft and sweet?
Imagine sinking your teeth into a light and fluffy whoopie pie that melts in your mouth. These Gluten-Free Whoopie Pies are just the treat to satisfy your sweet tooth. Whether it’s a cozy night in or a gathering with friends, these delightful cookies filled with creamy goodness are sure to steal the spotlight.
Why make this recipe?
Whoopie pies are the epitome of comfort food! Here’s why you’ll love this recipe:
- Simple and straightforward: With just a few steps, you’ll have a batch of whoopie pies ready to go. No baking science degree required!
- Family-approved: They’re perfect for kids and adults alike. What’s better than letting them help fill these delightful treats with creamy frosting?
- Gluten-free goodness: Everyone can enjoy these little bites of happiness without worrying about dietary restrictions. Because who wants to miss out on dessert?
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- ¼ cup dairy-free milk (I use coconut milk)
- 2 cups powdered sugar, sifted
- ¾ cup palm shortening
- 1 teaspoon vanilla extract
Directions
Ready to whip up these deliciousness? Let’s go!
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, tapioca flour, cocoa powder, baking soda, and salt. Set aside.
- 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. Mix in the maple syrup, vanilla, and coconut milk until combined.
- Gradually blend in the dry ingredients until the batter is smooth and thick.
- Using a spring-loaded 2-tablespoon cookie scoop, drop the batter onto the prepared baking sheets, about 2 inches apart. You should get 24 individual cookies.
- Bake the cookies for 10-12 minutes, or until they puff and spring back when lightly pressed in the center. Let them cool on a wire rack.
- In a large pourable measuring cup, combine the coconut milk and powdered sugar and mix until smooth.
- Beat the palm shortening in a stand mixer for 1-2 minutes until smooth.
- Slowly add the milk and sugar mixture and continue whipping until light and fluffy, about 2-3 minutes.
- Transfer the filling to a piping bag fitted with a large round tip. Pipe a generous amount of filling onto the flat side of half the cookies, then top with the remaining cookies, twisting gently to secure.
- Serve immediately, or store for later. They’ll stay fresh in an airtight container in the fridge for up to 4 days.
How to make Gluten Free Whoopie Pies (Overview)
Making these whoopie pies is a breeze! First, you’ll prepare your cookie dough with a simple mix of gluten-free flours and cocoa. While those cookies bake to perfection, whip up a fluffy filling that’ll have everyone swooning. Just remember: the batter needs to be thick and smooth. Pro tip: a light hand when twisting the cookies together helps keep all the goodness inside!
How to serve Gluten Free Whoopie Pies
Serve these pies at room temperature and watch as everyone dives in! The rich chocolate color pairs beautifully with the white, fluffy filling. Drizzle some melted chocolate or a spoonful of raspberry jam on the plate for a gourmet touch. A hint of aroma wafting through the air will make your guests curious about the amazing treat in front of them!
How to store Gluten Free Whoopie Pies
These delightful pies will keep in the fridge for about 4 days. If you want to prep ahead, just make the cookies and the filling separately. You can even freeze the cookies for longer storage. When you’re ready to enjoy, let them thaw, assemble, and serve. Easy-peasy!
Tips to make Gluten Free Whoopie Pies
- Use room temperature ingredients for easy mixing. It makes a world of difference in texture.
- Sift your powdered sugar before adding it to the filling. No one wants clumps in their creamy goodness!
- If you’re feeling adventurous, experiment with flavoring the filling. Peppermint extract? Yes, please!
- Ensure your baking sheets are lined well. No one likes a cookie disaster when it’s time to transfer them.
- Be generous with the filling! It’s what makes whoopie pies, well, whoopie pies!
Variation
Want to change things up? Try adding peanut butter to the filling for a nutty twist or swap the cocoa powder for pumpkin spice for an autumnal treat. You can even make these pies vegan, using flax eggs and coconut whipped cream instead!
FAQs
Can I use regular all-purpose flour instead of gluten-free flour?
Yup, but then they won’t be gluten-free, so if that’s your goal, stick to the gluten-free blend!
How long do whoopie pies stay fresh?
In an airtight container in the fridge, they’ll be good for up to 4 days. They might not last that long in your house, though! 😉
Can I make the filling ahead of time?
Absolutely! Prepare it, refrigerate it, and just give it a quick whip again before using.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Whoopie Pies
Ingredients
Method
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, tapioca flour, cocoa powder, baking soda, and salt. Set aside.
- 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. Mix in the maple syrup, vanilla, and coconut milk until combined.
- Gradually blend in the dry ingredients until the batter is smooth and thick.
- Using a spring-loaded 2-tablespoon cookie scoop, drop the batter onto the prepared baking sheets, about 2 inches apart. You should get 24 individual cookies.
- Bake the cookies for 10-12 minutes, or until they puff and spring back when lightly pressed in the center. Let them cool on a wire rack.
- In a large pourable measuring cup, combine the coconut milk and powdered sugar and mix until smooth.
- Beat the palm shortening in a stand mixer for 1-2 minutes until smooth.
- Slowly add the milk and sugar mixture and continue whipping until light and fluffy, about 2-3 minutes.
- Transfer the filling to a piping bag fitted with a large round tip. Pipe a generous amount of filling onto the flat side of half the cookies, then top with the remaining cookies, twisting gently to secure.