Gluten Free Whoopie Pies Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 3/4 cups gluten free flour blend (* see note)

3/4 cup cane sugar

5 tablespoons cocoa powder

1 teaspoon baking powder (aluminum free)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (softened)

2 large eggs

1 cup non-dairy milk (* see note)

1 1/2 teaspoons pure vanilla extract

1 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

1/4 cup unsalted softened butter

1 tablespoon milk (more if needed)

Directions

Preheat the oven to 350º F.

Add the 1 3/4 cups gluten free flour blend, 3/4 cup cane sugar, 5 tablespoons cocoa powder, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt to a large mixing bowl and mix together.

Add the softened 1/2 cup unsalted butter, 2 large eggs, 1 1/2 teaspoons pure vanilla extract, and 1 cup non-dairy milk to a medium bowl and whisk to blend.

Pour the wet ingredients into the dry ingredients. Mix the ingredients until the batter is mixed. Be sure to not overmix the batter. This will help ensure your whoopie pies will turn out really fluffy!

Use a cookie scoop to drop balls of batter onto a parchment paper-lined cookie sheet. You can also use a silicone mat on the baking pan if you prefer. Use a wet hand to slightly press each dough ball down.

Bake the whoopie pies at 350º F for 15-20 minutes until they are done. You can test for doneness by inserting a toothpick into one whoopie pie half. If the toothpick comes back clean, they are finished baking. Actual baking time will vary depending on the size of your whoopie pies.

Remove the pies to a wire rack for cooling. They need to cool completely before adding the filling.

Add 1/4 cup unsalted softened butter, 1 1/2 cups powdered sugar, 1 teaspoon pure vanilla extract, and 1 tablespoon milk to a standing mixer. (Note that you can also use an electric mixer.)

Turn it on low speed and mix on low speed until the powdered sugar is incorporated. Gradually increase to medium speed and whip the frosting for 30-45 more seconds.

Pipe, spread, or spoon on the frosting. I have also dropped frosting onto the bottom half with a small ice cream scoop.

Add the top cookie half on top of the frosting. Press down slightly so the frosting spreads around the cookies.

Nutrition

• Serving Size: 1 whoopie pie
• Calories: 446 kcal
• Total Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 91 mg
• Sodium: 218 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 4 g
• Total Sugars: 43 g
• Protein: 6 g