Easy Gluten-Free Whoopie Pies Recipe
Published Aug 17, 2026
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These gluten-free whoopie pies bring me right back to my childhood. Soft, cake-like cookies sandwiching a sweet, creamy filling are pure comfort in every bite. Perfectly fluffy and rich with just the right amount of sweetness, these little pies are a must-try for anyone looking for a classic treat without gluten.
Why You’ll Love This Gluten-Free Whoopie Pie Recipe
Y’all, I just made some gluten-free pumpkin cupcakes, and it got me on a roll experimenting with all kinds of gluten-free desserts. My newest recipe, gluten-free whoopie pies is more than just a treat– these little cakes are a slice of nostalgia! Made gluten-free with the help of Chosen’s NEW Avocado Oil Shortening, no flavor is sacrificed in these yummy cookies. Whether you’re serving them at a family gathering, a holiday party, or just as a sweet treat, these homemade whoopie pies deliver all the flavor and texture you’d expect.
What makes this recipe even better is how approachable it is. Using simple ingredients like gluten-free flour, cocoa powder, and brown sugar, this original recipe keeps the essence of the classic treat intact while making it accessible to everyone. There’s no need for fancy substitutions or hard-to-find items – just straightforward, pantry staples that come together beautifully. These whoopie pies pair so deliciously with a cup of dairy-free hot cocoa, or a drizzle of maple cream. Each bite brings you the comforting flavors of childhood but with better ingredients.
Ingredient Notes & Substitutions
- Gluten-Free all-purpose flour: The foundation for these dreamy pies, ensuring they stay soft and tender. You can substitute with a gluten-free baking blend containing xanthan gum.
- Cocoa powder (Dutch Process recommended): Adds that deep, chocolatey richness we all crave. Natural cocoa powder can be used, though the flavor may be less intense.
- Instant espresso powder: A secret weapon to enhance the chocolate flavor. You can omit it, but it subtly elevates the chocolate notes.
- Baking soda
- Baking powder
- Salt: You can use sea salt or kosher salt.
- Avocado Oil Shortening or room temperature butter: Keeps the cookies moist while adding a subtle richness. Can be swapped with coconut oil for a dairy-free option.
- Brown sugar: Can substitute coconut sugar if desired.
- Sugar
- Egg: For an egg-free version, use a flax or chia seed egg.
- Apple cider vinegar: This ingredient mixed with baking soda is a little science magic that gives these cookies their lift and tender crumb. White vinegar or lemon juice can be used in a pinch.
- Pure vanilla extract: Almond extract can be used for a different twist.
- Whole milk (hot): Helps to create a smooth, lump-free batter. Substitute with any plant-based milk, like almond or oat milk, for a dairy-free option.
Frosting
- Avocado Oil Shortening or room temperature butter: Provides a creamy, rich base for the frosting. Coconut oil or vegan butter can be used as an alternative.
- Vanilla
- Powdered sugar
- Whipping cream: Coconut cream works well as a dairy-free alternative.
A full ingredient list with exact amounts can be found in the printable recipe card below.
How to Make Gluten-Free Whoopie Pies
Step 1: Preheat the oven to 375°F and line baking sheets with parchment paper. In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, instant espresso, baking soda, baking powder, and salt.
Step 2: In a separate bowl, beat the wet ingredients – Avocado Oil Shortening (or butter), brown sugar, and sugar until light and fluffy. Beat in egg and vanilla until well combined.
Step 3: Gradually add the dry ingredients to the creamed mixture, alternating with the hot milk. Start and end with the dry ingredients. Mix until the batter is smooth and velvety.
Step 4: Drop 2-3 tablespoon-sized scoops of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake for 11-12 minutes, or until the tops are set. Cool completely on a wire rack.
Frosting
Step 1: In a large bowl, beat Avocado Oil Shortening until smooth.
Step 2: Add vanilla and gradually, the powdered sugar. Add a little whipping cream to thin the consistency as needed, mixing until fluffy.
Step 3: Spread or pipe (with a piping bag) the frosting onto the flat side of half of the cooled whoopie pie shells. Top with the remaining shells to form sandwiches. Enjoy!
Mac’s Pro Tip
Expert Tips
- Keep a close eye on the cookies to ensure that they don’t overbake. Overbaking can lead to dry, crumbly cookies instead of soft, tender ones.
- Make sure your frosting is smooth and fluffy. A little extra whipping cream can go a long way in achieving the right texture.
- These pies are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for that soft, tender texture.
Serving Tips
- For the best whoopie pies, let them come to room temperature before serving. This allows the frosting to soften and the flavors to meld together a bit.
- For an extra sweet touch, serve each whoopie pie with a dollop of whipped cream on the side.
- Add a sprinkle of cocoa powder or instant espresso powder on top for added flair.
- These pies pair wonderfully with a warm cup of coffee, tea, or hot cocoa. The rich chocolate flavor complements warm drinks so well.
- Add a drizzle of chocolate or caramel sauce on top of your cookies for an even sweeter bite.
Storage Tips
Fridge: Once your whoopie pies are assembled, store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. I recommend letting them sit at room temperature for about 10 minutes before serving so that they can soften up a bit.
Freezer: You can freeze the assembled whoopie pies or just the cookie shells. Wrap them in plastic wrap, or a ziplock bag and store them in a freezer-safe container for up to 3 months. Thaw in the fridge and bring to room temperature before enjoying.
Leftover Cake Batter: Got leftover batter? No problem! You can refrigerate it for up to 24 hours. Cover the bowl tightly with plastic wrap or transfer the batter to an airtight container. When you’re ready to bake, let the batter come to room temperature for about 20 minutes before scooping and baking as directed. If you know you won’t use the batter within a day, consider baking the extra cookies and freezing them for later!
Recipe FAQs
Dense cookies are often a result of overmixing the batter or not using the right flour blend. To prevent this, make sure to gently fold the dry ingredients into the wet mixture until just combined. Also, ensure your gluten-free flour blend includes a binding agent like xanthan gum or guar gum for the right texture.
The espresso powder enhances the chocolate flavor, giving the whoopie pies a deeper, richer taste. Don’t worry – it won’t make your pies taste like coffee!
Even baking starts with consistent cookie size. Use a cookie scoop to ensure uniform batter portions. Additionally, make sure to space the cookies evenly on the baking sheet, leaving about 2 inches between each. Rotating the baking sheet halfway through baking can also promote even cooking.
Excessive spreading can happen if the batter is too warm or if there’s too much fat. Ensure your shortening or butter is at room temperature, not melted. If your kitchen is warm, chill the batter for 10-15 minutes before baking to help maintain the shape.
Yes, you can! The cookie shells can be made a day ahead and stored in an airtight container. Assemble the whoopie pies with the frosting just before serving for the freshest taste and texture.
More Gluten-Free Desserts
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Easy Gluten-Free Whoopie Pies Recipe
Ingredients
- 1 3/4 cups GF all-purpose flour (210g)
- ⅔ cups cocoa powder (57g) I used Dutch Process
- ½ teaspoon instant espresso powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature or sub shortening
- 1/2 cup packed brown sugar
- ½ cup + 2 tbsp sugar
- 1 egg
- 1 tsp apple cider vineage
- 1 teaspoon vanilla
- 1 cup whole milk hot
- Frosting
- 1 cup butter, room temp or shortneing
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2-3 tbsp whipping cream
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper. In a large bowl, whisk together the dry ingredients (does not include the sugar)
- In a separate bowl, beat Chosen’s Avocado Oil Shortening, brown sugar, and sugar until light and fluffy.Beat in egg and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until smooth.
- Drop 2-3 tablespoon-sized scoops of batter onto the baking sheets, spacing them 2 inches apart. Bake for 11-12 minutes, or until the tops are set. Cool completely
- Frosting:
- Beat Chosen’s Avocado Oil Shortening in a large bowl until smooth.
- Add in vanilla and gradually add 4 cups powdered sugar. Add a little milk to thin out. Mix until fluffy.
- Spread or pipe the frosting onto the flat side of half of the cooled whoopie pie shells. Top with the remaining shells to form sandwiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
