Easy Gluten-Free Whoopie Pies Recipe

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.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: small or 8 large

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.

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