Gluten Free Chocolate Whoopie Pies Recipe

If you’ve been on the hunt for a crowd-pleasing dessert that’s irresistibly chocolaty but also safe for those avoiding gluten, I absolutely have to share my Gluten Free Chocolate Whoopie Pies Recipe with you. These soft, cake-like cookies sandwich a dreamy, fluffy filling that melts in your mouth, perfect for any occasion from casual afternoons to festive gatherings. Trust me, once you try this recipe, you’ll be making these yummies on repeat.

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Ingredients You’ll Need

This recipe balances gluten free flours and natural sweeteners carefully to give you moist chocolatey cookies with a creamy, fluffy filling. When shopping, I recommend using a high-quality gluten free all purpose blend and organic coconut sugar if possible for the best flavor.

• Gluten free all purpose flour blend: I use Bob’s Red Mill 1-to-1, it has great structure for baked goods.
• Tapioca flour: Helps soften the texture and gives a bit of chew.
• Unsweetened cocoa powder: Choose a good quality brand for deep chocolate flavor.
• Baking soda: The leavener that helps the cookies puff up perfectly.
• Sea salt: Just a pinch brings out all the flavors beautifully.
• Ghee: Adds richness and moisture while being dairy-free friendly.
• Coconut sugar: Gives a slight caramel note that pairs amazingly with chocolate.
• Large egg: For binding and structure.
• Maple syrup: Adds natural sweetness and moisture.
• Vanilla extract: For warmth and enhanced flavor.
• Canned coconut milk: Adds creaminess without dairy.
• Dairy-free milk: I usually use extra coconut milk for richness.
• Powdered sugar: Sifted for a silky smooth filling.
• Palm shortening: Keeps the filling light and fluffy but stable for piping.

Variations

I love making this recipe my own depending on the occasion or who I’m baking for. The core recipe is so versatile—here are some tweaks you might want to try to suit your tastes or dietary needs.

• Spiced Chocolate: I sometimes add a teaspoon of cinnamon or a pinch of cayenne to the batter for a cozy, unexpected kick that my family adores.
• Nut-Free Filling: To keep these completely nut-free, make sure to use palm shortening and check your dairy-free milks are allergen safe.
• Chocolate Ganache Filling: If you want to mix it up, swap the frosting for a simple coconut cream chocolate ganache—so decadent!
• Mini Whoopie Pies: For parties, I halve the scoop size to create bite-sized whoopie pies that fly off the platter.

How to Make Gluten Free Chocolate Whoopie Pies Recipe

Step 1: Prep Your Workspace and Ingredients

First thing’s first—preheat your oven to 350°F and line two large baking sheets with parchment paper. I like to have everything measured and ready because gluten free baking is all about timing and texture. Whisk together the gluten free flour blend, tapioca flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. This dry mix is the backbone of your cake-like cookies, so get those lumps out now!

Step 2: Mix the Batter

Using a stand mixer or hand mixer fitted with the paddle attachment, beat the room temperature ghee and coconut sugar together until creamy. Then add the egg and beat until fully combined—this helps make your cookies tender and moist. Mix in the maple syrup, vanilla extract, and canned coconut milk until everything’s smooth. Finally, add your dry ingredients and mix on low speed until your batter is smooth and thick, like a well-blended cake batter. Don’t over mix here to keep things tender.

Step 3: Scoop and Bake

Grab a spring-loaded 2 tablespoon cookie scoop to portion out uniform rounds of batter onto your parchment-lined sheets. I space mine about two inches apart because these babies puff up just right. You should get about 24 cookies total. Bake for 10-12 minutes until the tops puff up and spring back lightly when you press the center. This part is crucial: don’t over bake or your whoopie pies can dry out. Cool them completely on a wire rack before filling.

Step 4: Whip the Filling

In a large pourable container, combine the coconut milk and sifted powdered sugar until smooth. Then, with your mixer, beat the palm shortening until it’s silky and smooth, about 1-2 minutes. Add vanilla extract and mix again. Slowly drizzle in the milk and powdered sugar mixture and whip everything together until the frosting is light, fluffy, and clump-free. It’s like catching a cloud with your spoon!

Step 5: Assemble Your Whoopie Pies

Fit a piping bag with a large round tip and fill it with that dreamy frosting. Pipe a generous dollop on the flat side of half your cookies, then gently place a second cookie on top, flat side down, twisting slightly to secure. These are best served fresh, but you can refrigerate for later.

How to Serve Gluten Free Chocolate Whoopie Pies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few chocolate shavings on top for a touch of elegance. Sometimes I add a sprinkle of toasted coconut flakes on the filling just before sandwiching for a subtle crunch and extra flavor.

Side Dishes

My favorite pairings with these whoopie pies are a big cup of homemade chai tea or rich coffee—they balance the sweetness perfectly. For a brunch spread, serving alongside fresh berries or a crisp green salad adds a refreshing contrast.

Creative Ways to Present

For parties, I’ve arranged mini whoopie pies on a tiered cake stand with edible flowers for a whimsical touch. Another time, I wrapped each pie in parchment with a pretty ribbon to give as homemade gifts—it was a total hit!

Make Ahead and Storage

Storing Leftovers

I store leftover whoopie pies in an airtight container in the fridge for up to 4 days. I find the filling holds its fluffiness well, and the cookies stay soft if you keep them sealed properly.

Freezing

These whoopie pies freeze beautifully! I wrap each pie individually in plastic wrap and place them in a freezer bag. When I want one, I let it thaw overnight in the fridge. The texture stays just as good as fresh.

Reheating

If I want to enjoy a warm whoopie pie, I pop it in the microwave for about 10 seconds—just enough to soften the filling but not melt it completely. It’s like a cozy little hug in dessert form.

FAQs

Final Thoughts

This Gluten Free Chocolate Whoopie Pies Recipe holds a special place in my kitchen because it delivers comfort and joy every time. Whoever I share them with ends up asking for seconds, and that’s a sign of a keeper dessert. If you’ve been wanting a reliable gluten free chocolate treat that doesn’t feel like a compromise, give this a try—you’ll find it’s easier than you think, and the results are simply divine.

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