Description
Delicious gluten free whoopie pies made with a blend of gluten free flours, cocoa powder, and a rich, creamy dairy-free filling. These soft, chocolatey treats are perfect for those avoiding gluten and dairy without sacrificing flavor or texture.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup all purpose gluten free flour blend (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
Wet Ingredients for Cake
- 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
Filling Ingredients
- ¼ cup dairy-free milk (coconut milk recommended)
- 2 cups powdered sugar, sifted
- ¾ cup palm shortening
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Whisk Dry Ingredients: In a medium bowl, combine the gluten free flour blend, tapioca flour, unsweetened cocoa powder, baking soda, and sea salt. Whisk thoroughly to blend all the dry ingredients evenly and set aside.
- Mix the Batter: Using a stand or hand mixer fitted with the paddle attachment, beat the room temperature ghee and coconut sugar together until creamy. Add the egg and mix until fully incorporated. Then add the maple syrup, vanilla extract, and canned coconut milk, mixing until combined. Gradually add the dry ingredient mixture and mix on low speed until the batter is smooth and thick.
- Scoop the Batter: Using a 2-tablespoon spring-loaded cookie scoop, portion the batter onto the prepared baking sheets, spacing each mound about two inches apart. This should make approximately 24 cookies.
- Bake the Cookies: Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the dough cakes puff up and spring back lightly to the touch. Remove from oven and transfer the cookies to a wire rack to cool completely.
- Prepare the Filling: In a large pourable measuring cup, mix the dairy-free milk and sifted powdered sugar until smooth. In a separate bowl, beat the palm shortening with a mixer for 1 to 2 minutes until creamy. Add vanilla extract and incorporate. Slowly add the milk and powdered sugar mixture to the shortening, beating continuously until the filling is light, fluffy, and free of lumps, about 2 to 3 minutes.
- Assemble Whoopie Pies: Transfer the filling to a piping bag fitted with a large round tip. Pipe a generous amount of filling onto the flat underside of 12 cookies. Carefully top each with one of the remaining cookies, flat side down, and gently twist to secure.
- Serve or Store: Serve immediately or store the whoopie pies in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
Notes
- Ensure ghee is at room temperature for easier mixing.
- Use a properly sifted powdered sugar to avoid lumps in the filling.
- Space cookies adequately on baking sheet to allow for spreading.
- Allow cookies to cool completely before assembling to prevent melting the filling.
- Store assembled whoopie pies refrigerated and consume within 4 days.
- Substitute palm shortening with vegetable shortening if unavailable.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
