These whoopie pies are incredibly DELICIOUS!! I can’t recommend making them enough! I have a vivid memory of seeing these underrated little puffy cookie sandwiches filled with pink creme on the cooling rack as my mom prepared them for a Valentine’s Day treat. The moment I tasted them, I fell in LOVE!! Ever since that first bite, I never forgot how amazingly delicious they were even though they were a rare treat.
I’ve never thought they looked like showstoppers. They’re such humble little treats. Whoppie pies are like two yummy, cake-y, chocolatey cookies sandwiched together with a mouth watering, delectable marshmallow creme filling. To me, marshmallow filling doesn’t sound exciting, but it is unexpectedly DELICIOUS!! I could eat it for breakfast (I actually ate some by the spoon full). Trust me, just try them. Make them, taste them, and become a whoopie pie fan girl/boy with me. The recipe is simple and I truly hope you will enjoy them as much as I did!
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Gluten, Egg, and Nut Free Whoopie Pies (dairy-free & vegan options)
Ingredients
- 11 grams (2 tbsps) ground flaxseed
- 78 grams (6 tbsps) water
- 225 (1 ⅔ cups) Bob’s Red Mill gluten free 1:1 baking flour make sure to fluff up the flour then spoon it into the measuring cup and level it off using the flat side of a knife (or other flat utensil).
- 47 grams (½ cup) cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 73 grams (⅓ cup) light or dark brown sugar lightly packed
- 73 (⅓ cup) sugar
- 99 grams (7 tbsps) soft unsalted butter or vegan butter
- 2 tsps apple cider vinegar
- 1 tsp vanilla extract
- 224 grams (1 cup) milk of choice
Filling:
- 75 grams (⅓ cup) soft unsalted butter or vegan butter
- 1 tsp vanilla
- ¼ tsp salt
- 75 grams (⅔ cup) powdered sugar
- 199 grams/7 oz (a little less than 2 cups) marshmallow creme/fluff (if necessary, make sure it's certified gluten-free) the brand Ricemellow has a vegan version
Instructions
- In the bowl of a stand mixer (or a large bowl and a hand mixer), combine the ground flaxseeds and water and let it sit for 15 minutes, or until thickened.
- Preheat the oven to 350 degrees fahrenheit (177 degrees celsius). Line 3 baking sheets with parchment paper. In a medium-sized bowl, whisk the GF flour, cocoa powder, baking soda, baking powder, and salt together. Pour the sugar and brown sugar into the thickened flax/water mixture and beat on high (using the paddle attachment) until combined. Add the soft butter and beat on high until there are no large chunks. Add 1/3 of the mixed dry ingredients. Mix on low and gradually move to high speed until well combined and there are no more butter lumps. Add the vanilla, apple cider vinegar, and half of the almond milk and mix well. Pour in half of the remaining dry ingredients and mix on low until just combined. Add the rest of the dry ingredients and mix on low, gradually working your way up to high speed. Scrape the sides of the bowl with a spatula. Mix on medium-speed. While the mixer is running, drizzle in the rest of the almond milk then crank up the speed to high and beat until smooth and slightly fluffy.
- Using a cookie scoop, scoop "pies" onto each baking tray with space in between each one so they don't bake into each other (maximum of 12 per tray). Bake for 9-11 minutes or until you can gently nudge one and it springs back (sort of a cake-like texture). Remove the trays from the oven, and let them cool (on the pans) completely.
For the Filling:
- In the bowl of a stand mixer (or a large bowl and a hand mixer), beat the butter, salt, and vanilla (using the whisk attachment) until smooth. Add half of the powdered sugar and beat until combined. Add the rest of the powdered sugar and beat until pale and fluffy. Pour in the marshmallow creme and mix until well combined. Trandfer the filling to a piping bag fitted with a large round tip.
To Assemble
- Flip half of the "pies" upside down. Pipe a blob of filling on top of each and place in the fridge for at least 20 minutes to prevent the filling from oozing all over the place and making a mess. After 20 minutes, place an unfrosted "pie" on top, sandwiching two together. Repeat with the remaining "pies" and filling. Serve immediately or store in the fridge until you're ready to eat. Enjoy!
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