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Easy Gluten-Free Whoopie Pies Recipe

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4.4 from 3 reviews

These easy gluten-free whoopie pies are a nostalgic treat featuring soft, cake-like cocoa cookies sandwiched with a creamy frosting. Perfectly fluffy and sweet, they’re ideal for those craving a classic dessert without gluten.

Ingredients

Dry Ingredients

  • 1 3/4 cups gluten-free all-purpose flour (210g)
  • 2/3 cup cocoa powder (57g), Dutch Process
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup butter or shortening, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup whole milk, hot

Frosting

  • 1 cup butter or shortening, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2–3 tablespoons whipping cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure easy clean-up.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugars: In a separate bowl, beat the butter or shortening with the brown sugar and granulated sugar until the mixture is light and fluffy, which should take several minutes.
  4. Add Egg and Flavorings: Beat in the egg, vanilla extract, and apple cider vinegar until well incorporated into the creamed mixture.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture in batches, alternating with the hot milk, starting and ending with the dry ingredients. Mix just until smooth and combined.
  6. Scoop and Bake: Drop 2 to 3 tablespoon-sized scoops of batter onto lined baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 11-12 minutes, or until the tops are set and a toothpick inserted comes out clean.
  7. Cool Cookies: Allow the baked whoopie pie cookies to cool completely on a wire rack before frosting to prevent melting the filling.
  8. Prepare Frosting: Beat butter or shortening in a large bowl until smooth. Add vanilla extract and gradually sift in powdered sugar. Add whipping cream 1 tablespoon at a time to thin out the frosting to your desired consistency, then mix until fluffy and creamy.
  9. Assemble Whoopie Pies: Spread or pipe the frosting onto the flat side of half of the cooled cookies. Top with the remaining cookies to form sandwich-style whoopie pies. Serve or store as desired.

Notes

  • Ensure the milk is hot when adding to the batter to help dissolve the sugars and combine ingredients smoothly.
  • If you prefer a dairy-free version, substitute milk and butter with appropriate non-dairy alternatives.
  • The espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • For easier assembly, pipe the frosting using a piping bag fitted with a round tip.
  • Store whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/easy-gluten-free-whoopie-pies-recipe/