The BEST Gluten-Free Whoopie Pies
Featuring a luscious black cocoa filling that tastes like the cookie part of Oreos, these gluten-free chocolate whoopie pies are insanely easy to make and taste so amazing you'll be making these time and time again.
Servings: 6
Calories: 315kcal
Ingredients
Cake Rounds:
- 1 1/3 cup blanched almond flour
- 1/3 cup cocoa powder (opt for natural not dark)
- 1/2 cup organic coconut sugar
- 3-4 tbsp Whole Milk or full fat coconut milk to make it dairy free
- 1/4 tsp Himalayan salt
- 1/2 tsp baking soda
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp maple extract (optional)
Filling/Frosting:
- 1 1/2 tbsp salted butter softened
- 1 tsp vanilla extract
- pinch Himalayan salt
- 3 tbsp black cocoa powder or any kind of cocoa powder of your choice
- 2 tbsp Whole Milk
- 3/4 cup powdered sugar
Instructions
Cake Rounds:
- Preheat oven to 350℉
- To a medium bowl, soft together the dry ingredients: almond flour, cocoa powder, coconut sugar, baking soda and salt.1 1/3 cup blanched almond flour, 1/3 cup cocoa powder, 1/2 cup organic coconut sugar, 1/2 tsp baking soda, 1/4 tsp Himalayan salt
- Add in 1 large egg, your extracts and just 3 tbsp of milk to start and mix thoroughly until combined into a thick batter (it should be just slightly thicker than a brownie batter) If it is too thick, add in another tbsp of milk.3-4 tbsp Whole Milk, 1 large egg, 2 tsp vanilla extract, 1 tsp maple extract
- Divide into 12 equal portions and scoop out onto a parchment-lined cookie sheet (Use a tbsp measure scoop and overfill it just slightly) leaving 2-3" between each round and try to get them to be the same size and shape. Note that the batter should be moist enough that it slowly and slightly spreads out into a round on the parchment after 10-20 seconds. If you scoop it and it stays as a firmly scooped ball mound, then your batter might be too dry and you might need to add a bit more milk to it.
- Bake at 350℉ for 10-12 min and leave it on the parchment-lined tray to cool completely. If you want to speed up this process you can let it cool on the tray at room temperature for 15 minutes and then place it into the freezer for 20-30 minutes to chill and cool completely.
Filling/Frosting:
- To your softened/semi-melted butter, add the salt and vanilla extract, mix together and then work in the black cocoa powder until you have a smooth paste.1 1/2 tbsp salted butter, 1 tsp vanilla extract, pinch Himalayan salt, 3 tbsp black cocoa powder
- Add in the milk and mix it into the black cocoa mixture until smooth.2 tbsp Whole Milk
- Add in the powdered sugar and mix until fully combined and then, using an electric mixer, whip your frosting for 3-5 minutes until it is smooth and glossy and firm enough to hold its shape. If it is too runny you can either set it in the fridge to see if it sets for 10 minutes or whip in 1-2 tbsp more icing sugar. Your frosting should be thick enough to be piped and hold its shape.3/4 cup powdered sugar
Assemble your Whoopie Pies:
- Match your whoopie pie cakes into evenly-sized pairs and then either place a spoonful of the frosting into the middle of the underside of a cake round or pipe a swirl of your frosting onto the underside of a cake round starting from the edge and ending in the middle. Finish by placing the underside of another cake round on top to sandwich your icing in the middle.
Storage:
- Keep your whoopie pies in the fridge for up to a week, or better yet, in the freezer for up to two months. You can eat them right out of the freezer and they will remain soft without needing to be defrosted and will have a texture like an ice cream sandwich.
Notes
- This recipe makes 12 cake rounds which will make 6 whoopie pies.
- If you don't have a piping bag you can use a sandwich bag with the corner snipped off or just spoon a blob of the filling into the middle of the cake round.