Gluten Free Whoopie Pies

Why You’ll Love This Recipe

These gluten free whoopie pies have the same fluffy texture and sweet, rich flavor as traditional ones. They’re perfect for satisfying a chocolate craving while being safe for those who need to avoid gluten. The recipe is versatile, easy to customize with different fillings, and ideal for parties, holidays, or a special homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Gluten free all-purpose flour blend (with xanthan gum)

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Brown sugar

• Granulated sugar

• Vegetable oil or melted coconut oil

• Buttermilk (or dairy-free milk with vinegar for a substitute)

• Vanilla extract

• Cream cheese or marshmallow fluff (for the filling)

• Butter

• Powdered sugar

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another large bowl, beat the eggs with brown sugar and granulated sugar until fluffy.

4. Add oil, buttermilk, and vanilla, mixing until smooth.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Scoop tablespoon-sized portions of batter onto the baking sheets, spacing them about 2 inches apart.

7. Bake for 10–12 minutes, or until the cookies spring back when lightly touched. Let cool completely.

8. For the filling, beat cream cheese (or marshmallow fluff), butter, powdered sugar, and vanilla until creamy.

9. Spread filling on the flat side of one cookie, then sandwich with another cookie.

Servings and timing

This recipe makes about 12 whoopie pies (24 cookies). Preparation takes 20 minutes, baking takes 10–12 minutes, and cooling/filling assembly adds another 20 minutes.

Variations

• Pumpkin whoopie pies: Use pumpkin puree and pumpkin spice in the batter.

• Peanut butter filling: Mix peanut butter into the frosting for a nutty twist.

• Mint chocolate whoopie pies: Add peppermint extract to the filling.

• Dairy-free: Use dairy-free butter and cream cheese alternatives for the filling.

• Vanilla whoopie pies: Swap cocoa powder for more flour and add extra vanilla.

Storage/Reheating

Store whoopie pies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze for up to 2 months. Thaw at room temperature before serving. Do not reheat, as the filling may melt.

FAQs

Are whoopie pies cookies or cakes?

They’re more like mini cakes with a creamy filling, though often referred to as cookies.

Can I make these dairy-free as well as gluten-free?

Yes, use dairy-free milk, butter, and cream cheese alternatives.

Do I need xanthan gum in the flour blend?

Most gluten free blends already contain xanthan gum; if not, add ½ teaspoon.

Can I use almond flour instead of gluten free all-purpose?

No, almond flour alone won’t work, but you can try a 1:1 gluten free baking blend.

How do I keep whoopie pies from spreading too much?

Make sure the batter is thick and don’t overmix. Chill slightly if needed.

Can I make mini whoopie pies?

Yes, just use smaller scoops of batter and reduce baking time by a few minutes.

What kind of filling is traditional?

Classic whoopie pies are filled with marshmallow fluff or buttercream.

Can I make these ahead of time?

Yes, you can bake the cookies a day in advance and fill them when ready to serve.

Why are my whoopie pies dry?

They may have been overbaked; check for doneness at 10 minutes.

Can I decorate the edges?

Yes, roll the edges in sprinkles, crushed candy, or mini chocolate chips for a fun touch.

Conclusion

Gluten free whoopie pies are a soft, sweet, and nostalgic dessert that everyone can enjoy. With their tender cake-like cookies and creamy filling, they’re perfect for celebrations or anytime you want a special homemade treat. Customizable and easy to make, this recipe is a must-try for gluten free baking lovers.

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