I still remember the first time my youngest, Lily, bit into a whoopie pie at a Maine farm stand. Her eyes went wide, and she declared it “the best sandwich ever.” But when we discovered her gluten sensitivity a few months later, those joyful bakery stops became a thing of the past. So, I rolled up my sleeves in our little kitchen and got to work.
After many messy trials, I finally cracked the code for soft, chocolatey Gluten Free Whoopie Pies that taste just like the classic. Now, these Gluten Free Whoopie Pies are a staple at every birthday and bake sale. Honestly, making gluten free whoopie pies at home is easier than you think.
And trust me, these gluten free whoopie pies disappear faster than I can fill them. This recipe for Gluten Free Whoopie Pies brings back that farm-stand magic, minus the gluten.
WHY YOU’LL LOVE THIS RECIPE
First, these Gluten Free Whoopie Pies have a rich, tender crumb that nobody guesses is gluten free. Second, the fluffy marshmallow filling comes together in minutes. Third, they freeze beautifully, so you can enjoy gluten free whoopie pies anytime. Finally, this recipe uses simple pantry staples, making gluten free whoopie pies a go-to for busy moms like me.
INGREDIENTS YOU’LL NEED
For the cakes:
| Ingredient | Amount |
|---|---|
| Gluten-free all-purpose flour blend | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1 cup |
| Large egg | 1 |
| Buttermilk | 1 cup |
| Vanilla extract | 1 tsp |
For the filling:
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1/2 cup |
| Marshmallow fluff | 1 cup |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 tsp |
SUBSTITUTIONS & VARIATIONS
If you don’t have buttermilk, mix 1 tablespoon lemon juice with 1 cup milk. For a dairy-free version of these gluten free whoopie pies, use plant butter and almond milk. You can also add 1 teaspoon peppermint extract to the filling for a holiday twist.
Additionally, swap the cocoa for melted chocolate in the cakes. These variations keep your gluten free whoopie pies exciting.
STEP-BY-STEP INSTRUCTIONS
Preheat your oven to 350°F and line two baking sheets with parchment. In a bowl, whisk flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar until fluffy.
Add the egg and vanilla. Gradually mix in dry ingredients and buttermilk. Drop rounded tablespoons of batter onto sheets.
Bake for 10-12 minutes. Cool completely. For filling, beat butter, marshmallow fluff, powdered sugar, and vanilla until smooth.
Spread filling on one cake and top with another. Repeat with remaining cakes. Enjoy your gluten free whoopie pies!
PRO TIPS FOR SUCCESS
First, measure your gluten-free flour carefully; spoon it into the cup. Second, don’t overmix the batter, or the cakes turn tough. Third, let the cakes cool fully before filling, or the filling melts.
Fourth, chill the filled gluten free whoopie pies for 30 minutes to set. Finally, use a cookie scoop for even sizes. These tips make perfect gluten free whoopie pies every time.
STORAGE & REHEATING TIPS
Store your gluten free whoopie pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap each whoopie pie individually and freeze for up to 2 months.
Thaw at room temperature for 30 minutes. Do not microwave, or the filling becomes runny. These gluten free whoopie pies taste best fresh but stay delicious for days.
WHAT TO SERVE WITH THIS RECIPE
Serve these Gluten Free Whoopie Pies with a cold glass of milk or a hot cup of coffee. They pair wonderfully with fresh berries or a scoop of vanilla ice cream. For a party, arrange gluten free whoopie pies on a platter with other gluten free treats.
Also, try them alongside a fruit salad for a balanced dessert. These gluten free whoopie pies complement any gathering.
FAQS
Can I make these gluten free whoopie pies ahead of time?
Yes, you can bake the cakes and make the filling a day ahead. Assemble the gluten free whoopie pies just before serving for the best texture.
Why did my gluten free whoopie pies turn out dry?
You likely used too much flour or overbaked them. Measure the flour gently and check the cakes at 10 minutes.
Can I use a different gluten-free flour blend?
Absolutely. Use a blend with xanthan gum for best results. However, avoid blends with bean flours, as they can taste strong in these gluten free whoopie pies.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 45mg |
| Sodium | 210mg |
| Total Carbohydrates | 46g |
| Sugars | 28g |
| Protein | 3g |
Note: Nutrition facts are estimates and depend on specific ingredients used. Enjoy your gluten free whoopie pies responsibly.
Print
Gluten Free Whoopie Pies
- Total Time: 32 minutes
- Yield: 12 whoopie pies
- Diet: Gluten Free
Description
These Gluten Free Whoopie Pies feature soft, chocolatey cakes sandwiched with a fluffy marshmallow filling. They are easy to make, freeze well, and taste just like the classic New England treat, but without gluten.
Ingredients
- For the cakes:
- Gluten-free all-purpose flour blend: 2 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 tsp
- Salt: 1/2 tsp
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1 cup
- Large egg: 1
- Buttermilk: 1 cup
- Vanilla extract: 1 tsp
- For the filling:
- Unsalted butter, softened: 1/2 cup
- Marshmallow fluff: 1 cup
- Powdered sugar: 1 cup
- Vanilla extract: 1 tsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment.
2. In a bowl, whisk flour, cocoa, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add the egg and vanilla.
4. Gradually mix in dry ingredients and buttermilk.
5. Drop rounded tablespoons of batter onto sheets.
6. Bake for 10-12 minutes. Cool completely.
7. For filling, beat butter, marshmallow fluff, powdered sugar, and vanilla until smooth.
8. Spread filling on one cake and top with another. Repeat with remaining cakes.
9. Enjoy your gluten free whoopie pies!
Notes
For buttermilk substitute: mix 1 tablespoon lemon juice with 1 cup milk.
For dairy-free: use plant butter and almond milk.
Add 1 teaspoon peppermint extract to filling for holiday twist.
Swap cocoa for melted chocolate in cakes.
Measure gluten-free flour carefully; spoon it into the cup.
Don’t overmix batter.
Let cakes cool fully before filling.
Chill filled whoopie pies for 30 minutes to set.
Use a cookie scoop for even sizes.
Store in airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.
Thaw at room temperature for 30 minutes. Do not microwave.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gluten free whoopie pies, gluten free baking, whoopie pies, marshmallow filling, chocolate cake, gluten free dessert