Description
Delightful gluten-free whoopie pies made with a rich cocoa-flavored cake and a creamy dairy-free filling. Perfectly soft and fluffy, these treats are sweetened with coconut sugar and maple syrup, using palm shortening and ghee for a tender texture. Ideal for those seeking a gluten-free dessert option without sacrificing taste.
Ingredients
Scale
Cake Ingredients
- 1 ¼ cup all purpose gluten free flour blend (Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- ½ cup tapioca flour
- ½ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ¼ teaspoon sea salt
- ½ cup ghee, room temperature
- ¾ cup coconut sugar
- 1 large egg
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup canned coconut milk
- ¼ cup dairy-free milk (coconut milk recommended)
Filling Ingredients
- 2 cups powdered sugar, sifted
- ¾ cup palm shortening
- ¾ cup canned coconut milk
- 1 teaspoon vanilla extract (added to filling)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Whisk the Flours: In a medium bowl, thoroughly whisk together the gluten free all purpose flour blend, tapioca flour, unsweetened cocoa powder, baking soda, and sea salt. Set this dry mixture aside.
- Mix the Batter: Using a stand mixer or hand mixer fitted with a paddle attachment, beat the ghee and coconut sugar together until creamy and well combined. Add the egg and beat until fully incorporated. Next, add the maple syrup, vanilla extract, and canned coconut milk; mix until combined. Slowly add the dry ingredients into the wet ingredients, mixing on low speed until the batter is smooth, thick, and uniform.
- Scoop the Batter: Using a spring-loaded 2-tablespoon cookie scoop, portion the batter onto the prepared baking sheets, spacing each mound about two inches apart to allow for spreading. You should yield about 24 individual cookies.
- Bake: Place in the preheated oven and bake for 10-12 minutes, or until the whoopie pies puff up and spring back gently when pressed in the center. Remove from oven and transfer cookies to a wire rack to cool completely.
- Prepare the Filling: In a pourable measuring cup, mix the canned coconut milk and sifted powdered sugar until smooth and no lumps remain. In a large bowl, beat the palm shortening using a stand mixer or hand mixer fitted with a paddle attachment for 1-2 minutes until smooth and creamy. Add vanilla extract and mix to combine. Gradually pour in the coconut milk and powdered sugar mixture and whip on medium-high speed for 2-3 minutes until the filling turns light, fluffy, and fully blended.
- Assemble the Whoopie Pies: Transfer the filling to a piping bag fitted with a large round tip. Pipe a generous amount of filling evenly on the flat side of 12 cooled cookies. Gently place the remaining 12 cookies on top, flat side down, twisting slightly to secure and create the classic whoopie pie sandwich.
- Serve and Store: Serve the whoopie pies immediately for best texture. Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- Ensure all ingredients, especially the ghee and palm shortening, are at room temperature for proper mixing and texture.
- The gluten-free flour blend should be a 1-to-1 substitute for all-purpose flour to achieve optimal results.
- For a dairy-free version, confirm that the dairy-free milk used is coconut milk or a similar non-dairy alternative.
- The cookies puff up during baking but will flatten slightly as they cool; avoid overbaking to keep them soft.
- Storing in an airtight container in the refrigerator helps the filling maintain its creamy consistency and prevents the cookies from drying out.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
