Classic Gluten Free Whoopie Pies
These classic chocolate gluten free whoopie pies are a simple sandwich of cakey chocolate cookie pies filled with a sweet, creamy sandwich cookie filling. Super fun, and no special equipment needed!
Yield: 12 whoopie pies
Equipment
- Piping bag with open tip
Ingredients
- ⅞ cup (123 g) all purpose gluten free flour blend (I use Better Batter; click thru for appropriate blends)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ⅓ cup (27 g) natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup (109 g) packed light brown sugar
- 2 tablespoons (28 g) unsalted butter melted and cooled
- 2 tablespoons (24 g) non-hydrogenated vegetable shortening (I like Spectrum brand)
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- ¾ teaspoon pure vanilla extract
- 10 tablespoons (5 fluid ounces) milk at room temperature
- 1 recipe Sandwich Cookie Filling
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, baking powder, salt and sugar. Whisk to combine, working out the lumps in the brown sugar.
- Add the butter and shortening, and mix with a fork until crumbly and lumpy. Add the egg and vanilla, and mix to combine. Add the milk, and mix until uniformly smooth.
- Place the batter in a piping bag fitted with a plain open piping tip about 1/2-inch in diameter. Pipe batter in rounds about 1 1/2 inches in diameter onto the prepared baking sheets, at least an inch apart. They will spread a bit while baking.
- Place one baking sheet at a time into the center of the preheated oven and bake until they spring back when pressed gently in the center, 8 to 10 minutes.
- Remove from the oven and allow the cakes to cool for about 10 minutes before transferring to a wire rack to cool completely.
- When removing the cakes from the parchment paper, it is best to peel away the parchment paper from the back of the cake, rather than attempting to lift the cake right off the paper.
- Once the cookies are completely cool, pair the cookies that appear the most like one another (a memory game!).
- Add about a tablespoon of filling either with a pastry bag fitted with a star tip or with a spoon or knife, and close. Serve chilled or at room temperature.