Gluten Free Vanilla Whoopie PiesYou seem to enjoy talking about chocolate. I enjoy talking in the intersection of what-I-like and what-you-like. Otherwise, what’s the point of a blog?

True fact: Never trust a blogger who says that she doesn’t care whether or not anyone reads what she writes. If you’re writing just for the mere pleasure of it (and it is, indeed, pleasurable), then you’d write on a piece of paper, put that paper in a drawer and breathe a sigh of relief.

C’mon now.

Gluten Free Vanilla Whoopie Pies

So imagine my surprise when both my children informed me that, when their classmates choose between vanilla and chocolate at school, vanilla beats chocolate. By a mile!

Now I eat everything these days, but I still have my preferences.  So although I’m happy to have chocolate…

I do love vanilla. Vanilla cake is a big win for me. Given the choice, I’ll reach for the vanilla cupcake. Going on an ice cream run? Make mine vanilla soft serve.

And these vanilla whoopie pies? I’d totally make them instead of cupcakes for a kid school party. I predict that they’d be gone in a flash – and I’d be sure to make one for myself.

Gluten Free Vanilla Whoopie Pies

They’re really soft and light, with that stickiness on the outside that just says “whoopie,” loud and clear. They’re like mini vanilla cakes.

Gluten Free Vanilla Whoopie Pies

You can fill them with whatever frosting you like, and pipe it in however you like. I went with a simple chocolate buttercream and used a large 2D tip, for a little fancy schmance. But white chocolate frosting would really make these special, don’t you think?

And mini chocolate chips never hurt anyone.

Gluten Free Vanilla Whoopie Pies

Vanilla Whoopie Pies with Chocolate Filling
Recipe Type: Whoopie Pies
Author: Nicole @ Gluten-Free on a
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 36
Vanilla Whoopie Pies
  • 1 1/4 cups (175g) gluten-free cake flour (143g high-quality all-purpose gluten-free flour + 4 tablespoons (32g) cornstarch)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (109g) packed light brown sugar
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 2 tablespoons (24g) vegetable shortening, melted and cooled
  • 1 extra-large egg at room temperature, beaten
  • 1 teaspoon vanilla bean paste (or replace with equal volume pure vanilla extract)
  • 1/2 cup + 2 tablespoons milk at room temperature (low-fat is fine, nonfat is not)
  • 1 teaspoon white balsamic or white wine vinegar
  • Chocolate Frosting for filling
  • Mini semi-sweet chocolate chips for rolling (optional)
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda and salt and whisk to combine well. Add the brown sugar, and whisk again to combine well, taking care to work out any lumps in the sugar.
  3. Add the butter, shortening, egg and vanilla to the dry ingredients, and mix to combine well. Add the milk and vinegar, and mix again to combine well. The dough will be very soft, and thicker than batter but thinner than traditional cookie dough.
  4. Spoon the dough into a piping bag fitted with a large plain tip and pipe the dough onto the prepared baking sheets. Pipe mounds of about 1 1/2 tablespoons of dough in one downward motion, about 2 inches apart on the baking sheet as the cookies will spread a bit as they bake.
  5. Place the cookies in the center of the preheated oven and bake, rotating once during baking for 8 to 10 minutes, or until the cakes bounce back when pressed gently in the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  6. Once completely cool, match up cookies of similar size and shape into pairs. Pipe about 1 tablespoon of frosting onto the underside of one cookie in each pair. Gently place the other cookie, right side up, on top of the frosted cookie. Roll the cookies in the mini chips until the chips adhere to the frosting between the cookies.
  7. Serve chilled or at room temperature. Wrap any individual leftover cookies tightly in plastic wrap, place in a tightly sealed freezer-safe container and freeze until ready to use.

Makes about 36 individual cookies, enough for 18 whoopie pies.
The 1 1/4 cups cake flour can be replaced with 1 1/4 cups high-quality all-purpose gluten-free flour. The pies will simply be a bit more dense, less light and airy.

Still looking for chocolate? You’re in good hands. Gluten-free Chocolate Whoopie pies coming right up.


P.S. If you buy My Cookbook, I’ll totally be your best friend. And it comes with a free whoopie pie.

P.P.S. We totally just made gluten-free cake flour. Did you notice? We’ll talk more about it soon.