(Makes 8 pies or 16 halves)
1¾ cups gluten free flour blend
¾ cup fine white sugar
5 tblsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 cup non-dairy milk like almond or oat
1½ tsp vanilla extract
Filling or see the recipe for gluten free marshmallow creme!
1½ cups powdered sugar
1 tsp vanilla extract
¼ cup unsalted softened butter
1 tblsp milk, more if needed
Preheat the oven to 350ยบ F.
Add the gluten free flour blend, sugar, cocoa powder, baking soda, baking powder, and salt to a large mixing bowl and mix together.
Add the softened butter, 2 eggs, vanilla extract, and non-dairy milk to a medium bowl and whisk to blend together.
Pour the wet ingredients into the dry ingredients. Mix them until the batter is consistant. D not overmix the batter. This helps to ensure your whoopie pies will be fluffy!
Using a cookie scoop, drop balls of batter onto a parchment paper-lined cookie sheet. You can also use a silicone mat on the baking pan. Use a wet hand to slightly press each dough ball down.
Bake the whoopie pies for 15-20 minutes. You can test for doneness by inserting a toothpick into one whoopie pie half. If the toothpick comes out clean, they are finished baking. Actual baking time will vary depending on the size of your whoopie pies.
Remove the pies to a wire rack for cooling. Cool completely before adding the filling.
Filling: Add the softened butter, powdered sugar, vanilla extract, and milk to a mixer on low speed until the powdered sugar is incorporated
Gradually increase the mixer to medium speed and whip the frosting for 30-45 seconds more.
Pipe or spoon on the frosting, add the top cookie half on top of the frosting. Press down slightly so the frosting spreads around the cookies.