Gluten-Free Whoopie Pies

Soft, chocolatey, and delightfully nostalgic, these Gluten-Free Whoopie Pies are a little taste of old-fashioned comfort with a Botanical Healing Bakeshop twist. Two tender chocolate cakes cradle a sweet, creamy filling, creating the perfect treat for sharing—or savoring all on your own. 

Ingredients

14 TB GF Flour

1/2 tsp xanthan gum (omit if your flour already has it)

1/3 cup cocoa

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup light brown sugar

4 TB vegan butter

1 egg (room temperature)

3/4 tsp vanilla

10 TB milk (alternative)

Icing Recipe Ingredients

10 TB vegan butter, room temperature

2 TB milk (alternative), room temperature

1 TB vanilla

1/8 tsp salt

4 cups confectioners' sugar

Instructions for icing

• Place the vegan butter, milk (alternative), and vanilla in a bowl and beat on medium speed until combined. Raise the speed to high and beat until creamy.

• Add the salt.

• Slowly add in the sugar. Beat at high speed until uniformly thick.

Instructions for whoopie pies

• Preheat oven to 350. Line 2 baking sheets with parchment paper.

• In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk until combined.

• Add the butter, eggs, vanilla, and mix to combine. Add the milk and mix until smooth.

• Place the batter in a piping bag fitted with an opening tip about 1/2 inch. Pipe batter about 1 1 1/2 inches in diameter onto the prepared baking sheets, at least an inch apart.

• Place one baking sheet at a time into the center of the preheated oven and bake until they spring back, about 8-10 minutes.

• Remove from the oven and allow the cakes to cool for about 10 minutes before transferring to a wire rack. When removing the cakes from the parchment paper, it is best to peel away from the back of the cake.

• Once the cookies are completely cool, pair the cookies that are similar in size.

• Add about a tablespoon of filling.

• Serve chilled or at room temperature.