Description
A recipe for soft, chocolate cake-like cookies filled with a sweet, creamy frosting.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, sugar, cocoa powder, baking soda, and salt.
- Add the 1/2 cup softened butter, eggs, and buttermilk to the dry ingredients. Mix with an electric mixer until just combined. Do not overmix.
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the filling, beat the 1 cup powdered sugar, 1/2 cup softened butter, and 1 teaspoon vanilla extract until light and fluffy.
- Once the cookies are cool, spread a generous amount of filling on the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich.
Notes
- Use a gluten-free flour blend that contains xanthan gum for best results.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: Gluten Free Whoopie Pies, chocolate whoopie pies, gluten free dessert, sandwich cookies