Description
Gluten-free whoopie pies with soft chocolate cakes and fluffy marshmallow cream filling. Easy to make and perfect for any occasion.
Ingredients
Scale
- For the cakes: 2 cups gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 cup buttermilk
- 1 tsp vanilla extract
- For the filling: 1 cup marshmallow fluff
- 1/2 cup shortening
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- 1. 1. Preheat oven to 350°F and line two baking sheets with parchment paper.
- 2. 2. In a bowl, whisk together flour, cocoa, baking soda, and salt.
- 3. 3. In another bowl, beat butter and brown sugar until fluffy.
- 4. 4. Add egg and vanilla, beat well.
- 5. 5. Alternately add dry ingredients and buttermilk, mixing until just combined.
- 6. 6. Scoop tablespoon-sized rounds onto baking sheets.
- 7. 7. Bake for 10-12 minutes.
- 8. 8. Let cool completely.
- 9. 9. Meanwhile, beat filling ingredients until smooth.
- 10. 10. Sandwich cooled cakes with filling.
Notes
For buttermilk substitute: add 1 tbsp lemon juice to regular milk.
Dairy-free: use plant butter and almond milk.
Add 1 tsp peppermint extract to filling for variation.
Use a cookie scoop for even cakes.
Don’t overmix batter.
Chill filled whoopie pies for 30 minutes before serving.
Store in airtight container in fridge up to 5 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten-free, whoopie pies, chocolate, marshmallow, dessert