Gluten Free Chocolate Whoopie Pies

Gluten Free Chocolate Whoopie Pies - two super soft, chocolatey, decadent cake-like cookies sandwiched together with vanilla buttercream frosting. The perfect portable treats and pick me up if you ask me.

The cake-like chocolate cookies are not only gluten-free but also dairy free. To keep this delectable treat completely dairy free, I recommend sandwiching them together with Marshmallow Fluff or replacing the butter in my vanilla buttercream frosting with your favorite non dairy butter.

If you love Whoopie Pies, make sure to also check out my Gluten Free Gingerbread Whoopie Pies.

Recipe Ingredient Notes

Gluten Free Flour:  I tested this recipe with my own Gluten Free Multipurpose Flour Blend as well as King Arthur Measure for Measure. Both flour blends worked very well and produced a gluten free chocolate cookie with a delectable crumb. Those blends mentioned already contain xanthan gum.

Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe for Gluten Free Chocolate Whoopie Pies. Dutch-processed cocoa produces richer, fudgier flavors. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the chocolate cake may be lighter in color.

Neutral Oil: I recommend using a neutral oil in this recipe such as grapeseed oil or vegetable oil. I don't recommend using avocado oil.

Espresso Powder: Espresso powder is optional in this recipe but highly recommended. It does enhance the chocolate flavor of the Gluten-Free Chocolate Whoopie Pies.

Milk: Either dairy or nondairy milk, such as almond milk, works in this recipe.

What is a Whoopie Pie?

Whoopie Pies are a classic treat across New England and Pennsylvania (where apparently they also originated). Two soft chocolate cookies filled with vanilla frosting or marshmallow fluff make up for this handheld snack. The original flavor was chocolate but these days many variations can be found including my delicious recipe for Gluten Free Gingerbread Whoopie Pies.

There are many stories about how a whoopie pie got its name. Pennsylvania claims that whoopie pies go back centuries in their state, originating in Amish kitchens. Amish women would create little pies/cakes for their families, who would find them in their lunch boxes and shout out “Whoopie!”

How to make Gluten Free Chocolate Whoopie Cookie Dough

The dough for the Gluten Free Chocolate Whoopie Pies is very straightforward. Chilling the dough for at least 2hrs (up to 2 days) is mandatory. Skipping chilling will result in very thin and spread-out cookies.

This dough can be mixed by hand or with a stand mixer.

• In a medium-sized bowl sift together gluten free flour, cornstarch, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt. Sifting the dry ingredients together ensures the leaving agents are evenly distributed in the dry ingredients.
• In the bowl of your stand mixer, fitted with the paddle attachment, mix together both sugars, vanilla, and oil. This mixture won't turn light and fluffy - you just want to mix it for 1-2 minutes until fully incorporated.
• Add in the egg and room temperature milk, and mix to combine. Turn off the mixer and scrape down the sides of your mixing bowl. Make sure to get the bottom of the bowl too.
• With the mixer running on low, add the dry ingredients to the wet ingredients and mix until combined.
• Mix in the warm water. Your batter should be smooth and quite wet - almost like a cake batter. Turn off the mixer and with a flexible spatula give the gluten free chocolate whoopie pie dough a good stir, making sure everything is well incorporated.

The dough will look kinda greasy and almost too thin to scoop. Transfer the dough to an airtight container and refrigerate for at least 2hrs (up to 3 days).

How to bake soft, cake like Chocolate Cookies

• When ready to bake, preheat the oven to 350F. Line sheet trays with parchment paper.
• With a medium-sized cookie scoop, portion out the cookies (around 1.5 tablespoons). Don’t be surprised if the dough looks like “blobs”. It does spread when baking but I was able to fit 10 cookies (2×5) on my sheet trays. This recipe should give you around 22-24 cookies.
• If your scooped cookies look very rough, you can lightly moisten your hands and smooth out the top of the cookies.
• Bake the cookies, one tray at a time, at 350F for 10-11 minutes. The cookies are done when the edges are set and the middle still looks a bit underbaked.
• Remove the cookies from the oven and allow them to cool completely. If you want to move them to a cooling rack after 5-10 minutes I recommend using an offset knife or butter knife to remove them from the parchment. The cookies can stick to the parchment paper.

How to assemble and store Gluten Free Chocolate Whoopie Pies

To assemble the Gluten Free Chocolate Whoopie Pies, use a medium-sized cookie scoop and place the filling in the middle of one cookie. Top with a second cookie and gently press them together. The filling may squish out on the sides but who said Whoopie pies can’t be messy.

Whoopie Pies are the best when eaten fresh. If you would like to make them in advance of time, fill them as directed and place them in an airtight container and refrigerate for up to 5 days.

To freeze Whoopie pies, freeze them on a sheet tray first and then wrap each individual pie in plastic wrap before transferring them to a ziplock bag or airtight container. Freeze up to 3 months. Thaw in your refrigerator.

You may also just freeze the unfilled gluten-free gingerbread cookies for up to 3 months and fill them as directed when thawed.

How to make American Buttercream

American Buttercream is made by creaming together unsalted butter, powdered sugar, milk/heavy cream, and flavorings.

Start with room temperature ingredients. I prefer to use soft but cool butter, which should not appear shiny or greasy. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.

Cream your Butter: Cream the butter, vanilla extract/paste, and salt for 5 minutes. This helps to aerate the butter and give your finished buttercream body and volume.

Mix in the powdered sugar: We all know powdered sugar has a mind of its own. With the mixer running on low, add the powdered sugar one-third at a time. Make sure to scrape down the sides in between additions. When all the powdered sugar has been added, turn up the speed of your mixer and mix for 2 minutes. You want to make sure the powdered sugar is fully incorporated.

Add Liquid: A lot of times American Buttercream needs to be loosened up a bit. I use milk for this (non dairy works fine).

What fillings can I use for Chocolate Whoopie Pies?

Here are a few fun frosting ideas to fill the Chocolate Whoopie Pies if you would like to mix things up.

Toasted Marshmallow Buttercream which is part of my Gluten Free S'mores Cupcake Recipe.
Hot Chocolate Buttercream Frosting which is part of my Hot Cocoa Snack Cake Recipe
Salted Caramel Buttercream which is part of my Banana Snack Cake Recipe
Brown Sugar Cream Cheese Frosting which is part of my Gingerbread Whoopie Pie Recipe

Frequently asked Questions about Gluten Free Chocolate Whoopie Pies

Can I make this recipe vegan?
While the Gluten Free Chocolate Whoopie Pies are dairy-free and gluten free, I have not tried to replace the eggs with an egg substitute. If you do, please share your experience.

I don't have celiac - can I make this recipe?
Yes. Please use 275g all-purpose flour and 15 grams of cornstarch

How can I freeze Whoopie Pies?
To freeze Whoopie pies, freeze them on a sheet tray first and then wrap each individual pie in plastic wrap before transferring them to a ziplock bag or airtight container. Freeze up to 3 months. Thaw in your refrigerator.

How to make Peppermint Chocolate Whoopie Pies
A fun twist for the holidays is to add ½ - 1 teaspoon of peppermint extract to the chocolate cookie batter for a seasonal twist. You can also roll the sandwiched whoopie pies in crushed candy canes.