Gluten-Free Whoopie Pies


Both Maine and Pennsylvania claim to have originated these cake-like “cookie pies,” which are legendary in New England. Make no mistake - this classic treat (re-created here without gluten, dairy or eggs) is pure indulgence. The cake is moist and the filling adds just enough sweetness to make these special cookies an all-time favorite of young and old alike. For variety, fill with your favorite dairy-free ice cream, pudding or whipped topping. If not serving immediately, wrap cookies individually in plastic wrap and refrigerate up to 5 days in an airtight container. These can be frozen but they should be thawed in the refrigerator before serving.

½ cup brown rice flour
¼ cup tapioca starch/flour
¼ cup coconut flour
¼ quinoa flour
¼ cup millet flour
½ cup unsweetened cocoa
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon guar gum or xanthan gum
2 teaspoons instant coffee granules (decaffeinated is fine)
½ teaspoon salt
3 teaspoons egg replacer powder + 4 tablespoons water
½ cup vegetable palm shortening (or ¼ cup butter + ¼ cup vegetable shortening)
½ cup brown sugar
1½ teaspoons pure vanilla extract
1 cup coconut milk or milk of choice
2 tablespoons pure maple syrup or agave syrup

1. Place oven racks in center of oven. Preheat oven to 375 degrees F. Line 1 large cookie sheet or 2 small ones with parchment paper.

2. Combine flours, cocoa, baking soda, baking powder, guar gum, coffee granules and salt in a bowl and whisk to mix. Set aside.

3. In a small mixing bowl, add 3 teaspoons egg replacer plus 4 tablespoon water. Beat or whisk until frothy.

4. Pour egg replacer into a large mixing bowl and add vegetable shortening, brown sugar, vanilla, coconut milk and maple syrup. Beat on medium speed 2 minutes.

5. Add flour ingredients ½ cup at a time to insure no lumps appear, beating on low speed until all dry ingredients are combined. Then beat on medium speed 2 to 3 additional minutes or until batter is smooth.

6. Using a medium ice cream scoop, drop spoonfuls of dough onto prepared cookie sheet, spacing at least 3 inches apart. You should have 16 cookies.

7. Place in preheated oven and bake 10 to 12 minutes for 3-inch cookies, less time for smaller cookies. (Cookies are done when a toothpick inserted in center comes out clean.) Cool cookies completely.

8. To assemble whoopie pies, pair cooled cookies by size. Place flat side of 8 cookies up and spread a generous amount of filling on each. Top with the matching-size cookie to make a sandwich.

TIP: Gluten-free egg replacer is available from Ener-G Foods and Bob's Red Mill.

Whoopie Pie Filling

If filling is too thick, add additional coconut milk, 1 teaspoon at a time, until desired consistency is reached. If too thin, add more sugar. 

1¾ cups confectioners’ sugar, sifted
¼ cup palm shortening or margarine
2 tablespoons coconut milk
1¼ teaspoons pure vanilla extract

1. Combine confectioners’ sugar and shortening in a mixer bowl and beat on low speed.

2. Slowly add milk and vanilla. Increase speed and beat on medium until mixture gets fluffy. Then beat on high for 1 minute to increase volume of filling.

3. Store filling in the refrigerator until ready to make pies. It will get hard in refrigerator but will soften in minutes at room temperature.

TIP You can vary the filling by adding ¼ teaspoon of flavor extract, such as coconut, strawberry or raspberry. Always add vanilla first and then add the smaller amount of other flavor.

Each large pie with filling contains 523 calories, 29g total fat, 16g saturated fat, 0g trans fat, 0mg cholesterol, 293mg sodium, 68g carbohydrate, 5g fiber, 3g protein.
Each small pie with filling contains 262 calories, 15g total fat, 8g saturated fat, 0g trans fat, 0mg cholesterol, 147mg sodium, 34g carbohydrate, 3g fiber, 2g protein.
Each single cookie (large, without filling) contains 177 calories, 11g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 146mg sodium, 21g carbohydrate, 2g fiber, 2g protein.
Each single cookie (small, without filling) contains 89 calories, 6g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 73mg sodium, 11g carbohydrate, 1g fiber, 1g protein.

Recipe developed by Madalene Rhyand at Living Without’s test kitchen.

Comments (12)

I made these with the palm shortening for my church fund raiser/social on Halloween.
I made 16 smaller cookies instead of 8, but doubled the recipe.
Oh, My God! was one response. LOL appropriate!
Once word got around, I sold out in 1 1/2 hours.
I have already gotten requests to make them again.
Next time I will make 64 (or more) instead of 32.
Making $Whoopie$ in the church parking lot !

Posted by: KitchenGoddess 108 | November 4, 2015 5:51 PM    Report this comment

I am allergic to quinoa - is there a replacement for that? these look wonderful - finally a recipe to use millet - I bought some and it's been in my freezer for a while - almost makes these "healthy" lol

Posted by: Theresa C | July 23, 2013 7:37 AM    Report this comment

Confectioners' sugar substitute: I usually substitute potato starch for about 1/3 of the required confectioners' sugar. This gives a stiffer texture with less sweetness, which we like.

Posted by: Jennifer W | October 4, 2012 8:51 PM    Report this comment

Coconut flour is a stabilizer and adds texture and moisture to a recipe. Generally it is replaced with Expandex, flax seed meal, potato flour or rice bran. Please note, we have not tested with a different flour.

Posted by: LW Moderator | October 4, 2012 2:37 PM    Report this comment

I was so pleased to see all the different flours!

I would also like to know how many eggs to use.

Posted by: adimoff | October 4, 2012 2:27 PM    Report this comment

The test kitchen suggests 2 eggs in the recipe.

Posted by: LW Moderator | October 4, 2012 2:26 PM    Report this comment

I would love to see these recipes made with a simple gluten free all purpose flour blend.... as soon as I open a recipe that I'm exicted to make and see all these flours I automatically get turned off and don't even bother....

Posted by: Unknown | October 4, 2012 1:19 PM    Report this comment

Way too many different flours. I'm sure there is no need for more than 3.

Posted by: Laurel L | October 4, 2012 1:16 PM    Report this comment

What kind of flour is the best substitute for the coconut flour? We can't use it due to an allergy.

Posted by: Shanta G | October 4, 2012 1:04 PM    Report this comment

This is such a yummy sounding recipe! Just wondering if anyone knows of healthier alternative for the confectioners' sugar that can be used in this and other recipes (i.e. homemade marshmellows, etc.).

Posted by: Cinda P | October 4, 2012 12:45 PM    Report this comment

TOO many ingredients, especially the flours. SO expensive!!!

Posted by: Unknown | October 4, 2012 12:45 PM    Report this comment

So this is probably opposite of the usual question -- but can I replace the egg replacer with actual egg? How many would that equate to?

Posted by: Anna W | October 4, 2012 11:43 AM    Report this comment

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