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Whoopie Pies

You know how gluten free finds in stores and restaurants are always so tiny? Why is it that it has to be miniscule just because it's gluten free? Bread, buns, donuts, cookies, you name it. We came across an Amish bakery at our farmer's market and were ecstatic to see they had whoopie pies! They had two piles.... regular, and gluten free. And guess what? The GF whoopie pies were half the size!! Why?! Well, I've got you covered friends. This is our tried and true recipe for the best gluten free whoopie pies out there, and they are HUMUNGOUS! You are going to love these chocolatey tender pies filled with the most scrumptious marshmallow frosting! Because they are life size, you may just die and go to heaven.


Whoopie Pies

Makes 8

2 cups gluten free all-purpose flour (I suggest Schar's or Bobs Red Mill)

1/2 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup light brown sugar, packed

8 tablespoons butter, softened

1 large egg

1 teaspoon vanilla

1 cup buttermilk


8 tablespoons butter, softened

1 cup powdered sugar

1 1/2 teaspoon vanilla

Dash of salt

2 cups Marshmallow Fluff or Marshmallow Creme

Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, combine the brown sugar and butter. Beat until light and fluffy. Add the egg and vanilla and mix to combine. Beat well. Add 1/3 of the dry ingredients, then pour in 1/3 of the buttermilk and beat on low. Repeat twice with remaining dry ingredients and buttermilk. Scrape down the sides and blend until completely smooth. Scoop the batter using a muffin scoop (or large cookie scoop) and place 6 mounds evenly spaced on the prepared baking sheet. With wet fingers, smooth the tops and flatten. Bake for 12 minutes or until cakes are done and spring back when lightly pressed. Allow to cool a few minutes on the pan, then remove to a wire rack to cool completely. Repeat with the remaining batter.

While the cakes are cooling, prepare the filling. In a medium mixing bowl, combine the butter and powdered sugar and beat until fluffy. Add the vanilla and salt and blend. Beat in the Marshmallow Fluff until smooth and combined. Place the frosting in a piping bag and refrigerate until using. Pipe the frosting evenly in the center of the flat side of 8 cakes. Top with the flat side of the remaining cakes and gently press until the filling spreads to the edges of the cake. Serve immediately or wrap in plastic wrap and refrigerate or freeze.


Step-by-step tutorial:

Gather your ingredients for the cakes. You will need gluten free flour (I tried the new Schar Universal flour mix, and it did great!), baking cocoa, baking soda, salt, butter, brown sugar, an egg, buttermilk, and vanilla.

In a mixing bowl, beat together 1/2 cup softened butter and 1 cup packed brown sugar until light and fluffy. Add one egg and 1 teaspoon vanilla and beat until smooth.

In a bowl, whisk together the dry ingredients: 2 cups gluten free flour, 1/2 cup baking cocoa, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pour about 1/3 of the dry mixture into the butter/sugar mixture, followed by about 1/3 of the cup of buttermilk. Mix until smooth, Repeat 2 more times with the remaining dry ingredients and buttermilk.

The batter is a nice thick cake batter. Line a baking sheet with parchment or a silicone mat. Scoop 6 scoops of batter, evenly spaced, onto the baking sheet. I use a muffin sized scoop or large cookie scoop. With wet fingers, smooth the tops and press into a disc.

Bake at 350°F for about 11-12 minutes, or until done. Let them cool for a few minutes on the pan.

Transfer to a wire rack to cool completely.

While they are cooling, you can make the filling. You will need 1/2 cup butter, 1 cup powdered sugar, marshmallow fluff or creme, salt, and vanilla.

In a medium mixing bowl, beat the softened butter with the powdered sugar until smooth. Add a dash of salt and 1 1/2 teaspoons vanilla. Beat to combine. Add about 2 cups marshmallow creme.

Beat until smooth and mixed.

Place the frosting into a piping bag. I use a tall drinking glass to aid in this, and it's such a great trick! Refrigerate the frosting until ready to use.

When cakes are completely cool, pipe some of the frosting on the center's of half of them.

Top them all with another cake and press down gently to squeeze the frosting to the edges.

Now that's a whoopie pie! No small, miniscule desserts here. These are the real deal, and you are going to love them.

Once you take a bite, you will never be the same. I usually make one while the cakes are still warm, just because. They are super messy, but really yummy.

We wrap the pies in plastic wrap and keep them in the freezer. You can also refrigerate them. They go great in school lunches, or on outings straight from the freezer. We really love them cold in the summer!

Don't settle for baby-sized desserts that cost you double the price of their non-GF counterparts. Go big! Whoopie pies are going to bring you some pretty huge smiles!

Recipe Source: Recipe adapted from a recipe in Cook's Magazine


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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