Gluten-Free Whoopie Pies are an indulgent New England treat with cake-like cookie sandwiches filled with soft vanilla filling. If you love Suzy Q’s or Ding Dongs, get ready for the next level of homemade gluten-free goodness!
easy gluten-free whoopie pie recipe
Homemade gluten-free chocolate whoopie pies are an irresistible treat, also known as “gobs” in Amish country and Maine. The cakes are richly chocolate, similar to devil’s food, and not overly sweet. The filling, on the other hand, is very rich.
Whoopie pie recipes are traditionally stuffed with fluffy white filling, but may also contain vanilla buttercream, cream cheese frosting, or marshmallow fluff buttercream. I am partial to the filling I first experienced in Lancaster, Pennsylvania, which is included in this copycat recipe!
Ingredient Notes
The most import thing to keep in mind when making this gluten-free whoopie pie recipe is the type of gluten-free flour used makes a HUGE DIFFERENCE! I tested the recipe several times and my number one recommended flour, Cup4Cup, just doesn’t work well for this recipe.
It contains too much cornstarch, which prohibits the cookies from spreading. Therefore, I recommend using King Arthur Measure-for-Measure. I will continue testing the recipe with other flours, but you find another one works, please leave me a comment below!
- Gluten-Free Flour Blend – Brand very much matters here for spreading! I recommend King Arthur Measure-for-Measure gluten-free flour for authentic results.
- Unsweetened Cocoa Powder – These have a very rich, dark chocolate taste which compliments of the sweetness of the filling. Dutch-process cocoa powder may also be used for a smoother chocolate flavor.
- Buttermilk – For dairy-free whoopie pies, replace the buttermilk with a non-dairy milk with 1 tablespoon replaced with vinegar. Let sit for 5 minutes and stir before using.
- Oil – I use canola oil, but vegetable oil or melted coconut oil may also be used. I don’t recommend melted unsalted butter, which will affect the texture.
how to make gluten-free whoopie pies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large mixing bowl beat together the brown sugar, oil, buttermilk, egg, and vanilla extract until well combined.
- Add the dry ingredients – flour, cocoa powder, baking soda, and salt. Beat again until well mixed. Slowly add the boiling water while mixing on low speed. Once the water has been incorporated, increase the speed to medium-high and mix for 1 minute.
- Use a medium cookie scoop to portion 1 ½ tablespoon scoops on parchment paper lined baking sheets about 2 inches apart. Bake for 10-12 minutes in a 350ºF oven. Cookies are done when a toothpick inserted in the center comes out clean. Cool completely on a wire rack before filling.
how to make homemade Whoopie pie filling
Below I share the whoopie pie filling reminiscent of the traditional Amish treat. I love this soft, airy filling so much it is also featured in two other old school dessert recipes – Ding Dong Cake and Oatmeal Creme Pie Cake.
If you prefer a buttercream filling, replace the shortening in the filling recipe with butter or follow this fluffy buttercream recipe. For double chocolate whoopie pies use fluffy chocolate buttercream.
- In a heatproof medium-sized bowl whisk together egg white with ½ cup of powdered sugar. Place the bowl over a pot of barely simmering water. Whisk the egg white and powdered sugar continually about 3 minutes, until egg whites are hot to touch or 140°F. Remove from heat and cool slightly.
- Add the vanilla extract and remaining powdered sugar to mixing bowl. Beat until smooth.
- If using a stand mixer, switch to a paddle attachment. Add the shortening and mix on high speed for 4 minutes, until very light and fluffy.
- Lay half the cooled cookies, with bottom side up, on the baking sheets. Use the medium cookie scoop to portion out the filling on top of the cookies. Top with another cookie and push down slightly so the filling spreads to edges.
whoopie pies variations
Traditional Pennsylvania whoopie pies contain two soft chocolate cookies with a fluffy, white filling, similar to what is in Hostess Cupcakes.
This filling, made with vegetable shortening and egg white, rivals in popularity with marshmallow filling, made with marshmallow fluff and butter, and is commonly enjoyed in Maine, New Hampshire, and Massachusetts.
Besides chocolate whoopie pies, there are many seasonal favorites, such as pumpkin whoopie pies, gingerbread, peanut butter, red velvet, and salted caramel. Change up the cake or filling based on personal preference!
storing and freezing
Homemade gluten-free whoopie pies are best served at room temperature to keep the filling soft and fluffy. Store in an airtight container in a single layer, or stack between sheets of wax paper.
If not enjoying the same day they are made, I recommend freezing until ready to serve. Gluten-free baking recipes do not have the same shelf-life as traditional baked goods, and can become dried out and crumbly within a day or two.
To freeze, place in a single layer on a lined sheet pan. Freeze until solid. Once frozen, stack between sheets of wax paper and freeze in an air tight container. Wrap the container with plastic wrap to protect from freezer burn. Freeze up to three months.
Thaw at room temperature for 2 hours so the filling becomes soft again. The cakes will defrost before the filling comes to room temperature.
frequently asked questions
This most like has to do with the brand of gluten-free all purpose flour used. While this recipe will taste fine with a variety of gluten-free flour blends, it will affect how much they spread.
Typically I recommend Cup4Cup GF flour for baked goods, it contains too much cornstarch, which prohibits the cookies from spreading. Therefore, I recommend using King Arthur Measure-for-Measure gluten-free flour.
With one easy substitution, this recipe for homemade gluten-free whoopie pies can be dairy-free as well! Simply replace the buttermilk with a non-dairy milk with 1 tablespoon replaced with vinegar. Let sit for 5 minutes and stir before using.
This is the secret “ingredient” for a moist, deceptively gluten-free chocolate cake! Hot water helps saturate the starches, aerates the batter, making the cake light and fluffy instead of gritty.
For evenly sized cookies, use a medium cookie scoop. This helps divide the batter up evenly, quickly, and in uniform size. It will yield 12 “mini” whoopie pies.
Another option would be to use whoopie pie pans, which have shallow large openings, similar to a muffin top pan. If you’d love a copycat whoopie, just like those at an Amish bakery, this would be a great option!
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Easy Gluten-Free Whoopie Pies (Authentic Recipe)
Equipment Needed
Ingredients
Chocolate Gluten-Free Whoopie Pies
- ¾ cup light brown sugar
- ½ cup vegetable oil
- ½ cup buttermilk (see recipe notes for dairy-free milk substitution)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cup gluten-free flour (King Arthur GF Measure-for-Measure had best results for spreading)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup boiling water
Whoopie Pie Filling
- 1 egg white
- ½ teaspoon vanilla extract
- 2 cups powdered sugar, divided
- ¾ cup shortening
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl beat together the brown sugar, oil, buttermilk, egg, and vanilla extract until well combined.
- Add the flour, cocoa powder, baking soda, and salt. Beat again until well mixed. Slowly add the boiling water while mixing on low speed. Once the water has been incorporated, increase the speed to medium-high and mix for 1 minute.
- Use a medium cookie scoop to portion 1 ½ tablespoon scoops on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, turning halfway through baking. Cookies are done when a toothpick inserted in the center comes out clean. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before filling.
Filling
- In a heatproof medium-sized bowl whisk together egg white with ½ cup of powdered sugar. Place the bowl over a pot of barely simmering water. Make sure bottom of the bowl isn't touching the water directly and should be sitting a few inches above. Whisk the egg white and powdered sugar continually about 3 minutes, until egg whites are hot to touch or 140°F. Remove from heat and cool slightly.
- If using a stand mixer, switch to a paddle attachment. Add vanilla and remaining powdered sugar to mixing bowl. Beat until smooth.
- Add shortening and mix on high speed for 4 minutes, until very light and fluffy.
- Lay half the cooled cookies, with bottom side up, on the baking sheets. Use the medium cookie scoop to portion out the filling on top of the cookies. Top with another cookie and push down slightly so the filling spreads to edges.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
Why did my whoopie pies not spread out?
This most like has to do with the brand of gluten-free all purpose flour used. While this recipe will taste fine with a variety of gluten-free flour blends, it will affect how much they spread. Typically I recommend Cup4Cup GF flour for baked goods, it contains too much cornstarch, which prohibits the cookies from spreading. Therefore, I recommend using King Arthur Measure-for-Measure gluten-free flour.Dairy-Free Modification
Replace the buttermilk with a non-dairy milk with 1 tablespoon replaced with vinegar. Let sit for 5 minutes and stir before using.storing and freezing
These are best served at room temperature to keep the filling soft and fluffy. Store in an airtight container in a single layer, or stack between sheets of wax paper. If not enjoying the same day they are made, I recommend freezing until ready to serve. To freeze, place in a single layer on a lined sheet pan. Freeze until solid. Once frozen, stack between sheets of wax paper and freeze in an air tight container. Wrap the container with plastic wrap to protect from freezer burn. Freeze up to three months. Thaw at room temperature for 2 hours so the filling becomes soft again. The cakes will defrost before the filling comes to room temperature.Nutrition
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TinyBirdie says
What kind of shortening do you use? I want to avoid crisco. Would Nutiva work?
Melissa Erdelac says
Hello,
I don’t think that would be a problem. Enjoy!
Best,
Melissa
Judith M Pelotte says
These came out just like momma used to make. Even the filling was spot on.
Melissa Erdelac says
Music to my ears, Judith! What flour did you use?
Best,
Melissa
Lisa Spring says
Made these today. Have gotten two thumbs up from my family. Taking them to a BBQ tomorrow. Living in NH I made a Fluff frosting. Recipe was very easy to follow. I think that the boiling water does make a difference. Will make these again.
Melissa Erdelac says
Thank you so much, Lisa! I appreciate you taking the time to let me know. 🙂
Best,
Melissa
WendyB says
Did these today. My filling wasn’t quite right- I used a hand mixer instead of the stand mixer. The cookies are perfect.. They rival the whoopies here in Lancaster, PA.
Melissa Erdelac says
Yay, Wendy! That’s quite the compliment. 🙂
Best,
Melissa