Gluten-free chocolate whoopie pies
Deliciously indulgent and gluten-free, these chocolate whoopie pies are a treat for everyone. Made with rich cocoa, creamy buttermilk, and a heavenly vanilla buttercream filling, the perfect dessert for any occasion. Easy to make and even easier to enjoy!
Cook time 10 min
Prep time 65 min
Ingredients:
1/2 cup butter1/2 tsp vanilla extract
1 cup sugar
2 eggs
1.50 cups all-purpose white wheat flour
2 tbsp dry cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 cup buttermilk
1 cup powdered sugar
Gluten-free chocolate whoopie pies are delightful treats that cater to those with gluten sensitivities while still delivering rich chocolatey goodness. These soft, cakey cookies are sandwiched with a smooth, sweet filling, making them a perfect dessert or snack option for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This typically takes about 2-3 minutes with an electric mixer on medium speed. Add in the vanilla extract and mix until combined.
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the gluten-free all-purpose flour, dry cocoa powder, baking powder, and baking soda until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix the batter.
Using a small ice cream scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each dollop of dough to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat the powdered sugar and a softened 1/4 cup of butter until smooth and creamy. You can add a few drops of milk if the filling is too thick. Add vanilla extract if desired for additional flavor.
Once the cookies are completely cooled, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies and filling.
Enjoy your homemade gluten-free chocolate whoopie pies immediately, or store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Tips:
- Make sure your butter is softened to room temperature for easier mixing.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Ensure your eggs are at room temperature to blend more easily with the butter and sugar mixture.
- Sift the dry ingredients together to avoid lumps and ensure an even distribution of baking powder and baking soda.
- Allow the cakes to cool completely before adding the filling to prevent it from melting.
- For an extra decorative touch, dust the finished whoopie pies with a light coating of powdered sugar.
By following these steps, you can create delicious gluten-free chocolate whoopie pies that are sure to impress your friends and family. Enjoy these delectable treats as a special indulgence or as a delightful addition to any gathering.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 5g
Carbohydrates 66g
Fiber 2.09g
Sugar 44g
Fat 14g
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