At a Glance:
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 45 minutes mins
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Gluten Free Whoopie Pies (Paleo)
These Gluten Free Whoopie Pies are fun and flavorful! Two chocolate cakes are sandwiched together with a homemade "marshmallow creme" filling. This New England classic dessert is great for any occasion!
First, make the Whoopie Pies. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, combine dry ingredients: almond flour, cocoa powder, maple sugar and baking soda. Stir to combine.
Add in melted coconut oil, vanilla extract, maple syrup and eggs. Stir to combine.
Use a cookie scoop to scoop balls of dough onto lined baking sheet. Keep several inches between balls of dough to allow room to spread.
Bake for 10 to 12 minutes or until set in the middle. Allow to cool on the pan for 10 minutes before removing to a wire rack to finish cooling.
To make frosting, combine all frosting ingredients in a stand mixer or KitchenAid. Whip until light and fluffy.
To assemble, spread frosting on one completely cooled Whoopie pie. Add another pie on the other side, creating a sandwich.
Mix Whoopie pie dough until completely mixed.
Bake until little pies are set in the middle and no longer gooey.
Cool completely before making frosting.
Whip frosting until light and fluffy.
If making ahead of time, I recommend storing the pies and frosting separately until time to eat. Then, assemble.
Store leftovers in the fridge.
Use full fat coconut cream from a can. This is typically found in the Asian aisle. I use the brand Thai .
If desired, loosely packed brown sugar can replace maple sugar.
This recipe makes around 20 little pies, which are sandwiched together to make 10 Whoopie pies.
Calories: 565 kcal , Carbohydrates: 41 g , Protein: 11 g , Fat: 44 g , Saturated Fat: 27 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 2 g , Trans Fat: 1 g , Cholesterol: 33 mg , Sodium: 102 mg , Potassium: 431 mg , Fiber: 7 g , Sugar: 26 g , Vitamin A: 48 IU , Vitamin C: 2 mg , Calcium: 116 mg , Iron: 4 mg
Course: Dessert
Cuisine: American