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Gluten free whoopie pies with vanilla frosting

Get the Recipe: 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!
5 from 1 vote


Whoopie Pies



  • 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: 565kcal, Carbohydrates: 41g, Protein: 11g, Fat: 44g, Saturated Fat: 27g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 102mg, Potassium: 431mg, Fiber: 7g, Sugar: 26g, Vitamin A: 48IU, Vitamin C: 2mg, Calcium: 116mg, Iron: 4mg