Gluten-Free Whoopie Pies (aka: YUM!)

I just love whoopie pies. Unfortunately, my experience with them was limited to just a few tastes before I began my gluten-free life. I figured that whoopie pies would join the other treats that were forever lost to me – the soft and chewy cinnamon roll (Cinnabon.. oh how I miss you), Twinkies, Hostess Cupcakes, etc.

Until last year when I had the overwhelming desire to try my hand at making my own whoopie pies. Gluten-free but still soft and delicious.

A few hours of tweaking in the kitchen and the recipe was born. I gave a few to my east-coast born brother-in-law and he declared them “almost as good as what my mom makes.” High praise indeed!

So tonight when we finished our gluten-free fish and chip dinner, I had a hankering for whoopies. These were maybe the best I’ve made to date. And I happily share them here with you!

Gluten-Free Whoopie Pies
makes 12-15 individual pies

3/4 cup shortening (soy intolerant? use palm shortening)
1 1/2 cups firmly packed brown sugar
3 eggs
1/2 cup cocoa
3 1/2 cups gluten-free flour blend
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 Tbl vanilla
1 1/4 cups milk
filling (recipe below)

Heat oven to 350F. Line cookie sheets with parchment paper or silicone baking sheets.

In large mixing bowl mix shortening, sugar, eggs and beat until well mixed.

Combine dry ingredients and add 1/2 to the shortening mixture. Stir on low until mostly combined then add 1/2 of the milk and blend until well combined.

Repeat with remaining dry ingredients and milk and beat until thick and fluffy. Let stand for 5 minutes.

Drop by large spoonful or portion scoop onto baking sheets. I do mine approx the size of golf balls. DO NOT FLATTEN. Bake just as they land on the sheets.

Bake for 15 minutes or until top springs back when lightly touched.

Remove from oven and place on racks until thoroughly cooled.

Drop large scoop of filling onto the bottom side of one cookie and then top with the bottom side of another cookie, gently pushing together to evenly distribute the filling. Wrap in plastic wrap or foil to store. That’s assuming there are any left.

filling recipe
1 1/2 cups shortening
2 1/2 cups powdered sugar
1 jar marshmallow fluff or cream
1 Tbl vanilla

Beat shortening and powdered sugar until smooth and creamy. Add marshmallow cream and vanilla and beat until fluffy and soft. (super duper yum!)