Skip to main content

What's Up Magazine

Gluten Free Whoopie Pies!

Apr 20, 2016 02:00PM ● By Cate Reynolds
By Alison Rose Munn

It has been many weeks since I have been able to step foot in a kitchen to do much more than reheat leftovers as I have been bouncing around the country for gigs and weddings. In my travels I like to experience as much local food as possible and I was reminded of a treat I never got to try while in Pennsylvania last year – the whoopie pie.

A traditional Pennsylvania Dutch treat, these “pies” are basically two cake-like cookies held together with frosting. The classic pie consists of chocolate cookies with a vanilla buttercream frosting. In searching through recipes I found that there are many versions aside from the classic. I was excited by many of the versions so I decided to make a whoopie pie double header - the classic and the carrot cake.

I found my greatest influence for how to make these GF whoopie pies came from Nicole Hunn, author of Gluten Free on a Shoestring. Below I have listed separate ingredients for each recipe but have combined the baking directions. Frostings are at the end.

Note: The original recipe suggests piping the batter in order to achieve even, round shaped cookies, something I did not do as I don’t have the proper tools on hand. This is a visual preference and your pies will taste good either way.

CLASSIC WHOPPIE PIES – INGREDIENTS

  • ¾ cup + 2 tbsp all-purpose gluten free flour
  • ½ tsp Xanthan gum (omit if your flour mix contains it)
  • 1/3 cup unsweetened cocoa powder
  • ½ baking soda
  • ¼ tsp GF baking powder
  • ¼ tsp salt
  • ½ cup packed light brown sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp shortening
  • 1 egg
  • ¾ tsp vanilla extract
  • ½ cup + 2 tbsp milk

CARROT CAKE WHOPPIE PIES – INGREDIENTS

  • 1 ¼ cups all-purpose gluten free flour
  • ½ tsp Xantham gum (omit if your flour mix contains it)
  • ½ tsp GF baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ cup packed light brown sugar
  • 1 cup freshly grated carrots
  • 2 tsp unsalted butter
  • 2 tsp shortening, melted
  • 1 tsp vanilla extract
  • 1 egg
  • ½ cup + 2 tbsp milk

DIRECTIONS

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or foil.
  2. In a large bowl, mix the dry ingredients. Add the remaining ingredients individually, mixing well after each addition. The batter should be smooth and thick.
  3. Spoon the batter onto the prepared baking sheet, leaving an inch between each as they will spread while baking. You can make your pies bite sized or large, depending on your preference.
  4. Bake 8-12 minutes or until a pie regains its shape when the center is gently pressed.
  5. Remove from oven, allow to cool on the baking sheet.
  6. Once completely cool, pair up cookies of similar shape and size, fill them with frosting, and shout, “Whoopie!”

VANILLA BUTTERCREAM FROSTING for the CLASSIC PIES

  • 3 cups powdered sugar
  • 1/3 cup butter, softened
  • 1 ½ tsp vanilla
  • 1-2 tbsp milk

DIRECTIONS

  1. Mix powdered sugar and butter.
  2. Add vanilla and 1 tablespoon milk. Slowly add the remaining milk until frosting is the desired consistency.

CREAM CHEESE FROSTING for the CARROT CAKE PIES

  • 6 ounces cream cheese
  • 4 tbsp unsalted butter
  • 1 ½ cups confectioners sugar
  • 1/8 tsp salt

DIRECTIONS

  1. Mix the butter and cream cheese on medium high until light and fluffy. 
  2. Add the dry ingredients and mix until thickened.