Oral Allergy Syndrome Friendly Carob Whoopie Pies

Total time59 min

Prep time25 min

Cook time14 min

Oral Allergy Syndrome Friendly Carob Whoopie Pies

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Ingredients

12 servings

For the cookies

2 cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup roasted carob powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup whole milk

For the filling

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar, sifted
1 jar (7 oz) marshmallow creme
1 tsp pure vanilla extract
1 tbsp whole milk

Instructions

1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2
In a medium bowl, whisk together the flour, carob powder, baking soda, baking powder, and salt until evenly combined.

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