Wheat Free Carob Whoopie Pies
Total time59 min
Prep time25 min
Cook time14 min
5.0(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cookies
- 2 cups all-purpose flour
Chef's tipChoose 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!