Gluten Free Whoopie Pies

Total time59 min

Prep time25 min

Cook time14 min

Rich, cocoa-forward cookie rounds sandwich a cloud-like marshmallow filling in this classic bake — soft, pillowy, and just sweet enough without tipping into sugar overload. The batter comes together with brown sugar and buttermilk for a deep flavor and tender crumb, then gets baked into pillowy domes that spring back at the touch. Once cooled, they're paired off and filled with a fluffy, vanilla-kissed cream that oozes slightly at the edges with every bite. It's the kind of treat that disappears fast at a bake sale or lunchbox drop, and it holds up beautifully as a make-ahead dessert. This one is a solid pick for a gluten free spread, delivering all the nostalgic whoopie pie charm without any fuss.

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Ingredients

12 servings

For the cookies

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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 unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup buttermilk

For the filling

½ cup (1 stick) unsalted butter, softened
1 cup marshmallow cream (such as marshmallow fluff)
1 ½ cups powdered sugar, sifted
1 tsp vanilla extract
1–2 tbsp heavy cream

Instructions

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

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