Oral Allergy Syndrome Friendly Whoopie Pies
Total time59 min
Prep time25 min
Cook time14 min
4.9(27)
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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 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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