Whoopie pies. Not really pie at all, but rather cakey chocolate sandwich cookies with a creamy fluffy marshmallowy filling. I don’t know that I ever ate them as a kid, even though one only had to drive to the local Amish bakery or farm stand to find them. Or attend an auction where the Amish were selling lunch items (now those were good auctions to tag along to!). You see, whoopie pies have their origins in the Amish community, as well as the state of Maine. Even though I was born and raised a stone’s throw from an Amish settlement in Northern Ohio, it actually wasn’t until my husband and I vacationed in Maine in the Fall some ten years ago with his family that these little “pies” started calling my name. I think my first whoopie pie was from Moody’s Diner in Waldoboro, Maine. It was a chocolate whoopie pie with a cream center, but later that same week I tried a pumpkin flavored “pie” with a cream cheese filling. Equally enticing with its hints of cinnamon and nutmeg.
After perfecting my gluten free flour blend, I set out to recreate recipes that didn’t utilize butter as a star ingredient. Replacing one component was difficult enough when I started down this dietary journey. If I could avoid having to replace dairy/butter, too, I might be one step closer to baking something delicious. Whoopie pies traditionally are made with shortening, so this seemed like a good place to start. I would only have to swap out the wheat flour for my gf blend. Logic tells me that the less substitutions I make, the better the end product might be. And so it was. Here you’ll find my recipe for gluten and dairy free chocolate whoopie pies.
- 2 cups The Culinary Artist's Gluten Free Flour Blend (no gums)
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 1¼ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum (or ½ teaspoon xanthan and ½ teaspoon guar gum if you have both)
- ½ cup organic palm shortening
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup "buttermilk": I use non-flavored, un-sweetened almond or rice milk mixed with
- 1 teaspoon fresh lemon juice to create that buttermilk tang
- 1 cup organic palm shortening
- 1 cup powdered sugar
- ¼ teaspoon salt
- 1½ cups marshmallow fluff
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line baking sheet with parchment paper. Set aside.
- Into the bowl of a stand mixer sift the dry ingredients (flour, cocoa powder, sugar, baking powder, salt, & gum). Including the sugar in the dry ingredients and then adding the fat is called the reverse creaming method.
- Add the shortening and blend for 2 minutes or until evenly crumbly.
- Add the egg, vanilla, and "buttermilk" and mix 1-2 minutes or until combined.
- Using a #40 ice cream scoop (just shy of 2 tablespoons) spoon out portions of dough onto parchment lined tray leaving space between cookies as they'll spread.
- Bake for 12 minutes. Cool on pan for 5 minutes before transferring to a wire rack to cool.
- Make the filling: While the whoopie pies are baking, put all the filling ingredients into the bowl of a stand mixer with your paddle attachment and cream the mixture for about 1 minute.
- Sandwich the cooled whoopie pies together with filling. I use a pastry bag and a star tip to pipe the filling onto half of the cookies before I top with their "lids".
These whoopie pies have become one of my daughter’s favorite treats and perhaps most often requested from her when she is able to take something special to share at school. I know her class enjoyed them this year for Halloween, Christmas, Valentine’s Day and the End of the School Year Party. Let me know if you like them as much as she does.
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Please visit www.tessadomesticdiva.com/allergy-free-wednesdays where I have shared this recipe on a fun “blog share” hosted by seven moms with a focus on food allergy sensitive recipes.