Gluten-Free Whoopie Pies

Who’s ready to make whoopie?

I shouldn’t have been allowed to watch The Newlywed Game growing up; those euphemisms were not hard for a 6 year old to figure out. Also The Match Game; you don’t have to tell me where Alice told Frank to stick his blank.

I got side-tracked. I meant to tell you a different childhood memory.

My grandmother-in-law(I’m not sure if that’s a real thing but that’s basically what she was) always made the best whoopie pies for celebrations. She also made the best molasses cookies, peanut butter cookies, and soft butter taffy specially for Christmas, but let’s start with whoopie pies. Between losing her and finding out I can’t eat gluten, I haven’t had a whoopie pie in probably 6 years. That’s too long.

I tried making these last December but didn’t get the recipe right and ended up making fudge pies instead. This time the cookies held their shape and tasted as well as they photographed. While the thought of making them scared me before, it won’t ever again.

This recipe uses xanthan gum, a hyper-powerful fiber that simulates the support of gluten in baked goods. I generally try to avoid using such a specialty item but every recipe for gluten-free whoopie pies I looked up stressed this ingredient and the last time I tried making these without it the cookies fell flat. It really is an essential ingredient in this recipe.

Gluten-Free Whoopie Pies(adapted from this recipe)

For the cookies:

• 2 1/2 cups gluten-free flour blend
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup coconut milk
• 1/4 cup water
• 1 egg
• 1 egg yolk

For the filling:

• 2 cups powdered sugar
• 4oz butter, room temperature
• 2 egg whites, cold
• 1/2 teaspoon vanilla extract

Method:

1. Preheat your oven to 350 degrees.
2. Line baking trays with parchment paper.
3. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and xanthan gum and mix until emulsified.
4. Add in the coconut milk, egg, egg yolk, and scant 1/4 cup of water and mix it into the dough. The dough should be heavy and stick to itself.
5. Roll chunks of dough into 1-inch balls and put a few inches apart on the baking trays. Bake for 15 minutes until the top is firm.
6. Remove from the oven and let cool completely before filling.
7. In a bowl(chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4-5 minutes until light and airy.
8. Scoop 1/2 tablespoon onto one cookie and press another down on top.
9. Repeat until all of the cookies are used.

It’s always a good sign when all the desserts are eaten, and these are long gone. I was more interested in this cake but if whoopie pies are your cup of tea and you’re gluten-free, let this be a treat for you.