Gluten-Free Tuesday: Whoopie Pies Recipe

Name: Gluten-Free Tuesday: Whoopie Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces (1 cup) white rice flour; 2 3/4 ounces(1/2 cup) sweet rice flour; 1 1/2 ounces (1/2 cup) Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.); 2 1/4 ounces (1/2 cup) tapioca starch; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 4 ounces (1 stick) unsalted butter, room temperature; 7 ounces (1 cup) dark brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup buttermilk; 4 ounces (1 stick) butter, softened; 1 (7 1/2 ounce) jar marshmallow creme (I used Marshmallow Fluff); 3/4 cup confectioners' sugar; 1 teaspoon vanilla extract

Servings: persons

4 ounces (1 cup) white rice flour
2 3/4 ounces(1/2 cup) sweet rice flour
1 1/2 ounces (1/2 cup) Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.)
2 1/4 ounces (1/2 cup) tapioca starch
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
4 ounces (1 stick) unsalted butter, room temperature
7 ounces (1 cup) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
4 ounces (1 stick) butter, softened
1 (7 1/2 ounce) jar marshmallow creme (I used Marshmallow Fluff)
3/4 cup confectioners' sugar
1 teaspoon vanilla extract

1
Center oven rack to middle position and preheat oven to 350u00b0F. Line a baking sheet with parchment paper and set aside.
2
In small mixing bowl, whisk together white rice flour, sweet rice flour, cocoa powder, tapioca starch, baking soda, salt, and xanthan gum.
3
Fit stand mixer with paddle attachment. In bowl of stand mixer, cream together butter and brown sugar until butter-sugar paste lightens slightly, about one minute. (Use medium high-speed on a stand mixer. If using a handheld mixer, use high speed.) Turn off mixer. Scrape down sides and bottom of bowl. Add egg and vanilla extract. Turn mixer back on. Cream until egg is thoroughly incorporated, about one minute. Scrape down bottom and sides of bowl. Mix for 15 seconds.
4
Add 1/3 of the dry ingredients. Mix until combined. Add half the buttermilk. Mix until batter is smooth. Add another 1/3 of the dry ingredients. Mix until combined. Add remaining buttermilk. Add remaining dry ingredients. Mix batter until smooth and thick, about 30 seconds.
5
Scoop six mounds of batter, about 1/4 cup each, onto prepared baking sheet. Space cookies several inches apart as they spread during baking.
6
Bake until cookies are set and spring back to the touch, about 18 minutes.
7
Remove pan from oven. Allow cookies to cool on pan for one minute. Using a metal spatula, transfer cookies to wire rack to cool. Repeat with remaining batter.
8
While cookies cool, make filling. (method below) Sandwich cooled cookies together with icing.
9
In medium mixing bowl, cream together butter and confectioners' sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)
10
Add marshmallow creme and vanilla. Mix until fluffy.

1568

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces (1 cup) white rice flour, 2 3/4 ounces(1/2 cup) sweet rice flour, 1 1/2 ounces (1/2 cup) Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.), 2 1/4 ounces (1/2 cup) tapioca starch, and more.

Yes, Gluten-Free Tuesday: Whoopie Pies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!