Gluten Free Chocolate Whoopie Pies
Gluten Free Chocolate Whoopie Pies – two super soft, chocolatey, decadent cake-like cookies sandwiched together with vanilla buttercream frosting. The perfect portable treats and pick me up if you ask me.
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 300 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 12 min Total Time: 147 min
https://theglutenfreeaustrian.com/gluten-free-chocolate-whoopie-pies/
Ingredients
300 grams Gluten Free Multi Purpose Flour (containing xanthan gum)
15 grams cornstarch
45 grams dutch processed cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon espresso powder (if using)
1/2 teaspoon (2 grams) kosher salt
125 grams light brown sugar
75 grams granulated white sugar
110 grams neutral oil
1 egg, at room temperature
135 grams milk, at room temperature (non dairy works fine)
1 teaspoon vanilla
65 grams warm water (room temperature)
113 grams unsalted butter, at room temperature
240 grams powdered sugar
1 teaspoon vanilla extract
½ teaspoon (2 grams) kosher salt
1 - 3 teaspoons of milk (dairy or non dairy)
Instructions
In a medium-sized bowl sift together gluten-free flour, cornstarch, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt. Set aside
In the bowl of your stand mixer, fitted with the paddle attachment, mix together both sugars, vanilla, and oil.
Add in the egg and room temperature milk, and mix to combine. Turn off the mixer and scrape down the sides of your mixing bowl. Make sure to get the bottom of the bowl too.
With the mixer running on low, add the dry ingredients to the wet ingredients and mix until combined.
Mix in the warm water. Your batter should be smooth and quite wet – almost like a cake batter. Turn off the mixer and with a flexible spatula give the gluten free chocolate whoopie pie dough a good stir, making sure everything is well incorporated.
The dough will look kinda greasy and almost too thin to scoop. Transfer the dough to an airtight container and refrigerate for at least 2hrs (up to 3 days)
When ready to bake, preheat the oven to 350F. Line sheet trays with parchment paper.
With a medium-sized cookie scoop, portion out the cookies (around 1.5 tablespoons). The dough does spread so make sure to leave some room between the cookies.
Bake the cookies, one tray at a time, at 350F for 10-11 minutes. The cookies are done when the edges are set and the middle still looks a bit underbaked.
Remove the cookies from the oven and allow them to cool completely.
Cream the butter, vanilla extract/paste, and salt for 5 minutes. This helps to aerate the butter and give your finished buttercream body and volume.
With the mixer running on low, add the powdered sugar one third at a time. When all the powdered sugar has been added, turn up the speed of your mixer and mix for 2 minutes.
Add 2 tablespoons of milk (your choice) to the frosting to thin it out. Mix at a medium speed for an additional minute.