Gluten-Free Whoopie Pies

Photograph: Tina Rupp

We thought we'd conclude our week of gluten-free adventures on a sweet note with these Whoopie Pies from Elizabeth Barbone's How to Cook Gluten-Free.

Barbone shares a particularly heartbreaking childhood story in the recipe's intro about not being able to enjoy a whoopie pie due to food allergies. To ensure that nobody has to experience such sadness, she's come up with a stand-up gluten-free alternative.

What Worked: These dark chocolate whoopie pies are just about as close to the original ones, and the marshmallow fluff in the filling ups the authentic factor infinitely.

What Didn't: All clear here. We're loving this g-free dessert option

Suggested Tweaks: This recipe makes for some pretty serious whoopies. If you prefer yours on a smaller scale feel free to adjust the size and baking time to suit your whoopie needs.

Reprinted with permission from How to Cook Gluten-Free by Elizabeth Barbone. Copyright © 2012. Published by Lake Aisle Press. Available wherever books are sold. All rights reserved.

Recipe Details

Gluten-Free Whoopie Pies

Active 30 mins
Total 60 mins
Makes 6 large whoopie pies


  • Dry Ingredients:
  • 1 cup white rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 cup tapioca starch
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • Wet Ingredients:
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • Cream Filling:
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1/4 cup vegetable shortening
  • 3/4 cup powdered sugar
  • 1 jar (7 1/2 ounces) marshmallow creme
  • 1 teaspoon pure vanilla extract


  1. For the Whoopie Pies: Adjust oven rack to the middle position and preheat the oven to 350oF. Line an 18 by 13-inch baking sheet with parchment paper.

  2. In a small bowl, whisk together the dry ingredients.

  3. In a large bowl, beat together the butter and brown sugar until the butter-sugar paste lightens slightly, about 1 minute on medium-high speed in a stand mixer or high speed with a handheld mixer. Add the egg and vanilla extract and mix for 1 minute. Turn off the mixer and scrape sides and bottom of bowl.

  4. Add half of the dry ingredients. Mix until combined. Add half of the buttermilk. Mix until smooth. Add the remaining dry ingredients. Mix until combined. Add the remaining buttermilk. Mix the batter for 30 seconds.

  5. Scoop six 1/4-cup mounds of batter onto the baking sheet. Be sure to space batter several inches apart, as the cakes will spread during baking.

  6. Bake for 15 to 18 minutes, until the cakes are set and spring back to the touch.

  7. Remove from the oven and place on a wire rack. Allow the cakes to cool on the pan for 2 minutes. Transfer the warm cakes to the wire rack to cool completely.

  8. Repeat with the remaining batter. As the cakes cool, make the cream filling.

  9. For the Cream Filling: In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add the powdered sugar and beat until combined. Add the marshmallow creme and vanilla extract. Mix until fluffy.

  10. When the cakes are all completely cooled, sandwich them together with the filling. (If the cakes are too warm, the filling will melt. Be sure to wait until the cakes are completely cool.) Wrap tightly with plastic wrap and store at room temperature for up to 3 days. These pies don’t freeze well.