Gluten Free Whoopie Pies (No Seed Oils, No Corn Syrup)
These gluten free whoopie pies are soft, cake-like chocolate sandwiches filled with fluffy homemade buttercream — made without seed oils, corn syrup, or artificial flavors. Sweetened with maple syrup and crafted from scratch, they deliver that nostalgic bakery-style texture families love without the junk ingredients. A kid-approved, soy-free copycat dessert perfect for birthdays, lunchboxes, or freezer-friendly treats.
Ingredients
Cookie Base
- 2 cup Gluten Free One to one Flour
- 1 cup Unsweetened Cocoa Powder
- 1/2 cup Butter Softened
- 1 tsp Baking Soda
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1 3/4 cup Maple Syrup
- 1 tsp Vanilla Extract
Filling
- 1 cup Butter Softened
- 8 oz Cream Cheese
- 2 tsp Vanilla Extract
- 3 cup Powdered Sugar
- 3 tbsp Raw Milk or milk of choice
Instructions
- Preheat oven to 375°F.
- Mix all ingredients together until well combined and place in the refrigerator for 30 minutes. Dough will be sticky, cold helps it be less sticky.
- Scoop dough (I use an ice cream scoop) and roll dough into a ball, then press gently to flatten it. Place the chocolate disc on a silicone lined sheet pan and repeat.
- Chocolate discs should have an inch spacing between them Bake for 8-10 minutes or until the cookie is no longer mushy.
- Prepare the icing by mixing together all of the ingredients starting with creaming the butter and cream cheese together first and then adding in the rest until well whipped.
- Place on a cooling tray and once cooled, fill the cookies with icing and then move them to the refrigerator (or freezer if you’d like to save some for later). Serve once icing is set.