Gluten-Free Whoopie Pies

5 from 18 votes

This classic whoopie pie recipe will make 8 jumbo-sized (muffin scoop) or 16 regular-sized (cookie scoop) whoopie pies.

I like to fill these with classic vanilla American buttercream, but you can use any flavor you like.

Course: Dessert

Cuisine: American

Keyword: Cake, Cookie, Dessert, Gluten Free, snack, whoopie pie

Servings: whoopie pies

Calories: 327kcal

Author: Alina Eisenhauer

Cream the butter and sugar together until light and just starting to be fluffy.
Add the egg, egg yolk and vanilla. Mix well, scraping down the bowl at least once.
Mix the flour, cocoa powder, baking soda and salt together; set aside.
Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
With your mixer on low speed, slowly add the hot water into the batter until it is fully combined.
Set aside to rest for 30 minutes.
Preheat your oven to 350 degrees.
Using a cookie scoop or muffin scoop, place the batter on parchment-lined baking sheets, spacing them two inches apart.
Once all of the batter has been scooped, lift your trays about four inches off of the counter, and then drop the tray back onto the counter to flatten the cookies and remove air bubbles. Repeat three or four times.
Bake for five minutes, rotate, and bake approximately five more minutes or until just set and dry to the touch.
Leave them to cool on the baking trays.
When fully cooled, fill with American buttercream.