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    Home » Recipes » Cookies

    Gluten Free Whoopie Pies

    By Wendy Sondov · Published: Mar 25, 2015 · Modified: Apr 20, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Gluten Free Whoopie Pies are ultra-chocolaty, chewy chocolate chip cookies sandwiched with marshmallow filling and dipped in shredded coconut. Yes, they happen to be kosher for Passover. Yes, they happen to be gluten free. But no one would ever know. They are THAT good.

    Gluten Free Whoopie Pies on a white plate.

    About this recipe


    These whoopie pies start with chewy double chocolate chip cookies. Because there is no leavening used, the cookies aren’t fluffy like regular whoopie pies.

    The scant 3 tablespoons of coconut flour called for in the recipe is not a typo. That tiny bit of coconut flour and cocoa combine to create 20 individual cookies that get sandwiched with marshmallow filling.

    The vanilla marshmallow filling required a few Passover adaptations. Kosher for Passover marshmallow crème is available, but I couldn’t find it at my local supermarket. I used Passover marshmallows instead.

    Whoopie Pie closeup showing two flourless chocolate cookies sandwiched with marshmallow cream and coconut edges.

    For Passover confectioner’s sugar, I easily made my own. Regular confectioner’s sugar is finely ground cane sugar with corn starch.

    For Passover confectioner’s sugar, I ground regular white sugar with potato starch in the food processor. I make a few cups at the beginning of the holiday and use it as needed in recipes throughout the week.

    Gluten Free Whoopie Pies will be a year round favorite for anyone who enjoys a chewy cookie.  Though the filling loses its fluffiness after the first day, the whoopie pies remain chewy and flavorful for up to 5 days.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In the bowl of an electric mixer, beat the ingredients together.
    2. Use a small scoop to place scoops of dough onto a parchment lined cookie sheet.
    3. Bake at 350° for 12 minutes. Cool completely on a wire rack.
    4. To prepare the filling, microwave the marshmallows in a large bowl just until puffy and melted. Stir in powdered sugar and vanilla.
    5. Make sandwiches by placing a heaping tablespoon of marshmallow filling onto a cookie. Gently press a second cookie on top of the marshmallow to spread the filling to the edges.
    6. Dip the edges of the cookie sandwich in the coconut.
    Whoopie Pie cut open to show moist cookie-cake with melty chocolate chips inside.

    More gluten free cookies

    Gluten Free Chocolate Crinkle Cookies are irrestitable chewy, fudgy treats. A great cookie for lunch boxes and care packages too.

    Double Chocolate Passover Biscotti are a decadent dunking cookie for chocolate lovers.

    Why eat a plain peanut butter cookie when you can hav S'mores Peanut Butter Cookies filled with marshmallows and chocolate chips!

    Almond Cookies for Passover are a year round favorite. These chewy almond cookies are made with just a handful of ingredients and taste like almond marzipan.

    Looking for crunch? Gluten Free Brownie Brittle is a thin, crisp cookie full of fudgy brownie flavor.

    Whoopie Pies with marshmallow filling and edges rolled in coconut.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Passover Chocolate Coconut Whoopie Pies (Gluten Free)

    Gluten Free Whoopie Pies

    Extra chocolatey and chewy gluten free chocolate chip cookies sandwiched with marshmallow filling and dipped in shredded coconut. 
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 10
    Calories: 245kcal
    Author: Wendy Sondov
    Adapted From: ditchthewheat.com

    Ingredients

    Cookies

    • ⅓ cup coconut oil
    • ⅔ cup granulated sugar
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 3 tablespoons coconut flour
    • ¼ cup cocoa
    • ½ cup chocolate chips

    Filling

    • 20 large marshmallows
    • 1 teaspoon vanilla extract
    • ¼ cup powdered sugar see Note for homemade Passover powdered sugar directions
    • ¾ cup unsweetened shredded coconut

    Instructions

    • Preheat oven to 350°F. Line a baking sheet with parchment paper.
    • In the bowl of an electric mixer, cream together the coconut oil and the granulated sugar.
    • Add the eggs, one at a time, and the vanilla. Mix to combine.
    • Beat in the coconut flour and cocoa.
    • Stir in the chocolate chip.
    • Use a small scoop, or teaspoon to place scoops of dough onto the cookie sheet, at least 2 inches apart.
    • Bake for 12 minutes. Allow the cookie to cool on the baking sheet for about 10 minutes before placing on a wire rack to cool completely before filling.
    • Measure the coconut into a small bowl.
    • Microwave the marshmallows in a large bowl about 40 seconds - 1 minute, just until puffy and melted. Watch carefully so that the melting marshmallows don’t erupt over the sides of the bowl.
    • Remove from the microwave and immediately stir in powdered sugar and vanilla.
    • Make sandwiches by place a heaping tablespoon of marshmallow filling onto a cookie. Gently press a second cookie on top of the marshmallow to spread the filling to the edges.
    • Dip the edges of the cookie sandwich in the coconut.
    • Store in an airtight container at room temperature for up to 5 days. After the first day, the filling will lose its fluffiness, but will remain chewy and flavorful. If mailing these cookies, double wrap individual cookie sandwiches in plastic wrap immediately to preserve freshness for as long as possible.

    Notes

    To make 1 cup of Passover confectioner’s sugar, use a food processor to grind 1 cup of granulated sugar and 1 tablespoon of potato starch into a powder. This takes several minutes.
    Packing tips
    Double wrap individual cookie sandwiches in plastic wrap before placing in an airtight container or ziplock bag.
     

    Nutrition

    Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 31mg | Potassium: 85mg | Fiber: 3g | Sugar: 25g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: March 25, 2015. Last Updated: March 18, 2021. Updated for additional information.

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    Comments

    1. Debra

      April 14, 2017 at 7:01 am

      Oh, my goodness. This looks delicious! Thanks for sharing with us at Funtastic Friday 🙂

      Reply
      • The Monday Box

        April 14, 2017 at 7:31 am

        Thanks, Debra!

        Reply
    2. shelley

      April 13, 2017 at 8:52 pm

      These look yummy! Thanks for sharing at Over the Moon. We look forward to seeing you again next week.

      Reply
      • The Monday Box

        April 13, 2017 at 9:11 pm

        Thanks, Shelly! I plan on being there next week as well! Thanks for hosting! 🙂

        Reply
    3. Miz Helen

      April 11, 2017 at 9:25 am

      Your Whoopie Pies will be fabulous! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a fantastic weekend and come back soon!
      Miz Helen

      Reply
      • The Monday Box

        April 13, 2017 at 2:22 pm

        Thanks, Miz Helen!

        Reply
    4. Emily

      April 10, 2017 at 10:26 pm

      I'm drooling over this! Thanks for sharing at #HomeMattersPArty

      Reply
      • The Monday Box

        April 13, 2017 at 2:27 pm

        Thanks, Emily!

        Reply
    5. Emily

      April 09, 2017 at 7:48 pm

      I've never had a whoopie pie coated in coconut before - it sounds sooo good! Thank you for linking up with our Merry Monday party this week!

      Reply
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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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