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.
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.
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.
- In the bowl of an electric mixer, beat the ingredients together.
- Use a small scoop to place scoops of dough onto a parchment lined cookie sheet.
- Bake at 350° for 12 minutes. Cool completely on a wire rack.
- To prepare the filling, microwave the marshmallows in a large bowl just until puffy and melted. Stir in powdered sugar and vanilla.
- 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.
- Dip the edges of the cookie sandwich in the coconut.
Related recipes
Passover Mandel Bread, full of chocolate chips, is a Passover must-have at my house! This recipe works well with gluten free Passover cake meal as well as regular matzoh cake meal.
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.
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!
Gluten Free Whoopie Pies
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
Nutrition
First Published: March 25, 2015. Last Updated: March 18, 2021. Updated for additional information.
Debra
Oh, my goodness. This looks delicious! Thanks for sharing with us at Funtastic Friday 🙂
The Monday Box
Thanks, Debra!
shelley
These look yummy! Thanks for sharing at Over the Moon. We look forward to seeing you again next week.
The Monday Box
Thanks, Shelly! I plan on being there next week as well! Thanks for hosting! 🙂
Miz Helen
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
The Monday Box
Thanks, Miz Helen!
Emily
I'm drooling over this! Thanks for sharing at #HomeMattersPArty
The Monday Box
Thanks, Emily!
Emily
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!