Gluten Free Whoopie Pies

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.

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.

More gluten free cookies

Flourless Chocolate Crinkle Cookies

Double Chocolate Passover Biscotti

Passover Peanut Butter Cookies

Almond Cookies for Passover

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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

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

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