Gluten Free Whoopie Pies

By Wendy Sondov · Published: Mar 25, 2015 · Modified: Apr 6, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

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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.

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.

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Whoopie Pie cut open to show moist cookie-cake with melty chocolate chips inside.

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Whoopie Pies with marshmallow filling and edges rolled in coconut.

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