Gluten Free Woop Woop Whoopie Pies

Woop Woop Whoopie Pies

Woop Woop Whoopie Pies

Ah, wonderful.

 Two kids means two bake sales which means I owe a thank you to the PTA.

My little Buggie loves chocolate and is gluten free so, I present to you, gluten-free chocolate whoopie pies.

What you should know: first of all, these things are bastards tricky.  Like all the most delicious desserts, they are a bit of work.  Luckily everything can be done in a KitchenAid mixer which will save your life.  Also, you will need an instant read kitchen thermometer.  Most of all, be patient, these little devils are so worth it.

Yield: 12 pies

Time: 1.5 hours



  1. 2 sticks (1/2 lb) butter, room temperature
  2. 2 cups light brown sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 2 1/2 teaspoons baking soda
  6. 2 teaspoons salt
  7. 4 cups King Arthur GF Baking mix (can use AP flour for non gluten free cakes)
  8. 1 cup cocoa
  9. 2 cups buttermilk

Buttercream Filling:

  1. 6 large egg whites
  2. 1 1/2 cups sugar
  3. 3 sticks (3/4 lb) butter, room temperature
  4. 1 1/2 teaspoons vanilla extract
  5. 1/2 teaspoon sea salt



  1. Preheat oven to 350 degrees
  2. Cream together butter and brown sugar in a large mixing bowl
  3. Add eggs and vanilla extract and beat until creamy
  4. In a separate bowl: whisk together baking soda, salt, flour, and cocoa
  5. Alternate adding dry ingredients and buttermilk into butter mixture in 4 parts.  Be sure to combine well after each addition
  6. Using a spoon or ice cream scoop, scoop out 24 mounds of batter (about 1/4 cup each) and place on lined cookie sheet 6 inches apartimg_0247
  7. Bake for 14-16 minutes or until cakes are spongy
  8. Cool completely before frosting (if you let the cakes set overnight, they are even more delicious)

Buttercream Filling:

  1. Fill a large saucepan with 2 inches of water and bring to a boil
  2. Combine egg whites and sugar in a metal bowl and place over boiling water and whisk until sugar is dissolved and temperature is 180 degrees (yes, you need to use a thermometer because egg whites are very temperamental)
  3. Using the whisk attachment on a mixer, whisk the eggs and sugar on high until they double in size and become thick and coolGluten Free Woop Woop Whoopie PiesGluten Free Woop Woop Whoopie Pies
  4. Reduce speed to medium and add butter 1 tablespoon at a time
  5. Add vanilla and salt (mixture may look curdled; just keep mixing until smooth)
  6. Whisk on high for 1 more minute
  7. Use immediately or chill for up to 3 days (if chilling, whisk again before using)

Almost done, now the easy part


  1. Using an ice-cream scoop or pastry bag, place buttercream on the flat side of 12 of the cakes and spread to the edges
  2. Place naked cake on top of iced cake and sandwich the filling
  3. Store in an airtight container

Finally the whoopie pies are complete!  You did it!

whoopie pie

Oh, so handsome!  Finally,

yell woop woop whoopie pies!”



Colbie Browne

My name is Colbie, I am 24 years old, and my life is a mess. Between two kids, work, a house, and college, I can barely keep up. And now, it’s all about being super mom… aka the one who is best dressed with the best crafts and best bake sale items. Forget the best dressed part, I normally don’t brush my teeth before running these ragamuffins around. However, on that other stuff, I kick ass. Most everything is homemade, gluten/nut free (because I was blessed with a bubble boy), and easy enough that you can do without wanting to pull a Sylvia Plath. Don’t worry, we can pull off this act together.

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