Gluten-Free Tuesday: Whoopie Pies

Name: Gluten-Free Tuesday: Whoopie Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 113 grams (1 stick) butter, softened; 237 milliliters buttermilk; 177 milliliters confectioners sugar; 237 milliliters ounces dark brown sugar; 118 milliliters 1/2 ounces Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes wont be as dark.); 1 large egg; 213 grams marshmallow crème (I used Marshmallow Fluff); 237 milliliters ounces white rice flour; 1 teaspoon salt; 118 milliliters 3/4 ounces sweet rice flour; 118 milliliters 1/4 ounces tapioca starch; 1 teaspoon vanilla extract; 1 teaspoons xanthan gum

Gluten-Free Tuesday: Whoopie Pies might be just the dessert you are searching for. One portion of this dish contains roughly 5g of protein, 14g of fat, and a total of 507 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of baking soda, egg, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet.

Instructions

For the cookies Center oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

In small mixing bowl, whisk together white rice flour, sweet rice flour, cocoa powder, tapioca starch, baking soda, salt, and xanthan gum.

Ingredients you will need

Xanthan Gum

Cocoa Powder

Salt

Equipment you will use

Mixing Bowl

Whisk

Fit stand mixer with paddle attachment. In bowl of stand mixer, cream together butter and brown sugar until butter-sugar paste lightens slightly, about one minute. (Use medium high-speed on a stand mixer. If using a handheld mixer, use high speed.) Turn off mixer. Scrape down sides and bottom of bowl.

Ingredients you will need

Brown Sugar

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Bowl

Add egg and vanilla extract. Turn mixer back on. Cream until egg is thoroughly incorporated, about one minute. Scrape down bottom and sides of bowl.

Ingredients you will need

Vanilla Extract

Cream

Egg

Equipment you will use

Blender

Bowl

Mix for 15 seconds.

Add 1/3 of the dry ingredients.

Mix until combined.

Add half the buttermilk.

Ingredients you will need

Buttermilk

Mix until batter is smooth.

Add another 1/3 of the dry ingredients.

Mix until combined.

Add remaining buttermilk.

Ingredients you will need

Buttermilk

Add remaining dry ingredients.

Mix batter until smooth and thick, about 30 seconds.

Scoop six mounds of batter, about 1/4 cup each, onto prepared baking sheet. Space cookies several inches apart as they spread during baking.

Ingredients you will need

Mounds Bar

Spread

Equipment you will use

Baking Sheet

Bake until cookies are set and spring back to the touch, about 18 minutes.

Ingredients you will need

Equipment you will use

Oven

Remove pan from oven. Allow cookies to cool on pan for one minute. Using a metal spatula, transfer cookies to wire rack to cool. Repeat with remaining batter.

Ingredients you will need

Equipment you will use

Wire Rack

Spatula

Oven

Frying Pan

While cookies cool, make filling. (method below) Sandwich cooled cookies together with icing.

Ingredients you will need

Icing

For the filling In medium mixing bowl, cream together butter and confectioners’ sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Mixing Bowl

Stand Mixer

Add marshmallow crème and vanilla.

Ingredients you will need

Marshmallows