Gingerbread spice screams Christmas to me! From gingerbread houses to gingerbread cookies to the classic gingerbread, every bite reminds me of the holidays.
I was determined to create a gluten free whoopie pie recipe to share with you all! I’ve tackled gluten free donuts and pies, and it’s about time I shared a gluten free gingerbread whoopie pie recipe we can enjoy around the holidays.
Gluten free baking is not easy at first, especially if you grew up baking with all purpose flour like most of us did. Don’t be afraid to experiment my friends: almond flour, brown rice flour, quinoa flour, hazelnut flour – they are all great options to use. I totally understand that it can be a little intimidating, and that’s why I work so hard to bring you simple delicious recipes you can make for your family and friends!
These little puffs of cake are the perfect portion. In reality, since they are small, I tell myself having two or three is totally fine. It is the holidays after all!
Gluten Free Holiday Gingerbread Whoopie Pies
Whoopie Pie Cake (makes 25-30 halves)
- 1 stick butter soften (not melted)
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 2 cups gluten free flour (Cup 4 Cup)
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground all spice
- 1/2 cup buttermilk
- 1 stick butter
- 1 pound confectionary sugar
- 1/4 cup milk (any kind)
- 2 teaspoon vanilla extract
Whoopie Pie Cake Directions
Pre-heat your oven to 350 degrees.
Cream your butter and brown sugar together. Then mix in one egg.
In a separate bowl, mix together your gluten free flour and baking powder. This helps to make sure the baking powder is evenly incorporated. Next, combine your spices – ginger, cinnamon, cloves and all spice – into your flour.
Add your dry ingredients to the wet – alternating flour (with spices), mollasses and buttermilk.
You want the consistency of the batter to be on the thicker side.
Lay parchment paper on the cookie sheets. Spoon the batter into a pipping bag and cut off the tip. Tip: if you don’t have a pipping bag, you can use a ziplock bag at an angle and cut off the corner.
Have a knife near by to portion your whoopie pies as the batter comes out of the bag. You want them to be about 1 or 1.5 inch wide, and drop them about 1/2 an inch apart from each other.
Put them in the oven and bake for 10-12 minutes. They will puff up a little bit.
Take out of the oven and let cool on a cooling rack.
Simple Filling Directions
Up next, the filling – very, very simple filling. Combine your butter, confectionery sugar, milk, and vanilla extract.
Use a spoon to put a small dollop of frosting on one half and top with another.
All of these mouth watering photos were taken by the lovely Sarah Landry of Sarah Jayne Photography.