Dessert & Baked Goods › Gluten-Free Whoopie Pies

Makes Approximately 18-20 Filled Pies

• 4 oz (1 stick) butter
• 1 cup sugar
• 1 egg + 1 egg yolk
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 tsp guar gum
• ¾ tsp salt
• 1½ tsp baking soda
• ¼ cup + 2 tbsp tapioca flour
• 1½ cups light buckwheat flour
• ½ cup cocoa
• ½ cup almond flour (as fresh as possible)
• 2 tbsp garbanzo flour

Basic Vanilla Filling for Chocolate Whoopie Pies

• 8 oz butter (2 sticks)
• 6-8 cups confectioners sugar
• ½ cup buttermilk
• ½ tsp salt (dissolve in buttermilk, if possible)
• 1-2 tsp vanilla extract

For the Whoopie Pies

1. Preheat oven to 350º F
2. Sift all dry ingredients together
3. Add vanilla to buttermilk
4. Mix sugar and butter until fluffy. Add eggs and mix until combined. Alternate additions of dry ingredients and wet ingredients, until everything is in the mixing bowl
5. Mix briefly, until all ingredients are evenly and thoroughly combined. Make sure dough is fairly firm - it should not be wet or gooey at all
6. Using an ice cream scoop (use a smaller size - it spreads!), scoop out balls of dough onto a parchment-lined baking sheet. Make sure there is space for the cookie to spread
7. Bake for about 10-15 minutes or until a toothpick comes out dry or the top of the cookie does not retain a mark when touched with your finger. (If you want a slightly more fudgy cake, pull it out of the oven before the top feels hard)
8. Allow to cool completely before icing
9. When ready to ice, use a pastry bag fitted with a star tip or a round tip to create a pretty pattern or just spread a dollop of icing on the cookie with an offset spatula or anything handy you happen to have around your kitchen
10. When you are done, if you wrap the whoopie pie in plastic, it will start softening up. Whoopie Pies taste best when they are softer after they've sat in plastic for a day

For the Frosting

1. Combine butter and 4 cups of the confectioners sugar and mix until it resembles corn meal. If it combines completely, that's okay
2. Add the buttermilk with the salt and the vanilla. Mix  until completely incorporated. Add 2 more cups of confectioners  sugar. Mix again. If the mixture is still wet, add another cup or two of sugar
3. When it is spreadable but holds its shape, it is done