Easy Gluten-Free Whoopie Pies (Authentic Recipe)

Updated at: Thu, 21 Nov 2024 15:25:57 GMT

Step 1

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2

In a large mixing bowl beat together the brown sugar, oil, buttermilk, egg, and vanilla extract until well combined.

Step 3

Add the flour, cocoa powder, baking soda, and salt. Beat again until well mixed. Slowly add the boiling water while mixing on low speed. Once the water has been incorporated, increase the speed to medium-high and mix for 1 minute.

Step 4

Use a medium cookie scoop to portion 1 ½ tablespoon scoops on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, turning halfway through baking. Cookies are done when a toothpick inserted in the center comes out clean. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before filling.

Step 5

In a heatproof medium-sized bowl whisk together egg white with ½ cup of powdered sugar. Place the bowl over a pot of barely simmering water. Make sure bottom of the bowl isn't touching the water directly and should be sitting a few inches above. Whisk the egg white and powdered sugar continually about 3 minutes, until egg whites are hot to touch or 140°F. Remove from heat and cool slightly.

Step 6

If using a stand mixer, switch to a paddle attachment. Add vanilla and remaining powdered sugar to mixing bowl. Beat until smooth.

Step 7

Add shortening and mix on high speed for 4 minutes, until very light and fluffy.

Step 8

Lay half the cooled cookies, with bottom side up, on the baking sheets. Use the medium cookie scoop to portion out the filling on top of the cookies. Top with another cookie and push down slightly so the filling spreads to edges.

Step 9

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