Gluten-Free Whoopie Pies (Gobs)

With soft and cakey chocolate sandwich cakes and old-fashioned vanilla filling, Gluten-Free Whoopie Pies are everything delicious and nostalgic without any of the wheat products or gluten!

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What Is a Whoopie Pie?

Also known as gobs, chocolate gobs, or Amish whoopie pies, whoopie pies are soft and cakey sandwich cookies that are filled with an old-fashioned vanilla frosting filling. Originally created from leftover cake batter, whoopie pies are portable, chocolaty, buttery, and sweet.

The original whoopie pie recipe is believed to come from German settlers or farmers in Pennsylvania and Maine, though many Amish communities in the Northeast United States also have their own whoopie pie recipes.

Are All Whoopie Pies Gluten-Free?

No, not all whoopie pies or gobs are gluten-free. In fact, most traditional chocolate whoopie pie recipes are made with all-purpose flour, making them rich in gluten.

If you are looking for an old-fashioned whoopie pie recipe that is gluten-free but still has all of the flavors of your grandma's whoopie pie recipe, you are in the right place!

Why You'll Love Gluten-Free Whoopie Pies

• Made Without Fluff. There's no need to find marshmallow fluff to make the gob icing. The whoopie pie filling is made without fluff and features more of an Oreo-filling texture than a marshmallow-based one.
• Rich and Chocolatey. Thankfully, you don't need wheat flour to enjoy soft and cakey chocolate gobs! Made with cocoa powder, brown sugar, buttermilk, and butter, these pies bring deep chocolate notes and old-fashioned flavor.
• Allergen-Friendly. Using 1-to-1 gluten-free flour, this easy whoopie pie recipe is a perfect option for anyone who avoids or cannot eat gluten. It is also nut free and can very easily be made dairy-free. Just check out my dietary adaptations section below!
• Fun and Festive. These treats are sure to elicit "oohs" "ahhhs" and plenty of "yums" when brought to any birthday party, picnic, potluck, game day, or barbecue!

Gluten-Free Whoopie Pie Ingredients

• Gluten-Free Flour - A 1-to-1 or measure-for-measure gluten-free flour blend like Bob's Red Mill or King Arthur's, is best for this recipe.
• Cornstarch - Adds a light and airy texture to the pies without adversely affecting the flavor.
• Dutch Processed Cocoa Powder - Offers the whoopie pies a more intense chocolatey flavor. Also, because the recipe calls for buttermilk, we do not need to use natural cocoa, which is naturally more acidic than the Dutch process.
• Unsalted Butter - Melted. Butter contributes buttery-rich flavor and moisture to the pies.
• Neutral flavored oil - Although avocado oil and light olive oil are my favorite, feel free to use any other neutral-flavored oil like canola or vegetable.
• Brown Sugar - Pack the sugar tightly when measuring it to ensure tender and moist pies.
• Instant Espresso (optional) - To enhance the chocolate flavor of the whoopie pies. You can also use decaffeinated instant espresso, or omit it altogether.
• Large Eggs - Binds the chocolate pies together and adds structure.
• Vanilla Extract - For the best flavor, use pure vanilla extract. The same amount of vanilla extract paste can also substitute.
• Buttermilk - Tenderizes the whoopie pie batter and enhances the buttery flavor, giving it a great crumb.
• Baking Soda & Baking Powder - Leavens the pies, giving them a great loft.
• Salt - Enhances all of the ingredients, accentuating the sweet and rich chocolate flavor.

Additional Whoopie Pie Filling Ingredients

• Shortening - Adds an old-fashioned creaminess to the gob icing recipe.
• Powdered Sugar - Also known as confectioners' sugar, this light sugar helps make for a light, smooth, and sweet filling.

Ingredient Substitutions

• Flour- The pies can also be made with all-purpose flour, though they will no longer be gluten-free.
• Butter - The pies and pie filling can be made with dairy vegan butter, lowering the saturated fat and dairy in the recipe.
• Cocoa Powder - For an extra rich chocolatey flavor, use dark chocolate cocoa powder.

How to Make Gluten-Free Whoopie Pies

Make the Chocolate Pies

Step 1: In a bowl, mix together the melted butter, oil, brown sugar, and instant espresso, if using.

Step 2: Add the egg to the brown sugar and butter mixture. Beat well.

Step 3: Add the buttermilk and vanilla extract and beat until smooth. Set aside.

Step 4: In a large mixing bowl, combine the gluten-free flour, cornstarch, cocoa powder, salt, baking soda, and baking powder.

Step 5: Add the dry ingredients to the wet ingredients and stir until smooth. Let the batter rest for 30 minutes.

Step 6: Using a cookie scoop, scoop the batter onto a parchment paper-lined baking sheet, leaving 2 inches between.

Step 7: Bake the pies for 8 minutes. Let them cool on the baking sheet for 1-2 minutes before taking them off onto a wire cooling rack to cool completely.

Make the Whoopie Pie Filling

Step 1: Using a hand mixer or stand mixer, beat the butter and shortening together until smooth.

Step 2: Add the powdered sugar to the butter and shortening mixture 1 cup at a time, continuing to beat between additions.

Step 3: Taste the filling and beat in additional powdered sugar to taste.

Step 4: Add the vanilla and salt and beat in until combined.

Assemble the Whoopie Pies

Step 1: Pipe or spread the vanilla frosting on the bottom side of half of the chocolate pies.

Step 2: Place the un-frosted chocolate pies on top of the frosted ones, with the unfrosted bottoms facing down.

Recipe Success Tips

• Carefully Weigh the Flour. To keep the pies from getting dense or dry, weigh the flour using a food scale or scoop the flour into the measuring cups, rather than scooping the flour with the measuring cups.
• Dividing the Whoopie Pie Batter Evenly. To make even size chocolate pies, use a cookie scooper or weigh the batter as you scoop it.
• Filling Piping Tips. Always pipe room-temperature filling, as refrigerated whoopie pie filling can be too stiff or firm to pipe. If you don't have a piping bag, you can use a Ziploc bag; just cut off a corner of the bag and pipe the filling through that. Alternatively, you can also just spread the filling with an offset spatula.
• Serve the Whoopie Pies at Room Temperature. This will ensure that the pies are soft and tender and the filling is light and smooth.

Making the Gobs Ahead of Time

The chocolate gobs can be made up to 1 day ahead of time. To do so, bake the pies according to the recipe directions. Once fully cooled, store them in an airtight container in the refrigerator. Make the frosting and store it in a separate refrigerated container as well.

Place the whoopie pie filling at room temperature for at least 2 hours before assembling the pies so the filling can soften. Remove the pies from the refrigerator 30 minutes before assembling. Once both are to room temperature, assemble the chocolate whoopie pies as directed in the recipe.

Dietary Adaptations

This homemade gobs recipe is gluten-free as written. To make dairy-free whoopie pies, use vegan butter in place of unsalted butter and substitute dairy-free homemade sour milk for the buttermilk.

To make dairy-free sour milk, add 1 tablespoon of distilled vinegar to a 1-cup measuring cup. Fill the cup with plant milk to the 1-cup line and stir. Let sit for 3-5 minutes before using.

Storage Directions

• Refrigeration: Leftover whoopie pies keep covered in an airtight container in the refrigerator for 3-4 days.
• Freezing: The pies can also be frozen in a freezer-safe container for up to 3 months. For best results, wrap the gobs up in parchment paper or plastic wrap before placing them in the freezer-safe container. 

FAQs

Tools Needed to Make The Best Whoopie Pies

• Mixing Bowls
• Measuring Cups
• Hand Mixer or Stand Mixer
• Silicone Spatula
• Baking Sheet
• Cookie Scoop
• Wire Cooling Rack
• Piping Bag (Optional)
• Decorating Tips (Optional)

More Sandwich Cookie & Cookie Recipes

Thanks so much for stopping by! I hope you loved this gluten-free whoopie pie recipe as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!