Dairy Free/ Desserts/ Paleo

Paleo Whoopie Pie Recipe (gluten free)

This paleo whoopie pie recipe is SO. GOOD.  Seriously.  I’m in love.  But what’s not to love about marshmallow creme stuffed between 2 soft chocolate cookies?  And they’re gluten free and paleo too?!  I mean, COME ON!

gluten free chocolate whoopie pie recipe with marshmallow creme

What is a whoopie pie?

Traditionally, a whoopie pie consists of two chocolate cookies stuffed with marshmallow creme, or some kind of frosting.  The cookies are typically soft and almost cake like.  These days, there’s a lot of unique twists on the traditional chocolate whoopie pie recipe.  Flavors like gingerbread, strawberry, pumpkin, and even peppermint are just a few of the variations you can find.

gluten free chocolate whoopie pie recipe with marshmallow creme

How to make whoopie pies

Start by baking the cookies and setting them aside to cool.  No matter what filling you choose to put in between the two cookies, they’ll need to be completely cooled.  If the cookies are still warm when you’re assembling the whoopie pies, the filling will melt and they won’t stay together.

Directions for paleo chocolate whoopie pies:

Combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt into a mixing bowl and stir to combine.  Add in the eggs, vanilla, maple syrup, and oil and mix again until everything is well incorporated.  Using a 2 tablespoon cookie scoop, scoop the batter onto a parchment lined baking sheet and bake for 11-13 minutes.  If you like a softer cookie, stick to 11 minutes, if you like the edges to be just a little crispy, bake for the full 13 minutes.  Let the cookies cool on the pan.  While the cookies are cooling, prepare the marshmallow creme.

gluten free chocolate whoopie pie recipe with marshmallow creme

Directions for paleo marshmallow creme:

Add 1/4 cup of water to the stand mixer bowl.  Slowly sprinkle the gelatin into to water, stirring as you go so it doesn’t clump up.  Set aside to let bloom (rest) while you’re heating the sugar mixture.
Into a medium saucepan, add the maple syrup, honey, and remaining 3/4 cup of water.  Bring to a gentle boil over medium heat.  Once it starts bubbling, turn the heat down to medium low and let it simmer until it reaches 240℉.  This usually takes anywhere from 10-15 minutes.  You’ll need an instant read thermometer or a candy thermometer for this process. Once the sugar mixture reaches 240℉, turn the mixer fitted with a whisk attachment to medium speed, and slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture.  Mix on high for 5 minutes, then add in the vanilla and salt.  Mix for 5 more minutes on high.  Let the mixture sit for 5 minutes, and then turn the mixer on again for a minute or 2.

gluten free chocolate whoopie pie recipe with marshmallow creme

Do whoopie pies need to be refrigerated?

These whoopie pies will keep well in an airtight container for up to 5 days.  You can store them in the fridge if you’d like to serve them cold, but it’s not necessary.  Because this paleo whoopie pie recipe is made from almond flour, they will soften over time.  Almond flour is a very moist flour, and as such, it’s just the nature of paleo baked goods to soften in the following days.  If you’re going to be serving these to guests, I recommend baking them the same day.

gluten free chocolate whoopie pie recipe with marshmallow creme

I had so much fun creating this recipe for you because whoopie pies were one of my favorite desserts as a kid.  I hope you love them as much as I do!

 

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Paleo Whoopie Pie Recipe (gluten free)
 
Prep time
Cook time
Total time
 
This chocolate whoopie pie recipe is gluten free, dairy free, and grain free! It's stuffed with marshmallow creme and is pretty irresistible.
Author:
Recipe type: Dessert
Serves: 24 cookies (12 whoopie pies)
Ingredients
  • FOR THE COOKIES
  • 2 1/2 cups almond flour
  • 1/2 cup + 2 tablespoons raw cocao powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup oil
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup
  • 2 eggs
  • FOR THE MARSHMALLOW CREME
  • 1 cup water divided (1/4 cup and 3/4 cup)
  • 1/2 tablespoon grass fed beef gelatin
  • 1/2 cup maple syrup
  • 1/4 level cup thick honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • small pinch of sea salt
Instructions
  1. FOR THE COOKIES:
  2. Preheat the oven to 350℉
  3. Combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt into a mixing bowl and stir to combine.
  4. Add in the eggs, vanilla, maple syrup, and oil and mix again until everything is well incorporated.
  5. Using a 2 tablespoon cookie scoop, scoop the batter onto a parchment lined baking sheet and bake for 11-13 minutes.
  6. Let the cookies cool on the pan. While the cookies are cooling, prepare the marshmallow creme.
  7. FOR THE MARSHMALLOW CREME:
  8. Add 1/4 cup of water to the stand mixer bowl.
  9. Slowly sprinkle the gelatin into to water, stirring as you go so it doesn’t clump up. Set it aside to let bloom (rest) while you’re heating the sugar mixture.
  10. Into a medium saucepan, add the maple syrup, honey, and remaining 3/4 cup of water.
  11. Bring the maple syrup mixture to a gentle boil over medium heat.
  12. Once it starts bubbling, turn the heat down to medium low and let it simmer until it reaches 240℉. This usually takes anywhere from 10-15 minutes. You'll need an instant read thermometer or a candy thermometer for this process.
  13. Once the sugar mixture reaches 240℉, turn the mixer (fitted with a whisk attachment) to medium speed, and slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture.
  14. Mix on high for 5 minutes, then add in the vanilla and salt.
  15. Mix for 5 more minutes on high.
  16. Let the mixture sit for 5 minutes, and then turn the mixer on again for a minute or 2.
  17. Once the cookies have cooled to room temperature, generously frost the bottom of one cookie, and place another cookie on top of the creme to make a cookie sandwich. Enjoy!
Notes
If you like a softer cookie, stick to 11 minutes, if you like the edges to be just a little crispy, bake for the full 13 minutes.

 

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