I should preface this post by stating that this is the first gluten-free recipe I’ve ever made (at least knowingly). I have nothing to compare these to, so I’m not sure if the issues I had with texture are common? Flavor-wise I think these were okay. I made a batch of them for Hannah’s birthday party; I just wanted to have something on hand for any kids (or parents) who don’t eat gluten. Who wants to go to a party and not be able to eat any desserts?

So, I have to credit my book Whoopies! here. This is where I found the recipe, and this is really what gave me the idea to include something GF in the party goodies. And they did get eaten (some, but not all of them). My main issue was the texture; it was like the surface of the moon. But they were soft inside, just not wonderfully smooth chocolate orbs of awesome on the outside. They looked…homemade. Gluten-free folks, is this typical? Are there tricks for the texture?

Anyway, here’s the recipe.

Gluten-Free Chocolate Whoopie Pies (from Whoopies!)
1/2 cup (1 stick) unsalted butter, softened (plus extra to grease the pan)
1 cup dark brown sugar
1 extra large egg (I just used my usual large eggs)
2 cups gluten-free all-purpose flour (I used Arrowhead Mills GF All-Purpose Baking Mix)
1/2 cup cocoa powder
1-1/2 tsp gluten-free baking powder (I thought all baking powder was GF…? What I used was definitely labeled as such)
1/2 tsp baking soda
Pinch of salt
1 cup buttermilk
Marshmallow filling (exactly the same for GF or non-GF recipe)

Preheat the oven to 375. Line some baking sheets with parchment paper (the book says 3-4, I’ve managed with 2).

Beat the butter and sugar together in a mixer until light and fluffy. Add the egg.

Sift the flour/baking mix, cocoa powder, baking powder, baking soda, and salt into the sugar mixture and stir together. Add the buttermilk and stir some more.

Use a heaping tablespoon to make 24 halves. (The book suggests trying to make the mounds 2″ in diameter and 1-1/4″ high. I did not measure this, I just tried to make them look relatively even and then mixed and matched when they were baked).

Bake the halves for 10-12 minutes, until firm to the touch (mine were almost sharp to the touch, but soft). Transfer to a wire rack and let cool.

Make the marshmallow filling, and when the whoopies are cooled match up the halves, spread some filling on the flat side of one half, make a sandwich with the flat side of the other, and eat it!