Monday, September 17, 2012

Gluten-Free Chocolate Peanut Butter Whoopie Pies


After reading all about Cup4Cup gluten-free flour from Joy the Baker, I have been desperately wanting to bake with it and see how it reacts with everything.  I've been waiting for an opportunity to try out Cup4Cup, so when my gluten-free friend, Caroline, said that she would be in town for the better part of September, I knew I had to bake something for her and try out this flour. I ended up making 2 different types of cookies for her last weekend (recipes to come), and this weekend on Sunday afternoon we baked these whoopie pies together using Cup4Cup. 


While I have only tried one type of gluten-free flour prior to Cup4Cup, the cookies I made with said flour were absolutely terrible. I knew that the recipe for the cookie was great because I had made them once before, but when I made them with that sketchy gluten-free flour there were weird chunks and these hard pieces throughout. It was a disaster.

I was so happy to try this flour because I had read so many great things about it. Although it is a little pricey, it is definitely worth it when you need to bake gluten-free for yourself or others. It looks, bakes and tastes like all-purpose flour. The cookies I made last weekend were crispy, but not hard, and soft. These whoopie pies had similar great results. This flour definitely lived up to all the wonderful complements it has received.


In addition to the flour, you will need a few other ingredients for the cookie and filling parts.


The process for the cookie part is pretty much like any other cookie recipe, but it makes a soft, moist, and kind of cake-like product.


Also, the dough is pretty tacky, just to let you know.


The picture in Joy's cookbook shows whoopie pies that are pretty flat and uniform, but ours were super puffy and very irregular in shape. After they had been in the oven for 12 minutes we smashed the tops down with a spoon. I would recommend flatting them before you bake them to prevent them from looking like cream puffs, as Caroline said. Those have their place, but definitely not here.


After you make the peanut butter filling (it includes peanut butter, marshmallow cream, and chopped peanuts), fill the cooled whoopie pies.


Squish them together to form a sandwich.


And the best part? You'd never know they're gluten-free!

Gluten-Free Chocolate Peanut Butter Whoopie Pies
makes about 18 whoopie pies

for the cookies:
2 cups gluten-free Cup4Cup flour (or all-purpose flour if you don't have allergies to bake for)
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoon pure vanilla extract
1 cup buttermilk

for the filling:
1/2 cup unsalted butter, softened
7-oz. container marshmallow creme
1/2 cup smooth peanut butter
pinch of salt
1 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup coarsely chopped roasted and salted peanuts 

Preheat oven to 350F. Line a couple of baking sheets with parchment (I used 4) and set aside.
To make the cookies, whisk together the flour, cocoa powder, baking soda, salt, and espresso in a medium bowl and set aside.
Cream the butter with the sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment. Add the egg and beat on low speed for about 1 minutes until well blended. Beat in the vanilla extract. Stop the mixer and add about half of the dry ingredients. Mix on low speed until just incorporated. Still on low speed, slowly pour in the buttermilk. Stop the mixer again, add the remaining dry ingredients, and mix on low speed until just incorporated. Fold the mixture several times over with a spatula to make sure all the ingredients are incorporated.
Spoon the batter by the heaping tablespoon onto the prepared sheets. I put 8 globs of batter on each baking sheet. Slightly flatten each glob. Bake 12-14 minutes, until centers are cooked but still soft.
Allow to cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely before adding the filling.
To make the filling, beat together the butter, marshmallow creme, peanut butter, and salt in the bowl of a stand mixer with a paddle attachment until smooth with no lumps. Add the powdered sugar and vanilla and beat until well incorporated (no more than 3 minutes). Fold in the chopped peanuts with a spatula.
To assemble the whoopie pies, place about 2 tablespoons of filling on a cooled cookie. Top with a second cookie and smash together slightly so that the filling spreads to the edges of the cookies. 


  1. awh...these are so pretty! now i really want to try them.

  2. Yummilicious!!! Wow looks so chocolaty :)

  3. Thank you for testing and trying out Cup4Cup gluten free flour! A helpful suggestion for the shaping of the whoopie pies- use a small ice cream scoop, but make sure to spray with a bit oil to ensure that the dough doesn't stick to the scoop. then press down using the back of the oiled scoop. Please do let me know what else you end up baking! or

  4. Lena!
    Thank you so much for your kind comment! I do not think I will ever be able to say enough amazing things about Cup4Cup. I am so thankful for the work that you put in to develop it and make this possible. I do not know what I would do without this flour now that I have used it and know how great of an ingredient it is. Also, thank you for the whoopie pie suggestion. These were not the prettiest, but at least they tasted great. Thanks again!

  5. I love the idea of a cup-for-cup gluten free flour.

  6. You must try the flour! It is absolutely amazing.

  7. Do you normally compose just for your site or maybe for any other online portals?



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