Two chocolate cake-like cookies with a whipped vanilla filling. These gluten free vegan whoopie pies will make your heart go pitter-patter!
My son has a gluten intolerance and another student in his class has a peanut allergy. His teacher asked if I would make an allergen free Valentine’s Day treat for their class party. Of course! Making yummy allergen friendly desserts just so happens to be my specialty.
When making allergen free desserts, I’m so thankful for brands like Enjoy Life. All of their products are top 8 allergen free and made in an allergen free facility as well. So important! I always keep their chocolate chips on hand as they are my go-to when making all things chocolate. Their mini chips are my fave. Great for making cookies, sprinkling over dairy free ice cream or just for snacking. Most grocery stores carry their chocolate chips now, which is fabulous!
Alright friends, here is my newest allergen free chocolate recipe. Gluten free vegan whoopie pies. Aren’t they adorable? I made the cake-like cookies into heart shapes Valentine’s Day, but they can also be made into circles for the classic whoopie pies. Hearts are just so much more fun.
When you bite into these whoopie pies, it’s almost like biting into a chocolate cupcake. Soft chocolate cookies, filled with a whipped dairy free vanilla buttercream. So light and so fluffy. I’m smitten. I think you will be too. A lovable Valentine’s Day treat!
- 1 cup Sarah's gluten free flour blend
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup Enjoy Life mini chocolate chips
- 1/2 cup organic cane sugar
- 1/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 3 tablespoons non-dairy milk
- 2 tablespoons sunflower seed or grape seed oil
- 2 tablespoons pure maple syrup
- 1 teaspoons pure vanilla extract
- 1/2 cup organic non-hydrogenated shortening
- 2 cups powdered sugar
- 1-2 tablespoons non-dairy milk
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, cocoa powder, baking powder and salt. Set aside.
- To melt chocolate chips, place into small bowl and microwave 30 seconds. Stir and microwave an additional 15 seconds. Stir until smooth.
- In large mixing bowl, mix melted chocolate, together sugar, brown sugar, applesauce, non-dairy milk, oil, maple syrup and vanilla. Add flour mixture and stir until dough is well combined.
- Place dough into piping bag with large round tip or ziplock bag with 1/2-inch wide cut tip. On prepared cookie sheet, pipe dough into lowercase v-shape {easy way to make a heart-shape}. You can also pipe into circles. Cookies will spread.
- Bake cookies 15-17 minutes. Cookies will be soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
- To make filling, cream shortening until soft, about 1 minute. Add powdered sugar, non-dairy milk and vanilla. Whip until light and fluffy.
- Assemble cookie sandwiches by piping filling onto underside of one cookie and topping with another. Repeat with remaining cookies.
This post has been sponsored by Enjoy Life. All opinions are my own
Sarah says
March 11, 2017 at 7:35 pmHoly delicious!! These are just as amazing as any wheat/dairy cookie pie that I’ve ever eaten. Thank you, from myself and my food sensitive family!!