Gluten Free S’Mores Whoopie Pies Recipe
Updated Mar 06, 2020, Published Feb 23, 2011
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I love my life! Not only do I have a fabulous, supportive family, wonderful friends, and an exciting and challenging career but I get asked to do the best things! For example, the great folks at Solo asked me to come up with a gluten free recipe for Whoopie Pies! I mean how fun is that? But wait, it gets even better. Solo makes a Toasted Marshmallow Crème so of course I just had to make Gluten Free S’Mores Whoopie Pies. I mean come on! S’mores and Whoopie Pies together, what could be more fun than that?
I have been obsessed with S’mores for as long as I can remember and I try to duplicate that toasty, gooey, chocolaty campfire-treat in as many ways as I can. I’ve made S’mores Cheesecake, Cherry S’Mores Brownies, S’Mores cupcakes, S’Mores doughnuts…
Since Solo’s Toasted Marshmallow Crème is dairy free as well as gluten free, I decided to go ahead and keep these Whoopie Pies completely dairy free.
These S’more treats can be enjoyed anywhere, anytime! They are simply yummers!
Gluten Free S'Mores Whoopie Pies Recipe
Ingredients
Cakes
- 1 cup coconut milk
- 1 tablespoon white vinegar, - (or lemon juice)
- 1 cup superfine white or brown rice flour
- ½ cup potato starch, - (not potato flour)
- ¼ cup sweet rice flour
- ¼ cup tapioca starch
- 2 teaspoon xanthan or guar gum
- ½ cup cocoa powder
- 1 teaspoon kosher or fine sea salt
- 1¼ teaspoons baking soda
- ½ cup dairy free butter substitute, - (such as Earth Balance)
- 1 cup brown sugar, - packed
- 1 large egg
- 2 teaspoons pure vanilla extract
Filling
- 1 cup Toasted Marshmallow Crème
- ½ cup dairy free butter substitute, - (such as Earth Balance)
- 1 ¼ cups confectioners’ sugar
Coating
- 1/3 cup gluten free graham style cracker crumbs
Instructions
Cakes
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine the coconut milk and vinegar or lemon juice and stir. Let sit for 5 minutes.
- In a large mixing bowl, whisk together the rice flour, potato starch, sweet rice flour, tapioca starch, xanthan or guar gum, cocoa powder, salt and baking soda.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter substitute with the brown sugar until fluffy, about 3 minutes. Add the egg and blend well, scraping down the sides of the bowl. Turn the mixer to low and add half the flour mixture, the coconut milk mixture and finally the remaining flour mixture. Add the vanilla and mix well.
- Scoop about ¼ cup of batter for each cake and mound on the prepared baking sheet (a large ice cream scoop works well for this) leaving about 2 inches of space between each cake. Bake for 12 – 14 minutes or until the tops have puffed up and the cakes feel firm to the touch. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling. Let cool completely before filling.
Filling
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, mix the filling ingredients together on medium speed until smooth.
Assembly
- Pour the gluten free graham style cracker crumbs onto a plate. Place about 1 tablespoon of filling on the flat side of half the cakes. Top with the remaining cakes and press gently. Roll the filling-sides in the cracker crumbs letting them stick to the filling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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