Valentine’s Day is coming up soon! There’s no better way to celebrate than with chocolate. These Gluten-Free Red Velvet Whoopie Pies will surely satisfy that chocolate craving of yours.
These whoopie pies would be the perfect sweet treat to give to your significant other, friends, and family this Valentine’s Day.
These whoopie pies would also be great for Christmas, Mother’s Day, or even birthdays.
These red velvet cookies are light and soft with just enough chocolate flavor to satisfy your chocolate cravings.
The filling in between the cookies is a pillow-y soft cream cheese marshmallow frosting that pairs perfectly with the soft cookies.
Making Red Velvet Whoopie Pies
In a large bowl, and using a hand mixer, cream together softened butter and both sugars until light and fluffy. Should take about a minute or so.
Next, add in the egg, vanilla extract, and buttermilk. Continue to beat on medium/high speed.
Now comes the dry ingredients. Add in the salt, baking soda, unsweetened cocoa powder, and gluten-free all purpose flour and beat on high until ingredients are all combined.
Add enough red food coloring or red food gel to cookie dough until you reach desired intensity of color.
Lastly, It’s really important that you chill the cookie dough for at least an hour or hour and a half before you bake the cookies. This will result in fuller, thicker cookies.
If you don’t chill the dough you may find that your cookies become flat during the baking process.
Bake cookies at 350 degrees Fahrenheit for 11 minutes. Your oven runs differently, so keep an eye on your cookies.
Making the Cream Cheese Filling
In a medium sized bowl, cream the softened cream cheese and butter together until fluffy.
Next, add in the marshmallow crème and vanilla extract and beat on high until mixture is airy and light.
Add in the powdered sugar about 1/2 cup at a time so it doesn’t make a mess everywhere. Blend until all ingredients are incorporated and smooth in consistency.
For best results, pipe the cream cheese filling onto the cookie and top with another cookie to make a sandwich.
Be sure to check out some of our other Gluten-Free desserts, like our delicious Sugar Cookie Bars (Gluten-Free) and our Gluten-Free Lemon Cupcakes with Raspberry Frosting.
Red Velvet Whoopie Pies (Gluten-Free)
Equipment
- cookie sheet
Ingredients
For the Cookie
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1/2 tsp. salt
- 1 tsp. baking soda
- 4 tbsp. unsweetened cacao powder
- 2 cups gluten-free flour, 1:1 Bob's Red Mill
- red food coloring, add enough to your desired outcome
For the Filling
- 8 oz. cream cheese, softened
- 8 oz. butter, softened
- 7 oz. marshmallow crème, 1 jar full
- 4 cups powdered sugar
- 1 tsp. vanilla extract
Instructions
Making Red Velvet Whoopie Pies
- In a large bowl, and using a hand mixer, cream together softened butter and both sugars until light and fluffy. Should take about a minute or so.
- Next, add in the egg, vanilla extract, and buttermilk. Continue to beat on medium/high speed.
- Now comes the dry ingredients. Add in the salt, baking soda, unsweetened cocoa powder, and gluten-free all purpose flour and beat on high until ingredients are all combined.
- Add enough red food coloring or red food gel to cookie dough until you reach desired intensity of color.
- Lastly, It's really important that you chill the cookie dough for at least an hour or hour and a half before you bake the cookies. This will result in fuller, thicker cookies.
- If you don't chill the dough you may find that your cookies become flat during the baking process.
- Bake cookies at 350 degrees Fahrenheit for 11 minutes. Your oven runs differently, so keep an eye on your cookies.
Making the Cream Cheese Filling
- In a medium sized bowl, cream the softened cream cheese and butter together until fluffy.
- Next, add in the marshmallow crème and vanilla extract and beat on high until mixture is airy and light.
- Add in the powdered sugar about 1/2 cup at a time so it doesn't make a mess everywhere. Blend until all ingredients are incorporated and smooth in consistency.
- For best results, pipe the cream cheese filling onto the cookie and top with another cookie to make a sandwich.
Nutrition
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Happy Eating!
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Hi! If I am making these the night before I am going to serve them, how do I store them overnight?
About what size cookies do you typically do when portioning out the chilled dough?
I use a cookie scoop that’s about 1.5 inch in size. Or feel free to roll the dough any size you like.
Directions don’t include how to “make” the cookies once the dough is chilled????
Hi Ann
In the recipe card, after chilling the cookie dough step number 7 says Bake cookies at 350 degrees Fahrenheit for 11 minutes. Your oven runs differently, so keep an eye on your cookies.
Hope that helps.
Kevin