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Red Velvet Whoopie Pies (Gluten-Free)

When it comes to Valentine Day one of the first thing that comes to mind is chocolate. What better way than to make Gluten-Free Red Velvet Whoopie Pies!
Prep Time: 10 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Gluten-Free, Pies, Red Velvet, Whoopie
Servings: 13 cookie sets
Calories: 501kcal

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

Calories: 501kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 425mg | Potassium: 74mg | Fiber: 2g | Sugar: 54g | Vitamin A: 784IU | Calcium: 61mg | Iron: 1mg
Tried this recipe?Let us know how it was!