These gluten free whoopie pies are so fun and delicious! Easy to whip together, and loved by young and old around here. They even seem like the sort of dessert a leprechaun could play a trick on and turn the filling green for St. Patrick's Day! You can make these with puffy cookies, or flatten for a more "Little Debbie's" oatmeal pie sort of taste. I love that these last well, too, so you can easily make them up to a couple days in advance of serving them and they'll still be delicious! Enjoy!
Delicious Oatmeal Whoopie Pies
Makes ~15-20 sandwiched cookies, with a 1 Tbsp size scoop (you can definitely double the recipe! I have many times!
Preheat oven to 350 F. Line cookie sheets with parchment paper or silicon liner.
In a large bowl, whisk together (it's important to mix dry ingredients separately before mixing with wet ingredients in gluten-free cooking to avoid clumping):
1 cup oats (make sure they're gluten-free if Celiac or senstive)
1 1/4 cup Kristin's Gluten Free Flour Mix
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt
Cream in a mixer:
1/4 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
Add and mix in thoroughly:
2 XL eggs (or 3 smaller ones - I found the recipe does better with just a bit more egg than 2 large eggs provide)
1 tsp vanilla bean paste OR vanilla extract
Add dry ingredients to wet ingredients and mix thoroughly.
Scoop 1 Tbsp scoops of batter onto parchment paper. You can flatten these slightly before baking if you want flatter cookies.
Bake cookies at 350 F for 7-10 minutes, more/less depending on how soft you want them.
Cool on a cooling rack. Sandwich cookies together with my favorite marshmallow frosting to make whoopie pie sandwiches!
You can serve on the day you make them, or store in a Tupperware in the refrigerator for a day or two before serving. (I've stored them on the counter for a couple days, and that worked, too! Wonderfully versatile!) I've also made the cookies in advanced, frozen them (without filling) and then filled on the day I needed to serve them, too. Worked perfectly! Enjoy!
Gluten Free Oatmeal Whoopie Pies, ready to be enjoyed by all!
Delicious Oatmeal Whoopie Pies
Makes ~15-20 sandwiched cookies, with a 1 Tbsp size scoop (you can definitely double the recipe! I have many times!
Preheat oven to 350 F. Line cookie sheets with parchment paper or silicon liner.
In a large bowl, whisk together (it's important to mix dry ingredients separately before mixing with wet ingredients in gluten-free cooking to avoid clumping):
1 cup oats (make sure they're gluten-free if Celiac or senstive)
1 1/4 cup Kristin's Gluten Free Flour Mix
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt
Cream in a mixer:
1/4 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
Add and mix in thoroughly:
2 XL eggs (or 3 smaller ones - I found the recipe does better with just a bit more egg than 2 large eggs provide)
1 tsp vanilla bean paste OR vanilla extract
Add dry ingredients to wet ingredients and mix thoroughly.
Scoop 1 Tbsp scoops of batter onto parchment paper. You can flatten these slightly before baking if you want flatter cookies.
Leave rounded or flatten slightly depending on how large/small/puffy/flat you want your whoopie pies! (Or make a variety, like I tend to do!)
Bake cookies at 350 F for 7-10 minutes, more/less depending on how soft you want them.
Cool on a cooling rack. Sandwich cookies together with my favorite marshmallow frosting to make whoopie pie sandwiches!
You can serve on the day you make them, or store in a Tupperware in the refrigerator for a day or two before serving. (I've stored them on the counter for a couple days, and that worked, too! Wonderfully versatile!) I've also made the cookies in advanced, frozen them (without filling) and then filled on the day I needed to serve them, too. Worked perfectly! Enjoy!
Yummy filled GF oatmeal whoopie pies, ready to eat!
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