Gluten Free S’Mores Whoopie Pies Recipe

by Carol Kicinski on February 23, 2011

Post image for Gluten Free S’Mores Whoopie Pies Recipe I love my life! Not only do I have a fabulous, supportive family, wonderful friends, 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 Whoopee 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 S’Mores Whoopie Pies. I mean come on! S’mores and Whoopee 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 tarts…

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 Dairy Free S'Mores Whoopie Pies

Gluten Free S’Mores Whoopie Pies Recipe

Ingredients

(Flour Note: you can use 2 cups of your favorite all purpose gluten free flour blend in place of the gluten free flours, starches and xanthan gum in the recipe as long as either xanthan or guar gum in is the blend. If not, just add the gum to your flour blend.)

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

Directions

Cakes

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

Combine the coconut milk and vinegar 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 (an 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 into 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.

Servings

This gluten free recipe makes 8 servings.

Need a quick meal?

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Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

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Categories:    Dessert

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