My daughter requested Whoopie Pies over the weekend and I really had a hankering for them myself. Except that I allergic to half of the ingredients. Of course, I refused to let that stop me this time. Here is how I did it:
I took this recipe for Amish Whoopie Pie Recipe on Group Recipes and substituted ingredients. The following is how I made my special pies. I also followed this recipe word for word for the regular pies that I made.
- 1 cup shortening
- 2 cups sugar
- 1 cup hot water with 2 tsp baking soda
- 4 1/2 cups gluten free flour (I used sweet rice flour)
- Egg replacer to substitute for 4 eggs
- 3/4 cup cocoa
- 1 cup sour milk (I used 1 tablespoon lemon juice in 1 cup coconut milk. Almond milk also works and soy or rice milk will probably work.)
- 2 tsp vanilla
- 1 or 2 shakes of salt
Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a teaspoon. Drop onto cookie sheets into small rounds, trying to keep them roughly the same size. Bake at 375 degrees F (175 degrees C) for 8-10 minutes on an ungreased cookie sheet.
- 1 cup non dairy milk
- 1 cup shortening
- 2-4 Tbls gluten free flour. This is to thicken the milk. Mine turned into baby rice cereal at 4 Tbls, LOL!
- 1 tsp vanilla
- 1 cup sugar
For the filling: cook together the milk and flour until thick. Place in a small bowl and add sugar, shortening and vanilla. Beat until spread-able.
Choose two cookies about the same size, spread some filling on one and place the other one on top, bottoms together. Eat one right away and refrigerate the rest.
The following recipe for Whoopie Pie filling using marshmallow is below. I got this recipe from Whats Cooking America. I used these for my daughter’s regular pies.
1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner’s) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract
Mix well and spoon onto whoopie pie, then cover with another pie to form a sandwich.