Gluten-free whoopie pies



  • Zemas Gluten-Free Black Bean Brownie mix
  • 1/4 cup mini chocolate chips (dairy-free chocolate chips)


Line a jelly roll pan with parchment paper and spray the paper with non-stick cooking spray and preheat oven to 350 degrees.

Make brownie batter according to the recipe on the box adding the chocolate chips to the batter. Do not bake the brownies, instead you will spoon a tablespoon of batter onto prepared pan, leaving about 1 1/2 inches in between each piece. Bake about 10-12 minutes. Take out of oven onto a cooling rack. Once cool, spoon a little dairy free whipped cream on the bottom of one cake and sandwich with another. Continue until you are done. Best eaten right away!

Yields about 20 whoopie pies.

Dairy-Free Whipped Cream Filling

  • 2 can coconut cream, refrigerated overnight
  • 6 tablespoons maple syrup
  • 2 teaspoons vanilla

Scoop the solid coconut out of the can, leaving the liquid behind, into a mixing bowl fitted with a whip attachment. Whip on high speed until light and fluffy. Add in the maple syrup and vanilla and mix until combined.

Make ahead tip: The cake part of the whoopie pies can be made a day in advance. Make sure to let them cool before storing them in a Tupperware in a single layer with wax paper in between each layer. The whipped cream can also be made a day in advance and kept in the refrigerator. Assemble the day of.


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