Gluten Free Whoopie Pies

Whoopie Pie Cookies:

1 cup gluten free chocolate chips {semi-sweet} (I used Private Selection Brand)

1/2 cup unsalted real butter (1 stick)

1 cup sugar

3 large eggs

1 teaspoon gluten free pure vanilla extract (I used Kirkland Brand)

1/2 teaspoon xanthan gum (if you don't use it, you will have flat cookies)

1/2 cup sorghum flour

1/4 cup tapioca starch

1/4 cup brown rice flour

1/4 c natural cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon fine salt

Whoopie Pie Filling:

1 cup (2 sticks) unsalted butter, room temperature

2 cups powdered sugar (sifted)

1 jar (7.5 ounces) marshmallow cream (I used Kroger Brand, if using other brand call to make sure it is gluten free)

2 teaspoons gluten free pure vanilla extract

Directions:

To make the cookies-

1. Preheat oven to 375 degrees. Line a baking sheet with a parchment paper to prevent the cookies for sticking. (I used paper on one sheet and a silicone liner on my other sheet and the cookies on the silicone liner stuck)

2. Put the semi-sweet gluten free chocolate chips and the butter in a microwave safe bowl. Heat for 30 seconds at a time, stir after each 30 seconds, until butter and chocolate chips are melted (about 2 minutes).

3. Beat the sugar, eggs and vanilla until smooth, add the melted chocolate mixture in, and whisk to combine.

4. In separate bowl, place the xanthan gum, sorghum, tapioca starch and brown rice flour together. Whisk together to blend. (This is an important step to make sure that your flour mixes well and you don't get chunks of one flour.) Add in the cocoa, baking powder and salt, whisk to blend. Add the dry ingredients slowly to the wet ingredients until moist. Switch to a rubber spatula and finish folding the batter together, take care not to over-mix.

5. Use a small ice cream scoop or drop heaping tablespoons of batter onto prepared pans. Space 1 inch from each other. Bake for about 6 minutes. (makes 24-30 cookies, depending on the size of your scoops. Try to keep them as uniform as possible). Cool cookies on baking sheet for 5 minutes and transfer to cooling rack, until cool.

Make the filling-

6. Use an electric mixer with paddle attachment. Cream together butter and sugar until pale and fluffy (about 3 minutes). Add marshmallow cream and vanilla. Continue mixing until well combined.

Assemble pies-

7. Make sure cookies are cooled completely. Take one cookie and turn it flat side up. Spread a generous amount of cream mixture on cookie and top with another cookie, flat side down, pressing gently. Repeat until you have no more cookies and filling left.

8. EAT AND ENJOY!

Makes 12-15 finished cookies!

*NO ONE THAT ATE THESE KNEW THESE WERE GLUTEN FREE! :)

*Whoopie Pie cookie recipe adapted from Food Network Kitchens (foodnetwork.com) and cream filling from Martha Stewart (marthastewart.com)