WHOOPEE! Cheering for these Gingerbread Whoopie Pies! These are the perfect addition to your holiday baking line up! They are gluten and dairy free, so fluffy, and so delicious! 

I know it’s cookie season, but I wanted to be a little extra. I had never actually made a whoopie pie before, and was actually just aiming to create fluffy gingerbread cookies, but when I saw how these came out of the oven, I couldn’t resist turning them into whoopie pies instead. I love when my baking turns into something completely different than what I was going for – that’s the fun of it! 

And I am NOT mad about the fact that these evolved from cookies into pies! The texture is SO fluffy and light, and makes for the perfect sandwich. If sandwiching two cookies with icing isn’t your thing though (ummm…questioning your decisions if it isn’t 😉 ) then you can also just eat these babies on their own. 

These cookies turned into whoopie pies are made with 8 simple ingredients. I made them gluten freee using cassava flour, but I also tested them with almond flour and both work really well! I believe that you could also probably use a gluten free 1:1 baking flour! The choice is up to you! 

Of course, these cookies have a healthy dose of molasses and ginger – they wouldn’t be gingerbread without them. But they also have yummy almond butter, some coconut sugar, and a decent amount of cinnamon to make those holiday flavors come through even more! 

One quick note I want to make about the process of making these whoopie pies is the chilling of the batter. Due to the molasses, this batter can be quite sticky, so allowing it to chill in the fridge is absolutely necessary before forming the balls to bake. I recommend giving the batter at least 30 minutes in the fridge, then removing and forming. The batter will still be a little sticky, so using a touch of extra flour on your hands will help to form them into little balls. 

For the filling, I just use one of my favorite vanilla frostings, but you could definitely make your own if that is what you prefer. Also, I think it would be really good if you mixed the frosting with cinnamon and then piped it into the center of the cookies, but I haven’t tried that yet 🙂 

Trust me when I say, these are HARD TO RESIST! What’s that saying – you can’t have just one? That’s the truth with these pies! 

Prep Time: 5 minutes

Cook Time: 13 minutes 

Total Time: 18 minutes 

Ingredients: 

• 1/2 cup almond butter

• 1/3 cup molasses

• 1 egg

• 3/4 cup cassava flour

• 1/3 cup coconut sugar

• 1 tsp baking powder

• 1/2 tsp ginger

• 1 tsp cinnamon

Directions: 

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the almond butter and molasses.

3. Stir in the coconut sugar until fully incorporated

4. Add the egg nd mix to combine.

5. Next, add in all dry ingredients and mix together until batter is formed.

6. Store batter in the fridge for at least 30 minutes (NECESSARY)

7. Remove batter, and using touches of extra flour, form cookie balls.

8. Place balls onto a lined cookie sheet.

9. Bake in the oven for about 13-14 minutes.

10. 10.Remove, let cool, then sandwich two cookies together with frosting of choice.

enjoy!