Gluten Free Dairy Free Coconut Whoopie Pies

 Angela's Kitchen Coconut Whoopie Pies

During this time of year, with winter holding on and spring still just a bit too out of reach, I dream of comfort food.  Something homey and fun.  Gluten Free Dairy Free Coconut Whoopie Pies fit that description around here.  They can be carried around in one hand while searching for crocus sprouts in the garden, nibbled on while curled up reading a book, or used in a doll picnic set up on the living room floor.  They are just sweet enough to feel like a treat (Hello, frosting!) yet contain three types of gluten free whole grains, applesauce and shredded coconut, so they aren’t going to have your kiddos (or yourself!) bouncing off the walls.  I hope you enjoy them as much as we do!


In the instructions, I wrote to let the batter sit for 30 minutes.  You could bake them off right away, but you will notice that the whoopie pies are lighter, fluffier and rise higher given that bit of time to rehydrate the gluten free flours and get the leavening agents a bit of time to get moving.  Try this technique the next time you make a gluten free cake, cupcake, or muffins.  I love how high everything rises and the great texture given by this simple trick. 🙂

Gluten Free Dairy Free Coconut Whoopie Pies
Recipe type: gluten free, dairy free, gfcf, desserts & treats, whoopie pie
Serves: makes 7 whoopie pies
  • ¼ cup sorghum flour (ground on pastry setting)
  • ¼ cup tapioca starch/flour (ground on pastry setting)
  • 3 tablespoons brown rice flour (ground on pastry setting)
  • 2 tablespoons coconut flour flour
  • 1 tablespoon sweet rice flour (ground on pastry setting from sushi rice)
  • 1 teaspoon gluten free baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon xanthan gum or guar gum
  • ¼ cup sugar or evaporated cane crystals
  • 1 large egg
  • ½ cup coconut milk
  • 2 tablespoons applesauce
  • 1½ tablespoons oil
  • 1 teaspoon gluten-free vanilla extract
  • ½ teaspoon gluten-free coconut extract
  • ½ cup shredded coconut
  • For filling:
  • ¼ cup gluten and dairy free margarine, shortening or 3 tablespoons coconut oil
  • 2 cups powdered sugar
  • 2 to 2½ tablespoons coconut milk, as needed
  • ¼ to ½ teaspoon gluten free coconut extract, as needed
  1. Preheat oven to 350 degrees F. Line baking pan with parchment.
  2. Whisk together sorghum flour, brown rice flour, tapioca starch, coconut flour, sweet rice flour, salt, baking powder, baking soda, and xanthan or guar gum. Set aside.
  3. In mixing bowl cream together the oil and sugar. Add egg and blend for one minute. Add coconut milk, oil, applesauce and flavoring extract next, mixing well. Add flour blend to wet mixing just until combined. Stir in shredded coconut. Allow batter to sit for 30 minutes for lighter, higher whoopie pies.
  4. Using a scoop, place 2 tablespoons of batter per whoopie pie half on lined baking sheet, leaving about 2 inches between each scoop. Bake for 10 minutes until cooked through. Place on a cooling rack.
  5. After whoopie pie halves are cooled make the filling. Cream together margarine and half of the powdered sugar. Add remainder of sugar, coconut extract and as much coconut milk as needed for a nice filling consistency. Place filling in a piping bag or use a knife to spread filling onto the flat side (bottoms) of half of the whoopie pie cakes. Top frosting with another cake. Enjoy!



About Angelas Kitchen

Angela has been cooking dairy free since 1994, and gluten free since 2001 for her family and herself. Her cooking goal after diagnosis was to develop recipes to taste as good or better than the pre-gluten-free days and that fit the needs of a growing, active family. Angela is the owner and author of Angela's Kitchen featuring gluten and dairy free recipes, weekly menus, slow cooker, preserving and freezer recipes. When she isn't blogging or teaching gluten and allergen free cooking and food preserving classes, Angela enjoys spending time with her three children and husband, dogs, chickens, gardening and camping.
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