Gluten Free Red Velvet Whoopie Pies

Prep Time: 15 mins Cook Time: 15 mins Yield: 12 Whoopie pies

Gluten Free | Dairy Free | Egg Free | Vegan Option

These Red Velvet Whoopie Pies feature two cake like cookies filled with a tangy and sweet cream cheese frosting. Entirely gluten free and dairy free, these Red Velvet Whoopie Pies have all the same flavors and velvety texture of cake, but are easier and quicker to make.

It is Day 5 of Christmas Cookie Week which means we are officially at the end of our Cookie Week, but we are ending on a serious banger.

Red Velvet Whoopie Pies!!

They’re fancy, they’re delicious, they have both chocolate and vanilla, they have a creamy and tangy cream cheese frosting, and they are entirely gluten and dairy free. What’s not to love about these cookies?

They have all the same flavors of classic Red Velvet Cake, but they’re quicker and a whole lot easier to make.

Happy Baking!

PS. Have you tried these Chocolate Peppermint Whoppie Pies yet?! They are out of this world and the buttercream filling has crushed candy canes in it!

Looking for more Christmas Cookie recipes?

• Easy Gluten Free Snowball Cookies
• Split Second Cookies
• The Best Chewy Italian Almond Paste Cookies
• Chocolate Peppermint Thumbprint Cookies

Reasons to love Red Velvet Whoopie Pies:

• Easier and quicker to make than Red Velvet cake
• Two pillowy, soft and moist red velvet cookies sandwich a tangy, sweet cream cheese frosting
• Secretly gluten, dairy and egg free
• Easy to assemble
• No special tools are needed
• Freezer friendly

Ingredients in Red Velvet Whoopie Pies:

1:1 Gluten Free Flour- not all gluten free flours are created equally. I used a 1:1 gluten free flour, specifically King Arthur’s Gluten Free Measure for Measure Flour.

Tapioca Flour

Cocoa Powder- 100% unsweetened cocoa powder.

Baking Soda and Salt

Dairy Free Butter- I used my favorite, Country Crock Plant Butter.

Brown Sugar- we are strictly using just brown sugar so the cookies stay nice and soft, and do not get crispy.

Applesauce- instead of using a flax egg, I have found that applesauce is a better replacement for eggs in cookies. I promise it doesn’t have a weird taste or texture!

Non-Dairy Milk + ACV- we are making a homemade buttermilk by combing non-dairy milk and acv. Typical red velvet calls for buttermilk for the hint of tanginess in the cake.

Vanilla Extract

Dairy Free Cream Cheese

Powdered Sugar

Red Food Dye– to make these Whoopie Pies vegan, replace with a vegan food dye.

Tools needed to make Gluten Free Whoopie Pies:

• Measuring cups and spoons
• Whisk
• Large bowl with hand mixer, or stand mixer with paddle attachment
• Glass bowl
• Rubber spatula
• Cookie scoop
• Baking sheet
• Parchment paper sheets
• Cooling rack
• Ziploc bag or piping bag

How to make Gluten Free Red Velvet Whoopie Pies:

Make the cookie dough: In a medium bowl, combine the dry ingredients and mix together with a whisk. Set aside.

Using a hand mixer or a stand mixer with a paddle attachment, cream together the butter and brown sugar on medium speed until light and creamy, about 2-4 minutes. Add the applesauce and vanilla extract and mix together on low. Slowly and carefully add in the buttermilk mixture while mixing. The milk and butter will start to separate so only mix until partially combined. Mix in the red food dye. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix. 

Scoop: Using a medium cookie scoop, 2 Tablespoons, scoop the dough and transfer to a parchment lined baking sheet.

Bake: Bake according to the directions below in the recipe card.

Make the Cream Cheese Frosting: Using a stand mixer with the whisk attachment (or you can use a hand mixer) whisk the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla and mix until combined and the frosting is smooth.

Assemble the Whoopie Pies: Once the cookies have cooled completely, match them up into pairs by their size and shape. Transfer the frosting into a piping bag or a ziploc (cut a small piece of the corner off once ready to pipe). Starting from the middle, make a swirl to the outside covering the cookie, leaving about a 1/4″ from the outside edge. Gently press the matching cookie on top (refer to the video).

Tips for the best Gluten Free Whoopie Pies:

• Do not over mix the batter once you add the dry ingredients to the wet ingredients. When using a 1:1 gluten free flour, if you over mix the batter, the dough will turn dense and gummy which we don’t want.
• Add your red dye to the wet ingredients so you do not have to over mix the flour.
• Let the cookies cool completely before icing them so the frosting doesn’t melt.

How to store these Red Velvet Whoopie Pies:

These Whoopie Pies hold up the best when stored in the fridge or the freezer. They can last up to 4 days in the fridge and 1-2 months in the freezer.

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