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You are here: Home / baked Goods / Gluten Free Brownie Whoopie Pies

July 13, 2016

Gluten Free Brownie Whoopie Pies

Brownie Whoopie Pies with Vanilla bean Icing!

brownie whoopie pies CV

Talk about a sensational treat! These brownie whoopie pies are out of this world tasty and tiny for a sweet little treat! 

I know, I know, I KNOW! Look at them! So cute, so yummy and so pretty too! Whoopie pies have always been a favorite in out house. I can remember when I was 5 years old my mom and I would be making some whoopie pies in her tiny kitchen in Florida. Her kitchenaid was just a stirring, oven making the house warm and me covered in cocoa powder flour. Yeah one of my favorite things was being in the kitchen with my mom. It still happens but she sits while I am cooking or baking now… Not quite the way it used to be. 

This recipe is a spin off of those yummy whoopie pies that my mom and I used to create almost 22 years old (seriously 22?…dang!). So, we had to call them brownie whoopie pies! 

Why brownie, you ask? Who doesn’t love brownies? One time I met someone who didn’t like chocolate… To this day I think he is crazy as heck, but he LOVES all food (we just don’t talk about the chocolate thing). The softness of the brownie cookie (or brookie as we like to call them) can literally be eaten by itself, but where is the fun in that? We have also made ice cream sandwiches with these brookies too…. HEAVEN in a sandwich is all I am sayin’ about that one! 

Gluten Free Brownie Whoopie Pies with Vanilla Bean Icing


1/2 cup Brown Rice Flour brownie whoopie pies collage
1/4 cup Tapioca Starch 
1/4 cup Cocoa Powder 
1/2 tsp Xanthan Gum 
1/2 tsp Himalayan Salt 
1 cup of melted semi-sweet (or milk chocolate) Chocolate Chips 
3/4 cup Coconut Palm Sugar
6 Tbsp Coconut Oil (solid at Room Temperature) 
1 egg
2 tsp Vanilla 
1 cup Chocolate Chips (not melted) 

Vanilla Bean Icing 

1 block cream cheese 
1/2 stick Butter (or 3 Tbsp Coconut Oil solid) 
1 tsp Vanilla Bean Paste (or regular vanilla if handy) 
pinch of salt (small pinch ) 
1-2 Tbsp Milk (I used Almond Milk) 

Preheat oven to 350 degrees. 

In the bottom of a stand mixer (or large mixing bowl and hand mixer works great!) Cream together coconut oil and sugar. Mix in your egg and melted chocolate. Then add in your vanilla and stir until combined. Mix in a separate bowl all of your dry ingredients. Put through a fine mesh strainer or sifter once and slowly add to your wet mix. 

The batter will be slightly oily and it will be easy to form 1 inch patties about 1/2 inch thick. Place about 2 inches apart on a cookie sheet covered with parchment paper or well greased. Bake for 8 minutes. You can make bigger just allow for more oven time and there will be less cookie sandwiches. 

While your cookies are cooling mix together your icing ingredients. Add your milk as needed. Once it has come together beautifully and your cookies are cooled (completely!) Take an icing bag with star tip (or any tip of your choosing) or a gallon size ziploc baggy and fill with icing. Squeeze until icing is coming out of tip and put a layer on half the cookies. If you are using a ziploc baggy cut the corner and squeeze until it has started coming out and do the same thing. Place in a sealed container and they will stay fresh out of the fridge for 2-3 days or 1 week in the fridge! 

Gluten Free Brownie Whoopie Pies
2016-07-12 06:59:31
Serves 24
A twist on an old favorite. Brownie cookies with a vanilla bean icing! So yummy and totally easy to make!
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Prep Time
10 min
Total Time
45 min
Prep Time
10 min
Total Time
45 min
202 calories
20 g
27 g
13 g
2 g
9 g
45 g
101 g
14 g
0 g
4 g
Nutrition Facts
Serving Size
45g
Servings
24
Amount Per Serving
Calories 202
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 27mg
9%
Sodium 101mg
4%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 14g
Protein 2g
Vitamin A
5%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1/2 cup Brown Rice Flour brownie whoopie pies collage
  2. 1/4 cup Tapioca Starch
  3. 1/4 cup Cocoa Powder
  4. 1/2 tsp Xanthan Gum
  5. 1/2 tsp Himalayan Salt
  6. 1 cup of melted semi-sweet (or milk chocolate) Chocolate Chips
  7. 3/4 cup Coconut Palm Sugar
  8. 6 Tbsp Coconut Oil (solid at Room Temperature)
  9. 1 egg
  10. 2 tsp Vanilla
  11. 1 cup Chocolate Chips (not melted)
  12. Vanilla Bean Icing
  13. 1 block cream cheese
  14. 1/2 stick Butter (or 3 Tbsp Coconut Oil solid)
  15. 1 tsp Vanilla Bean Paste (or regular vanilla if handy)
  16. pinch of salt (small pinch )
  17. 1-2 Tbsp Milk (I used Almond Milk)
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bottom of a stand mixer (or large mixing bowl and hand mixer works great!) Cream together coconut oil and sugar. Mix in your egg and melted chocolate. Then add in your vanilla and stir until combined. Mix in a separate bowl all of your dry ingredients. Put through a fine mesh strainer or sifter once and slowly add to your wet mix.
  3. The batter will be slightly oily and it will be easy to form 1 inch patties about 1/2 inch thick. Place about 2 inches apart on a cookie sheet covered with parchment paper or well greased. Bake for 8 minutes. You can make bigger just allow for more oven time and there will be less cookie sandwiches.
  4. While your cookies are cooling mix together your icing ingredients. Add your milk as needed. Once it has come together beautifully and your cookies are cooled (completely!) Take an icing bag with star tip (or any tip of your choosing) or a gallon size ziploc baggy and fill with icing. Squeeze until icing is coming out of tip and put a layer on half the cookies. If you are using a ziploc baggy cut the corner and squeeze until it has started coming out and do the same thing. Place in a sealed container and they will stay fresh out of the fridge for 2-3 days or 1 week in the fridge!
By Gabby from Not Too Shabby Gabby
beta
calories
202
fat
13g
protein
2g
carbs
20g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
Instead of a vanilla bean frosting, ice cream is pretty darn good in these brownie whoopie pies as well! Just make sure to let the brownie cookies cool down completely. The best thing to do would be to put the cookies in the fridge for about an hour before making the sandwiches so that they are good and cool! Slather on some ice cream and sandwich them. Wrap individually in wax paper and lay them flat on a tray. Let them sit for an hour and DONE! Brownie ice cream sandwiches! 

brownie whoopie pies 5What are some of your favorite treats to enjoy during the year? 
Mine would have to be chocolate. Just give me a tub of chocolate and I would be set! These brownie whoopie pies aren’t so bad either ;-).

Don’t forget to follow me on Instagram, Pinterest, Twitter and like my page on Facebook to stay up to date on all posts and recipes! You can also sign up for emails to receive kitchen tips straight from mine to you! You will also receive a sneak peek at upcoming posts! 

Have a great day! 

Deliciously, 
Gabby 

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Filed Under: baked Goods, gluten free Tagged With: brownie whoopie pies, gluten free, gluten free brownie whoopie pies, gluten free desserts, gluten free whoopie pies, whoopie pies

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Comments

  1. Erin - Suburban Simplicity says

    July 13, 2016 at 3:42 pm

    Wow, Gabby, you may have outdone yourself with these!! Love the combo of brownies and vanilla cream…yum, yum! Thanks for the recipe!

    Reply
  2. anglemoine says

    July 18, 2016 at 9:21 am

    What an incredible looking sweet treat you’ve created!

    Reply

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Hi, I’m Gabby

Just a girl sitting in front of her dog asking for some cuddles. My dog, traveling and eating are some of my favorite things. Working to become a better me every day. Doing what I love and as often as possible.

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