Brownie Whoopie Pies with Vanilla bean Icing!
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 
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!
- 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!
What 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
Erin - Suburban Simplicity says
July 13, 2016 at 3:42 pmWow, Gabby, you may have outdone yourself with these!! Love the combo of brownies and vanilla cream…yum, yum! Thanks for the recipe!
anglemoine says
July 18, 2016 at 9:21 amWhat an incredible looking sweet treat you’ve created!