Soft cake-like gingerbread cookies with an orange buttercream filling. You’ll never believe these heavenly gingerbread whoopie pies are gluten free and vegan!
I have a few holiday flavors that I just can’t get enough of. Pumpkin spice, apple cinnamon and chocolate peppermint. Want to know my MOST favorite? Gingerbread. It’s the deep, rich sweetness of the molasses and the spice from both the ginger and cinnamon. So good. So, so so good.
I’ve made countless batches of these gluten free vegan gingerbread men cookie and baked up this three-layer gluten free vegan gingerbread cake a few times. Both are desserts I love to make, but I was on the search for something new and different. Then it came to me. Gingerbread whoopie pies!
Whoopie pies are basically made up of two cake-like cookies with a fluffy buttercream in the center. It’s a soft, pillowy cookie sandwich. It’s also insanely delicious! I’ve made the classic chocolate version {which is fantastic}, but the gingerbread takes the whoopie pie to a whole new holiday level.
These gingerbread cookies don’t really need any frosting, they are that tasty. Feel free to make them on their own and devour the whole pan! I was tempted to. I decided to sandwich them with a dairy free orange buttercream. Orange goes so beautifully with gingerbread. It really does. This holiday season, with all of your cookie baking, be sure to add these gluten free vegan gingerbread whoopie pies to your must-bake list!
- 1 1/4 cups Sarah’s gluten free flour blend
- 3/4 cup almond flour
- 3/4 cup brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 tablespoons sunflower seed or grape seed oil
- 1/4 cup molasses
- 1/4 cup warm water
- 1 teaspoon pure vanilla extract
- 1/2 cup non-hydrogenated shortening
- 2 cups sifted powdered sugar
- 2-3 tablespoons dairy free milk or creamer
- 1 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, whisk together flour blend, almond flour, brown sugar, cinnamon, ginger, baking powder, baking soda and salt.
- Add oil, molasses, water and vanilla. Stir until cookie dough is well combined.
- Using cookie scoop, place round balls of cookie dough onto baking sheet. Slighting flatten with fingers.
- Bake cookies 13-15 minutes. Cookies will be soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
- To make orange buttercream filling, cream shortening until soft, about 1 minute. Add powdered sugar, dairy free milk, orange zest and vanilla. Whip until light and fluffy.
- Assemble cookie sandwiches by piping filling onto underside of one cookie and topping with another. Repeat with remaining cookies.
Leave a Reply