Gluten Free Chocolate Crinkle Whoopie Pie

So this is basically the cookie of all cookies! I’ve been major in the holiday baking spirit - which has lead to lots of experiments, many fails, but also some really delicious recipes! This being one of them. I love the combo of the cookie crinkle with the cream in the middle. It takes an already delectable cookie and turns it up another notch.

I kept these cookies gluten free and used cassava flour to make them. I love cassava flour because it offers a really light cake like texture. I have not experimented making these with any other flours! For the filling I mixed classic cream cheese with Califia Farms Better Half, but feel free to use a regular half and half.

Yield: 5

Author: Leslie Bobo, RDN

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Gluten Free Chocolate Crinkle Whoopie Pie

The delicious traditional chocolate crinkle cookie taken up a notch with a creamy filling! You can't go wrong with these gluten free little pieces of heaven!

Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

Chocolate Crinkle Cookies

• WET INGREDIENTS -
• 1 egg
• 1 tsp vanilla
• 1/4 cup ghee
• 1/4 cup syrup
• DRY INGREDIENTS -
• 1/2 cup cassava flour
• 1/4 cup cacao powder
• 1/4 tsp baking soda
• 1/4 tsp. pink Himalayan sea salt
• EXTRA - 
• 1/4 cup powdered sugar

Cream Filling

• 4 oz cream cheese
• 2 tbsp powder sugar
• 1 tbsp Califia Farms Better Half

Instructions

1. Preheat oven to 350°F.
2. Place wet ingredients in a large mixing bowl. Use a hand mixer to blend together.
3. Add dry ingredients into bowl and mix together well with a spatula.
4. Transfer batter to  piece of parchment paper and shape into log like form, ~1.5" in diameter but it doesn't have to be perfect. Wrap the parchment paper around the batter and roll it up. Place in refrigerator for at least half an hour. 
5. After chilling the dough, cut the log into circles. For reference I was able to make 11 cookies total. (Didn't plan on making an odd amount, but it worked out perfect just to have an extra one to eat!) If the dough smashes at all when you cut it, use your hands to gently shape it back into a circle. 
6. Place the powdered sugar in a small bowl and coat each cookie all over with it. After coating the cookies in powdered sugar place them on a parchment lined baking sheet and bake for 10 minutes. 
7. For the filling, place each ingredient in a mixing bowl and use a hand mixer to beat it together. Mix for at least a minute until it is very creamy. 
8. After the cookies have cooled completely add the filling to the bottom of one cookie and mash another cookie on top! Enjoy these perfect caky, creamy, whoopie pies! 

Notes:

I have not tried this recipe with any other flour. I really like cassava flour because of the cake like texture it provides. I used a dairy free half and half for the filling but you can definitely use a regular one.

www.allaboutwell.com/recipesandwellness/chocolate-crinkle-whoopie-pie

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