Ingredients
14 TB GF Flour
1/2 tsp xanthem gum (omit if your flour already has it)
1/3 cup cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup light brown sugar
4 TB vegan butter
1 egg (room temperature)
3/4 tsp vanilla
10 TB milk (alternative)
Instructions for whoopie pies
Preheat over to 350. Line 2 baking sheets with parchment paper.
In a large bowl, place the flour, xanthin gum, cocoa powder, baking soda, baking powder, salt and sugar. Whisk until combined.
Add the butter, eggs, vanilla, and mix to combine Add the milk and mix until smooth.
Place the batter in a piping bag fitted with a opening tip about 1/2 inch. Pipe batter about 1 1 1/2 inches in diameter onto the prepared baking sheets, at least an inch apart.
Place one baking sheet at a time into the center of the preheated oven and bake until they spring back, about 8-10 minutes.
Remove from the oven and allow the cakes to cool for about 10 minutes before transferring to a wire rack. When removing the cakes from the parchment paper, it is best to peel away from the back of the cake.
Once the cookies are completely cool, pair the cookies that are similar in size.
Add about a tablespoon of filling.
Serve chilled or at room temperature.
Icing Recipe Ingredients
10 TB vegan butter, room temperature
2 TB milk (alternative), room temperature
1 TB vanilla
1/8 tsp salt
4 cups confectioners' sugar
Instructions for icing
Place the vegan butter, milk (alternative), and vanilla in a bowl and beat on medium speed until combined. Raise the speed high and beat until creamy.
Add the salt.
Slowly add in the sugar. Beat at high speed until uniformly thick.
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