Gluten-Free Chocolate Peppermint Whoopie Pies

Make my Gluten-Free Chocolate Peppermint Whoopie Pies with a white chocolate cream cheese filling. The pillowy chocolate chip cookies are made gluten-free with oat and almond flour and naturally sweetened with maple syrup and coconut sugar without marshmallows & corn syrup. Then, they’re rolled in crushed peppermint candy for your Christmas or holiday cookie party!

Gluten-Free Chocolate Peppermint Whoopie Pies on a cooling rack.

I’m showing you how easily you can make my Gluten-Free Chocolate Peppermint Whoopie Pies. You’re going to love my quick recipe for a homemade whoopie pie with cake-like cookies and a white chocolate cream cheese filling. The soft chocolate cookies are made gluten-free with oat and almond flour. And they’re naturally sweetened with maple syrup and coconut sugar. Then, they’re rolled in crushed peppermint candy which takes them to another level.

Instead of a marshmallow filling made with corn syrup, I’m combining cream cheese with melted organic white chocolate for a similar pillowy texture. These are the perfect holiday treat or addition to your Christmas cookie exchange that everyone will love regardless of gluten allergies.

YouTube video

Why You’ll Love This Chocolate Peppermint Sandwich Cookie Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Chocolate Peppermint Whoopie Pies on a cooling rack.

Ingredients & Substitutions

Almond Flour and Oat Flour: You can use all of almond flour or all of oat flour. But it will change the texture of the cookie.

Maple Syrup: You can replace maple syrup with honey or agave syrup.

Unsalted Butter: Substitute with a dairy-free alternative such as vegan butter or coconut oil for a dairy-free version.

Cocoa Powder: Use unsweetened cocoa powder for best results.

Mini Chocolate Chips: Use gluten-free mini chocolate chips or chopped dark chocolate.

Cream Cheese: Choose a gluten-free and dairy-free cream cheese alternative if needed.

White Chocolate Chips: Opt for gluten-free white chocolate chips or chunks. You can also white chocolate melting wafers.

Coconut Oil: Replace with vegetable shortening or vegan butter.

Peppermint Candy: You can use crushed candy canes, round peppermint candies, or store-bought crushed peppermint candy. There are many organic varieties available to ensure they are gluten-free.

Peppermint Extract: You can use synthetic or pure peppermint extract or food grade peppermint oil. Or you can omit it.

Gluten-Free Chocolate Peppermint Whoopie Pies on a cooling rack.

How to Make My Chocolate Whoopie Pies Gluten-Free

Step 1: Make the Cookie Dough

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a mixing bowl, combine the wet ingredients, including the coconut sugar, butter, maple syrup, vanilla extract, and apple cider vinegar. Mix with an electric hand mixer or upright mixer with the paddle attachment on medium-high speed until smooth and creamy. Add the egg and mix until incorporated.

Add 3 drops of peppermint extract for a hint of peppermint flavor in the cookies.

Add the dry ingredients, including almond flour, oat flour, tapioca flour, baking soda, and salt. Mix until a cookie dough forms. 

Stir in 1/2 cup of mini chocolate chips.

Bowl of chocolate cookie batter.

Step 2: Scoop the Cookie Dough

Using a small cookie scoop or small ice cream scoop place the cookies on a parchment paper lined cookie sheet with about 1″ of space in between them. Dip your fingertips in a small bowl of water, dab them on a paper towel, and then gently press down and smooth each cookie. This will help them bake with a smoother, pillowy exterior.

Bake for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Scooping cookie dough on to a cookie sheet.
Wetting finger tips before smoothing cookies.

Step 3: Make the Cookie Filling

In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 25-second intervals, stirring until smooth. Alternatively, use a double boiler for melting.

In a food processor or my favorite immersion blender chopper cup, add the cream cheese (room temperature), vanilla, and salt. Mix until smooth.

Pour in the melted white chocolate and mix again until smooth. 

Pour the cream into a shallow dish and place in the fridge for 10-15 minutes or until it is thick enough to pipe and spread.

Adding coconut oil to a bowl of white chocolate melting wafers.
Pouring melted white chocolate into cream cheese mixture.

Step 4: Assemble the Cookies 

Smash your candy canes or peppermint candy in a sandwich bag with a rolling pin or other heavy object and place them in a small bowl.

Spoon your filling into a pastry bag or a plastic sandwich bag. Cut off .25″ triangle from the tip of the plastic bag. 

Pipe the filling in a circle inside the outer edge of the underneath side of one cookie. Spiral the filling inward until the cookie is covered with cream. Gently press a second cookie on top. Hold the cookie over the bowl of peppermint candy and press the candy into the cream all around the cookie.

You can leave the cookies on the counter or place them in the fridge for the chocolate to set completely. Then serve and enjoy!

A whoopie pie being frosted with cream cheese filling.
Whoopie pie dipped in crushed peppermint candy.
Gluten-Free Chocolate Peppermint Whoopie Pies on a cooling rack.

Double Chocolate Cream Filled Peppermint Cookie Recipe Notes

Sweetness Level: Feel free to adjust the sweetness by modifying the amount of coconut sugar or maple syrup.

Cookie Shape: Wetting your fingertips before smoothing the cookie dough helps achieve a smoother, pillowy exterior. This step is crucial for the cookies’ appearance and texture.

Cream Cheese: You’ll want your cream cheese to be at room temperature. If it’s cold, it will cause the white chocolate to thicken too quickly. A simple hack for quickly warming cold cream cheese is to slice it into .5″ slices. Spread the slices out on a microwave-safe dish and microwave for 25 seconds.

Filling Consistency: Monitor the thickness of the cream filling in the refrigerator. It should be thick enough to pipe and spread but not overly stiff. If it becomes too stiff, allow it sit out on the counter to warm up slightly.

Room Temperature: If you plan to consume the whoopie pies within a day or two, you can store them at room temperature. Place them in an airtight container, separating layers with parchment paper to prevent sticking.

Refrigeration: For longer storage or in warmer climates, it’s advisable to store the whoopie pies in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing odors from the fridge.

Layer Separation: If stacking the whoopie pies, place a piece of parchment paper between the layers to prevent them from sticking together.

Freezing: Whoopie pies can be frozen for more extended storage. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top freezer bag or an airtight container with layers separated by parchment paper. Label with the date for easy tracking.

Thawing: When ready to enjoy frozen whoopie pies, thaw them in the refrigerator for a few hours or at room temperature for a quicker thaw. Bringing them to room temperature before serving will help restore their ideal texture.

Can I use my own frosting?

Yes, you can make your favorite recipe for peppermint frosting using confectioner’s sugar for the creamy filling.

Can I use a different gluten-free flour blend?

Yes, you can experiment with different gluten-free flour blends, but be aware that the texture may vary. It’s recommended to choose a blend suitable for baking and containing almond and oat flour for the best results.

Can I make these whoopie pies dairy-free?

Yes, you can make them dairy-free by using substitutes such as vegan butter, dairy-free mini chocolate chips, and a dairy-free cream cheese alternative.

Can I make the cookies ahead of time and assemble later?

Yes, you can bake the cookies in advance and store them in an airtight container. Assemble the whoopie pies closer to serving time to maintain the freshness of the cookies.

Can I use other toppings instead of crushed peppermint candy?

Yes, you can used crushed almonds, peanuts, or chocolate sprinkles. The options are endless.

Can I make the filling in advance?

Yes, you can prepare the filling ahead of time and refrigerate it. Ensure it thickens enough to be piped and spread before assembling the whoopie pies.

Can I use a different type of chocolate for the filling?

Certainly! Feel free to experiment with different types of chocolate for the filling, such as dark chocolate or semi-sweet chocolate chips.

Do you love peppermint? Here are more delicious desserts with candy canes:

Gluten-Free Chocolate Peppermint Whoopie Pies Recipe

Gluten-Free diet-friendly recipe
Make my Gluten-Free Chocolate Peppermint Whoopie Pies with a white chocolate cream cheese filling. The pillowy chocolate chip cookies are made gluten-free with oat and almond flour and naturally sweetened with maple syrup and coconut sugar without marshmallows & corn syrup. Then, they're rolled in crushed peppermint candy for your Christmas or holiday cookie party!
5 from 3 votes
Servings 15
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

Double Chocolate Chip Cookies:

  • 1/2 cup coconut sugar
  • 1/3 cup butter
  • 2 tablespoons maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1-3/4 cup almond flour
  • 1 cup oat flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 3 drops peppermint extract

Chocolate Topping:

  • 8 oz cream cheese
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
    In a mixing bowl, combine the wet ingredients, including the coconut sugar, butter, maple syrup, vanilla extract, and apple cider vinegar. Mix with an electric hand mixer or upright mixer with the paddle attachment on medium-high speed until smooth and creamy. Add the egg and mix until incorporated.
    Add 3 drops of peppermint extract for a hint of peppermint flavor in the cookies.
    Add the dry ingredients, including almond flour, oat flour, tapioca flour, baking soda, and salt. Mix until a cookie dough forms. 
    Stir in 1/2 cup of mini chocolate chips.
  • Using a small cookie scoop or small ice cream scoop place the cookies on a parchment paper lined cookie sheet with about 1" of space in between them. Dip your fingertips in a small bowl of water, dab them on a paper towel, and then gently press down and smooth each cookie. This will help them bake with a smoother, pillowy exterior.
    Bake for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 25-second intervals, stirring until smooth. Alternatively, use a double boiler for melting.
    In a food processor or the chopping cup of your immersion blender add the cream cheese (room temperature), vanilla, and salt. Mix until smooth.
    Pour in the melted white chocolate and mix again until smooth. 
    Pour the cream into a shallow dish and place in the fridge for 10-15 minutes or until it is thick enough to pipe and spread.
  • Smash your candy canes or peppermint candy in a sandwich bag with a rolling pin or other heavy object and place them in a small bowl.
    Spoon your filling into a pastry bag or a plastic sandwich bag. Cut off .25" triangle from the tip of the plastic bag. 
    Pipe the filling in a circle inside the outer edge of the underneath side of one cookie. Spiral the filling inward until the cookie is covered with cream. Gently press a second cookie on top. Hold the cookie over the bowl of peppermint candy and press the candy into the cream all around the cookie.
    You can leave the cookies on the counter or place them in the fridge for the chocolate to set completely. Then serve and enjoy!

Video

YouTube video

Notes

Sweetness Level: Feel free to adjust the sweetness by modifying the amount of coconut sugar or maple syrup.
Cookie Shape: Wetting your fingertips before smoothing the cookie dough helps achieve a smoother, pillowy exterior. This step is crucial for the cookies’ appearance and texture.
Cream Cheese: You’ll want your cream cheese to be at room temperature. If it’s cold, it will cause the white chocolate to thicken too quickly. A simple hack for quickly warming cold cream cheese is to slice it into .5″ slices. Spread the slices out on a microwave-safe dish and microwave for 25 seconds.
Filling Consistency: Monitor the thickness of the cream filling in the refrigerator. It should be thick enough to pipe and spread but not overly stiff. If it becomes too stiff, allow it sit out on the counter to warm up slightly.

Nutrition

Calories: 280kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 50mgSodium: 279mgPotassium: 161mgFiber: 2gSugar: 17gVitamin A: 364IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg
Keyword almond flour, candy canes, cookies, cream cheese, double chocolate, peppermint, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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