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–+ servings

Gluten-Free Chocolate Peppermint Whoopie Pies Recipe

Gentle Tummy
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Ingredients
  

Double Chocolate Chip Cookies:

Cream Cheese Filling:

  • 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, cocoa powder, baking soda, baking powder, 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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)