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Maple Marshmallow Creme Filled Whoopie Pies (Gluten-free)

The batter for these whoopie pies was superb. It was mousse-like—puffy and creamy. Something akin to a really thick chocolate shake. I almost didn’t want to bake it—it was that good. But, I scooped it into little domes and popped them right into the oven to bake.

Only thing to do then was wait. I started to clean up—humming along, excitedly anticipating the divine chocolateness that would soon be cooling on the counter. Uhh…my heart sank. The egg replacer was still sittling there. Never added it. I hate when that happens!

Bing. The timer rang and now I wasn’t humming anymore. I was thinking about how I’d have to wash all that stuff, get all the ingredients out again, and start over. But wait, they looked pretty good. Better than good. They looked perfect. Perfect. Swoon.

They tasted perfect, too. Ha! Egg Replacer. I didn’t need you!

So, I started humming again, gently placing the wonderful little cakes on the cooling racks and began thinking, “I’m really not a baker. I’m more of a cook. I like to taste as I go along, to experiment with amounts and flavors, to smell spices before adding them in odd amounts. I don’t like to measure all the time wondering if I should scoop or spoon the ingredients—because apparently that makes a BIG difference. I don’t like to time things and poke at them with toothpicks and then wonder if what I see on the end of the toothpick means it’s done…or not. I like the intuitiveness of cooking…not the science of baking.”

Thing is…I like the end result of baking. A lot. I’m not going to be able to give it up. I’m just going to have cave to the science of baking.

Before we get to the big recipe reveal let’s talk about the filling—that’s why it got first billing in the title. (Even though the little cakes are stick-them-in-your-mouth-two-at-a-time good.)

I was researching marshmallow creme because my friends at The Peche were taunting us all a few weeks ago with these S’mores Bars. It seemed like I’d have to make marshmallows if wanted the S’mores Bars. There were a few agave marshmallow recipes which, who would have thought, can also be made with maple syrup. A few more ingredients and wow, maple marshmallow creme. You’re going to want to pipe this stuff directly into your mouth. Resist. Save it for the little cakes. It’s really spectacular that way.

Maple Marshmallow Filled Whoopie Pies 

Making the cakes…

Preheat the oven to 375.

In a medium bowl whisk together and set aside:

2 cups GF flour blend

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

¼ teaspoon instant coffee (I used Starbucks Via)


And, in a 2 cup measuring cup or small bowl, whisk together and set aside:

1 cup rice milk (alternatively hemp, soy, almond or regular milk)

1 teaspoon vinegar

1 ½ teaspoons vanilla


In the bowl of a stand mixer, beat at medium speed until fluffy (about 3-4 minutes):

6 tablespoons Earth Balance Buttery Spread

½ cup sugar


Alternately add the dry and wet mixtures, beating at medium speed and scraping down the sides from time to time. Beat a minute or two until well mixed and creamy.

Drop by heaping tablespoonfuls onto a silpat or parchment lined cookie sheet about 1 ½ to 2 inches apart. A medium cookie scoop works well since you want the batter to be round and domed—this produces a nicely shaped whoopie pie cake.

Bake 8-9 minutes. Cool for a few minutes and then gently remove to a cooling rack. Makes about 28-30 cakes.

Making the crème filling….

Combine together and microwave for 30 seconds:

1 packet unflavored gelatin

¼ cup pure water


Pour into the bowl of a stand mixer:

½ cup pure maple syrup

½ teaspoon vanilla

1/8 teaspoon salt

gelatin mixture


Beat with the whisk attachment until marshmallow crème forms, about 10-12 minutes.



In a separate bowl (again you’ll use your stand mixer—I removed the marshmallow crème to another container and washed out the mixing bowl so it could be used again) beat together at medium speed until fluffy, about 3-4 minutes:

¼ cup Earth Balance

1 tablespoon brown sugar


Add to the creamed sugar mixture and beat about 3 minutes at medium speed:

Prepared maple marshmallow crème


Note: for a vegan version you may use Suzanne’s Ricemellow Creme instead of the steps above—1 10oz. container. For maple flavoring add 1/2 teaspoon maple extract to the final step.) Scratch that. Ricemellow Creme does not work—just tried it. I’ll be testing some other fillings that are vegan-friendly and update the recipe. Until then a vegan maple buttercream filling would work nicely. Here is one I found from a trusted site Diet, Dessert and Dogs. Another option is this fluffy vegan buttercream frosting, although it is not maple flavored.


Putting it all together…

You’ll need a large ziploc plastic bag and a big mug or small bowl. You’re going to make & fill a makeshift pastry bag so you can pipe the filling onto the cakes.

Here’s how you’ll do it: place one of the lower corners of the bag down into the mug and then open the bag and drape the sides over the outside of the mug.

Now fill the bag with the filling and bring up and gather the sides. Snip off the tip of the bag (about a 1/2 inch) and work the filling down.

Set down half the cakes, dome side down, and pipe a large glob (about a tablespoon depending on the size of your cakes) onto the middle of the cake. Top the whole thing with another cake and gently press down until the filling oozes to the sides—you can determine how thick you want the filling but I think a 1/4 inch is optimum.

Repeat with the remaining cakes until they’re all assembled. (Here’s a tip—when you’re not using the “pastry bag” place it back into the mug tip side down. It’ll keep your work space nice and clean.)

Makes about 14-15 Whoopie Pies.


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  • Response
    Response: Seth Lippincott
    Really enjoyed this post.Really thank you! Cool.

Reader Comments (34)

I wish you hadn't shared this post. I now need to make them, and that means eat them, and that means hours of gym work.... somehow I know that they are worth every bit!

Sep 21, 2010 | Unregistered CommenterInTolerant Chef

These look fantastic. How'd you manage not to gobble them all down before you took that picture?

Nancy, these look really really fantastic. I want to eat them NOW. Like now now. Like, the apple pie I just baked now isn't stacking up because I want chocolate and maple marshmallow. And your photos are great!!

Sep 21, 2010 | Unregistered CommenterAmber

Oh why can't we just all be neighbors, so we can share these wonderful treats with each other? Of course, I'm guessing these wouldn't last long enough to get around to the neighbors. Yum.

Oh, yum! I'm busy chipping away at a way-too-big red velvet cake I made yesterday, otherwise I'd be digging through my cupboards to get these going! Next week, perhaps.

I love that you've used the Starbucks Via in your baking! As much as I dislike the stuff as instant coffee, I've found it amazing in almost any dessert (chocolate chip cookies, any kind of chocolate cake, ice cream, etc.).

Sep 22, 2010 | Unregistered CommenterAmy

Waw!! Your gf maple & marshmellow filled whoopie pies look utterly delicious!

MMMMMMMMMMMMMMM,...stunning & fab food!

Sep 23, 2010 | Unregistered CommenterSophie

Confession: I've never made true whoopie pies! I can't excited...loveeeeee the sound of these! Chocolate and maple is an amazing combination, too!

Sep 23, 2010 | Unregistered CommenterJenn/CinnamonQuill

Darn you and the cloud you rode in on! I've been searching for corn free marshmallow creme for a year and now I have to make it. Which means me, eating the entire batch as my husband won't go near a gluten free anything. Too bad I couldn't add some cinnamon to the cookie and pass them out for Halloween treats. Hmm... processing.....printing and will soon be ingesting. And, I'm also going to make a copy of mint dream candies. For those of you not from the South they're nothing more than mint flavored marshmallow creme dipped in divine dark chocolate and I don't care who else wants one they can't have them. Mine, all mine (cue evil laughter). Yippee!

Sep 23, 2010 | Unregistered CommenterLaurel

These look beautiful. I am in Australia and am not familiar with "Earth Balance". What is that exactly? I am not Vegan, is there something else I can substitute?

Sep 23, 2010 | Unregistered CommenterRaelene

Raelene - Instead of Earth Balance you can use butter or vegetable shortening in this and other recipes on The Sensitive Pantry. Earth Balance is a type of vegetable shortening that we can get here in the states.

Laurel - As usual you crack me up! I think adding cinnamon, and maybe a pinch of nutmeg, would be brilliant!

Heather - I agree!! I wish my GF friends lived nearby. That would be so much fun.

Jenn - These were the first Whoopie Pies I ever made. So easy. Can't believe I've never made them until now.

Intolerant Chef - I need to start an exercise program. I've been making way too many delicious desserts lately. My pants are starting to get tight!

Kim - All I can say is "Squee". BHF here we come.

Amy - I put the coffee in because it brings out the flavor of the chocolate (according to Ina Garten). And coffee and chocolate are two of my favorite things!

And for those of you who are afraid you're going to eat them all in one sitting it--you can freeze them! That's what I had to do since I was popping them like Fritos! (One of my bad habits.)

Sep 24, 2010 | Registered CommenterNancy Kohler

I hate to tell you this, but this post is Just MEAN! I WANT a COOKIE!! That filling looks SOOOO good and the cookies look so moist and delish!! I can't wait to try making that filling! I bet that would be a super yummy icing for vegan cakes too!

What a Fantastic Idea! Love the way you think. Cant wait to try these!

Sep 27, 2010 | Unregistered CommenterBrittany

Carrie - Bwahahaha! Evil Woman is my theme song.

Brittany - TY! Hope you enjoy them as much as we did. (And, don't pay any attention to what I said to Carrie - I'm really not all that evil.)

Sep 27, 2010 | Registered CommenterNancy Kohler

These look fabulous! Whoopie! :)

This (and your ice cream recipe) sounds so good! I love that you bake with Starbucks Via. I used to do their PR and got HOOKED on Via. .. . I still drink it almost every day (although it's a pricey habit since I no longer have boxes and boxes at my desk ;-)

Great meeting you at BlogHer this weekend!

Just made these with oat flour (oat is ok for me) coconut milk and regular butter (dairy is ok for me)


FINALLY a yummy gf dessert that you can't tell the difference

Oct 14, 2010 | Unregistered CommenterKaren

Hi there, YUMMY recipe! Couldn't help but notice the books on the side though. Could I have the titles please (author included), especially that Allergen one. Thanks

Oct 15, 2010 | Unregistered CommenterCrystal

Crystal - Sure thing! The Allergen-Free Baker's Handbook by Cybele Pascal and Flying Apron's Gluten-Free and Vegan Baking Book by Jennifer Katzinger. Don't remember the third book. I've started to list some of the cookbooks I love. Click Links then In My Library above to take a look.

Oct 15, 2010 | Registered CommenterNancy Kohler

Well these look wonderful. I have never eaten or made a whoopie pie, might have to change that soon!

Oct 16, 2010 | Unregistered CommenterBev

Bev - I never made a whoopie pie until these, either! I'm glad I finally did, though. (Checked out your blog -- it made me hungry.)

Oct 16, 2010 | Registered CommenterNancy Kohler
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