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Maple Marshmallow Creme Filled Whoopie Pies

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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)

Happy New Years! Just wanted to let you know this recipe that I have gazed at for months has been featured in my Top 20 Gluten Free 2010 Recipes! :)

Dec 31, 2010 | Unregistered CommenterBrittany

Followed recipe, but did not get "mousse" like batter -- more like play doh. First tray cooked as little balls. I flattened the second tray with a spatula before baking. I wonder what went wrong?

Feb 5, 2011 | Unregistered CommenterMike

Uhoh, Mike that's not good! Since the recipe has been tried by others with great results I'm wondering if it might have been a measurement or method problem. Did you cream the butter and sugar first and then add the dry and wet ingredients alternately? The only other thing I can think of is a mis-measurement of the dry ingredients (too much) or wet ingredients (too little) so the batter would be thick and dry instead of creamy. If you send me an email at I'll try to troubleshoot it with you.

Feb 5, 2011 | Registered CommenterNancy Kohler

I used King Arther GF flour blend, and added 1 tsp xantham gum. Will try with less xg. Also, I don't have a stand mixer, used a hand mixer. Tasted like Devil Dogs (which is good!).

Feb 6, 2011 | Unregistered CommenterMike

Mike - I haven't used KA GF flour but I don't see why that would alter the recipe. And, the xg amount should be OK (although I tend to use a little less than the suggested amounts per cup of flour to avoid gummy results). I think you need to make sure you 1) cream the sugar and butter well 2) whisk the dry and wet ingredients in their separate bowls before 3) adding them alternately, scraping down the sides, and then beating the mixture for a minute or two until it's a creamy whipped consistency. A good hand mixer (but not mixing with a spoon by hand) should work fine. PS-Mine tasted like devil dogs, too!

Feb 7, 2011 | Registered CommenterNancy Kohler

Would this be ok without the instant coffee? I don't have it, and don't know about using it for kids. If not, is there a substitue?

Lauren, you can just omit it. Coffee brings out the flavor of chocolate so that's why I added it. -Nancy

Feb 13, 2012 | Unregistered CommenterLauren

Hi Nancy! I just found your web site, and I really want to make this delicious recipe! Is there any way to make them sugar free as well without compromising the various textures?

Martha, truly the only way to find out is to experiment. Also, I assume you mean refined sugar free. I'm not sure what type of sweetener you like to use so my recommendation would be to use coconut sugar which is minimally refined. I think that one would work. If you come up with other ideas please come back and share!

Jun 12, 2012 | Unregistered CommenterMartha

Could I substitute the half cup of sugar in the cake for agave? And the earth spread for vegan margarine? I'm really new to baking never mind with all I these food issues I have! Thanks!

Sheri, You could try to sub the agave for the sugar. It may change the consistency, however, because it's a liquid. And, yes, I think the vegan margarine would work well. -Nancy

Jun 20, 2012 | Unregistered CommenterSheri

Mine turned out wonderfully....except for one thing, it's very crumbly. Any advice on that?

Sheri, unfortunately gluten free baked goods tend to be crumbly. Did your flour blend contain xanthan gum? If not try adding 3/4 of a teaspoon to the dry ingredients. It may help. -Nancy

Jun 21, 2012 | Unregistered CommenterSheri

Hi! Thanks for posting this recipe! The cookie portion is so delicious! The texture is amazing - so soft and FLUFFY!!! Unlike anything gluten free I've made in the past 6 years! My non-GF husband thought so too and went back for seconds! I used Bob's Redmill all purpose baking mix plus 1/2 tsp xanthan and the soy free version of Earth Balance. All other ingredients follow your recipe.

I have a question on the gelatin - how many ounces? I used a packet of Knox gelatin and the consistency of the marshmallow cream seems stiff and almost chunky. More like jello than cream. Could I have over mixed the ingredients? I've read over your directions probably 12 times now and am certain I followed them throughly - except I used a hand mixer instead of a stand mixer because I don't own one. Any suggestions would be appreciated.

Thanks again,

Hi, Jen. I got this from the Knox Gelatin site: 1 pouch is about 2 1/2 teaspoons (7g) unflavoured gelatine. If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.

I'm not sure why it's coming out like jello. I've made it a few times and have great results each time. I would try turning the mixer up to its highest setting after a bit and maybe mix it longer than you have been. Hope that helps. -Nancy

Dec 8, 2012 | Unregistered CommenterJen

I noticed you were playing around with the idea of experimenting to make these vegan friendly. You might try substituting Agar Agar for the gelatin. You would have to play around with the quantity but a good tablespoon of Agar Agar powder prepared in boiling water much like gelatin would have the same effects. I made a raw "pumpkin pie" using this as a binder and it came out perfect.

Bakergirl, thanks for the tip. I have never used agar agar but think your suggestion is a great one. I'll have to try it one day soon. -Nancy

Dec 10, 2012 | Unregistered CommenterBakergirl

I made these the other day for the super bowl! They came out great! I did have the same problem like a previous poster had with the gelatin getting a funny texture, it was almost like maple jello/scrambled egg consistency. How long do you beat the gelatin after it comes out of the microwave? I think I may have beaten it too long. Otherwise, very tasty!

Feb 4, 2013 | Unregistered CommenterKristin

Can this recipe be made with a gluten free flour blend that does NOT include xanthan gum. It doesn't agree with me so I'm hoping that I can leave it out???

Mar 20, 2013 | Unregistered CommenterMelissa

Do I need to alter the recipe if I plan to use regular flour instead of gluten free? My daughter is allergic to dairy and eggs but not gluten.

Juliet -- I am not sure...since I no longer bake with regular flour and haven't tried it. I think it should be OK but only a test will tell! Good luck.

Jul 8, 2013 | Unregistered CommenterJuliet
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