Name: Gluten Free Chocolate Mint Whoopie Pies
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Ingredients: 1.5 cups Gluten Free All-Purpose Flour; 1/2 cup Cocoa Powder; 1 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Softened Butter; 1 cup Granulated Sugar; 1 large Egg; 1 cup Buttermilk; 1/2 cup Softened Butter; 2 cups Powdered Sugar; 1 tsp Peppermint Extract; 2 drops Green Food Coloring

Chocolate and mint is one of those flavor combos that just works every single time. Today I’m sharing my recipe for gluten free chocolate mint whoopie pies, and they are seriously good.

These whoopie pies have soft, rich chocolate cookies with a sweet minty filling sandwiched in between. They look impressive but they’re actually really simple to put together.

The best part is that they are 100% gluten free. You would never guess it from the taste or texture though. They’re just as soft and delicious as any regular whoopie pie out there.

You only need basic baking ingredients to make these, nothing fancy or hard to find. If you have gluten free all-purpose flour at home, you’re pretty much ready to go.

Whether you’re baking for a party, a holiday, or just because you want something sweet, these are a great choice. Let me show you how to make them.

Why You’ll Love This Recipe

Perfect for Gluten Free Baking – These whoopie pies are made with gluten free all-purpose flour, so you can enjoy a classic bakery-style treat without worrying about gluten. They taste just as good as the original version.

Chocolate and Mint Is a Winning Combo – The rich cocoa cookies paired with the cool peppermint filling create that irresistible chocolate mint flavor everyone loves. Think of it like a fancy mint cookie sandwich you made yourself.

They Look Incredibly Impressive – The dark chocolate cookies with that pop of green minty filling in the middle look absolutely stunning. People will think you bought them from a fancy bakery, but you made them at home.

No Fancy Ingredients Needed – Everything in this recipe is simple and easy to find, from buttermilk to cocoa powder to powdered sugar. You probably already have most of these staples sitting in your kitchen right now.

Ingredients

For the Cookies

1.5 cups Gluten Free All-Purpose Flour
1/2 cup Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Softened Butter
1 cup Granulated Sugar
1 large Egg
1 cup Buttermilk

For the Filling

1/2 cup Softened Butter
2 cups Powdered Sugar
1 tsp Peppermint Extract
2 drops Green Food Coloring

How to Make

Step 1

Preheat oven to 350F and line two baking sheets with parchment paper.

Step 2

Whisk the gluten free all-purpose flour, cocoa powder, baking soda, and salt together in a bowl.

Step 3

In a separate bowl, cream the softened butter and granulated sugar until fluffy. Add the egg and mix well. Alternately mix in the dry ingredients and buttermilk until a smooth, thick batter forms.

Step 4

Drop mound-shaped spoonfuls of batter onto the prepared baking sheets, about 2 inches apart.

Step 5

Bake for 10-12 minutes until the cakes spring back when touched. Let them cool completely on wire racks.

Step 6

For the filling, beat the softened butter, powdered sugar, peppermint extract, and green food coloring until a fluffy green frosting forms.

Step 7

Spread a generous amount of the mint filling onto the flat side of one chocolate cake, then top with a second cake to form a whoopie pie.

Helpful Tips

Make Sure Your Butter Is Actually Soft

Your butter needs to be soft enough that you can press a finger into it and leave a dent, but it should still hold its shape. This goes for both the cookie batter and the filling.

If it’s too cold, it won’t cream properly with the sugar and you’ll end up with a lumpy batter that doesn’t spread right. If it’s melted or greasy, the cookies will flatten out too much in the oven.

The easiest way to soften butter is to leave it on the counter for about 30-45 minutes before you start. Don’t microwave it because it almost always melts unevenly.

Check Which Gluten Free Flour Blend You’re Using

Not all gluten free all-purpose flours behave the same way. Some contain xanthan gum and some don’t, and that makes a big difference in how your cookies hold together.

If your blend doesn’t have xanthan gum in the ingredients list, add about half a teaspoon to the dry ingredients. Without it, the cookies can crumble apart when you try to sandwich them.

Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure already include it, so double check the bag before you add extra.

Alternate the Dry Ingredients and Buttermilk

When the recipe says to alternately mix in the dry ingredients and buttermilk, it means add about a third of the flour mixture, mix it in, then add half the buttermilk, mix again, and keep going back and forth until everything is in.

This keeps the batter smooth and prevents the flour from clumping up. If you dump everything in at once, you’ll have a hard time getting a consistent texture and the cookies won’t bake evenly.

Also, stop mixing as soon as the batter looks smooth. Overmixing makes the cookies dense and flat instead of soft and cake-like.

Frequently Asked Questions

Can I make these whoopie pies ahead of time?

Yes, assembled whoopie pies can be stored in the fridge in an airtight container for up to 3 days. The cookies actually get a little softer as they sit with the filling, which many people love.

If you want to prep even further ahead, you can bake the cookies and freeze them (without the filling) for up to 2 months. When you’re ready, just thaw them, make the filling, and assemble.