When I was a kid I LOVED Oatmeal Cream Pies. Now I don’t remember the last time I had one, which is kind of sad, but maybe I’ll just figure out a gluten-free way to enjoy them again!
For now, I’ll share a fun spin-off recipe. I call these “Whoopie Cookie Cream Pies” because they aren’t true cookies or true whoopie pies. These puff up more than you expect regular cookies to, but they are more dense than a whoopie pie.
Hence, Whoopie Cookie Cream Pies.
This was also my first experiment with making dairy-free buttercream icing. I won’t lie, I was a bit scared before dipping my pinky finger in the bowl and giving it a taste. But it tasted just like buttercream…what is this magic?!
White chocolate is tasty with gingerbread as well, so if you’re feeling creative, drizzle a little melted white chocolate over the top!
Gingerbread Whoopie Cream Pies
Prep Time: 1 hour | Cook Time: 13 minutes
For the Whoopie Cookie
- 1 1/4 cups gluten-free flour (with xanthan gum)
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 Tbs. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 5 Tbs. dairy-free butter, room temperature
- 2/3 cup dark brown sugar, packed
- 2 Tbs. molasses
- 5 Tbs. almond butter
- 1 1/2 tsp. vanilla extract
- 1 large egg
- Stir together all the dry ingredients in a bowl and set aside. It works well to use a whisk!
- In a large bowl, beat together the dairy-free butter, brown sugar, molasses, almond butter, and vanilla until completely combined and fluffy.
- Add the egg and mix completely.
- Using a soft spatula, fold the dry ingredients into the wet ingredients. Do not over mix.
- Separate the dough into two parts and scoop onto plastic wrap, forming two separate wrapped discs. Leave in the freezer for about 30 to 45 minutes until hard but not frozen.
- Preheat the oven to 350* F
- Roll the dough into equal, small balls, and place on a baking sheet lined with parchment paper.
- Bake for 13 minutes until the tops have slightly cracked and the center doesn’t collapse. The color won’t change much.
- Leave them to cool on the baking sheet for a few minutes before transferring to cooling rack.
- After the cookies have completely cooled, spread a layer of cream between two cookies and sandwich together gently.
For the Cream
Ingredients for Cream
- 1/2 cup Melt dairy-free butter
- pinch of salt
- tsp. vanilla extract
- 1lb. powdered sugar
- 1-2 Tsp. dairy-free milk
- In a mixing bowl, beat the dairy-free butter for 1-2 minutes until it’s whipped.
- Add the salt and vanilla and whip up again.
- Gradually add the powdered sugar until thoroughly combined.
- Add half of the dairy-free milk and mix, then add the second and mix again. If the consistency is too thin, add a little more powdered sugar.
- Best used immediately.
- To make vegan, replace the dairy-free butter with hardened coconut oil and replace the egg with a chia egg
- Let the Whoopie Cookies cool completely before spreading cream and sandwiching together
- Don’t leave the Pies out for more than about an hour. Keep in an air tight container in the refrigerator for best results.
Brands I used for this recipe:
- NestFresh Eggs
- Justin’s Almond Butter
- Frontier Co-op cloves
- Earth Balance dairy-free butter
- Wholesome Sweet molasses
- Arrowhead Mills gluten-free flour
- Bob’s Red Mill baking soda
These will be a fun addition to our Christmas celebrations this weekend and the traditional arrangement of cookies. If you decide to try them, or have any tips on improving the recipe, please comment below or send a direct message!
Happy baking, Happy Holidays, and Merry Christmas, friends!