![['Close-up of two soft gluten-free gingerbread whoopie pies filled with cream.', 'Side view showing a juicy gluten-free gingerbread whoopie pie with cream cheese filling.', 'Detailed shot of moist gluten-free gingerbread whoopie pies, highlighting the texture and filling.', 'Close-up of stacked gingerbread whoopie pies, revealing creamy dairy-free filling.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/gluten-free-gingerbread-whoopie-pies_1_U1.webp)
Soft & Moist Gluten Free Gingerbread Whoopie Pies (Dairy Free)
Enjoy these soft, moist, and dairy-free gingerbread whoopie pies with a flavorful filling, perfect for holiday treats or cozy gatherings.
Ingredients
dry ingredients
- 1.5 cups Bob's Red Mill Super Fine almond flour
- 0.25 cup coconut flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground cloves
- 0.5 tsp finely grated fresh ginger
- 0.25 tsp salt
- 1.5 tsp baking soda
wet ingredients
- 1 egg egg, room temperature
- 2 TBSP avocado oil
- 1 tsp vanilla
- 1/4 cup almond butter
- 2 TBSP unsulphured blackstrap molasses
- 1/3 cup coconut sugar
filling
- 1 cup dairy-free cream cheese
- 1/2 cup tapioca starch
- 2 TBSP maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix dry ingredients in a bowl. In another bowl, combine wet ingredients. Combine both to form dough and chill for 20 minutes.
- Scoop dough onto baking sheet, flatten slightly, and bake for 8 minutes. Cool completely before filling.
- Prepare filling by blending cream cheese, tapioca starch, maple syrup, vanilla, and sea salt until smooth. Chill if too runny.
- Pair cookies, pipe filling onto one, top with another, and press gently to form whoopie pies.
Notes
Chill the dough for easier handling and ensure cookies are fully cooled before filling.