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    Home » Recipes » Holiday » Christmas Recipes » Cookies

    Chai Whoopie Pies [Gluten and Dairy Free Options]

    Published on: December 10, 2020 - Molly Thompson2 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Jump to Recipe

    This whoopie pie recipe is similar to spiced cake mix, scooped into cookies and sandwiched between sweet cinnamon frosting. These cookies are a creative variation of traditional whoopie pies, but one you will love making.

    hand sandwiching the top of a whoopie pie onto frosting

    Whoopie pie may be a funny name for a cookies, but there's nothing funny about the delicious flavor and texture these cookies offer.

    Why are they called whoopie pies?

    It's said that whoopie pies were created from the remnants of cake batter and frosting. Which would make sense because of the cake-like texture these cookies have. It's also said they were named this because when Amish women would put them in their husband's lunchboxes they'd exclaim, "whoopie!"

    What's the difference between gobs and whoopie pies?

    There is no difference between whoopie pies and gobs when it comes to the chocolate cake and white creamy filling, which is the traditional way to make these. But gobs tend to only be that: chocolate and white frosting. Whereas whoopie pies can come in all variations like these chai whoopie pies. Additionally, gobs is a term used mostly by those from Pennyslvania.

    • whoopie pie cookie batter in a stand mixer
    • whoopie pie cookie batter scooped out and arranged on a baking sheet with parchment paper

    Ingredients needed for whoopie pies (plus substitues):

    • All-purpose flour (I also tested these with 1:1 gluten free flour)
    • Baking soda
    • Chai spices: cinnamon, ginger, cardamom, nutmeg, all spice and cloves
    • Palm oil shortening (I prefer this for a cleaner option but you could use vegetable shortening as well)
    • Granulated sugar (or use coconut sugar)
    • Egg
    • Vanilla extract
    • Buttermilk (or you could use a mixture of lemon juice and almond milk for a dairy free option—see recipe notes)
    • Warm water

    How to make chai whoopie pies:

    1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silpat mats and set aside.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all spice and cloves and set aside.
    3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes. Do not skip this step.
    4. Add in the egg, vanilla, buttermilk (or vegan buttermilk) and warm water and mix until the ingredients are fully incorporated.
    5.  Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
    6. Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 7-8
    whoopie pie cookies stacked together before being filled with frosting

    Why are my cookies flat?

    You want to have the right ratios of dry to wet filling, so if you're batter is too wet they could flatten out. The dough will be wet, but not runny.

    You also want to make sure you cream the shortening and butter together for the full 3 minutes so it has time to develop air pockets which helps it rise. Once last reason is because there is too much batter. If you make the cookies too large they will spread more so try not to scoop out more than 1 tablespoon.

    What is the filling made of?

    Traditional whoopie pie filling is similar to cake frosting. I've also seen it made with marshmallow fluff! You have a few filling options for these whoopie pies:

    • Homemade buttercream frosting
    • Store bought buttercream frosting mixed with cinnamon
    • Store-bought paleo-friendly frosting made from coconut oil like Simple Mills Vanilla Frosting

    How do you keep whoopie pies fresh?

    The best way to keep them fresh is by storing them in an air tight container and keeping them in the fridge for up to one week.

    How to freeze them: if you want to make these cookies in advance, you can bake the cookies and them freeze them in an air tight container before filling and sandwiching them together.

    a hand holding a chai whoopie pie with a bite taken out and the frosting coming out of the sides

    If you love this spicy take on the classic whoopie pie, don't forget to leave a comment and star review. I'd also love to connect with you on Instagram and see what you made!

    More healthy cookies:

    • Gluten-Free Biscotti
    • Easy Cookie S'mores Bars
    • Oat Flour Chocolate Chip Cookies
    • Healthy Cookie Dough (Vegan, Paleo)
    chai whoope pie with cinnamon frosting on a piece of parchment paper surrounded by other cookies

    Chai Whoopie Pies [Dairy Free and Gluten Free Options]

    This whoopie pie recipe is similar to spiced cake mix, scooped into cookies and sandwiched between sweet cinnamon frosting. These cookies are a creative variation of traditional whoopie pies, but one you will love making.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Servings: 18 cookies (36 halves)
    Calories: 333kcal
    Author: Molly Thompson
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    Ingredients

    For the whoopie pies:

    • 2 1/2 cups all purpose flour use 1:1 gluten free flour with xanthum gum in it for GF option
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon each: cardamom nutmeg, all spice and cloves
    • 1/2 cup palm oil shortening vegetable shortening works too
    • 1 cup granulated sugar or coconut sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk see notes for dairy free option
    • 1/4 cup warm water

    For the Frosting (see notes for dairy free):

    • 8 ounces cream cheese softened to room temperature
    • 1/2 cup unsalted butter softened to room temperature
    • 3 cups powdered sugar
    • 1 teaspoon pure vanilla extract
    • 1/8 teaspoon salt
    • 1/2 teaspoon cinnamon

    Instructions

    • Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper or silpat mats and set aside.
    • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all spice and cloves and set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes. Do not skip this step.
    • Add in the egg, vanilla, buttermilk (or vegan buttermilk) and warm water and mix until the ingredients are fully incorporated.
    • Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
    • Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 7-8 until the cookies set around the edges and are just set on top.
    • Allow the cookies to cool on the baking sheets for 5 minutes then transfer to wire racks to cool completely for filling.
    • While they're cooling, make the frosting (if you're making homemade). In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 powdered sugar, vanilla, cinnamon and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes until thick and smooth.

    Notes

    Dairy free frosting: instead of making homemade filling, purchase Simple Mills vanilla frosting and whip in 1/2 teaspoon cinnamon.
    For dairy free buttermilk: add 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup then fill it the rest of the way up with unsweetened dairy free milk until it reaches 1/2 cup. Allow it to set for 10 minutes to thicken and curdle and it’s ready to use.

    Nutrition

    Serving: 1cookie with frosting | Calories: 333kcal | Carbohydrates: 45.4g | Protein: 3.2g | Fat: 15.8g | Cholesterol: 37.4mg | Sodium: 203mg | Fiber: 0.5g | Sugar: 31.6g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Christmas Cookies

    • Brown Butter Oatmeal Cookies
    • Pecan Shortbread Cookies
    • Gluten Free Dairy Free Sugar Cookies
    • Hot Cocoa Cookies

    Reader Interactions

    Comments

    1. Richelle says

      December 18, 2020 at 7:10 pm

      5 stars
      These are SO good! So much flavor and the cream cheese frosting adds so much to it.

      Reply
      • Molly Thompson says

        January 06, 2021 at 12:52 pm

        Thank you, Richelle!

        Reply

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