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chai whoope pie with cinnamon frosting on a piece of parchment paper surrounded by other cookies
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5 from 2 votes

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.
Prep Time15 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Keyword: chai, christmas cookies, gluten free cookie, healthy cookie
Servings: 18 cookies (36 halves)
Calories: 333kcal


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


  • 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.


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.


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