Out of a Box: Big Fat Whoopie Pies, Gluten Free

Whoopie Pies were not big in my house when I was a kid. Eventually I got to taste one at summer camp when a bunk mate shared her care package. Even wrapped in cellophane and slightly squished, the Whoopie Pie looked promising after weeks of summer camp meatloaf surprise. But sadly I wasn’t much impressed. The cake was metallic tasting and very dry. The filling was tooth-ache sweet, like a relative to candy corn – and with a shelf life of at least 325 years. I didn’t go looking for any more of those.

Years later I ran into a Whoopie Pie that was hand-made and very awesome. Even the uber sweetness didn’t detract from the deep dark chocolate flavor and the light marshmallow-y filling. I was ever so slightly smitten.

The Whoopie, even with an artisan comeback, is still an over-the-top sweet. But there is nothing wrong with making an over-the-top treat once in a while. Think Halloween, for example, where over-the-top is almost a requirement.

These would be fabulous for a Halloween party complete with coloring the gooey filling a nice bright orange. You could add Halloween colored sprinkles on the cake to complete the over-the-top look. Or pipe the outline of a pumpkin on the cake. Or if you are so inclined (and related to overachiever, but talented Martha Stewart) you could cut out pumpkin cake rings from tin you manufactured from the back orchard and make pumpkin shaped Whoopie Pies. Or bats.

I digress.

This Whoopie Pie is brought to you by our Out of a Box series – where the baking is easy and the cleanup is effortless. This whole cookie comes together easily with a little help from Betty Crocker Gluten Free Chocolate Cake Mix and Fluffy White Frosting – all GF. Add in a little Marshmallow Fluff and we’ve made the easiest Whoopie Pie ever. Really.

Make a batch now and again at Halloween and surprise the GF kid in your life with holiday Whoopies.

Out of a Box: Big Fat Whoopie Pies, Gluten Free
  • 1 Gluten Free Dark Chocolate Cake Mix (I use Betty Crocker Gluten Free Devil's Food)
  • 3 oz. butter (6 tablespoons)
  • 2 eggs
  • 5 oz. buttermilk (milk is fine, too but leave out the baking soda)
  • 1 teaspoon vanilla
  • ¼ teaspoon baking soda (omit if using milk)
  • 1 can Betty Crocker fluffy white frosting (GF label only - on the back)
  • ½ container of Marshmallow Fluff (about 3.5 oz)
  • 1 teaspoon vanilla
  1. Preheat oven to 350. Line two baking sheets with parchment.
  2. In a large bowl whisk the cake mix once to remove lumps. Add remaining ingredients and mix on low until incorporated and then on medium high for about two minutes. Give it one more stir with a silicon spatula to pick up and mix in any rogue ingredients lurking on the bottom.
  3. Scoop (see notes) onto baking sheets - 5 large scoops to a sheet or 8 small scoops to a sheet. Bake about 5 minutes for smaller scoops and rotate. Bake about 4 minutes more or until a toothpick comes out clean. For larger scoops bake 8 minutes and rotate. Bake about 8-10 minutes more until a toothpick comes out clean. Remove carefully to a rack and cool completely before adding filling. (see notes for more options on baking)
  1. Empty fluffy white frosting container into a mixer bowl. Add the fluff and vanilla. Whip on high until it is light, fluffy and fully incorporated.
The Pie
  1. Spread a mound of filling on the flat side of one cookie and place another cookie (flat side) on the filling. Try to keep them flat on the plate because the filling will slide somewhat if you set them on end.
If you want the Whoopie Pie cookie to have a nice crust, leave the batter to sit on the counter for about 20 minutes before scooping. And don't swish a spatula over the dough after you scoop. If you want large flatter Whoopie Pies, use a ¼ scoop and then take a small offset spatula and give it a slight swish to make it more broad, but keeping the circle shape. If you want smaller, kid friendly pies, scoop by tablespoons and use the offset spatula to make the circle shape more pronounced. If you want a Whoopie Pie that is mile-high-cake, then use the ¼ cup scoop and don't use the spatula. Just be vigilant about scooping and dropping into the best circle shape you can.


  1. Ohmygosh, ohmygosh, ohmygosh…
    Thank you SO MUCH for coming up with a GF whoopie pie! We just got back from camping, an activity for which whoopie pies are a family ritual. Now I can make my own! I’ll be making these soon. Can’t wait!

  2. Hello, I am Sonia’s Oggi pane e salame, domani…blog (pardon my bad English) glad to know ^_^ I found your photos on Dishfolio and so I decided to follow you so far, now are among your followers ^_^ go to see when you want.
    Have a nice day 😉

  3. I have been dreaming of gluten free whoopie pies for a while (I get on these kicks it can’t be explained) but since I am in Australia I don’t think I’ll be getting my hands on this out of the box method – however, I’ve found a recipe I think will be yummy -I’ll make sure to post them on to my blog when I finally get around to making them 🙂

  4. I just made your whoopie pies and I had to say “Thank you for sharing the recipe!!” On my first batch my scoops were too big so thay ran together like a flat cake, but I cut them into rectangles and they were like eating a sadly missed Suzy Q… Thanks again, I will be sharing the recipe with my gluten free family and friends, unless of course this becomes a personal secret recipe. 🙂

    • GlutenFreeCanteen says:

      Ha. I’ve totally done that, more than I care to admit. I like that you turned into something good, though! Glad you like them. Watch for something in the Whoopie family to show up next week on the blog….

  5. Thank you, Thank you , Thank you!! Not only super easy but the best thing I have put in my mouth since being gluten free!!!

  6. Can’t wait to make these. One question – if I use soymilk instead of buttermilk, do I still omit the baking soda? Thanks again!

    • GlutenFreeCanteen says:

      Hi Megan- To answer your question – yes, leave out the baking soda. But not sure how they would come out because this (tested) recipe is made with buttermilk. But hey, experimenting is half the fun. Let me know. And enjoy.

  7. Emily Miller says:

    I made them with vanilla hemp milk and no baking soda and they came out great. Except they didn’t hold shape – they spread. I just cut them out with a round cutter so they would be uniform. The texture was great. And they were delicious!

  8. I like the idea of cutting them out into shapes. My 7 year old granddaughter has celiac and this will be so much fun for her. I have to try this this week. Thanks

  9. I Live at a high altitude, and promised a friend I would make gluten free whoopie pies, because I make such gr8 ones that are not gluten free. I am sort of nervous, but will do it, thanks for your website.

  10. This recipe worked great. I made 5oz buttermilk from my 2% milk using 5oz milk and 1/2 tbsp. lemon juice (wait 5 min). The 20 minute wait and scoop technique made them perfect (one or two I tried to fuss with didn’t have the same nice shape and texture). Thanks!

  11. regina devaney says:

    Hello! Just wondering why you swap out the water (per box directions) for the buttermilk and add the vanilla (flavor I am assuming, but always get into trouble when i assume 🙂
    Thank you!

    • GlutenFreeCanteen says:

      Hi Regina – Good question. And you have it exactly right. Improved flavor. Plus it gives the cookie a little more structure because of the added protein in the buttermilk. Hope that helps.


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