Gluten Free Gingerbread Whoopie Pies feature perfectly spiced gingerbread cookies with a tangy, dairy-free cream cheese filling. These paleo whoopie pies are easily made vegan or AIP with swaps. They’re an irresistible holiday favorite that everyone will enjoy!
Table of contents
If you want to learn how to make more delicious allergy-friendly, dairy-free and gluten-free cookies for the holidays, check out The Holiday Cookie Course.
Gluten Free Gingerbread Whoopie Pie Recipe
Ever wish you could enjoy all the holiday treats you love without worrying about your food sensitivities? I hear you! Navigating the holidays with food intolerances can be tricky — especially when all you want is to share nostalgic desserts with your loved ones.
That’s exactly why I created these Gluten Free Gingerbread Whoopie Pies that ALL eaters will love! They’re gluten-free, grain-free, dairy-free, paleo, refined sugar-free, and absolutely delicious.
Warmly spiced, cinnamon-sweet molasses cookies with a luscious dairy-free cream cheese filling. Yum! Trust me, these whoopie pies are so flavorful, you’re not missing out on anything.
The grain and gluten-free cookies are made with almond and coconut flours. Rich molasses, a double dose of ginger (ground and fresh) and ground cinnamon and cloves create the signature gingerbread flavor and warmth. They’re moist, chewy and great on their own even without the frosting.
For the filling, I used the same silky vegan cream cheese frosting from my Gluten Free Dairy Free Pumpkin Roll. This dreamy, creamy filling contrasts perfectly with the sweet-spicy cookies.
These dessert sandwich cookies are versatile, too. Can’t have nuts? Use my Gingersnap Cookies instead. Need them to be vegan? Use a flax egg.
These gingerbread whoopie pies are irresistible! A bit spicy, sweet, creamy, and cool, they deliver all the cozy vibes of traditional gingerbread. They’re easy to make and come together in under 45 minutes. Perfect for holiday parties or as an evening treat with a cup of tea.
Ready to whip up everyone’s new favorite holiday dessert? Let’s get baking!
Want more dairy-free and gluten-free gingerbread treats? Try my Gingerbread Cookies, Gingerbread Loaf, or these Gingerbread Squares.
Ingredients
See the recipe card below for ingredient quantities
Gluten Free Gingerbread Cookies
- super fine almond flour – I used Bob’s Red Mill Super-Fine Almond Flour.
- coconut flour
- ground cinnamon
- ground ginger
- ground cloves
- fresh ginger – finely grated with a zester or rasp-style grater like a Microplane, or the smallest side of a box grater.
- salt
- baking soda
- egg
- avocado oil
- vanilla
- almond butter
- blackstrap molasses – I used Wholesome brand unsulphured blackstrap molasses.
- coconut sugar
Dairy Free Cream Cheese Filling
- dairy free cream cheese – I used Violife Just Like Cream Cheese Original which is vegan and soy-free. I also recommend the Kite Hill brand which is almond-based.
- tapioca starch
- maple syrup
- vanilla
- salt – a pinch
Ingredient Substitutions
- You can use olive oil instead of avocado oil.
- If you prefer a sweeter filling, use palm shortening instead of dairy-free cream cheese to make my Vegan Vanilla “Buttercream” Frosting.
- AIP Modification: For both Core and Modified AIP, use my AIP Gingersnaps (they’re nut-free, egg-free, and coconut-free) and substitute the dairy-free cream cheese with palm shortening.
- Vegan Modification: Use a flax egg (1 TBSP ground flaxseed + 3 TBSP water) instead of the egg.
- I don’t recommend any other ingredient substitutions and can’t guarantee the results if you make replacements.
How To Make Gluten Free Gingerbread Whoopie Pies
Step 1. Make the Cookie Dough
First, combine the dry ingredients (except coconut sugar) in a large bowl.
In a separate bowl, add the liquid ingredients and coconut sugar.
Pour the wet mixture into the center of the dry mixture and stir to combine.
Step 2. Chill the Cookie Dough
Once you’ve made the cookie dough, chill it in the fridge for 20 minutes.
Step 3. Shape the Cookies
Scoop 1 TBSP dough balls and place on the prepared baking sheet. Then, flatten slightly with your palm or the back of a spoon. The cookies pressed with the spoon are indented more with slightly cracked edges. However, they bake up pretty much the same.
Step 4. Bake the Cookies
Bake gingerbread cookies in oven preheated to 350F for 8 minutes.
Step 5. Let Cookies Cool
Allow cookies to cool completely before frosting them.
Step 6. Make the Frosting
While the cookies cool, make the cream cheese filling in a stand mixer, with a handheld mixer, in a food processor or by hand.
Step 7. Assemble the Gingerbread Whoopie Pies
Pair up cookies.
Pipe the frosting onto one cookie then top with the other cookie.
Step 8. Serve
Serve and enjoy!
Tips & Tricks
Use Room Temperature Ingredients
Wet ingredients like the egg, dairy-free cream cheese, and maple syrup should be at room temperature rather than cold from the fridge for best results. Room temperature ingredients ensure smoother mixing for an evenly incorporated dough and a filling that is smooth rather than curdled. If necessary, slightly warm cold liquid ingredients first to remove the chill (not the egg though).
Almond Butter Consistency
Make sure you use runny, drippy almond butter with the oil well-combined. This makes it easy to combine the nut butter in the cookie dough, creating the ideal texture.
Avoid Overmixing
Over-mixing the cookie dough can create dense or crumbly cookies.
Chill the Cookie Dough
Refrigeration is key to ensure the right texture for these gingerbread cookies. It also helps prevent spreading so the cookies maintain their slightly puffy shape.
Use a Cookie Scoop
Since we’re pairing up the cookies, it’s helpful that they’re all relatively the same size. Using a scoop ensures the dough balls are all the same size and the cookies bake evenly.
Avoid Overbaking
The cookies are meant to be soft and moist and will get too dry if over-baked. They’re ready when the centers are set. You can check with a toothpick to see if it comes out clean or with a few moist crumbs.
Chill the Filling
The dairy-free cream cheese is softer than traditional cream cheese, so the filling may be too runny to use right away. Pop it in the fridge or freezer for a few minutes to firm up.
Allow Cookies to Cool Completely
Like all gluten-free baked goods, ensure the cookies cool completely. Not only will this help them set properly, it will prevent the filling from sliding and melting. However, slightly reheating the assembled whoopie pies before serving really enhances the texture and brings out the flavor, especially after storing in the fridge.
Customize the Filling
Feel free to add a smidge of the spices to the filling for a spiced cream cheese version. For other flavor pairings, try whipped coconut cream or melted dairy-free white chocolate.
Variation
You can make 16 frosted gingerbread cookies by piping the filling onto each cookie.
Frequently Asked Questions
I don’t recommend storing the dough in the fridge for more than the 20 minute chill time as the dough can get stiff and crack easily. If dough over-chills, allow it to come to room temperature before scooping it.
Yes! You can store assembled gingerbread whoopie pies in the fridge until ready to serve. Or, store the cookies and the frosting in the fridge, separately, and assemble just before serving. If making the frosting ahead of time, you may need to rewhip it.
Storage & Reheating Instructions
- Fridge: Store gluten-free gingerbread whoopie pies in an airtight container in the fridge for up to 5 days.
- Store the cookies for up to 5 days and the frosting up to 1 week in sealed containers, separately.
- Freeze: These are definitely best fresh but can be frozen. Store assembled whoopie pies in a freezer-safe container or resealable bag for up to 3 months.
- You can also freeze the cookies and frosting separately, up to 3 months. Thaw in the fridge overnight.
- Reheating: Reheat slightly in the microwave for best texture.
As the creator of an online dairy-free and gluten-free baking school, I know how challenging it can be to find delicious gluten-free baked treats that taste just as good as the conventional versions. That’s why you’ll love my Gluten-Free Gingerbread Whoopie Pies. They’re full of classic gingerbread flavor and the perfect creamy filling, made completely without gluten, grains, or dairy. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Print
Gluten Free Gingerbread Whoopie Pies Recipe (Dairy Free)
- Total Time: 43 minutes
- Yield: 8 whoopie pies 1x
- Diet: Gluten Free
Description
Gluten Free Gingerbread Whoopie Pies feature perfectly spiced gingerbread cookies with a tangy, dairy-free cream cheese filling. These paleo whoopie pies are easily made vegan or AIP with swaps. They’re an irresistible holiday favorite that everyone will enjoy!
Ingredients
Gluten Free Gingerbread Cookies
- 1.5 cups (168g) Bob’s Red Mill Super Fine almond flour*
- 1/4 cup (28 g) coconut flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp finely grated fresh ginger
- 1/4 tsp salt
- 1.5 tsp baking soda
- 1 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
Dairy Free Cream Cheese Filling
- 1 cup dairy-free cream cheese
- 1/2 cup tapioca starch
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- pinch of sea salt
Instructions
Gluten Free Gingerbread Cookies
- Preheat oven to 350F and line a large baking sheet with parchment paper.**
- In a large bowl, add super fine almond flour, coconut flour, ground cinnamon, ground ginger, ground cloves, grated ginger, salt, and baking soda. Stir to combine.
- In a separate bowl, combine room temperature egg, avocado oil, vanilla, molasses, almond butter, and coconut sugar.
- Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Stir to combine to form the gingerbread cookie dough.
- Chill the cookie dough in the fridge for 20 minutes.
- Once chilled, use a 1 TBSP cookie scoop to scoop the dough onto the prepared baking sheet. Space balls of dough a few inches apart.
- Gently press down the tops of the dough balls with the palm of your hand or with the back of a spoon.
- Bake in the middle rack of the oven for 8 minutes.
- Remove from oven and allow cookies to cool for a minutes on the baking sheet before transferring to a cooling rack to cool completely. Cookies must be fully cooled before adding the filling.
Dairy Free Cream Cheese Filling
- In a stand mixer or food processor, combine dairy-free cream cheese or palm shortening with tapioca starch, maple syrup, vanilla extract and sea salt. Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.
- Transfer the filling to a piping bag or plastic resealable bag (like a Ziploc bag) with a corner cut off. Chill in the fridge or freezer for a few minutes if the filling is too drippy.
Assemble Gingerbread Whoopie Pies
- Pair up similar-sized cookies to make the whoopie pies.
- Pipe the filling onto the flat side of one cookie.***
- Top with the flat side of the other cookie and gently press together.
- Repeat with remaining pairs of cookies and filling.
Notes
*This is the brand I used. If trying other brands, ensure it’s a super fine almond flour. I included the weight in grams as the flour densities will differ by brand.
**Or use two smaller baking sheets.
***Or use an offset spatula, knife, or spoon to spread or swirl on the filling.
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Leave a Reply