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Gluten-free Carrot Cake Whoopie Pie

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 10 minutes
20 minutes
Total Time 50 minutes
Servings 1 dozen whoopie pies
Author Alexa Lehr

Ingredients

  • 1/2 cup organic, grass-fed butter or coconut oil
  • 1/2 cup coconut sugar
  • 2 cups Bob's Red Mill gluten-free rolled oats
  • 2/3 cup Bob's Red Mill tapioca flour
  • 2 large, pasture-raised eggs room temp.
  • 1 tsp. baking powder, corn free
  • 1 tsp. organic ground cinnamon
  • 1/8 tsp. organic ground ginger
  • 1/8 tsp. organic ground clove
  • pinch of sea salt
  • 1 1/2 cups shredded organic carrots

Filling

  • 1 4 oz. Daiya cream cheese spread softened
  • 6 T. grass-fed, organic butter (or coconut oil) softened
  • 1/2 cup powdered coconut sugar
  • 1 tsp. pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • In a small sauce pan, melt the butter over medium heat. In a large mixing bowl, combine the butter, coconut sugar, salt, and egg. Mix with beaters until combined.
  • Add the remaining ingredients except for the shredded carrots. Stir until combined. Fold in the shredded carrots.
  • Using a cookie scoop, places scoops of the batter onto the cookie sheets. Place the cookies about 2 inches apart. Bake for 8-9 minutes. Cool for 2-3 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely before making the whoopie pies.
  • In a medium mixing bowl, combine all of the filling ingredients and beat on high until they are thoroughly combined. Place the cookies in pairs of two. Put a dollop of filling on one cookie and place the other cookie on top. Repeat with the remaining pairs.
  • Enjoy your whoopie pies!