These grain free Gingerbread Whoopie Pies have loads of molasses flavor with warm spices and a soft cream cheese filling with a dairy free option. They’re gluten free, paleo friendly, easy to prepare and an extra special treat for the holiday season!
These Whoopie Pies were a huge hit with my family and I know you’ll love them too!
I tested the recipe twice – both the cookies and the filling and found the perfect combination.
You have options with these cookies. You can make them fully grain free and dairy free or just grain free depending on your dietary needs.
Both ways, you get chewy, soft, gingerbread cookies with a sweet creamy filling that’s just a little bit messy (good messy!) and a whole lot of delicious!
Let’s get into all the recipe details. I can’t wait to share these with you!
What You Need to make Paleo Gingerbread Whoopie Pies
You’ll see all the options for swapping out ingredients below. Exact amounts and a printable version can be found in the recipe box at the end of the page.
Cookie Dough:
- unsalted butter or vegan butter
- pure maple sugar, or coconut sugar
- blackstrap molasses
- eggs
- pure vanilla extract
- blanched almond flour
- tapioca flour or arrowroot
- cinnamon
- ginger
- cloves
- baking soda
- fine sea salt
Filling:
- dairy free cream cheese, like Kite Hill, or regular, if dairy is okay
- unsalted butter or vegan butter
- organic powdered sugar, or powdered monk fruit sweetener
- pure vanilla extract
- cinnamon, optional
How to Make these Paleo Whoopie Pies
Begin with the cookie dough. The dough will need to chill for at least two hours, so don’t preheat the oven yet.
In a large bowl with an electric hand mixer, cream together the butter, maple sugar and molasses until smooth, then beat in the egg and vanilla.
In a separate bowl, combine the almond flour, tapioca, spices, baking soda and salt.
Stir the dry mixture into the wet until a thick sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to one day.
Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Using a medium cookie scoop, scoop the chilled cookie dough evenly onto the baking sheet – they will spread.
Make sure you have an even number since we’re making sandwich cookies!
Bake, one batch at a time, until set in the center. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to cooling racks to cool completely.
While the cookies cool, make the filling.
In a large bowl with an electric hand mixer, cream together the cream cheese and butter until creamy, then beat in the powdered sugar or monk fruit.
Beat in the vanilla and mix until very creamy. Add cinnamon if desired.
Chill the frosting in the refrigerator for about 20 minutes or longer if you want a firmer texture. This frosting will remain soft if it’s not chilled.
Spoon the frosting onto half of the cookies, on the flat side, then top with another cookie, flat side down.
How to Store These Gingerbread Whoopie Pies
I like to store these cookies in a container in the refrigerator to keep the frosting from seeping out the sides of the cookies.
The cookies will firm up a little TOO much in the refrigerator though, so make sure you let them sit out at room temperature for 30 minutes or so before serving.
They’ll last up to 5 days in the refrigerator, although it’s unlikely that they’ll stay that long without being devoured first!
I hope you’re ready for a seriously yummy gingerbread treat that you won’t believe is paleo friendly!
Grab your ingredients and your favorite mixing bowls because it’s time to bake – let’s go!
Gingerbread Whoopie Pies {Grain Free, Paleo}
Gingerbread Whoopie Pies {Grain Free, Paleo}
Ingredients
Cookie Dough:
-
1/3
cup
unsalted butter
or vegan butter
- 2/3 cup pure maple sugar or coconut sugar
- 1/3 cup blackstrap molasses
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Filling:
- 2/3 cup dairy free cream cheese like Kite Hill, or regular, if dairy is okay
- 1/3 cup unsalted butter or vegan butter, softened
- 1 1/2 cups organic powdered sugar or powdered monk fruit sweetener
- 1/4 teaspoon pure vanilla extract
- Pinch cinnamon optional
Instructions
Cookie Dough:
-
In a large bowl with an electric hand mixer, cream together the butter, maple sugar and molasses until smooth, then beat in the egg and vanilla until creamy.
-
In a separate mixing bowl, combine the almond flour, tapioca, spices, baking soda and salt. Stir the dry mixture into the wet until a thick sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to one day.
-
Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons) scoop the chilled cookie dough evenly onto the baking sheet, at least 2” apart since they will spread. Make sure you have an even number since we’re making sandwich cookies!
-
Bake, one batch at a time, for 10-11 minutes or until set in the center. Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer to cooling racks to cool completely.
Filling:
-
While the cookies cool, make the filling.
-
In a large bowl with an electric hand mixer, cream together the cream cheese and butter until creamy, then beat in the powdered sugar or monk fruit. Beat in the vanilla and mix until very creamy. Add cinnamon if desired.
-
Chill the frosting in the refrigerator for about 20 minutes or longer if you want a firmer texture. This frosting will remain soft if it’s not chilled.
-
Spoon the frosting onto half of the cookies, on the flat side, then top with another cookie, flat side down. Enjoy right away, or store in the refrigerator until ready to serve. Store leftover cookies in a sealed container, or tightly wrapped in the refrigerator.
Recipe Notes
*Nutrition is calculated using powdered sugar in the filling. Using monk fruit will reduce sugar content and calories.
Nutrition
Want More Paleo Christmas Cookie Recipes? Try One of These!
Perfect Paleo Cut Out Sugar Cookies
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Mmm!! Very yummy! I really like the cookie part! Thanks for the recipe!!
Delightful! Recently, instead of writing an essay, I decided to bake these cookies and did not want to. Thanks to the service for solving my problem with the essay.
My kids will definitely love this!
I made this tonight and it was absolutely delicious!
I follow a low starch diet for an autoimmune condition, so I can’t have tapioca sadly; will coconut flour work instead? I love your website. It has been a guiding light in my diet switch!
I haven’t made these yet, but nothing I’ve made from this blog has been bad. All of my cooking is from here now. So I rate this at a 5 because it will be awesome when I figure it out.
To us they were best when first baked, really tasty!
This is absolutely delightful!!! Loved every bit reading this and I’m sure my kids would love it too in real.
Really good but best when fresh from the oven. Crispy edges.
cassava or arrowroot flour will work. I have used them both as substitutes for tapioca flour.
These cookie recipes look amazing and I can’t wait to try them. I can’t use almond flour due to allergies. What do you recommend as a substitute?
Yum! Tried these last weekend – they’re a game-changer! How about adding a pinch of cardamom for an extra twist?
IVe been a follower for a while now
There isn’t a recipe of yours my whole family hasn’t loved. I’ve recently discovered I have an almond/peanut allergy. What is a good flour replacement for your recipes? Thanks.
Thank you for sharing this delicious cookie recipe. I wish I could eat them. Looks very delicious
I’m happy to chat on your blog, and it seems like I should be looking forward to more dependable content. I believe that all of us would like to thank you for sharing so many fantastic articles and blogs with us.
This cake will definitely taste very delicious, it is not difficult to guess if you look closely at this cake.
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