Whoopie Pies were the next big thing, ya know, right after the cupcake craze and macaroon madness. We don't know if they are still hip, but we do know they are always decadent!
There is a lot of lore surrounding this little treat, with everyone wanting braggin' rights for its creation. My favorite goes something like this....The Amish are not known for their extravagant lifestyle and small pleasures, like a snack sized cake in a lunch box is a big deal. Occasionally, Amish women would have leftover cake batter after a day of baking. They would turn the leftover batter into what was then known as hucklebucks or creamy turtles and put them in farmers' lunch pails. When farmers would find the treats in their lunch, they would shout "Whoopie!"
How fun is that? I am bringing back that tradition every time I eat one of our gluten free Whoopie Pies.
Preheat oven to 350 degrees and prepare a cookie sheet by lining with parchment paper or a silicone baking matt.
Put the dry mix in a large bowl and stir in the additional 1 tsp. xanthan gum.
Separately, whisk the water, oil, vanilla and vinegar together. Add to the dry ingredients and whisk until smooth and thoroughly blended.
Let sit for 5 minutes. The batter will thicken slightly as it sits and will be easier to handle.
Scoop (use a small ice cream scoop) or pipe the batter to the desired size. The batter will not spread much during baking so make them the size you want for the finished product.
Using a wet fingertip, press the tops of the piped batter to flatten or clean up imperfections if needed.
Bake for 5 to 15 minutes depending on the size of the pies. You will know when they are finished because they will be set but spring back lightly when touched.
Let cool, pipe frosting on one half and create a sandwich.
The batter for these gluten free Whoopie pies is dairy free and egg free. So depending on the frosting you choose, this can be a crowd pleasing vegan dessert.