Gluten Free Red Velvet Whoopie Pies

If you are not familiar with whoopie pies, their texture is between a cookie and a cake. Filled with a cream cheese frosting, these gluten free red velvet whoopie pies are a treat that you can adjust the sweetness level to your liking. You can as much as double the powdered sugar, if desired, to make a filling closer to a oreos filling. I hope you enjoy this recipe. Some find anything made from a rich red velvet batter to be delicious. How about you?

Gluten Free Red Velvet Whoopie Pies


Yield: Makes about 17 whoopie pies.

Gluten Free Red Velvet Whoopie Pies

Delicious red velvet whoopie pies you'd never know were gluten free.


  • 2 1/4 cups Carla's Gluten Free All-Purpose Flour Blend
  • 1/4 cup Dutch processed cocoa powder (or pure unsweetened)
  • 1/2 teaspoon gluten free baking powder (Rumford's, or Featherweight for corn-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 7/8 cup unsalted butter, at room temperature
  • 1 cup sugar (or xylitol, for sugar-free - birch derived is healthiest)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 1 Tablespoon liquid gluten free red food coloring (McCormick or less of Americolor Food Gel Paste; for organic try Seelect brand online)
  • 1/2 recipe Cream Cheese Frosting in my Gluten Free Red Velvet Cake Recipe


  1. Preheat oven to 375 degrees°F.
  2. Line two baking sheets with parchment paper or silicone baking mats; set aside.
  3. Sift flour blend, cocoa powder, baking powder, baking soda, and salt into a large bowl.
  4. Beat, using a mixer beat, butter and sugar, until fluffy; add egg; mix well; add vanilla; blend.
  5. Add food coloring to buttermilk; mix well.
  6. Add half flour mixture to butter mixture; mix well; add buttermilk; mix well; add remaining flour mixture; mix well.
  7. Scoop heaping tablespoons of batter onto the prepared pans, allowing 2-inch space between each; dip a rubber spatula into water to smooth tops of batter.
  8. Bake on center rack for 9-10 minutes or until cookies come out toothpick clean and spring back when touched.
  9. Remove from oven and immediately transfer cookies and parchment paper onto a cooling rack to cool completely.
  10. Make frosting, as directed. Add frosting to two cookies; sandwich together; repeat with remaining cookies.
  11. Store leftovers in the refrigerator.

You may also be interested in my Gluten Free Red Velvet Pancakes Recipe. They’re truly delicious!

5 Replies to “Gluten Free Red Velvet Whoopie Pies”

  1. Carla…….

    I have the pleasure & privilege of zooming “Baking with Nana” with my 2 wonderful granddaughters & my niece (7 & 13 & 14). We are going to try this recipe next!

    The best place to store them………..refrigerator or countertop?

    Barbara (Nana)

  2. Hi Carla
    I am allergic to corn and tapioca starch. Can I replace those with arrowroot and can I replace these cup for cup or should I use less amounts with the arrowroot? Thank-you, Sue

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