Gluten Free Red Velvet Whoopie Pies

Ingredients:

• 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

Instructions:

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.

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