Yep I know we all heard this joke a million times but have you heard there’s a vegan top eight allergen free Whoopie pie that tastes as good as the real thing? Well guys this recipe below has all the flavor you remember without all the gluten and other allergens we just can’t have anymore.

I started with a great gluten free recipe from Gluten Free on a Shoestring and took it a few steps further to make it vegan and top eight allergen free.

As with most cake cookies the dry ingredients are mixed together and the wet ones are added one at a time or in batches. This ensures the batter has a nice consistency and texture.

With my flour blend, I have found that letting it rest helps lose the chalky/ grainy texture some allergen free baked goods have. This also lets me do a quick clean up in the kitchen. These short burst of cleaning helps that it doesn’t look like a bomb went off. It gives me time to put away or wash some or most of the utensils, bowls, mixer(s), and ingredients. With less mess at the end to contend with my husband is more excited to hear about my baking adventures rather than seeing the chaos it brings.

The one thing I did notice with this batter was it was very thick. So piping the dough you need to keep the cookie more flat rather than mounded. The cookies do spread slightly but not enough to completely lose their stiff peaks while piping.

Letting the cookies cool completely before trying to peel them off the parchment paper will help keep them together with minimal breaking- these are very delicate when still warm.

Any filling will work for these but keeping with traditional Whoopie pies a buttercream frosting is best.

These are filled with strawberry butter cream frosting.