1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoon vanilla extract
For the buttercream filling:
½cup (113g)unsalted butterroom temperature
3cups (360g)powdered sugar
¼teaspoonvanilla extract
3-4tablespoonswhole milk
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
1 ¾ cups (259g) gluten free flour blend, ½ cup (42g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and the sugar until smooth.
½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar
Add the milk, prepared egg replacer, and vanilla and beat to incorporate. Add the dry ingredients and mix on low speed until combined.
1 cup (240ml) whole milk, 1 tablespoon Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
Use a large cookie scoop to scoop batter out onto prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until cookies are slightly puffed up with cracks on top. Allow the cookies to cool completely before removing from pans.
To make the buttercream filling, beat the butter with the powdered sugar and vanilla until combined. Add the milk, one tablespoon at a time, until desired consistency is achieved.
½ cup (113g) unsalted butter, 3 cups (360g) powdered sugar, ¼ teaspoon vanilla extract, 3-4 tablespoons whole milk
To assemble, pipe or spread the filling onto the flat side of half of the cooled cookies, then top each with another cookie to create a sandwich.
Notes
If you are not looking to make these whoopie pies gluten free, you should be able to substitute all-purpose flour without making any adjustments, as I always use a cup-for-cup flour blend.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
The cookies must be completely cooled before handling. They're extra soft, so they will fall apart if moved while still warm. If they do seem to be falling apart as you're trying to fill them, chill in the refrigerator for 10 minutes and then try again.