There’s a switch that goes off in my brain starting sometime in early spring. This switch is all about strawberries. Strawberry everything. I love the way they taste, the way they smell, the fake strawberries, the candy strawberry flavor. Everything strawberry. And these Gluten-Free & Vegan Strawberry Whoopie Pies are the biggest sign that it’s happening again. “I just love strawberries.” That’s what is thrumming through my head as the weather turns. And you’re the benefactor, my lovlies. I hope you enjoy.
But, don’t enjoy too much. I may have over-indulged a little. My tummy hurt some afterward. But that could have had something to do with the desire to snatch them all to my chest and scream “my precccciousssss”. Holding back that urge can make my tummy hurt. You know, all that tension…totally not the over-eating. Heh.
The best part about these strawberry whoopie pies is the smell. I think that alone is reason enough for me to make them again. But maybe next time, I’ll do the cream in chocolate. Ooooh, wouldn’t that be decadent? But, for now, I made the cream all vanilla-goodness, sweet and tasty, like a store-bought whoopie pie, but only with strawberry cookie. Wow. That’s really all I can say.
Well, I can also say that I had a little problem sharing these. So, maybe I need to think about doubling the recipe. Maybe that’s good advice for you, too, if your teen is going to come home from school in the middle of you making these. Yeah, because, as I watched him chow-down, I was kind of jealous that he was getting one. So, to avoid that issue, just double the recipe. Yeah, sage advice from me to you. LOL!
Gluten-Free & Vegan Strawberry Whoopie Pies
- 2½ cups gluten-free flour mix like Bob's Red Mill
- 1 tspn salt
- 1½ tspn baking powder
- ½ tspn baking soda
- 1 cup light brown sugar
- 3 tblspn aquafaba (yup, a little bean juice)
- 1 cup coconut milk, like what you use on cereal
- 1 tblspn white vinegar
- ½ tspn vanilla extract
- 2 tblspn strawberry flavoring
- 5-10 drops pink food coloring (I use gel because I get brighter colors)
- 1 can coconut milk, refrigerated for 2 hours at a minimum
- 1 cup powdered sugar
- 1 cup marshmallows
- 1 tblspn coconut oil
- 1 tspn vanilla extract
- 1 cup powdered sugar
- ½ tblspn corn syrup
- 3-4 drops pink food coloring
- Preheat oven to 350-degrees.
- Cover a cookie sheet in wax paper and set aside.
- Mix cookie's coconut milk and vinegar together in a glass and set aside for 10 minutes.
- Mix dry ingredients for the cookies in a medium mixing bowl, and the wet ingredients in another.
- Add the wet ingredients to the dry and combine thoroughly.
- Your mixture should be pretty wet. Pourable-type wet. Not doughy. If it's just this side of pourable, that's close enough, but if it's very doughy, add a tablespoon of coconut milk.
- Place 3 tablespoons of the cookie "dough" onto the cookie sheet for each cookie.
- Place in the oven for 11-15 minutes. The cookies should spring back when the top is touched. If they don't, just let them stay in there a few more minutes. Just don't let the cookies crisp or brown. That would be sad.
- Remove cookies from the oven an allow to cool in place. They will be kind of fragile, so avoid handling them until you're ready to put the cream in between.
- Make your cream by opening your can of coconut milk and separating the cream from the water. You can chug the water or whatever, I don't care--these are your cookies.
- Mix the coconut milk cream, vanilla and powdered sugar together with a hand mixer until fluffy and stiff. Place in the refrigerator until you need it next.
- Place the coconut oil in a sauce pan over high heat.
- When the coconut oil has melted completely, add the marshmallows.
- Stir the marshmallows constantly until they melt completely.
- Immediately remove from heat and fold-in the coconut cream mixture.
- Using a piping bag, pipe approximately 1 tablespoon on ½ of the cookies.
- Place a second cookie on top and gently mush down.
- Make the icing by mixing the corn syrup, food coloring and powdered sugar together.
- Using your smallest piping bag, sloppily drizzle the icing across the top of each whoopie pie.
- DEVOUR LIKE A CHILD-OF-CLUTHU THAT YOU ARE!
I’m really interested in hearing how this recipe works out for you. I really loved the way these Strawberry Whoopie Pies tasted–and the smell…I could just make these cookies every day just to smell them…so, tell me what you think in the comments. Or leave me a message on Facebook. I’d love to hear from you!