Sesame Chocolate Whoopie Pies (Gluten Free)

Gluten Free recipe { Via breakingbreadblog.com }Sesame Chocolate Whoopie Pies (Gluten Free)

  • 2 cups gluten free flour blend
  • 1/2 cup dutch process cocoa
  • 1 1/4 t baking soda
  • 1 t salt
  • 1 cup yogurt
  • 1 stick softened butter
  • 1 cup packed brown sugar
  • 1 t vanilla
  • 1 egg
  1. Preheat oven to 350 degrees. Line two baking sheets with silpats.
  2. Mix together flour, cocoa, baking soda and salt and set aside.
  3. Cream the butter and sugar in the bowl of a stand mixer until light and very fluffy, several minutes.
  4. Add vanilla and the egg and mix well.
  5. With the mixer on low, add 1/3 of the flour cocoa blend, followed by 1/2 of the yogurt, and repeat until all of the ingredients are incorporated.
  6. Using a cookie scoop, place the batter on the cookie sheet in 2 T portions. Allow room for them to spread.
  7. Bake for 10 minutes or until the cookies spring back when you touch them, cool for 5 minutes, and then transfer to wire rack to cool.

Sesame frosting

  • 3/4 cup tahini
  • 1/2 cup butter, room temperature
  • 3/4 cup powdered sugar
  • 1/2 t roasted sesame oil
  • English toffee bar, finally chopped

 

  1. Beat together tahini and butter, add in the powdered sugar 1/4 cup at a time, then beat in the sesame oil. Beat on high until very fluffy.  Fold in toffee bits

 

Whochies

For the mochi cake cookies

  • 1 cup sweet rice flour
  • 1/2 cup cocoa
  • 1 t baking powder
  • 1 t kosher salt
  • 2 T melted butter
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 can coconut milk
  • 2 eggs, beaten
  • 1 t vanilla
  1. Preheat oven to 350 degrees.
  2. Grease the bottom half of 2 muffin tins with butter.
  3. Whisk together sweet rice flour, cocoa, salt and baking powder. Set aside.
  4. Mix together butter, sugars, coconut milk, vanilla and eggs.
  5. Add in the rice flour mix and stir until well blended.
  6. Place 2-3 T of batter in the bottom of each muffin tin.
  7. Bake for 12-15 minutes, until the cookies spring back when touched.
  8. Remove from oven and allow to cool on a wire rack. DO NOT REFRIGERATE.

Whochie Filling

  • 3/4 cup coconut milk
  • 2 T heavy cream
  • 2 T sweet rice flour
  • 3/4 cup sugar
  • 1 t kosher salt
  • 1 1/2 sticks butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 ounces 72% chocolate, melted and cooled to room temperature.

 

  1. Mix together coconut milk, cream, sugar and sweet rice flour in a small saucepan. Bring to boil, stirring occasionally, and allow to boil until thickened, about 10 minutes. Remove from heat and cool completely to room temperature.
  2. In the bowl of a stand mixer with a paddle attachment, beat coconut milk mixture with butter and cream cheese until light and fluffy.
  3. Add in powdered sugar, beat until fluffy.
  4. Add in chocolate and beat again until well incorporated.