Dense, Dark Chocolate Gluten-Free Whoopie Pies & Waiting for the Sun to Set on Cape Cod

September 20, 2016


the best gluten-free whoopie pies | freshnewengland


I finally decided to give gluten-free baking a try. Not because I have celiac disease, but because I wanted to see if how my desserts turned out when I eliminated gluten. Believe me, it was not an easy task nor was it an inexpensive one. I have a new found respect for people who do this sort of baking regularly. In the end, the whoopie pies turned out delicious – deep, rich and dark. I used raw local honey, not processed sugar,  in the recipe so the flavor is deep and sophisticated.

We packed up our gluten-free whoopie pies and headed down to Rock Harbor in Orleans on good old Cape Cod. Everyone comes out to watch the sunset. We arrived early.


long walks

the days end


It’s such a wonderful feeling to be by the water, breathe in the fresh air, and wait for the sunset.  … I love how trees, not spikes, guide the boats into the harbor.


tree guide
quick dip strike 3

sunset watch

As the sun began to set, a steel drum band came out to play. People poured onto the beach with their kids and their picnics. It restores your faith in humanity to see people setting aside time to watch nature at its finest.

The next time you head out to watch the sunset, don’t forget to bring the whoopie pies.

the best gluten-free whoopie pies | freshnewengland



Dense, Dark Chocolate Gluten-Free Whoopie Pies

Day 1

1 1/4 c (120 g) unsweetened Callebaut chocolate

6 tbsp (85 g) unsalted butter

1/3 c (40 g) Bob’s Red Mill gluten-free flour

1/4 c (35g) coconut flour

1 tsp. baking powder

1 egg

1/4 tsp. xanthan gum

pinch of salt

1/2 c (120 ml) raw local honey


Day 2

1/4 tsp. xanthan gum

1 tsp. baking powder

2 tbs. raw local honey



1/4 c (30g) unsweetened Callebaut chocolate melted

1/4 c (65g) creme fraiche (sour cream will work too)

1/3 c (35 g) unsweetened Callebaut cocoa powder

3 tbs (60 ml) raw local honey (or add honey to taste)


Melt butter and chocolate together. Stir until mixed. In the bowl of a standing mixer, add remaining add dry ingredients and chocolate butter mixture and mix. Add egg and 1/2 c honey. Mix. If you add too much honey at this point, the mixture will separate. To prevent this problem, place plastic wrap over the bowl and refrigerate overnight. You can additional ingredients the next day.

Chill mixture overnight. The next day, remove the mixture and allow it to sit out until the dough is the consistency of modeling clay (about 1-2 hours). In a small and separate bowl stir the “day two” ingredients together. Add this mixture to the dough. Return dough bowl to the stand mixer.  Mix well.

Preheat the oven to 350F (180C)

Use an ice cream scoop to scoop out mixture. Roll into balls and press the tops slightly flat with the palm of your hand. Place balls onto a silpat. Bake 10-12 minutes. Baking time will vary by oven. Cakes are done when they firm up around the edges and the tops begin to crack.  Cool on wire rack.

For the filling, melt the chocolate. Add the melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining filling ingredients. Refrigerate until the mixture is like frosting – about 30 minutes. Once cool add desired amount of filling between two cakes.


Bon appetit!



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