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Gluten Free Whoopie Pies {Dairy Free Too!}

Dairy Free Whoopie Pies

Gluten Free Whoopie Pies {Dairy Free Too!}

Are you guys excited about this recipe?! I WAS!!!!!!! I haven’t had a whoopie pie in YEARS. I used to love them as a kid and I bet if I tasted one now, I think it would taste like fake junk. But these gluten free whoopie pies are DELIGHTFUL!

And to make these even easier, I used pre-made icing. I will be making the icing homemade in the future + test with different flavors, but in the meantime, to keep it easy going I used Miss Jone’s Baking Icing Confetti Pop made with awesome ingredients (EVEN the sprinkles!!). I also love Simple Mills icing as well!

When you first make the batter, you may think it’s too fluffy or whipped, but that’s exactly what it’s supposed to be like. After it bakes, you’ll see how the texture is and it’s the classic whoopie pie!

Seriously, this is one of my new favorites. This recipe makes a dozen! But, they go quick!!

When you make these, can you tag me on Instagram @nuvitruwellness. I want to see your creations! Gluten free whoopie pies should be shared, my friends!

if you like this recipe, try our chickpea cookie dough! 

Indulge. Guilt free. Yaaaas.

Whoopie Pies

Gluten Free + Dairy Free Whoopie Pies

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 Pies


  • 1/2 Cup Palm Shortening Organic
  • 2 Whole Eggs Pasture-Raised
  • 1 Tsp Vanilla Extract
  • 1 Cup Almond Milk Unsweetened
  • 2/3 Cup Coconut Sugar
  • 1 Tsp Baking Powder
  • 2 Cups Almond Flour
  • 1 Cup Tapioca Flour
  • 2/3 Cup Baking Cocoa


  • Pre-heat oven to 350 degrees F.
  • In a bowl, mix together the eggs and the palm shortening. Once that is mixed together, throw in the vanilla extract and almond milk and whisk all of it together. (I used an immersion blender with the whisk attachment to mix all of it together together!)
  • In the same bowl, add in the baking powder, coconut sugar, almond flour, tapioca flour, and baking cocoa. Mix well. It should come out pretty airy + light.
  • Line a baking sheet with parchment paper and take an ice cream scoop to scoop out the batter onto the baking sheet.
  • Bake for 15 minutes.
  • When a batch is done in the oven, take it out and put each cookie on a cooling rack. Repeat this until all the batter is gone. (This recipe is about 2 1/2 batches to bake with a standard size baking sheet!)
  • Let the cookies cool down. Do NOT fill them when they are hot or warm.
  • Taking an organic coconut oil icing (my choices that I used here in this recipe for the icing, is above in the blog), spoon the icing inbetween two cookies.
  • Enjoy!


I used Miss Jone's Baking Frosting in this recipe. I also love Simple Mills frosting too!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).