Looking for a delicious, gluten-free treat to satisfy your dessert dreams? Look no further than homemade gluten-free whoopie pies! These soft chocolate cookies, also known as sandwich cookies, are the perfect sized treat for any occasion.
Preheat oven to 355°F and prepare two large baking sheets with parchment paper.
In a large mixing bowl, combine gluten-free flour, baking soda, cocoa powder, brown sugar, espresso powder (if using), and salt.
In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until smooth.
Drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Use a wet finger to smooth out the dough dollops to prevent cracked whoopie pie tops.
Bake for 8 minutes, or until the pies spring back when gently touched. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
In a large bowl, beat together marshmallow fluff, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy.
Once the whoopie pies are completely cooled, spread or pipe a generous amount of filling onto the flat side of one pie and top with another pie, flat-side down. Repeat with the remaining pies and filling.