Supreme Low-FODMAP Whoopie Pies with Low-FODMAP Hazelnut Chocolate Cream; Gluten-free, Dairy-free

This is the best-ever recipe for low-FODMAP Chocolate Whoopie Pies with low-FODMAP Hazelnut Chocolate Cream filling.  I think Whoopie pies are one of the most fun desserts to eat (even the name is fun), and this low-FODMAP recipe does not disappoint!

These low-FODMAP Chocolate Whoopie Pie cookies are soft and rich with a deep chocolate flavor.  They are perfectly paired with the low-FODMAP Hazelnut Chocolate Cream.  Using my low-FODMAP Hazelnut Chocolate Spread recipe to make the low-FODMAP Hazelnut Chocolate Cream also means the ingredients are natural, and packed with good-for-you hazelnuts.

You can adjust the recipe to make Low-FODMAP Vanilla Whoopie Pies also- just see the note below.  Try these with my low-FODMAP Coconut Whipped Cream, low-FODMAP Vanilla Buttercream or low-FODMAP Opera Cream/Ermine Frosting for some other great dessert options.

Check out over 500 more  low-FODMAP recipes on my blog too!

Be healthy and happy,

Rachel Pauls, MD

Supreme Low-FODMAP Whoopie Pies with Low-FODMAP Hazelnut Chocolate Cream; Gluten-free, Dairy-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients; using FODMAP data at time of posting

Serves 12

Prep time: 30 minutes

Bake time: 12 minutes

Bake: 350 F

Ingredients

For Low-FODMAP Chocolate Whoopie Pie Cookies; Gluten-free, Dairy-free

• 1 & 1/4 cup Authentic Foods GF Classical Blend Flour (I prefer this flour type- see my bake off blog for the results and reason why!)
• 1/4 teaspoon xanthan gum (if not included in your flour)
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup white sugar
• 8 tablespoons (1/2 cup) vegan low-FODMAP margarine (such as Earth Balance for dairy-free version) or unsalted butter, softened
  • 1 tablespoon butter is one low-FODMAP serving
• 1 large egg
• 3/4 cup low-FODMAP milk, such as lactose- free or almond milk (for dairy-free version)
• 1 teaspoon lemon juice or vinegar (this will be mixed into the milk to create low-FODMAP ‘buttermilk’)
• 1 & 1/2 teaspoons vanilla

Note for Vanilla Whoopie Pie Variation:  Leave out the cocoa powder and reduce the sugar by 1/2 cup and the buttermilk by 1/2 cup! Simple.

For Low-FODMAP Hazelnut Chocolate Cream; Gluten-free, Vegan

• 8 tablespoons (1/2 cup) softened vegan margarine (such as Earth Balance)
• 1 & 3/4 to 2 cups confectioner’s sugar
• 1/4 cup low-FODMAP Hazelnut Chocolate Spread
• 1 teaspoon vanilla extract
• 2-3 teaspoons low-FODMAP milk (such as lactose-free, or almond milk for vegan version), or canned coconut cream
• Pinch of salt

Directions

Prepare the Low-FODMAP Chocolate Whoopie Pie Cookies

• Heat oven to 350 F
• Line two baking pans with silicone baking sheets or parchment
• In small bowl, whisk together flour, cocoa, salt, baking powder, baking soda, & xanthan gum until combined and set aside
• Cream the margarine or butter and sugar in large mixer on medium speed until light and fluffy
• Add the egg and vanilla until fully incorporated
• Mix the vinegar or lemon juice with the low-FODMAP milk to create low-FODMAP ‘buttermilk’
• On slow speed, begin to alternate the low-FODMAP ‘buttermilk’ and the flour mixture just until blended
• You want the dough to look like you can scoop it
  • it should have a cake batter-like consistency, this type of cookie is a ‘drop cake’ style
• Using an small ice cream scoop, or a tablespoon, portion out about 24 scoops of even-size mounds, 12 to a sheet, with about 1 inch between
  • I find the ice cream scoop works the best as the dough is pretty sticky
  • This will yield 12 whoopie pie sandwiches when assembled
• Flatten slightly with the back of a spoon
• Bake for about 12-14 minutes
  • They will still be slightly underdone in the center, that is OK
• Cool 10 minutes on sheet and then transfer to wire rack to cool completely before filling

• While cooling, prepare the low-FODMAP Chocolate Hazelnut Cream Frosting

Prepare the Low-FODMAP Hazelnut Chocolate Cream; Gluten-free, Vegan

• In a large electric mixer, using flat paddle, cream margarine
• Add ½ cup of confectioner’s sugar at a time and blend at medium to high speed until combined
• After each cup of sugar has been added, add low-FODMAP Hazelnut Chocolate Spread about 1/3 at a time, then beat on high to combine well
• Once all the sugar and low-FODMAP Hazelnut Chocolate Spread have been added, add the vanilla and beat
• Next, add low-FODMAP milk one teaspoon at a time until the cream has reached the right consistency for whoopie pie filling
• You may not need to use the milk depending on the consistency of your low-FODMAP Hazelnut Chocolate Spread
• Last, add the salt and beat on high to combine well
• Once low-FODMAP Chocolate Whoopie Pie cookies are cooled, place about 2 tablespoons of low-FODMAP Hazelnut Chocolate cream on the flat side of one whoopie cake  (can use a spatula, or pipe onto the cookie base)

• This is the fun part…

• Sandwich with another low-FODMAP Whoopie pie cookie, flat side toward the center

• Repeat until you have 12 low-FODMAP Vanilla Whoopie Pies with low-FODMAP Hazelnut Chocolate Cream

• Now take a big bite…close your eyes…and enjoy.