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Gluten Free Gingerbread Whoopie Pies

16 mini pies
prep time 40 mins. + 30 mins. chill time


Whoopie Pies
Chocolate Cream Cheese Frosting
  • 3 Tbsp Dairy Free Cream Cheese, softened (45 g)
  • 2 Tbsp Dairy Free Butter, softened (24 g)
  • 1 ½ cups Powdered Sugar
  • ½ cup Enjoy Life Dark Chocolate Morsels (120 g)
  • 1 tsp Vanilla Extract


  1. In a small bowl, combine flaxseed meal and water. Mix well and set aside for 5 minutes.
  2. Combine flour, baking soda, baking powder, sugar, ginger, cinnamon, nutmeg, cloves, white pepper and salt in a large bowl. Whisk well to combine and remove any lumps.
  3. Next, add flax mixture, molasses, oil, dairy-free milk and vanilla to the flour mixture. Stir well to combine.
  4. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Scoop 1 tablespoon of batter onto the parchment-lined sheet pan. Place the cookies 2 inches apart, as they spread while baking.
  5. Bake for 5–10 minutes. Check after 5 minutes and rotate the pan to bake evenly. The cookies should be puffed up and set. A toothpick inserted in the center should come out clean. Remove cookies to a wire rack and cool completely.
  6. In a medium bowl, combine softened cream cheese and butter. Mix with a rubber spatula until completely combined. Add powdered sugar and mix well.
  7. Place chocolate chips in a small bowl. Microwave 30 seconds at a time, stirring each time to melt. Add melted chocolate and vanilla to the cream cheese mixture and stir well to combine.
  8. Using a butter knife or offset spatula, spread filling onto the bottom of half the cookies. Top with remaining cookies.
  9. Chill for 30 minutes. Dust with powdered sugar just before serving.