You kinda need these.  I’m just sayin.

I usually can show some level of restraint against the goodies in my kitchen…but not this time. Not only do these whoopie pies scream summer campfire, they also are just crazy good.

I brought these little cuties to a food swap recently, and I almost hated to see them go.  I nibbled on some before the swap…after I got home….the next day {fine…next morning}… get the idea.  They are good.  Best fresh, but still very good the next day, and the day after…. {hahaha.}

I will just tell you now.  The little cookie cakes taste like a graham cracker. For real.  The deliciousness inside, yup, its a marshmallow frosting slathered with a layer of chocolate.  Are you still with me, or did you already run to your kitchen and pull out your mixer?

The genius behind these little sugary miracles comes from the Art of Gluten-Free Baking. I had to slightly alter her recipe to make it dairy free for my family.  Here is my rendition of her lovely recipe:


Recipe: S’mores Whoopie Pies



For the cookie cakes:

  • 1/4 cup Spectrum Shortening
  • 1/4 cup Canola Oil
  • 1 c Brown Sugar
  • 2 eggs
  • 1/2 cup Dairy Free Buttermilk (mix 1/2 cup Dairy Free Milk with 1 tablespoon lemon juice. Let sit 5 mins)
  • 1 teaspoon vanilla extract
  • 2 tablespoon Dairy Free Milk
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 1 1/2 cup Sorghum flour
  • 3/4 cup Gluten Free Flour Mix (I use a superfine brown rice mix)
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Marshmallow Filling:

  • 1 1/2 cup Fluff
  • 1 1/4 cup Spectrum Shortening
  • 2 cups powdered sugar (add more to make frosting thicker).
  • 1 tablespoon vanilla extract

For the Chocolate Filling:

  • 1 cup Dairy Free Chocolate Chips (Ghirardelli Semi Sweet)
  • 1 tablespoon Spectrum Shortening


For the Graham Cookie Cakes:

Preheat the oven to 375° and line baking sheets with parchment paper.

In the mixer, combine the shortening, oil and brown sugar. Mix well. Add eggs, one at a time, until combined.  Add in the 1/2cup buttermilk and vanilla.

In a small measuring cup or bowl, combine the 2 tablespoon Dairy Free Milk with the vinegar and baking soda. It will fizz.

In another bowl, combine the sorghum flour, Gluten Free Flour mix, xanthan gum, baking powder and salt.

Add the vinegar mixture and the flour mixture, alternating, into your oil mixture. Mix well.

Scoop batter onto prepared baking sheets using a cookie scoop or spoon. Spread batter out to make circles. {To make perfectly even-sized circles, draw circles on your parchment paper first, then fill them in with batter.}

Bake for 10mins. Let cool on a wire rack completely before frosting.


For the Marshmallow Filling:

Combine the Fluff, Spectrum, powdered sugar and vanilla extract until you reach your desired consistency.

If filling seems too thick, add a splash of Dairy Free Milk. If too thin, add more powdered sugar. {I like my frosting thick so I used a bunch of sugar}


For the Chocolate Filling:

Pour chocolate chips and spectrum into a glass measuring dish.

Heat in the microwave for 30seconds. Check at this point and stir.

Heat in additional increments of  15seconds, stirring each time, until the chocolate begins to melt. DO NOT OVERHEAT.

Stir until chocolate is completely melted. Let the mixture cool and thicken. You can place it in the fridge to speed this up.



Pipe {or spread} the bottom/flat side of one cookie cake with marshmallow filling.

Spread another bottom/flat side of a different cookie cake with chocolate filling.

Hello chocolate, meet marshmallow.




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