Red Velvet Whoopie Pies are fun for any season, especially around the holidays or as a Valentine's treat. This recipe makes it simple with artificial dye-free, plant-based red color.
MAKES: 12
INGREDIENTS-COOKIES
2 cups 1:1 Bob's Red Mill gluten-free flour
1 tsp baking powder
4 tbsp non-alkalized cocoa powder
1 Color Kitchen Red Velvet Color Packet
¾ cup natural sugar
¼ cup brown sugar
½ cup butter, melted
1 egg
1 tsp vanilla extract
½ cup buttermilk or kefir
½ tsp salt
INGREDIENTS-CREAM CHEESE ICING (FILLING)
1 Color Kitchen Plain Frosting Mix
1 stick butter (room temp)
8 oz cream cheese (room temp)
1 tsp vanilla
a pinch of salt
DIRECTIONS-COOKIES
Preheat oven to 325°F.
Using a hand mixer, cream together softened butter and sugars.
Add in the egg, vanilla extract, and buttermilk. Beat on medium/high speed.
In a separate bowl combine the dry ingredients: flour blend, baking powder, cocoa powder, natural red velvet color, and salt.
Slowly add dry ingredients to wet and blend gently, but do not overmix.
Chill the cookie dough for at least an hour before baking or cookies may bake flat.
Bake cookies for 10-13 minutes. Cool on cookie rack before frosting.
DIRECTIONS-ICING (FILLING)
Put cream cheese and butter in mixing bowl and beat until creamy. Add vanilla and salt and blend. On low, slowly add powdered sugar and mix for 1 min, or until completely blended.
Put a scoop of filling between 2 cookies to make pies. Enjoy!