Gluten-free pumpkin whoopie pies

Gluten-free pumpkin whoopie pies

Ingredients: 1 tsp baking powder,1/2 cup cocoa powder,1/4 cup coconut oil,1/4 cup coconut oil, melted,3 tbsp flax meal,1/2 tsp ground cinnamon,1/2 cup pure maple syrup,6 tbsp pure maple syrup,1/2 cup potato starch,1 1/2 tsp pumpkin pie spice,2/3 cup pumpkin puree,1 cup + 2 tbsp pumpkin puree,1 cup white rice flour,1/8 tsp sea salt,1/4 tsp sea salt,1/2 cup Sucanat,1/2 cup tahini,1/2 cup tapioca flour,2 tsp pure vanilla extract,1/2 cup vegan chocolate chips (optional),6 oz. unsweetened vegan chocolate,1/2 cup water,1 tsp xanthan gum

Instructions: Preheat the oven to 375F and line two cookie sheets with parchment paper or Silpat liners.,In a medium bowl, sift together the white rice flour, tapioca flour, potato starch, spices, baking powder, xanthan gum and salt.,In another bowl, briskly whisk together the flax meal and water (use Sayward’s method for best results). Add the pumpkin puree, tahini, Sucanat, maple syrup, coconut oil and vanilla extract and whisk until smooth.,Add the flour mixture to the pumpkin mixture and stir to combine. Fold in chocolate chips if using.,Portion dough using a cookie scoop onto the prepared cookie sheets and use the bottom of a wet glass to flatten each cookie. Bake the cookies at 375F for 10 to 12 minutes or until very lightly browned on the bottom. Allow them to cool completely before proceeding with assembly.,Using a stand mixer or hand mixer, beat together the pumpkin puree, maple syrup, cocoa powder, cinnamon and salt. Set aside.,In a double boiler, place the chocolate, tahini and coconut oil. Heat on medium-low, stirring occasionally, until the chocolate and oil are melted. Remove from heat and add to the pumpkin mixture. Continue mixing all ingredients until smooth.,Pipe or spread a thick layer of chocolate filling on a cookie and place another cookie on top, pressing down gently. These whoopie pies are best eaten the day they are made, but they can also be stored in an air-tight container in the fridge.

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